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Secondary School Lesson Notes and Scheme of Work

SS2 First Term Catering and Craft Practice Lesson Note and Scheme of Work

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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.

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