SS3 First Term Catering and Craft Practice Lesson Note and Scheme of Work
Culinary Adventures: SS3 First Term Catering and Craft Practice Journey
Week 1-3: Introduction to Culinary Basics
Lesson Note: Explore the fundamentals of catering and craft practice, covering safety, kitchen etiquette, and basic cooking techniques.
Scheme of Work: Introduce knife skills, ingredient identification, and basic food preparation. Engage students in practical activities such as vegetable chopping and simple cooking methods.
Week 4-6: Mastering Cooking Techniques
Lesson Note: Dive deeper into culinary techniques, focusing on sautéing, roasting, and boiling.
Scheme of Work: Conduct hands-on sessions for students to apply the learned techniques. Encourage creativity by having them experiment with flavors and textures.
Week 7-9: International Cuisine Exploration
Lesson Note: Embark on a global culinary journey, exploring diverse international cuisines.
Scheme of Work: Assign each student a country to research and present. Conduct practical sessions where students prepare dishes from different cultures, promoting cultural appreciation through food.
Week 10: Baking Bonanza
Lesson Note: Introduce the art of baking, covering pastry and bread making.
Scheme of Work: Engage students in practical sessions, allowing them to create a variety of baked goods. Foster teamwork by assigning group projects, such as crafting intricate pastry designs.
Week 11: Revision Week
Lesson Note: Review key concepts and techniques covered throughout the term.
Scheme of Work: Organize revision quizzes, group discussions, and practical demonstrations to reinforce students’ understanding of catering and craft practices.
Week 12: Examination Week
Lesson Note: Prepare students for their end-of-term examination, assessing their knowledge and practical skills.
Scheme of Work: Administer written exams to evaluate theoretical knowledge and conduct practical assessments to gauge students’ culinary proficiency.
Week 13: School Dismissal Week
Lesson Note: Reflect on the term’s achievements and provide a platform for students to showcase their culinary creations.
Scheme of Work: Host a culinary exhibition where students present their favorite dishes from the term. Celebrate accomplishments and encourage a passion for culinary arts as students prepare for the end-of-term break.
This comprehensive plan ensures a well-rounded exploration of catering and craft practice, fostering not only culinary skills but also cultural appreciation and creativity.
