Secondary School Lesson Notes and Scheme of Work

SS3 First Term Catering and Craft Practice Lesson Note and Scheme of Work

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SS3 First Term Catering and Craft Practice Lesson Note and Scheme of Work


SS3 First Term Catering and Craft Practice Lesson Note and Scheme of Work


Week 1-2: Introduction to Catering and Craft Practice


Introduction to basic culinary terms and tools.

Overview of safety and hygiene in the kitchen.

Demonstration of knife skills and food handling.

Practical session: Basic vegetable cutting techniques.

Week 3-4: Fundamentals of Baking


Introduction to baking ingredients and their functions.

Baking equipment and their uses.

Practical session: Baking simple cakes and cookies.

Discussion on temperature control in baking.

Week 5-6: Menu Planning and Nutrition


Understanding balanced nutrition for meal planning.

Introduction to different types of menus.

Practical session: Students design their own balanced menu.

Guest speaker on nutrition in the culinary world.

Week 7-8: International Cuisine


Exploration of various international cuisines.

Practical sessions: Cooking dishes from different countries.

Group project: Research and presentation on a specific international cuisine.

Week 9-10: Craft Practice – Food Presentation and Plating


Importance of food presentation in the culinary industry.

Techniques for artistic food plating.

Practical session: Plating and presenting different dishes.

Guest chef demonstration on advanced plating techniques.

Week 11: Revision Week


Review of key concepts and practical skills learned.

Q&A session for clarification of doubts.

Practical revision sessions on essential cooking techniques.

Week 12: Examination Week


Written and practical examinations on the entire term’s content.

Evaluation of both theoretical knowledge and practical skills.

Week 13: School Dismissal Week


Recap of the term’s highlights and achievements.

Distribution of certificates and recognition of outstanding performance.

Farewell activities and words of encouragement for the students.

This scheme of work aims to provide a comprehensive understanding of Catering and Craft Practice, blending theory with hands-on practical experiences. The division of weeks ensures a well-paced learning experience, leading to a successful term for the students.

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