SS3 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
SS3 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
SS3 Third Term Catering and Craft Practice Lesson Note and Scheme of Work
Week 1-2: Advanced Menu Development
In-depth study of menu engineering and design.
Practical sessions: Creating a sophisticated menu for a special event.
Guest speaker: Professional chef sharing insights on menu planning.
Week 3-4: Advanced Cake Decoration and Sugar Craft
Techniques in elaborate cake decoration and sugar craft.
Practical sessions: Designing and decorating intricate cakes.
Guest cake artist demonstration.
Week 5-6: Food Entrepreneurship and Business Management
Introduction to entrepreneurship in the culinary industry.
Practical sessions: Developing a business plan for a catering venture.
Guest speaker: Successful food entrepreneur sharing experiences.
Week 7-8: Food Photography and Social Media for Culinary Arts
Importance of visually appealing food presentation for social media.
Practical sessions: Food styling and photography.
Group project: Creating a social media campaign for a culinary business.
Week 9-10: Craft Practice – Artistic Plating and Molecular Gastronomy
Exploring avant-garde culinary techniques like molecular gastronomy.
Practical sessions: Artistic plating and molecular gastronomy experiments.
Guest chef demonstration on molecular gastronomy.
Week 11: Revision Week
Comprehensive review of the entire syllabus.
Practical revision sessions on advanced techniques.
Addressing specific concerns and preparing for the final assessments.
Week 12: Examination Week
Culminating written and practical examinations for the third term.
Evaluation of overall understanding and application of culinary skills.
Week 13: Graduation and Culinary Showcase
Culmination of the academic year with a culinary showcase.
Presentation of certificates and awards.
Celebration of achievements and farewells.
This third term focuses on refining culinary skills, introducing business aspects, and preparing students for a career in the dynamic field of catering and craft practice.