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Secondary School Lesson Notes and Scheme of Work

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

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


Week 1-3: Advanced Culinary Techniques


Lesson Note: Build on foundational skills, delving into advanced culinary techniques such as sous vide, molecular gastronomy, and advanced baking.

Scheme of Work: Facilitate practical sessions challenging students to experiment with innovative cooking methods. Emphasize precision and presentation.

Week 4-6: Specialized Cuisine Focus


Lesson Note: Explore specialized cuisines, including vegan, gluten-free, and fusion cooking.

Scheme of Work: Assign students to create unique dishes within specialized dietary categories. Encourage them to think critically about adapting traditional recipes.

Week 7-9: Culinary Entrepreneurship


Lesson Note: Introduce students to the business side of catering, covering menu planning, cost analysis, and marketing.

Scheme of Work: Engage students in a project where they create a mock catering business plan. Include activities such as designing a menu, calculating costs, and presenting their business concept.

Week 10: Artistry in Presentation


Lesson Note: Shift focus to the art of plating and presentation, emphasizing the importance of visual appeal in culinary creations.

Scheme of Work: Conduct practical sessions where students learn various plating techniques. Organize a competition challenging them to present a dish creatively, considering aesthetics alongside taste.

Week 11: Revision Week


Lesson Note: Consolidate knowledge from the term, revisiting key concepts and techniques.

Scheme of Work: Organize review sessions, group discussions, and practical demonstrations to reinforce understanding and prepare students for assessments.

Week 12: Examination Week


Lesson Note: Assess students’ understanding of advanced techniques, specialized cuisines, and entrepreneurial concepts.

Scheme of Work: Administer written exams to evaluate theoretical knowledge and conduct practical assessments to gauge students’ proficiency in applying advanced culinary skills.

Week 13: Culinary Showcase and Reflection


Lesson Note: Culminate the term with a culinary showcase where students present their most impressive creations.

Scheme of Work: Host an exhibition, inviting parents and the school community to celebrate students’ culinary accomplishments. Encourage reflection on the term, discussing challenges, achievements, and future culinary aspirations.

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