SS1 Second Term Catering and Craft Practice Lesson Note and Scheme of Work
SS1 Second Term Catering and Craft Practice Lesson Note and Scheme of Work
SS1 Second Term Catering and Craft Practice Lesson Note and Scheme of Work:
Second Term: Catering and Craft Practice
Week 1-4: Advanced Cooking Techniques
Day 1-2: Introduction to advanced cooking techniques (grilling, sautéing, etc.).
Day 3-4: Practical sessions on applying advanced cooking techniques to create complex dishes.
Day 5-6: Understanding the importance of presentation in culinary arts.
Week 5-8: Menu Planning and Catering Management
Day 1-2: Basics of menu planning and design.
Day 3-4: Practical exercises on creating balanced menus.
Day 5-6: Introduction to catering management – cost estimation, inventory control, and customer service.
Week 9-10: Craft Practice – Intermediate Craft Skills
Day 1-2: Advancing craft skills with more complex materials and techniques.
Day 3-4: Practical sessions on creating detailed craft projects.
Day 5-6: Group craft projects to encourage collaboration and creativity.
Week 11: Revision Week
Day 1-3: Review of advanced cooking techniques and catering management concepts.
Day 4-5: Practice sessions to reinforce menu planning and craft skills.
Week 12: Examination Week
Day 1-2: Written examination on advanced concepts in catering and craft practice.
Day 3-4: Practical examination on advanced cooking techniques and intermediate craft skills.
Day 5: Review and feedback on examinations.
Week 13: School Dismissal Week
Day 1-2: Reflection on the term’s lessons and practical experiences.
Day 3-4: Final showcase of culinary and craft creations.
Day 5: Closing ceremony, distribution of certificates, and dismissal.