This is a scheme of work that I wrote for WJEC catering could also be used for other KS4 food/hospitality courses.
It is a 22 lesson sow which also includes suitable practical activities
All lessons are differentiated with grading criteria for tasks displayed
It includes a continuous powerpoint for the SOW which includes all lessons- starters, main tasks, plenaries and homeworks. It also includes embedded recipes for practical lessons and also any additional resources needed for any lesson are embedded in the powerpoint.
This also includes an end of unit test with markscheme and also evaluations for practicals etc.
My lessons are very pupil led with a variety of activities and feedback from lessons observed in this scheme have been good to outstanding.
Topics covered include:
Requirements of food handlers
Environmental health officers
Practical lessons focus on skill development and include:
Broccoli and stilton soup
Spaghetti and meatballs
Chinese chicken and mushrooms
and these correspond with the RAG skill development tracker
A health and safety resource handout which asks the learner to write down the PPE they would wear in the following situations:The kitchen and garden and then to write down the PPE they have worn and to tell their group.
<p>This recipe allows choice. The students make choices and circle the ingredients to collect. There is not a student friendly method- this is for teacher use only. The student will watch a demo or follow verbal instructions.</p>
A health and safety resource. Asks the learner to
write down the PPE they would wear in the following situations: Kitchen, garage ,building site and garden and to write down the name of any PPE they have worn and then tell the group about when they have worn it: