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Secondary School Lesson Notes and Scheme of Work

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

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


Week 1-2: International Cuisine Exploration


Lesson Note: Introduce students to diverse international cuisines and their unique features.

Scheme of Work: Practical sessions focusing on signature dishes from different cultures.

Activities: Host a multicultural food festival, allowing students to showcase their chosen international recipes.

Week 3-4: Advanced Culinary Skills


Lesson Note: Dive deeper into complex culinary techniques and intricate dish preparations.

Scheme of Work: Hands-on sessions with a focus on precision and attention to detail.

Activities: Conduct a MasterChef-style competition, challenging students to create sophisticated dishes.

Week 5-6: Entrepreneurial Culinary Ventures


Lesson Note: Introduce the concept of entrepreneurship in the culinary world.

Scheme of Work: Business-oriented lessons on starting a small catering business.

Activities: Have students develop and present their business plans for a hypothetical catering venture.

Week 7-8: Specialty Baking and Pastry Arts


Lesson Note: Explore advanced pastry arts and specialty baking techniques.

Scheme of Work: Practical sessions on crafting intricate desserts and pastries.

Activities: Organize a dessert buffet where students display their specialized baked goods.

Week 9-10: Culinary Arts and Nutrition


Lesson Note: Discuss the intersection of culinary arts and nutrition for a holistic approach.

Scheme of Work: Practical sessions focusing on creating balanced and nutritious meals.

Activities: Conduct a nutrition-focused cooking competition, emphasizing healthy and delicious recipes.

Week 11: Revision Week


Lesson Note: Review key concepts, international cuisines, and advanced techniques.

Scheme of Work: Conduct mock practical exams to reinforce learning.

Activities: Facilitate peer-led study groups and revision sessions.

Week 12: Examination Week


Lesson Note: Prepare students for theoretical and practical assessments.

Scheme of Work: Conduct written exams and practical evaluations.

Activities: Host a grand cooking showcase where students present their culinary creations.

Week 13: Culinary Arts Exhibition and Awards


Lesson Note: Celebrate students’ achievements and showcase their culinary prowess.

Scheme of Work: Organize a culinary arts exhibition open to the school community.

Activities: Recognize outstanding performances with awards for creativity, innovation, and culinary excellence.

This second-term journey aims to elevate students’ culinary skills, exposing them to global flavors, advanced techniques, and the entrepreneurial aspects of the culinary world. Through practical applications and creative challenges, students will continue to grow as aspiring chefs.

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