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Secondary School Lesson Notes and Scheme of Work

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

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


Week 1-3: Gastronomic Trends and Innovations


Lesson Note: Explore current trends and innovations in the culinary world, including sustainable practices, food technology, and emerging flavors.

Scheme of Work: Engage students in discussions and practical activities related to cutting-edge culinary concepts. Emphasize the importance of staying informed about industry developments.

Week 4-6: Advanced Pastry and Dessert Artistry


Lesson Note: Delve into the art of advanced pastry and dessert creation, focusing on complex techniques and intricate designs.

Scheme of Work: Facilitate hands-on sessions where students experiment with various pastry and dessert recipes. Encourage creativity and attention to detail in their presentations.

Week 7-9: Molecular Gastronomy


Lesson Note: Introduce the fascinating world of molecular gastronomy, exploring techniques such as spherification, foaming, and gelification.

Scheme of Work: Conduct practical experiments, allowing students to apply molecular gastronomy principles. Foster a sense of curiosity and experimentation in the kitchen.

Week 10: International Culinary Collaboration


Lesson Note: Foster collaboration by having students work in pairs or small groups to create dishes that blend elements from different international cuisines.

Scheme of Work: Organize a collaborative cooking event, where students showcase their fusion creations. Emphasize teamwork, communication, and cross-cultural culinary exploration.

Week 11: Revision Week


Lesson Note: Review key concepts and techniques covered in the term, addressing any areas of difficulty for students.

Scheme of Work: Offer additional support through targeted revision sessions, practice exams, and group discussions to ensure readiness for assessments.

Week 12: Examination Week


Lesson Note: Evaluate students’ understanding of gastronomic trends, advanced pastry, dessert artistry, and molecular gastronomy.

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

Week 13: Culinary Culmination and Future Explorations


Lesson Note: Reflect on the term’s journey, discussing individual and collective achievements. Encourage students to contemplate their future culinary explorations.

Scheme of Work: Host a closing ceremony where students share their favorite culinary creations from the term. Provide a platform for them to discuss their aspirations within the culinary world and inspire future endeavors.

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