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Secondary School Lesson Notes and Scheme of Work

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

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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.

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