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.
