SS1 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
Mastering Culinary Artistry: SS1 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
Week 1-3: Advanced Pastry and Baking Techniques
Lesson Note:
Mastery of intricate pastry and baking skills.
Creative dessert presentation.
Introduction to advanced pastry tools.
Scheme of Work:
Week 1: Advanced Pastry Techniques
Explore advanced techniques like laminating and sugar work.
Practical sessions for hands-on experience.
Week 2: Creative Dessert Presentation
Teach principles of dessert aesthetics.
Conduct a dessert presentation competition.
Week 3: Advanced Pastry Tools
Introduce specialized tools for pastry and baking.
Hands-on sessions to familiarize students.
Week 4-6: Culinary Arts and Food Photography
Lesson Note:
Culinary art as a form of expression.
Basics of food styling and photography.
Organizing a food photography exhibition.
Scheme of Work:
Week 4: Culinary Arts and Expression
Discuss the artistic side of culinary creations.
Encourage students to express themselves through food.
Week 5: Food Styling and Photography Basics
Teach principles of food styling.
Practical sessions on capturing visually appealing dishes.
Week 6: Food Photography Exhibition Preparation
Plan and prepare for a showcase of students’ food photography.
Discuss presentation and themes.
Week 7-9: Catering for Special Events
Lesson Note:
Planning and executing catering for special occasions.
Teamwork and coordination in event catering.
Guest speaker from the events industry.
Scheme of Work:
Week 7: Planning Special Event Catering
Discuss the intricacies of catering for events.
Assign roles for planning a mock event.
Week 8: Teamwork in Event Catering
Emphasize the importance of teamwork during events.
Simulate an event catering scenario.
Week 9: Guest Speaker – Events Industry
Invite a guest speaker from the events industry.
Q&A session for insights into event catering.
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 advanced culinary techniques.
Provide feedback on individual progress.
Week 11: Revision Week
Lesson Note:
Comprehensive revision of third 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 Masterpieces Showcase
Lesson Note:
Culmination of the year’s culinary achievements.
Reflection on personal growth in the culinary arts.
Scheme of Work:
Week 13: Culinary Masterpieces Showcase
Organize a grand showcase of students’ best dishes.
Reflect on individual and collective achievements throughout the academic year.
