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Secondary School Lesson Notes and Scheme of Work

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

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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.

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