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.
