SS2 First Term Catering and Craft Practice Lesson Note and Scheme of Work
SS2 First Term Catering and Craft Practice Lesson Note and Scheme of Work
SS2 First Term Catering and Craft Practice Lesson Note and Scheme of Work. Keep in mind that specific details may vary based on your school’s curriculum and requirements. Adjustments may be needed to align with your specific context.
Week 1-3: Introduction to Catering and Craft Practice
Lesson Note: Introduction to basic culinary terminology and safety practices.
Scheme of Work: Practical demonstration of knife skills and basic cooking techniques.
Week 4-6: Food Preparation and Cooking Techniques
Lesson Note: Exploring different cooking methods (boiling, baking, frying).
Scheme of Work: Hands-on practice in preparing simple recipes using various techniques.
Week 7-9: Menu Planning and Nutrition
Lesson Note: Understanding the principles of menu planning and nutrition.
Scheme of Work: Designing and preparing a balanced menu, considering nutritional requirements.
Week 10: Cake Decoration and Presentation
Lesson Note: Introduction to cake decorating techniques.
Scheme of Work: Practical session on decorating cakes and presenting dishes aesthetically.
Week 11: Revision Week
Lesson Note: Review of key concepts, techniques, and safety measures.
Scheme of Work: Practice sessions and discussions to reinforce understanding.
Week 12: Examination Week
Lesson Note: Final preparation for examinations, including a review of essential topics.
Scheme of Work: Conducting practical and theoretical examinations.
Week 13: School Dismissal Week
Lesson Note: Recap of the term, discussing students’ progress and achievements.
Scheme of Work: Cleaning and organizing the kitchen, submitting final projects or assignments.