SS2 Second Term Catering and Craft Practice Lesson Note and Scheme of Work

SS2 Second Term Catering and Craft Practice Lesson Note and Scheme of Work.

SS2 Second Term:

Week 1-3: Advanced Cooking Techniques

Lesson Note: Introduce advanced cooking techniques like sautéing, braising, and grilling.

Scheme of Work: Practical sessions focusing on mastering these advanced techniques.

Week 4-6: International Cuisine

Lesson Note: Explore cuisines from different countries, emphasizing cultural aspects and unique cooking methods.

Scheme of Work: Hands-on experience in preparing dishes from selected international cuisines.

Week 7-9: Catering for Special Events

Lesson Note: Discuss catering considerations for special events such as weddings, parties, and corporate functions.

Scheme of Work: Plan and execute a catering project for a simulated special event.

Week 10: Pastry and Dessert Making

Lesson Note: Dive into the art of pastry making and dessert preparation.

Scheme of Work: Practical sessions on creating a variety of pastries and desserts.

Week 11: Revision Week

Lesson Note: Review key concepts, techniques, and materials covered during the term.

Scheme of Work: Conduct 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: Conduct practical and theoretical examinations.

Week 13: School Dismissal Week

Lesson Note: Reflect on the term, discuss students’ progress, and provide feedback.

Scheme of Work: Conclude the term with cleaning and organizing the kitchen, and possibly a showcase of students’ work.