Scheme of Work Academic Year: Please complete this form in 10pt Verdana Course / Module VRQ Level 3 Kitchen & Larder / NVQ Level 3 professional cookery Level
3
Awarding Body
City & Guilds
Duration
36 Weeks
Hours Per Week
1.5 Hours per week
Tutor/s
Bryan Townson
Aims of course (include every learner matters)
Notes
• The workshop module comprises of 36 practical sessions. • Unit evidence covered is included in syllabus reference column. There -- students in the class, -male, -- female. • The class comprises of level 2 student’s. Abilities are mixed (see profile) • Students are encouraged to work to the best of their ability. • Function skills will be incorporated into every session which will include calculating recipes costing and communication with the tutor and colleagues. • Communication skills are important during all sessions.
1
• • •
Students are encouraged to use resources / information using the internet and college its learning. Students complete their evidence work books with help from tutor. Level 3 professional cookery and level 3 kitchen and larder are achievable in 1 year.
• Incorporated into the NVQ Professional cookery scheme are:• 302 Develop productive working relationships with colleagues. (mandatory unit) • 304 Maintain the health, hygiene, safety and security of the working environment. (mandatory unit) • 203 Maintain food safety when storing, preparing and cooking food. (mandatory unit) • 332 Prepare, fish for complex dishes. • 334 Prepare, meat for complex dishes. • 335 Prepare, poultry for complex dishes. • 337 Cook and finish complex fish dishes. • 339 Cook and finish complex meat dishes. • 340 Cook and finish complex poultry dishes. • 342 Cook and finish complex vegetable dishes. • 345 Prepare, cook and finish fresh pasta dishes. • 343 Prepare, cook and finish complex hot sauces. • 353 Prepare, cook and finish dressings and cold sauces. • 344 Prepare, cook and finish complex soups. • 354 Prepare, and cook complex hot desserts. • 355 Prepare and cook complex cold desserts. • 333 Prepare shellfish for complex dishes. • 336 Prepare game for complex dishes. • 338 Cook and finish complex shellfish dishes • 341 Cook and finish complex game dishes • 347 Prepare, cook and finish complex cakes, sponges, biscuits and scones • 348 Prepare, cook and finish complex pastry products • 349 Prepare, process and finish complex chocolate products
2
•
Incorporated into the VRQ kitchen and larder scheme are:-
The VRQ unit are:302 851 852 853 854 855 856 864 863
The principles of food safety supervision for catering. Supervisory skills in the industry. Practical gastronomy. Advanced skills and techniques in producing vegetables and vegetarian dishes. Advanced skills and techniques in producing meat dishes. Advanced skills and techniques in producing poultry and game dishes. Advanced skills and techniques in producing fish and shellfish dishes. Advanced professional cookery – practical assessment.
• • •
All the short answer questions (UPK’s) will be done on its learning. All theory session will cover assessments units and only be marked twice. All assessments will be tracked using mark book and its learning.
• •
There is always a recap from the previous session to enhance learning, by verbally questioning. Support is provided in practical sessions for :-
•
(see group profile extra details)
3
Differentiation: students of lesser abilities to be paired with more capable students (h/s/ea/pc/ew) incorporated weekly * Being healthy (h); staying safe (s); enjoying and achieving (ea;) making a positive contribution (pc);Achieving economic well-being (ew)
4
Date(s )/ Week Numb er
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
1
VRQ 851 302 852 853 854 855 NVQ 302 304 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
Portfolios work all learners sorting out files labelling each unit, in the right order. Induction recaps on equipment and cleaning down need to fill in its learning safety booklet, after each kitchen service, and recap of college rules. And what is expected of the learners this year. (h/s/ea/pc/ew)
Recap Q& A from last year’s level 2, 15 questions on prezzi in its learning. Discussion on the units that we are going to cover this year. Recap on Induction on equipment and cleaning down correctly after each session Collating, organising logbooks / portfolios
Skills Being Developed (please include the development of functional skills as well as vocational skills) Develop productive working relationships with colleagues Discussion. Reading. Writing. (note taking) Personal development Self-assessment Playing and analysing own progress tutor to check students learning by Q & A contribution to discussion
Assessment (including key assessment dates)
Resources
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experie nce Evidence diaries Log books Handouts
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
5
Date(s)/ Week Number
Syllab Topic/Learning Outcomes us (including Every Child/learner Matters themes*) Refere nce
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
2
VRQ 851
VAK method. Students to self-analyse Group discussions Feedback/disc ussion. Q&A / open and directed questions Individual/gro up work Selfassessment Hot sauces power point / prezzi
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/ex perience Evidence diaries Log books Handouts
NVQ 343 302
Assignment 851 pt 1 out task A Supervisory skills in the industry (see hand-out for more details) Establish and develop positive working relationships in hospitality, understand the importance of clear communication in the workplace. Understand equal opportunities / employment law. Realise the importance of meeting the special needs of colleagues and customers. To cover and hot sauces and compound butters. Stocks Quality Points Methods of production, white / brown / fish Understand the principles of making good quality stocks and their use in the kitchen, (sauces). Thickening agent used, roux based sauces, reduction sauces. Understand the principles of making sauces and methods of thickening them. (s)(ea)(pc)
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
6
Date(s)/ Week Number
Syllabus Topic/Learning Outcomes Reference (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
3
VRQ 851 302
VAK method. Students to selfanalyse Group discussions Feedback/discus sion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 304
Assignment 851 pt 1 out task A Supervisory skills in the industry see hand out for more details Identify the requirements of health and safety legislation Explain how organisations ensure compliance with the legislation. Responsibilities of supervisors in relation to health and safety. Process of carrying out a risk assessment. Recording and reporting procedures More information on its learning. Colds sauces and dressing bring in nice olive oils and local vinegars. Explain the prep method for the basic sauces; explain the mother sauces and the dev of the sauces. Explain classic sauces to modern sauces and dressing.
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
7
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
4
VRQ 851
Assignment 851 pt 1 task A in Supervisory skills in the industry in 2 out Tasks B & C hot sauces UPK See its learning for UPK and also more information on develop productive working relationships with colleagues. Explain the importance of clear communication in the workplace. Equal opportunities, employment law realise the importance of meeting the special needs of colleagues and customers.
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 302 304 203 343 353
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
8
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
5
VRQ 851 856
Assignment 851 pt 2 out Supervisory skills in the industry Tasks B & C Cold sauce UPK UPK on its learning. Shellfish, explain crustacean lobster, langoustine, crayfish, crabs power point Explain the range of supervisory tasks, purpose of supervision / leadership / team development, see videos on its learning and play hot spot on its learning. Recap part 1 of unit 851
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 353 302 304 203
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
9
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
6
VRQ 851 856
Assignment 851 pt 2 in Supervisory skills in the industry Tasks B & C Recap making sure learner, can explain what needs doing. Shellfish part 2 molluscs, clams, scallops, oysters’ cephalopods, octopus, squid, cuttle fish. Health and safety handling shellfish, cooking shellfish. Power point on its learning recap from last weeks session.
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Hand-outs
NVQ 333 338
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being (EW).
10
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
7
VRQ 856
Prepare fish for complex dishes / cook and finish complex fish dishes Discussion about the different types of fish we used in England and tropic fish used in England, identify fish varieties and the use of each variety. Indicate the quality points of fish. Illustrate an understanding of the fish methods used and how to purchase fish. Understand the importance of careful menu planning with regard to sustainable fish stocks.
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Hand-outs
NVQ 333 338
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
11
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
8
VRQ 856
Prepare fish for complex dishes / cook and finish complex fish dishes Discussion about the different types of fish we used in England and tropic fish used in England, identify fish varieties and the use of each variety. Indicate the quality points of fish. Illustrate an understanding of the fish methods used and how to purchase fish. Understand the importance of careful menu planning with regard to sustainable fish stocks.
VAK method. Students to self-analyse Group discussions Feedback/discu ssion. Q&A / open and directed questions Individual/grou p work Selfassessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Hand-outs
NVQ 332 337 302 304 203
(h/s/ea/pc/ew)
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
12
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
9
VRQ 856
Shellfish UPK 2/ Fish UPK 2
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
Test 856 Fish and shellfish NVQ 332 337 304 203
Prepare fish / shellfish for complex dishes / cook and finish complex fish / shellfish dishes Discussion about the different types of fish we used in England and tropic fish used in England, identify fish varieties and the use of each variety. Indicate the quality points of fish.
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
Illustrate an understanding of the fish methods used and how to purchase fish. Understand the importance of careful menu planning with regard to sustainable fish stocks.
(h/s/ea/pc/ew
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
13
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
10
VRQ 851 855
Assignments pt 1, 2 back Game Develop knowledge in the storing handling and cooking off game birds / furred game. State the quality points in game. Identify each variety of both feathered and furred game preparation and cooking methods. Be competent at knowing how to preparing and cook a wide range of basic game
VAK method. Students to selfanalyse Group discussions Feedback/discus sion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 336 341 302 304 203
(h/s/ea/pc/ew)
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
14
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
11
VRQ 302 855 854
Game Develop knowledge in the storing handling and cooking off game birds / furred game. State the quality points in game. Identify each variety of both feathered and furred game preparation and cooking methods. Be competent at knowing how to preparing and cook a wide range of basic game Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the workplace. Identify the quality points of lamb, mutton, Identify the different cuts of meat and the relate cookery methods for them.
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 336 341 304 203
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
15
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
12
VRQ 863 855 851 863
Game UPK / Develop productive working relationships with colleagues UPK Assignment 863 out Task Ai Game Develop knowledge in the storing handling and cooking off game birds / furred game. State the quality points in game. Identify each variety of both feathered and furred game preparation and cooking methods. Be competent at knowing how to preparing and cook a wide range of basic game Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the workplace. Identify the quality points of lamb, mutton, Identify the different cuts of meat and the relate cookery methods for them. (h/s/ea/pc/ew)
VAK method. Students to self-analyse Group discussions Feedback/disc ussion. Q&A / open and directed questions Individual/gro up work Selfassessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 336 341 203 304
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
16
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
13
VRQ 863 854
Assignment 863 out Task Ai using its learning for resources. Show video / power point / prezzi of new products development. Carry out research into the requirements for a new product including potential customers, meal, type, outlet type etc. Identify the quality points of Beef Identify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of meat
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 339 334 203 304
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
17
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
14
VRQ 854 863
Assignment 863 out Task Ai, recap using its learning for resources. Show video of new products development. Identify the quality points of pork Identify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of meat
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 339 334 203 304
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
18
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
15
VRQ 854 863
Recap with learners on unit 863, making sure learners know what item they are developing, Identify the quality points of veal Identify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of meat
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 339 334 203 304
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
19
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
16
VRQ 852 302 851 863 854
Assignment 852 out Task Ai Produce material for a presentation which explores gastronomy by explaining, influences on national food culture/gastronomy. How further influences have changed national food culture up to the present day. See its learning for power point and handouts Assignment 863 part Ai in quick check, making sure on right track. Recap meat power points
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 334 339
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
meat UPK Test 854 Meat dishes Assignment 863 task Ai in (h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
20
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
17
VRQ 852 855
Assignment 852 out Task Aii, presented in any format, it could include example dishes, product for tasting, visual aids, display boards, leaflets, choose a national dish, identify suppliers for the main ingredients of the dish, suggest beverages to complement the dish., explain in relation to choosing suppliers of commodities: - quality, price, cost effectiveness, terms of supply, ability to meet demand, ethical considerations. Identify the quality points of poultry, and what poultry means, list the poultry birds Identify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of meat and meat dishes.
VAK method. Students to self-analyse Group discussions Feedback/discu ssion. Q&A / open and directed questions Individual/grou p work Selfassessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 335 340 203 304
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q&A contribution to discussion
(h/s/ea/pc/ew) * Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). Date(s)/
Syllabus
Topic/Learning Outcomes
Learning
21
Skills
Assessment
Resources
Week Number
Reference
(including Every Child/learner Matters themes*)
Activities/ Teaching Methods
Being Developed (please include the development of functional skills as well as vocational skills)
(including key assessment dates)
18
VRQ 852 855
Assignment 852 out Task Aii Test 855 Poultry and game presented in any format, it could include example dishes, product for tasting, visual aids, display boards, leaflets, choose a national dish, identify suppliers for the main ingredients of the dish, suggest beverages to complement the dish., explain in relation to choosing suppliers of commodities: - quality, price, cost effectiveness, terms of supply, ability to meet demand, ethical considerations. Identify the quality points of poultry, and what poultry means, list the poultry birds Identify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of meat and meat dishes.
VAK method. Students to self-analyse Group discussions Feedback/discu ssion. Q&A / open and directed questions Individual/grou p work Selfassessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
NVQ 335 340 203 304
(h/s/ea/pc/ew)
I.T skills learners to log on to its learning
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
22
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
19
VRQ 852
Assignment 852 out Task B Explain how to produce an evaluative check list covering the factors to be considered when analysing and evaluating dining experiences, analyse and evaluate two contrasting meal experiences. Identify the meal types, meals chosen and include beverages. Explain all aspics of pasta, flour used, explain the storage of fresh pasta and dried pasta. Cover the equipment used in making fresh pasta. Give hand-out out for pasta explain what needs doing Recap poultry session power points
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 335 340
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
Poultry UPK (h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
23
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
20
VRQ 852
Pasta UPK Recap pasta session, before doing UPK. Recap assignment 852 covering tasks Ai, Aii and task B, making learners cover all task, and are in front of what needs doing in ELearning session, recap what is on its learning for kitchen and larder level 3
VAK method. Students to selfanalyse Group discussions Feedback/discus sion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 345
(h/s/ea/pc/ew)
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q &A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
24
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
21
VRQ 852 302
Assignment 852 in task Ai Aii. B. recap last week’s session. Make sure that all grading criteria is covered. Maintain the health safety and security of the working environment. Identify and understand legal requirements of health and safety in the workplace. Importance of personal responsibility in the workplace. Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the workplace.
VAK method. Students to selfanalyse Group discussions Feedback/discus sion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experienc e Evidence diaries Log books Handouts
NVQ 304
(h/s/ea/pc/ew)
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
25
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
22
VRQ 852 853
Assignment presentations 852, split the group up and give them 15-20 to present unit 852, Recap last week’s session Maintain health & safety UPK Cook and finish complex vegetables dishes. Identify the quality points of vegetables, and what are the different type’s vegetables that are available. Identify the different cooking methods relating to vegetables. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of vegetables and vegetarian dishes. (h/s/ea/pc/ew)
VAK method. Students to selfanalyse Group discussions Feedback/discussi on. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 342 304
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q&A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
26
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
23
VRQ 852 853 302
Assignment presentations 852 split the group up and give them 15-20 to present unit 852, Cook and finish complex vegetables dishes. Identify the quality points of vegetables, and what are the different type’s vegetables that are available. Identify the different cooking methods relating to vegetables. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of vegetables and vegetarian dishes.
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Hand-outs
NVQ 304 203 342
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
27
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
24
VRQ 852 853
Assignment presentations 852 Vegetables UPK,
VAK method. Students to selfanalyse Group discussions Feedback/discussi on. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 342
Test 853 Vegetables and vegetarian dishes Recap vegetable power point,
(h/s/ea/pc/ew)
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q&A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
28
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
25
VRQ 863 302
Assignment 863 out Task Aii
VAK method. Students to self-analyse Group discussions Feedback/discu ssion. Q&A / open and directed questions Individual/grou p work Selfassessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 203
Identify the principles of food safety supervision for catering cover all aspic of food safety, safer food better business, hand out information, use power point on its learning. Explain why food safety is important and why we do what we do to ensure food is safe for the customers.
(h/s/ea/pc/ew)
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
29
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
26
VRQ 302 863
Recap food safety session making sure all aspic have been covered.
VAK method. Students to selfanalyse Group discussions Feedback/discuss ion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
Food safety UPK NVQ 203
Test 302 The principles of food safety supervision for catering Assignment 863 out Task Aii Recap task 863, task Ai, research for a new product, record details, potential customers Task Aii, design your product producing notes, sketches, draft prototype recipe, costing, nutritional content, potential sources of ingredients
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q &A contribution to discussion
(h/s/ea/pc/ew) * Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
30
Date(s) / Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
27
VRQ 852 863
Assignment 852 back Assignment 863 out Task Aii Recap task 863, task Ai, research for a new product, record details, potential customers Task Aii, design your product producing notes, sketches, draft prototype recipe, costing, nutritional content, potential sources of ingredients Hot desserts Identify the main methods of production for hot desserts. Understand the important ingredients in the development of complex desserts. Students will be able to state the quality points and critical control points of various hot complex desserts Identify and understand legal requirements of health and safety in the workplace. Importance of personal responsibility in the workplace. Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the workplace.
VAK method. Students to selfanalyse Group discussions Feedback/d iscussion. Q&A / open and directed questions Individual/ group work Selfassessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experi ence Evidence diaries Log books Handouts
NVQ 354 203 304
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew) * Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
31
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
28
VRQ 863
Assignment 863 in Task Aii
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 854 304 203
Identify the main methods of production for hot desserts. Understand the important ingredients in the development of complex desserts. Students will be able to state the quality points and critical control points of various hot complex desserts Identify and understand legal requirements of health and safety in the workplace. Importance of personal responsibility in the workplace. Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the workplace.
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
32
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
29
VRQ 863
Recap last week’s session Hot desserts UPK Assignment 863 out Task Bi develop and produce your product making adjustments as necessary to meet your aims and stated requirements. Produce a food requisition, details of change during the developments process and final recipe Prepare and cook complex cold desserts Identify the main methods of production for cold desserts. Understand the important ingredients in the development of complex desserts. Students will be able to state the quality points and critical control points of various cold complex desserts (h/s/ea/pc/ew)
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 354 355 304 203
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
33
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
30
VRQ 863
Cold desserts UPK Assignment 863 out Task Bi Develop and produce your product making adjustments as necessary to meet your aims and stated requirements. Produce a food requisition, details of change during the developments process and final recipe Prepare and cook complex cold desserts Identify the main methods of production for cold desserts. Understand the important ingredients in the development of complex desserts. Students will be able to state the quality points and critical control points of various cold complex desserts (h/s/ea/pc/ew)
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 355 304 203
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being (EW).
34
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
31
VRQ 863
Assignment 863 in Task Bi
VAK method. Students to selfanalyse Group discussions Feedback/discussi on. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 344 203 304
Prepare cook and finish complex soups. Identify each type of soup and how it is finished. Understand the use of relative ingredients in various types of soups. Recognise alternative healthy eating options in different soups. Enable students to develop skills and apply knowledge in the principles of producing a range of different types of soups. (h/s/ea/pc/ew)
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q&A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
35
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
32
VRQ 863
Assignment 863 out Task Bii Carry out an evaluation of your product using appropriate sources of information and methods. Prepare cook and finish complex soups. Identify each type of soup and how it is finished. Understand the use of relative ingredients in various types of soups. Recognise alternative healthy eating options in different soups. Enable students to develop skills and apply knowledge in the principles of producing a range of different types of soups. (h/s/ea/pc/ew)
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking)
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
NVQ 344 203 304
I.T skills learners to log on to its learning Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q&A contribution to discussion
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
36
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
33
VRQ 851 302 852 853 854 855 856 864 NVQ 302 304 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
Soup UPK Assignment 863 out Task Bii Carry out an evaluation of your product using appropriate sources of information and methods. Recap session and portfolio building making sure all learners are in front.
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Recap Q& A from last year’s level 2, 15 questions on prezzi in its learning.
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
(h/s/ea/pc/ew)
Discussion on the units that we are going to cover this year. Recap on Induction on equipment and cleaning down correctly after each session Collating, organising logbooks / portfolios
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
37
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
34
VRQ 851 302 852 853 854 855 856 864 NVQ 302 304 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
Assignment 863 in Task Bii
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Recap Q& A from last year’s level 2, 15 questions on prezzi in its learning.
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
Produce healthier dishes, cover all the dishes that have been made over the last 33 weeks show learners the sugar content in premade meals, drinks and a healthy plate pie charts so the learners how to work out nutrient’s in food, and how to make them healthy.
Discussion on the units that we are going to cover this year. Recap on Induction on equipment and cleaning down correctly after each session Collating, organising logbooks / portfolios
(h/s/ea/pc/ew)
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
38
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
35
VRQ 851 302 852 853 854 855 856 864 NVQ 302 304 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
Produce healthier dishes UPK Assignment 863 back
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Recap Q& A from last year’s level 2, 15 questions on prezzi in its learning.
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
Log book building making sure all learners have the correct information in there log book and making sure all aspic of NVQ and VRQ have been covered.
(h/s/ea/pc/ew)
Discussion on the units that we are going to cover this year. Recap on Induction on equipment and cleaning down correctly after each session Collating, organising logbooks / portfolios
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
39
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (please include the development of functional skills as well as vocational skills)
Assessment (including key assessment dates)
Resources
36
VRQ 851 302 852 853 854 855 856 864 NVQ 302 304 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
Log book building making sure all learners have the correct information in there log book and making sure all aspic of NVQ and VRQ have been covered.
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Recap Q& A from last year’s level 2, 15 questions on prezzi in its learning.
Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
(h/s/ea/pc/ew)
Discussion on the units that we are going to cover this year. Recap on Induction on equipment and cleaning down correctly after each session Collating, organising logbooks / portfolios
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.
40