Practical Skills for Foraging, Processing and Cooking Wild Food 

Learning Outcome 1 : Be able to use tools appropriately and safely

1.1. Demonstrate appropriate PPE needed for use of a selection of tools

Create a table with specific tools you may use foraging and cooking outdoors and the PPE required. Incl must be knives, secateurs and scissors.

An example form can be seen below.

Learning Outcome 1 : Be able to use tools appropriately and safely

1.2. Demonstrate appropriate use of a selection of tools in outdoor learning. 

1.3. Demonstrate how to use a range of tools safely.

Learning Outcome 2 : Be able to erect a temporary shelter using rope and tarpaulin.

2.1. Use appropriate knots when erecting a temporary shelter. 

This is a practical demonstration

Learning Outcome 2 : Be able to erect a temporary shelter using rope and tarpaulin.

2.1. Use appropriate knots when erecting a temporary shelter. 

Describe and illustrate three knots you will use in erecting a temporary shelter.

Learning Outcome 2 : Be able to erect a temporary shelter using rope and tarpaulin.

2.2. Erect a temporary shelter using rope and tarpaulin.

This is a practical demonstration

Learning Outcome 2 : Be able to erect a temporary shelter using rope and tarpaulin.

2.2. Erect a temporary shelter using rope and tarpaulin.

Explain how you erected the shelter including the knots use and order in which the tarpaulin was erected, use illustrations if you desire.

Learning Outcome 3 : Be able to set up a fire area safely

3.1. Set up a fire area in the outdoors taking into account the following: 

– Location and surroundings 

– Size of fire 

– Wind direction 

–  Safety requirements. 

This is a practical demonstration.

Learning Outcome 4 : Understand how to manage food hygiene safely while cooking in the outdoors.

4.1. Explain how to store food hygienically in the outdoors.

Explain how to best store a range of different foods hygienically outdoors.

An example form can be seen below.

Learning Outcome 4 : Understand how to manage food hygiene safely while cooking in the outdoors.

Give an example of two difference recipes, using two different cooking techniques from start to finish including how you would prepare the food, cook the food and serve the food in an outdoor environment.

Use the headings listed below as a guide.

Recipe

Description

Ingredients

Method including any specific cooking times

Learning Outcome 5: Understand safe group management around a fire.

5.1. Explain the preparation required before building a fire.

Learning Outcome 5: Understand safe group management around a fire.

5.2. Outline the hazards of managing groups around fire.

Learning Outcome 5: Understand safe group management around a fire.

5.3. Explain ways to manage a group around a fire.

How would this differ if you were managing adults or children?

Learning Outcome 5: Understand safe group management around a fire

5.4. Explain methods of extinguishing a fire.

Learning Outcome 6: Be able to light a fire using different methods and maintain it safely.

6.1. Demonstrate fire lighting skills. 

6.2. Demonstrate how to work safely around fire. 

6.3. Demonstrate safe extinguishing procedures.

This a practical observation.