SS2 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
SS2 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
SS2 Third Term:
Week 1-3: Advanced Baking Techniques
Lesson Note: Explore advanced baking skills, including bread making, pastry laminating, and advanced cake decorating.
Scheme of Work: Hands-on practice in mastering intricate baking techniques.
Week 4-6: Quantity Food Production
Lesson Note: Discuss principles of quantity food production for large-scale events and establishments.
Scheme of Work: Plan and execute a project involving the production of a significant quantity of food.
Week 7-9: Catering Business Management
Lesson Note: Introduce principles of catering business management, including budgeting, marketing, and customer service.
Scheme of Work: Simulate running a catering business, incorporating marketing strategies and financial planning.
Week 10: Culinary Arts and Innovation
Lesson Note: Explore trends in culinary arts and encourage creativity in recipe development.
Scheme of Work: Conduct a project where students create and present their innovative culinary creations.
Week 11: Revision Week
Lesson Note: Review key concepts and techniques from the term.
Scheme of Work: Organize practice sessions.