SS2 First Term Catering and Craft Practice Lesson Note and Scheme of Work
Exploring Culinary Creativity: SS2 First Term Catering and Craft Practice Journey
Week 1-2: Culinary Foundations
Lesson Note: Introduce students to basic culinary terminology and kitchen safety.
Scheme of Work: Practical demonstrations on knife skills, measuring techniques, and kitchen hygiene.
Activities: Hands-on preparation of simple recipes, emphasizing foundational techniques.
Week 3-4: Culinary Techniques Unleashed
Lesson Note: Delve into advanced cooking methods – boiling, simmering, baking, frying.
Scheme of Work: Practical sessions showcasing each cooking technique with diverse recipes.
Activities: Students engage in group cooking challenges, applying learned techniques.
Week 5-6: The Art of Plating and Presentation
Lesson Note: Teach the importance of aesthetic presentation in culinary arts.
Scheme of Work: Practical sessions on food plating techniques and garnishing.
Activities: Organize a plating competition, encouraging creativity in food presentation.
Week 7-8: Crafty Culinary Creations
Lesson Note: Introduce students to pastry and dessert making.
Scheme of Work: Hands-on sessions on baking cakes, cookies, and pastries.
Activities: Host a dessert exhibition where students showcase their sweet creations.
Week 9-10: Menu Planning and Costing
Lesson Note: Explore the intricacies of menu planning and cost estimation.
Scheme of Work: Practical sessions on designing menus for different occasions.
Activities: Conduct a budget-friendly cooking challenge, emphasizing cost-effective menu planning.
Week 11: Revision Week
Lesson Note: Review key concepts, techniques, and recipes covered in the term.
Scheme of Work: Conduct mock practical exams to reinforce learning.
Activities: Organize peer-to-peer teaching sessions for comprehensive revision.
Week 12: Examination Week
Lesson Note: Prepare students for theoretical and practical examinations.
Scheme of Work: Conduct written exams and practical assessments.
Activities: Host a cooking competition as part of the practical evaluation.
Week 13: School Dismissal Week
Lesson Note: Summarize the term’s achievements and challenges.
Scheme of Work: Reflect on individual and group progress throughout the term.
Activities: Organize a small farewell event with students showcasing their culinary skills to parents and faculty.
This comprehensive lesson plan aims to provide students with a solid foundation in catering and craft practice, fostering both theoretical knowledge and practical skills in the vibrant world of culinary arts.
