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Secondary School Lesson Notes and Scheme of Work

SS1 First Term Catering and Craft Practice Lesson Note and Scheme of Work

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SS1 First Term Catering and Craft Practice Lesson Note and Scheme of Work


Unleashing Culinary Creativity: SS1 First Term Catering and Craft Practice Lesson Note and Scheme of Work


Week 1-3: Introduction to Culinary Basics

Lesson Note:

Understanding kitchen safety and hygiene.

Introduction to various kitchen tools and equipment.

Basic knife skills and cutting techniques.

Scheme of Work:

Week 1: Safety and Hygiene


Demonstrate proper handwashing and hygiene practices.

Identify potential hazards in the kitchen.

Week 2: Kitchen Tools and Equipment


Introduce essential kitchen tools and their uses.

Demonstrate proper handling of kitchen equipment.

Week 3: Knife Skills


Teach different knife types and their uses.

Practice basic cutting techniques.

Week 4-6: Exploring Culinary Techniques

Lesson Note:

Cooking methods and their applications.

Introduction to recipe reading and ingredient preparation.

Basic cooking terminology and measurements.

Scheme of Work:

Week 4: Cooking Methods


Explore various cooking methods (boiling, frying, baking).

Demonstrate appropriate techniques for each method.

Week 5: Recipe Reading and Preparation


Introduce students to reading recipes.

Practice measuring and preparing ingredients.

Week 6: Cooking Terminology


Familiarize students with culinary terms.

Conduct practical sessions using new terms.

Week 7-9: Culinary Creativity Unleashed

Lesson Note:

Menu planning and dish presentation.

Hands-on cooking sessions to enhance skills.

Introduction to local and international cuisines.

Scheme of Work:

Week 7: Menu Planning


Teach the art of creating balanced menus.

Assign group projects for menu planning.

Week 8: Hands-on Cooking


Facilitate hands-on cooking sessions.

Encourage creativity in dish preparation.

Week 9: Exploring Cuisines


Introduce students to different world cuisines.

Conduct a cultural food fair with students preparing dishes.

Week 10: Recap and Review

Lesson Note:

Revision of key concepts and techniques.

Evaluation of individual progress.

Scheme of Work:

Week 10: Recap and Review

Review key concepts from previous weeks.

Assess individual student progress through practical assignments.

Week 11: Revision Week

Lesson Note:

Comprehensive revision of the entire term’s content.

Addressing student queries and concerns.

Scheme of Work:

Week 11: Revision

Review all topics covered in the term.

Provide additional support for areas requiring clarification.

Week 12: Examination Week

Lesson Note:

Conducting written and practical examinations.

Ensuring exam integrity and fairness.

Scheme of Work:

Week 12: Examination

Administer written and practical exams.

Evaluate and grade student performance.

Week 13: School Dismissal Week

Lesson Note:

Summarizing the term’s achievements.

Providing feedback and setting expectations for the next term.

Scheme of Work:

Week 13: Reflection and Closure

Reflect on accomplishments and challenges.

Share feedback with students and discuss expectations for the upcoming term.

This comprehensive lesson note and scheme of work aims to provide a structured and engaging learning experience for SS1 students in Catering and Craft Practice. From foundational skills to culinary creativity, the term is designed to foster a passion for the culinary arts while ensuring a solid understanding of key concepts.

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