SSS 1 Catering and Craft Scheme of Work First Term
WKS
TOPICS
LEARNING OBJECTIVES
LEARNING ACTIVITIES
EMBEDDED CORE SKILLS
LEARNING RESOURCES
1
– Revision of last terms work/ Pre -Resumption test -Food commodities
By the end of the lesson students should be able to: 1. Recall the memory of previously taught topics in the first term 2. itemise food commodities.
-Students participate in the Welcome test. – Students actively involved in the revision of last term work
-Critical thinking and problem solving -Communication and collaboration.
Previous term past examination questions. -Students note books.
2
Study of food commodities
By the end of the lesson, students should be able: 1. explain the term poultry. 2. State the nutritive value of poultry 3. Prepare different types of poultry products. 4. Differentiate between meat and game 5. highlight cuts of meat 6. Pinpoint meat dishes.
-Class discussion on poultry.
Communication and collaboration -Citizenship -Creativity and imagination -Digital literacy
Study of food commodities -Fish -Diary products (milk and milk products)
By the end of the lesson, Students should be able to: 1. identify fish 2. classify fish examples. 3. enumerate factors 4. discuss milk 5. give samples of milk products
-Demostration and group work
-Cormmunication and collaboration -Citizenship -Leadership and personal development.
Bythe end of the lesson, students should be able: 1. explain the structure on an egg and is composition 2. itemise the nutritive value of eggs3. state the uses of egg in cookery 4. discuss factors to consider when buying eggs 5. Plan and prepare dishes using eggs
-Group discussion and presentation on fruits and vegetables
Communication and collaboration -Citizenship -Creativity and imagination -Digital literacy
By the end of the lesson, students should be able: 1. Distinguish between fruit and vegetables 2. Classify fruit and vegetables with examples 3. Enumerate factors to consider when choosing fruits and vegetables 4. State the importance of fruits and vegetables in our diets
-Group discussion and presentation on fruits and vegetables
-Communication and collaboration – Critical thinking and problem solving -Creativity and imagination -Digital literacy
By the end of the lesson, students should be able to: 1. distinguish between fruits and vegetables 2. classify fruits and vegetables examples Enumerate factors to consider when choosing fruits and vegetables 4. State the importance of fruits and vegetable in our diets.
Group discussion and presentation on fruits and vegetables.
Communication and collaboration -Citizenship -Creativity and imagination -Digital literacy
Principles of cooking methods -Types of heat transfer -The effects of heat on food nutrients. -Classification of cooking method
By the end of the lesson students should be able to: 1. explain the principles of cooking methods 2. identify the types of heat transfer 3. state the effects of heat on food nutrients 4. classify cooking methods
-whole class discussion on principles of cooking methods
-Communication and collaboration -Citizenship -Creativity and imagination
Methods of cooking – Boiling, -Poaching -Steaming -Stewing
By the end of the lesson, students should be able to: 1. discuss boiling, poaching, steaming and stewing 2. Highlights the advantages and disadvantages of boiling, poaching, steaming and stewing
-students in pairs work on method. (boiling, poaching, steaming and stewing – Class demonstration
-Leadership and personal development. -Citizenship -Digital literacy
Methods of cooking: -Frying – Baking – Roasting -Grilling
By the end of the lesson, students should be able to:i. Explain frying, baking, roasting and grilling ii. enumerate the advantages an disadvantages of frying, baking, roasting and grilling
– Whole class discussion and demonstration
– Citizenship – Digital literacy -Communication and collaboration
By the end of the lesson, students should be able to: i. practise different dishes from food commodities 2. Prepare, cook and serve different dishes from food commodities
– Small group practical on food commodities
-Leadership and Personal development -Critical thinking and problem solving -Creativity and imagination
– Practical ingredients and materials -Students practical book
12
Revision
13
Examination
Catering and Craft Scheme of Work SSS 1 Second Term
WKS
TOPICS
LEARNING OBJECTIVES
LEARNING ACTIVITIES
EMBEDDED CORE SKILLS
LEARNING RESOURCES
1
– Revision of last terms work/ Pre -Resumption test -Food commodities
By the end of the lesson students should be able to: 1. Recall the memory of previously taught topics in the first term 2. itemise food commodities.
-Students participate in the Welcome test. – Students actively involved in the revision of last term work
-Critical thinking and problem solving -Communication and collaboration.
Previous term past examination questions. -Students note books.
2
Study of food commodities
By the end of the lesson, students should be able: 1. explain the term poultry. 2. State the nutritive value of poultry 3. Prepare different types of poultry products. 4. Differentiate between meat and game 5. highlight cuts of meat 6. Pinpoint meat dishes.
-Class discussion on poultry.
Communication and collaboration -Citizenship -Creativity and imagination -Digital literacy
Study of food commodities -Fish -Diary products (milk and milk products)
By the end of the lesson, Students should be able to: 1. identify fish 2. classify fish examples. 3. enumerate factors 4. discuss milk 5. give samples of milk products
-Demonstration and group work
-Communication and collaboration -Citizenship -Leadership and personal development.
Bythe end of the lesson, students should be able: 1. explain the structure on an egg and is composition 2. itemise the nutritive value of eggs3. state the uses of egg in cookery 4. discuss factors to consider when buying eggs 5. Plan and prepare dishes using eggs
-Group discussion and presentation on fruits and vegetables
Communication and collaboration -Citizenship -Creativity and imagination -Digital literacy
By the end of the lesson, students should be able: 1. Distinguish between fruit and vegetables 2. Classify fruit and vegetables with examples 3. Enumerate factors to consider when choosing fruits and vegetables 4. State the importance of fruits and vegetables in our diets
-Group discussion and presentation on fruits and vegetables
-Communication and collaboration – Critical thinking and problem solving -Creativity and imagination -Digital literacy
By the end of the lesson, students should be able to: 1. distinguish between fruits and vegetables 2. classify fruits and vegetables examples Enumerate factors to consider when choosing fruits and vegetables 4. State the importance of fruits and vegetable in our diets.
Group discussion and presentation on fruits and vegetables.
Communication and collaboration -Citizenship -Creativity and imagination -Digital literacy
Principles of cooking methods -Types of heat transfer -The effects of heat on food nutrients. -Classification of cooking method
By the end of the lesson students should be able to: 1. explain the principles of cooking methods 2. identify the types of heat transfer 3. state the effects of heat on food nutrients 4. classify cooking methods
-whole class discussion on principles of cooking methods
-Communication and collaboration -Citizenship -Creativity and imagination
Methods of cooking – Boiling, -Poaching -Steaming -Stewing
By the end of the lesson, students should be able to: 1. discuss boiling, poaching, steaming and stewing 2. Highlights the advantages and disadvantages of boiling, poaching, steaming and stewing
-students in pairs work on method. (boiling, poaching, steaming and stewing – Class demonstration
-Leadership and personal development. -Citizenship -Digital literacy
Methods of cooking: -Frying – Baking – Roasting -Grilling
By the end of the lesson, students should be able to:i. Explain frying, baking, roasting and grilling ii. enumerate the advantages an disadvantages of frying, baking, roasting and grilling
– Whole class discussion and demonstration
– Citizenship – Digital literacy -Communication and collaboration
By the end of the lesson, students should be able to: i. practise different dishes from food commodities 2. Prepare, cook and serve different dishes from food commodities
– Small group practical on food commodities
-Leadership and Personal development -Critical thinking and problem solving -Creativity and imagination
– Practical ingredients and materials -Students practical book
12
Revision
13
Examination
SSS 1 Catering and Craft Scheme of work. SS1 Syllabus Catering and Craft for Senior Secondary School –Schemeofwork.com
Catering and Craft Scheme of Work SSS 1 Third Term
WKS
TOPICS
LEARNING OBJECTIVES
LEARNING ACTIVITIES
EMBEDDED CORE SKILLS
LEARNING RESOURCES
1
Welcome test / Revision of last term work
By the end of the lesson students should be able to: 1. Answer test questions correctly 2. Recall the memory of pprevious books taught in last term
Students participate in the welcome test – Students actively involved in the revision of last term work.
-Critical thinking and problem solving – Communication and collaboration
Previous term examination past questions. Students notebook
2
Food and beverages service Food and beverages manager Restaurant manager – Head waiter – Banquets hall waiter
By the end of the lesson, student should be able to: 1. Analyse the functions of food and beverage manager 2. Enumerate the duty of the restaurant manager. 3. Identify the responsibilities of head waiter. 4. State the functions of banquets hall waiter.
-Group discussion and presentation on food and beverage service.
-Communication and collaboration. -Leadership and personal development -Digital Literacy
Personnel in food and beverage area: – Station waiter – Wine steward sommelier – Junior waiter -Barman, Bartender, Mixologist, Bar Keeper -Information waiter
By the end of the lesson, Students should be able to: 1. Highlights personnel in food and beverage area 2. Discuss the responsibilities of each personnel in food and beverage
-Group discussion and presentation on job opportunities in food and beverage departments and responsibilities of each personnel in food and beverage service areas
-Critical thinking and problem solving -Communication and collaboration
Types of Food service. – Plate Service -Family Service -Cafeteria Service
By the end of the lesson students should be able to: 1. Explain food service 2. Analyse the differences between plare service, family service and cafeteria service
-whole class discussion and presentation on plate service, family service and cafeteria service.
Digital literacy -Communication and collaboration -Creativity and imagination
By the end of the lesson, students should be able to: 1. Demonstrate different types of food service
-whole class demonstration on types of food services -Field trip to nearby hotel or restaurants and Silver Services
-Citizenship -Leadership and personal development -Creativity and imagination
Group work on dispense bar equipment and arrangement. -Field trip
7
Mid-Term Test.Open Day.Mid-term Holiday.
8
Table Cover -Meaning of cover -Types of cover -Laying the table -Table waters
By the end of the lesson, students should be able to: 1. Explain the meaning of cover 2. Enumerate types of cover 3. State the items needed for laying and setting a table
-Class discussion on types of cover -Pairs work on laying and setting a table
-Communication and collaboration. -Critical thinking and problem solving -Digital Literacy
By the end of the lesson, students should be able to: 1. Explain Napkin folding 2. Highlights types of napkin folding 3. Analyse methods folding napkins. 4. Fold different types of napkin folds
-students in pairs work and demonstration on napkin folding
-Citizenship -Communication and collaboration -Critical thinking and imagination
-Real object: napkin materials -Pictures of different napkin
10
Demonstration of napkin folds and placement of table wares
By the end of the lesson, students should be able to: 1. Explain the different types of napkin fold 2. State the different step in folding a napkin 3. Fold different napkins and place table wares
– Individual work and demonstration
– Citizenship -Communication and collaboration -Critical thinking and imagination
