SS1 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
SS1 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
Third Term: Catering and Craft Practice
Week 1-4: International Cuisine and Cultural Crafts
Day 1-2: Exploration of international cuisines and their unique characteristics.
Day 3-4: Practical sessions on preparing dishes from different cultures.
Day 5-6: Introduction to cultural crafts from various regions.
Week 5-8: Event Catering and Special Occasion Crafts
Day 1-2: Understanding the dynamics of catering for events and special occasions.
Day 3-4: Practical exercises in planning and executing catering for specific events.
Day 5-6: Crafting decorations and items for special occasions.
Week 9-10: Craft Practice – Advanced Craft Skills
Day 1-2: Mastering advanced craft techniques, including intricate designs.
Day 3-4: Practical sessions on creating elaborate craft projects.
Day 5-6: Independent craft projects to showcase individual creativity and skills.
Week 11: Revision Week
Day 1-3: Comprehensive review of international cuisines, event catering, and advanced craft skills.
Day 4-5: Practice sessions to reinforce concepts and skills learned throughout the term.
Week 12: Examination Week
Day 1-2: Written examination covering international cuisines, event catering, and advanced craft skills.
Day 3-4: Practical examination on preparing dishes for events and demonstrating advanced craft techniques.
Day 5: Review and feedback on examinations.
Week 13: School Dismissal Week
Day 1-2: Reflection on the entire academic year’s culinary and craft experiences.
Day 3-4: Final exhibition showcasing international dishes and advanced craft projects.
Day 5: Closing ceremony, distribution of certificates, and school dismissal.