SS3 Second Term Catering and Craft Practice Lesson Note and Scheme of Work
SS3 Second Term Catering and Craft Practice Lesson Note and Scheme of Work
SS3 Second Term Catering and Craft Practice Lesson Note and Scheme of Work to follow;
Week 1-2: Advanced Culinary Techniques
Introduction to advanced cooking methods (sautéing, braising, poaching).
Practical sessions: Mastering advanced cooking techniques.
Discussion on the importance of precision in cooking.
Week 3-4: Pastry and Dessert Making
Exploration of various pastry types (shortcrust, puff pastry).
Practical sessions: Creating intricate pastries and desserts.
Guest pastry chef demonstration.
Week 5-6: Catering for Special Diets
Understanding dietary restrictions (vegetarian, gluten-free, etc.).
Practical session: Crafting a menu for special dietary needs.
Guest nutritionist talk on catering for health-conscious clients.
Week 7-8: Event Catering and Management
Introduction to catering for events and parties.
Practical sessions: Planning and executing a mock event.
Group project: Event planning and catering proposal.
Week 9-10: Craft Practice – Food Carving and Garnishing
Importance of food presentation through carving and garnishing.
Practical sessions: Learning the art of food carving.
Group project: Creating an edible centerpiece.
Week 11: Revision Week
Review of complex cooking techniques and advanced topics.
Practical revision sessions on challenging recipes.
Addressing any remaining doubts and questions.
Week 12: Examination Week
Written and practical examinations on the second term’s content.
Evaluation of theoretical knowledge and practical skills.
Week 13: School Dismissal Week
Recap of the term’s achievements and growth.
Recognition of outstanding performance and improvement.
Farewell activities and words of encouragement for the students.