SS1 Second Term Catering and Craft Practice Lesson Note and Scheme of Work
Unveiling Culinary Excellence: SS1 Second Term Catering and Craft Practice Lesson Note and Scheme of Work
Week 1-3: Advanced Culinary Techniques
Lesson Note:
Mastery of advanced cooking methods.
Specialized recipe creation and adaptation.
Introduction to food presentation techniques.
Scheme of Work:
Week 1: Advanced Cooking Methods
Dive into advanced techniques like sous vide and sautéing.
Practical sessions to hone skills.
Week 2: Specialized Recipe Creation
Challenge students to create unique recipes.
Emphasize flavor pairing and experimentation.
Week 3: Art of Food Presentation
Teach principles of plating and garnishing.
Organize a presentation competition.
Week 4-6: Culinary Entrepreneurship
Lesson Note:
Basics of starting a food-related business.
Menu engineering and pricing strategies.
Guest speakers from the culinary industry.
Scheme of Work:
Week 4: Introduction to Culinary Entrepreneurship
Discuss the possibilities of entrepreneurship in the culinary world.
Explore successful culinary businesses.
Week 5: Menu Engineering
Teach menu planning for profitability.
Calculate food costs and set menu prices.
Week 6: Guest Speaker Series
Invite local chefs or restaurant owners.
Q&A sessions for students to gain insights.
Week 7-9: International Culinary Exploration
Lesson Note:
In-depth study of international cuisines.
Cultural appreciation through hands-on cooking.
Culinary trip planning and preparation.
Scheme of Work:
Week 7: International Cuisines Showcase
Focus on specific countries and their signature dishes.
Group projects to prepare and present international meals.
Week 8: Cultural Appreciation
Explore the cultural significance of food.
Hands-on cooking sessions representing diverse cultures.
Week 9: Culinary Trip Planning
Discuss planning a virtual or local culinary trip.
Assign roles for organizing the culinary experience.
Week 10: Skill Refinement and Progress Review
Lesson Note:
Fine-tuning culinary skills.
Individual progress assessments.
Scheme of Work:
Week 10: Skill Refinement
Practice and refine cooking techniques.
Provide constructive feedback on individual progress.
Week 11: Revision Week
Lesson Note:
Comprehensive revision of second 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: Culinary Excellence Celebration
Lesson Note:
Showcasing students’ best dishes.
Reflection on the term’s achievements.
Scheme of Work:
Week 13: Culinary Excellence Celebration
Organize a culinary showcase event.
Reflect on individual and collective achievements of the term.