HT5

Learning Objective: Understand how to interpret and prepare a recipe not seen before.

Learning Content:

• • Introduction to recipe interpretation.

  • Consideration of ingredients, timings, and presentation.

Assessment/Live Marking Opportunities: Observation during recipe interpretation activity. Quick verbal quiz on recipe components.

• SMSC Development: Developing cultural understanding through different recipes.

• CIAG: Introducing culinary skills relevant to careers in the food industry.

• British Values: Promoting respect for diverse cuisines and teamwork.

• Cross-Curricular Elements:

  • Geography: Understanding ingredients' origins.

  • Maths: Weighing and measuring ingredients.

  • English/Literacy: Reading and interpreting recipes.

Lesson Plan

1. Connector (15 mins)

• Activity: Introduction to the importance of recipe interpretation. Discuss the key components of a recipe (ingredients, timings, presentation).

• Task: Quick discussion on favourite recipes and their components.

2. Activate (20 mins)

• Activity: Presentation on how to read and understand a recipe, focusing on ingredients, timings, and presentation.

• Task: Learners take notes and ask questions for clarification.

3. Demonstrate (30 mins)

• Activity: Group activity to interpret a provided recipe. Each group will discuss ingredients, timing, and presentation.

• Task: Each group presents their interpretation to the class.

4. Consolidate (15 mins)

• Activity: Recap key points and answer any questions.

• Task: Brief quiz to assess understanding of recipe components.

Preview: Introduce next lesson on food classifications.

Learning Objective: Identify and classify various food groups.

Assessment/Live Marking Opportunities: Observation during classification activity. Worksheet on food classifications.

• SMSC Development: Understanding the variety of food groups and their importance.

• CIAG: Awareness of diverse food types relevant to culinary careers.

• British Values: Respect for different cultural food groups.

• Cross-Curricular Elements:

  • Geography: Geographic origins of different food groups.

  • Maths: Sorting and categorizing foods.

  • English/Literacy: Reading and writing classifications.

Lesson Plan

1. Connector (15 mins)

• Activity: Discuss the importance of knowing food classifications in planning a dish.

• Task: Brainstorm different food groups and their characteristics.

2. Activate (20 mins)

• Activity: Presentation on different food classifications with examples.

• Task: Learners take notes and participate in a Q&A session.

3. Demonstrate (30 mins)

• Activity: Group activity to sort and classify various foods provided.

• Task: Each group classifies a set of foods and presents their findings.

4. Consolidate (15 mins)

• Activity: Review classifications and provide feedback.

• Task: Complete a worksheet on food classifications.

• Preview: Introduce next lesson on types of dishes and food preparation methods.

Learning Objective: 

• Understand the different types of dishes and common food preparation methods.

Assessment/Live Marking Opportunities: Observation during food preparation activity. Practical demonstration of preparation methods.

• SMSC Development: Appreciating different types of meals and their cultural significance.

• CIAG: Building foundational cooking skills for culinary careers.

• British Values: Promoting diversity in types of dishes.

• Cross-Curricular Elements:

  • Maths: Accurate weighing and measuring.

  • English/Literacy: Understanding and following instructions.

Lesson Plan

1. Connector (15 mins)

• Activity: Discuss different types of dishes and their characteristics.

• Task: Share examples of starters, main courses, and desserts.

2. Activate (20 mins)

• Activity: Presentation on various food preparation methods with demonstrations.

• Task: Learners observe and ask questions.

3. Demonstrate (30 mins)

• Activity: Individual task to practice chopping, weighing, and measuring ingredients.

• Task: Practical hands-on activity with instructor guidance.

4. Consolidate (15 mins)

• Activity: Review preparation methods and provide feedback.

• Task: Class discussion on challenges faced and solutions.

• Preview: Introduce next lesson on tools and equipment in cooking.

Learning Objective: Identify and use different tools and equipment for food preparation and cooking.

Assessment/Live Marking Opportunities: Observation during tool identification activity. Worksheet on tools and equipment.

• SMSC Development: Understanding the role of different tools in culinary arts.

• CIAG: Familiarity with essential tools used in professional kitchens.

• British Values: Encouraging responsibility and care in using equipment.

• Cross-Curricular Elements:

  • Maths: Measuring ingredients with various tools.

  • English/Literacy: Reading instructions for equipment use.

Lesson Plan

1. Connector (15 mins)

• Activity: Discuss the importance of using the right tools and equipment.

• Task: Learners list tools they know and their uses.

2. Activate (20 mins)

• Activity: Presentation on different tools and equipment with examples.

• Task: Learners observe and note down key points.

3. Demonstrate (30 mins)

• Activity: Group activity to identify and use different cooking tools and equipment.

• Task: Hands-on practice with various tools under supervision.

4. Consolidate (15 mins)

• Activity: Review tool usage and provide feedback.

• Task: Complete a worksheet on tools and equipment.

Preview: Introduce next lesson on preparing and cooking methods.

Learning Objective: Practise preparing and cooking methods: grilling, roasting, baking, steaming.

Assessment/Live Marking Opportunities: Observation during practical cooking session. Practical demonstration of cooking methods.

• SMSC Development: Building confidence in cooking techniques.

• CIAG: Enhancing practical skills for culinary careers.

• British Values: Emphasising discipline and precision in cooking.

• Cross-Curricular Elements:

  • Maths: Accurate measurements.

  • English/Literacy: Following step-by-step instructions.

Lesson Plan

1. Connector (15 mins)

• Activity: Discuss different food preparation and cooking methods.

• Task: Learners share experiences with different cooking methods.

2. Activate (20 mins)

• Activity: Demonstration of various cooking methods.

• Task: Learners observe and ask questions.

3. Demonstrate (30 mins)

• Activity: Practical session where learners practice grilling, roasting, baking, and steaming.

• Task: Hands-on cooking activity with guidance.

4. Consolidate (15 mins)

• Activity: Review cooking methods and provide feedback.

• Task: Group discussion on successes and areas for improvement.

• Preview: Introduce next lesson on seasoning and tasting.

Learning Objective: Understand the importance of seasoning and tasting food during cooking.

Assessment/Live Marking Opportunities: Observation during seasoning and tasting activity. Practical tasting session.

• SMSC Development: Cultivating an appreciation for flavours and seasoning.

• CIAG: Refining skills in flavour balancing.

• British Values: Promoting respect for diverse culinary tastes.

• Cross-Curricular Elements:

  • Science: Understanding the chemistry of flavours.

  • English/Literacy: Describing flavours and tastes.

Lesson Plan

1. Connector (15 mins)

• Activity: Discuss the importance of seasoning and tasting.

• Task: Learners share favourite seasonings and their uses.

2. Activate (20 mins)

• Activity: Demonstration of seasoning techniques.

• Task: Learners observe and note down techniques.

3. Demonstrate (30 mins)

• Activity: Practical session where learners season and taste their dishes.

• Task: Hands-on seasoning and tasting activity.

4. Consolidate (15 mins)

• Activity: Review seasoning and tasting techniques and provide feedback.

• Task: Group discussion on flavour balancing.

• Preview: Introduce the next lesson on following recipes accurately.

Learning Objective: Follow recipes accurately, focusing on weights, measures, and timings.

Assessment/Live Marking Opportunities: Observation during recipe-following activity. Practical demonstration of following a recipe.

• SMSC Development: Encouraging precision and attention to detail.

• CIAG: Building accuracy skills critical for culinary careers.

• British Values: Promoting individual responsibility.

• Cross-Curricular Elements:

  • Maths: Weights and measures.

  • English/Literacy: Reading and following detailed instructions.

Lesson Plan

1. Connector (15 mins)

• Activity: Discuss the importance of accuracy in following recipes.

• Task: Learners share experiences with following recipes.

2. Activate (20 mins)

• Activity: Demonstration of following a recipe step-by-step.

• Task: Learners observe and take notes.

3. Demonstrate (30 mins)

• Activity: Practical session where learners follow a provided recipe accurately.

• Task: Hands-on cooking activity following a recipe.

4. Consolidate (15 mins)

• Activity: Review recipe accuracy and provide feedback.

• Task: Group discussion on consistency and precision.

• Preview: Introduce next lesson on food presentation techniques.

Learning Objective: Learn and practice food presentation techniques.

Assessment/Live Marking Opportunities: Observation during food presentation activity. Practical demonstration of food presentation.

• SMSC Development: Developing creativity and attention to detail.

• CIAG: Refining presentation skills for culinary careers.

• British Values: Promoting pride in work and attention to detail.

• Cross-Curricular Elements:

  • Art: Aesthetics of food presentation.

  • English/Literacy: Describing presentation techniques.

Lesson Plan

1. Connector (15 mins)

• Activity: Discuss the importance of food presentation.

• Task: Learners share thoughts on what makes food look appealing.

2. Activate (20 mins)

• Activity: Demonstration of food presentation and garnishing techniques.

• Task: Learners observe and take notes.

3. Demonstrate (30 mins)

• Activity: Practical session where learners present their dishes and use garnishes.

• Task: Hands-on presentation activity.

4. Consolidate (15 mins)

• Activity: Review presentation techniques and provide feedback.

• Task: Group discussion on the impact of presentation.

• Preview: Introduce next lesson on working safely and hygienically.

Learning Objective: Understand and practise safe and hygienic food preparation and cooking.

Assessment/Live Marking Opportunities: Observation during practical sessions. Worksheet on safety and hygiene practices.

• SMSC Development: Promoting responsibility and safety.

• CIAG: Essential knowledge for careers in the food industry.

• British Values: Emphasising safety, responsibility, and hygiene.

• Cross-Curricular Elements:

  • Science: Understanding hygiene and bacteria.

  • English/Literacy: Reading safety guidelines.

Lesson Plan

1. Connector (15 mins)

• Activity: Discuss the importance of safety and hygiene in cooking.

• Task: Learners share safety and hygiene practices they know.

2. Activate (20 mins)

• Activity: Presentation on safety and hygiene practices.

• Task: Learners observe and take notes.

3. Demonstrate (30 mins)

• Activity: Practical session where learners practise safe and hygienic cooking.

• Task: Hands-on activity with guidance on hygiene practices.

4. Consolidate (15 mins)

• Activity: Review safety and hygiene practices and complete a worksheet.

• Task: Group discussion on the importance of hygiene.

• Preview: Introduce next lesson on final dish preparation and presentation.

Learning Objective: Prepare and present a final dish meeting all specified requirements.

Assessment/Live Marking Opportunities: Observation during final dish preparation and presentation. Evaluation of the final dish based on specified criteria.

• SMSC Development: Encouraging creativity and confidence.

• CIAG: Culmination of skills learned for future culinary careers.

• British Values: Promoting excellence and pride in work.

• Cross-Curricular Elements:

  • Maths: Accurate measurements.

  • English/Literacy: Describing final dishes.

  • IT: Using digital tools for presentation.

Lesson Plan

1. Connector (15 mins)

• Activity: Review key points from previous lessons.

• Task: Class discussion on what they've learned.

2. Activate (20 mins)

• Activity: Discussion on final dish requirements and expectations.

• Task: Learners outline their dish plans.

3. Demonstrate (30 mins)

• Activity: Practical session where learners prepare and present their final dish.

• Task: Hands-on cooking and presentation activity.

4. Consolidate (15 mins)

• Activity: Review final dishes, provide feedback, and discuss improvements.

• Task: Group reflection on the learning journey.

• Preview: Discussion on future applications of learned skills.

Learning objective 

Learners to complete assignment using information from brief.

Connect 

Tutor introduction to assignment and hand out of assignment brief. Learners to read assignment briefs. 

Activate 

Tutor to lead discussion around assignment and confirm hand out date and hand in date. Discussion around assignment brief and structure and how it should be constructed. 

Demonstrate

 Learners begin assignments and work through individually at their own pace ensuring they meet key deadlines. 

Consolidate 

review of lesson with Q and A to check understanding.

  Learning objective 

Learners to complete assignment using information from brief.

Connect 

Tutor introduction to assignment and hand out of assignment brief. Learners to read assignment briefs. 

Activate 

Tutor to lead discussion around assignment and confirm hand out date and hand in date. Discussion around assignment brief and structure and how it should be constructed. 

Demonstrate

 Learners begin assignments and work through individually at their own pace ensuring they meet key deadlines. 

Consolidate 

review of lesson with Q and A to check understanding.

HT5 assignment brief