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Secondary School Lesson Notes and Scheme of Work

SS3 First Term Catering and Craft Practice Lesson Note and Scheme of Work

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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.

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