SS2 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
Week 1-2: Advanced Culinary Techniques Mastery
Lesson Note: Focus on refining and mastering advanced culinary skills.
Scheme of Work: Intensive practical sessions emphasizing precision and creativity.
Activities: Organize a chef’s table event where students showcase their mastery of advanced techniques in a fine dining setting.
Week 3-4: Artistry in Plating and Presentation
Lesson Note: Deepen understanding of the visual aspects of culinary arts.
Scheme of Work: Practical sessions on intricate plating techniques and artistic presentation.
Activities: Conduct a plating competition with an emphasis on aesthetic creativity and precision.
Week 5-6: Culinary Innovation and Recipe Development
Lesson Note: Encourage students to explore their creativity by developing unique recipes.
Scheme of Work: Practical sessions focusing on experimentation with flavors and ingredients.
Activities: Host a recipe creation challenge where students present their innovative dishes.
Week 7-8: Advanced Pastry Arts and Dessert Masterclass
Lesson Note: Delve deeper into the world of advanced pastry arts and dessert crafting.
Scheme of Work: Practical sessions on creating intricate pastries and sophisticated desserts.
Activities: Organize a dessert masterclass with a renowned pastry chef as a guest instructor.
Week 9-10: Catering for Special Events
Lesson Note: Explore the intricacies of catering for special occasions and events.
Scheme of Work: Practical sessions on menu planning, execution, and coordination.
Activities: Host a mock catering event where students plan and execute a special occasion menu.
Week 11: Revision Week
Lesson Note: Review key concepts, techniques, and innovative recipes covered in the term.
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: Showcase culinary talents in a final cooking competition, allowing students to demonstrate their skills under exam conditions.
Week 13: Culinary Grand Finale and Awards
Lesson Note: Celebrate students’ accomplishments and showcase their culinary journey.
Scheme of Work: Organize a culinary grand finale event open to the school community.
Activities: Present awards for outstanding achievements in various categories, recognizing creativity, innovation, and culinary excellence.
