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Secondary School Lesson Notes and Scheme of Work

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

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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.

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