Scheme of Work Academic Year:2013-2014 Please complete this form in 10pt Verdana Course / Module NVQ Level 3 professional cookery Level
3
Awarding Body
City & Guilds
Duration
36 Weeks
Hours Per Week
1 Hours per week 3 hours a week E-Learning
Tutor/s
Bryan Townson / Stephen Jepson-swallows
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. • Students are encouraged to use resources / information using the internet and college its learning.
1
•
Students complete their evidence work books with help from tutor.
• • • • • • • • • • • • • • • • • • • • •
Incorporated into the NVQ Professional cookery scheme are:302 Develop productive working relationships with colleagues. (mandatory unit) 305 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
346 347 348 349
Prepare, Prepare, Prepare, Prepare,
cook and finish complex bread and dough products cook and finish complex cakes, sponges, biscuits and scones cook and finish complex pastry products process and finish complex chocolate products
2
• • • • • • • • •
Functional Skills: Maths, ICT and English are embedded in every session through, communication and reading hand-outs, tutor to consolidate as and when appropriate. The student will be motivated to reflect on prior learning and build on skills previously taught to aid the successful completion of tasks. Pace and Challenge: Students will discuss with the tutor achievable time spans for completion of tasks and will be challenged to keep to these. Students who finish tasks early will be given pre planned extension exercises to complete. Equality and Diversity: Opportunities are taken during sessions when appropriate to discuss ethical, religious, fair trade and cultural issues relating to the session content. Requirements for completion of units are specific and marked according to the designated grading criteria defined by City and Guilds. Students are encouraged to self and peer evaluate performance to stimulate critical thinking The onus is placed firmly onto students to use ITS Learning, to enhance their knowledge of specific commodities and research recipes in preparation for the next session. Dishes and tasks are placed onto the scheme of work to facilitate the learning journey in line with theory sessions throughout the academic year. All UPK, will be covered on 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)
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)
3
Date( s)/ Week Num ber
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
1
NVQ 302 305 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
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.
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc,
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
346 347 348 349
Its learning Build portfolios
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
Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* 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.
4
Date(s)/ Week Number
Syllab Topic/Learning Outcomes us (including Every Child/learner Matters Refere themes*) nce
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
2
NVQ 343 302
VAK method. Students to selfanalyse Group discussions Feedback/discussi on. Q&A / open and directed questions Individual/group work Self-assessment 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
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) Its learning Check students portfolios Fill in work book for hot sauces / working relationships
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
5
Date(s)/ Week Number
Syllabus Topic/Learning Outcomes Reference (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
3
NVQ 305
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)
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. (h/s/ea/pc/ew)
I.T skills learners to log on to its learning
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc,
Its learning Fill in workbooks for 305 for next session
Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC);
6
Achieving Economic Well-being(EW). Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
4
NVQ 302 305 203 343 353
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. (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/experi ence Evidence diaries Log books Handouts
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
Its learning 346 fill in workbooks on dough
Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC);
7
Achieving Economic Well-being(EW).
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
5
NVQ 353 302 305 203
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 (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)
Its learning Fill in work books on shellfish
I.T skills learners to log on to its learning
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q & A contribution to discussion Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC);
8
Resources
Whiteboard Lecturer knowledge/experi ence Evidence diaries Log books Handouts
Achieving Economic Well-being(EW).
Date(s)/ Week Number
Syllabus Reference
6
NVQ 333 338
Topic/Learning Outcomes (including Every Child/learner Matters themes*) 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. (h/s/ea/pc/ew) Its learning Fill in work books on 347 cakes, sponges, biscuits and scones
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
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/expe rience Evidence diaries Log books Hand-outs
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
9
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being (EW). Date(s)/ Week Number 7
Syllabus Topic/Learning Outcomes Reference (including Every Child/learner Matters themes*) NVQ Prepare fish for complex 333 dishes / cook and finish 338 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. (h/s/ea/pc/ew) Its learning Fill in work book on fish
Learning Activities/ Teaching Methods VAK method. Students to selfanalyse Group discussions Feedback/discussi on. Q&A / open and directed questions Individual/group work Self-assessment
Skills development (English, maths and Employability skills)
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking) 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
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
10
Resources
Whiteboard Lecturer knowledge/experie nce Evidence diaries Log books Hand-outs
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
8
NVQ 332 337 302 305 203
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. (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 Hand-outs
Its learning Fill in work book on 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
11
* 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.
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
9
NVQ 332 337 305 203
Shellfish UPK 2/ Fish UPK 2
VAK method. Students to self-analyse Group discussions Feedback/discus sion. Q&A / open and directed questions Individual/grou p 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
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. 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) Its learning Fill in work books on 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT:
12
Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). Date(s)/ Week Number
Syllabus Topic/Learning Outcomes Referen (including Every ce Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
10
NVQ 336 341 302 305 203
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
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 (h/s/ea/pc/ew) Its learning Fill work books in game
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC);
13
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. Date(s )/ Week Numb er
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
11
NVQ 336 341 305 203
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) Its learning Fill in work book on game Fill in work books on 348 pastry
VAK method. Students to selfanalyse Group discussions Feedback/discussio n. 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
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
14
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). Date(s) / Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
12
NVQ 336 341 203 305
Game UPK / Develop productive working relationships with colleagues UPK 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) Its learning Check next week’s session on cuts of meat. Fill work books in 349 chocolate
Learning Activities/ Teaching Methods VAK method. Students to self-analyse Group discussions Feedback/disc ussion. Q&A / open and directed questions Individual/gro up work Selfassessment
Skills development (English, maths and Employability skills)
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
15
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
Whiteboard Lecturer knowledge/experienc e 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). Date(s)/ Week Number 13
Syllabus Topic/Learning Outcomes Referenc (including Every e Child/learner Matters themes*) NVQ Identify the quality points of 339 Beef 334 Identify the different cuts of 203 meat and the relate cookery 304 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 (h/s/ea/pc/ew) Its learning Fill in cuts of meat for beef Learn the cuts of meat, fill in work books for beef
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
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/experie nce Evidence diaries Log books Handouts
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC);
16
Achieving Economic Well-being(EW).
Date(s)/ Week Number
Syllabus Topic/Learning Outcomes Reference (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
14
NVQ 339 334 203 304
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/experie nce Evidence diaries Log books Handouts
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 (h/s/ea/pc/ew) Its learning Fill in cuts of meat for pork Learn the cuts of meat; fill in work books for pork.
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
17
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). Date(s)/ Week Number 15
Syllabus Reference NVQ 339 334 203 304
Topic/Learning Outcomes (including Every Child/learner Matters themes*) 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 (h/s/ea/pc/ew)
Learning Activities/ Teaching Methods VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Its learning Fill in cuts of meat for veal Learn the cuts of meat, fill in work books for veal.
Skills development (English, maths and Employability skills) Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
18
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources Whiteboard Lecturer knowledge/experi ence 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). Date(s)/ Week Number 16
Syllabus Topic/Learning Outcomes Reference (including Every Child/learner Matters themes*) NVQ Recap meat power points 334 meat UPK 339
(h/s/ea/pc/ew)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
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) 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
Its learning Fill work book on lamb Check next week’s session on poultry
Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its
19
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources Whiteboard Lecturer knowledge/experie nce Evidence diaries Log books Handouts
Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
17
NVQ 335 340 203 305
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. (h/s/ea/pc/ew) Its learning Fill in works books on poultry
Learning Activities/ Teaching Methods VAK method. Students to selfanalyse Group discussions Feedback/discus sion. Q&A / open and directed questions Individual/group work Self-assessment
Skills development (English, maths and Employability skills)
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
20
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
Whiteboard Lecturer knowledge/experi ence 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).
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
18
NVQ 335 340 203 305
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. (h/s/ea/pc/ew)
VAK method. Students to self-analyse 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) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc,
Its learning fill work books in on poultry
Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
21
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
Whiteboard Lecturer knowledge/experienc e 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).
Date(s)/ Week Number
Syllabus Reference
19
NVQ 335 340
Topic/Learning Outcomes (including Every Child/learner Matters themes*) 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 Poultry UPK
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
VAK method. Students to self-analyse 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) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc,
(h/s/ea/pc/ew) Its learning Fill in work book on pasta
Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
22
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
Whiteboard Lecturer knowledge/experi ence 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).
Date(s)/ Week Number
Syllabus Referenc e
20
NVQ 345
Topic/Learning Outcomes (including Every Child/learner Matters themes*) Pasta UPK Recap pasta session, before doing UPK. (h/s/ea/pc/ew)
Its learning Check next week’s session Update fill, making sure all work books are in file, filled in and signed off.
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
VAK method. Students to selfanalyse Group discussions Feedback/discussio n. 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
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
23
* 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. Date(s)/ Week Number 21
Syllabus Topic/Learning Outcomes Referen (including Every ce Child/learner Matters themes*) NVQ Identify and understand 305 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. (h/s/ea/pc/ew) Its learning Fill in work book on units 305
Learning Activities/ Teaching Methods VAK method. Students to selfanalyse Group discussions Feedback/discus sion. Q&A / open and directed questions Individual/group work Self-assessment
Skills development (English, maths and Employability skills)
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking) 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
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC);
24
Resources
Whiteboard Lecturer knowledge/experienc e Evidence diaries Log books Handouts
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. Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
22
NVQ 342 305
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 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/experienc e Evidence diaries Log books Handouts
Its learning Fill in work books on vegetables
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT:
25
Students are directed to use Its Learning.
* 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. Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
23
NVQ 305 203 342
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 Hand-outs
Its learning Check next week’s session. Fill in work books missed
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf,
26
ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
Date(s)/ Week Number 24
Syllabus Topic/Learning Outcomes Referenc (including Every e Child/learner Matters themes*) NVQ Vegetables UPK, 342 Recap vegetable power point, (h/s/ea/pc/ew)
Its learning Check next week’s session. Recap cuts of meat
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
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) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
27
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
Whiteboard Lecturer knowledge/experienc e 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. Date(s)/ Week Number
Syllabus Reference
25
NVQ 203
Topic/Learning Outcomes (including Every Child/learner Matters themes*) 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) Its learning Fill in work books for 203 Check next week’s session
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
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
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring.
28
Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* 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. Date(s)/ Week Number
Syllabus Reference
26
NVQ 203
Topic/Learning Outcomes (including Every Child/learner Matters themes*) Recap food safety session making sure all aspic have been covered. Food safety UPK (h/s/ea/pc/ew)
349 Prepare, process and finish complex chocolate products UPK
Its learning check next week’s session, check files for missing work.
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
VAK method. Students to selfanalyse Group discussions Feedback/discussio n. Q&A / open and directed questions Individual/group work Self-assessment
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring.
29
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* 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. Date(s) / Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
27
NVQ 354 203 305
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. (h/s/ea/pc/ew)
Learning Activities/ Teaching Methods VAK method. Students to selfanalyse Group discussions Feedback/discussi on. Q&A / open and directed questions Individual/group work Self-assessment
Skills development (English, maths and Employability skills)
Develop positive working relationships in hospitality. Listening. Discussion. Reading. Writing. (note taking) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc,
Its learning Fill in work books on hot desserts.
Maths: Adapting/ multiplying recipe amounts. Weighing and measuring.
30
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
Whiteboard Lecturer knowledge/experi ence Evidence diaries Log books Handouts
Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
Date(s)/ Week Number
Syllabus Reference
28
NVQ 854 305 203
Topic/Learning Outcomes (including Every Child/learner Matters themes*) 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. (h/s/ea/pc/ew)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
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) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc,
Its learning Check next weeks session
Maths: Adapting/ multiplying recipe amounts.
31
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
Whiteboard Lecturer knowledge/experie nce Evidence diaries Log books Handouts
Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning to research next week’s dishes.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child/learner Matters themes*)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
29
NVQ 354 355 305 203
Recap last week’s session Hot desserts UPK 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) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc,
348 Prepare, cook and finish complex pastry products UPK Its learning Fill in work books for cold desserts
Maths:
32
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources
Whiteboard Lecturer knowledge/experi ence Evidence diaries Log books Handouts
Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW).
Date(s)/ Week Number
Syllabus Reference
30
NVQ 355 305 203
Topic/Learning Outcomes (including Every Child/learner Matters themes*) Cold desserts UPK 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)
Its learning Check next week’s session Fill in missing work books
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
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/exp erience Evidence diaries Log books Handouts
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths:
33
Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being (EW).
Date(s)/ Week Number
Syllabus Reference
31
NVQ 344 203 305
Topic/Learning Outcomes (including Every Child/learner Matters themes*) 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) Its learning Fill in work books on soup. Check missing work books Sort file out
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
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/experienc e Evidence diaries Log books Handouts
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc,
34
Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* 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. Date(s)/ Week Number
Syllabus Reference
32
NVQ 344 203 305
Topic/Learning Outcomes (including Every Child/learner Matters themes*) 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)
Its learning Check next week’s session, sort file out
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
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
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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc,
35
Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* 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. Date(s)/ Week Number
Syllabus Reference
33
NVQ 302 304 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
Topic/Learning Outcomes (including Every Child/learner Matters themes*) Soup UPK Recap session and portfolio building making sure all learners are in front. (h/s/ea/pc/ew) 347 Prepare, cook and finish complex cakes, sponges, biscuits and scones UPK
Its learning Sort file out, fill in missing work books
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
I.T skills learners to log on to 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
Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q &A contribution to discussion Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring.
36
Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* 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.
Date(s)/ Week Number
Syllabus Reference
34
NVQ 302 304 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
Topic/Learning Outcomes (including Every Child/learner Matters themes*) Missed weeks (h/s/ea/pc/ew)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
VAK method. Students to self-analyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
I.T skills learners to log on to 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
Its learning Sort file out
Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q&A contribution to discussion Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts.
37
Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning to research.
* 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. Date(s)/ Week Number 35
Syllabus Reference NVQ 302 304 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
Topic/Learning Outcomes (including Every Child/learner Matters themes*) 346 prepare, cook and finish complex bread and dough UPK 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)
Learning Activities/ Teaching Methods VAK method. Students to selfanalyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
Its learning Sort file out
Skills development (English, maths and Employability skills) 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 Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths:
38
Assessment (including key assessment dates) Q & A to check individuals learning. Individual monitoring of student Recap last session to reinforce student learning and progression
Resources Whiteboard Lecturer knowledge/experience Evidence diaries Log books Handouts
Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning
* 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. Date(s)/ Week Number
Syllabus Reference
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NVQ 302 304 203 332 334 335 337 339 340 342 343 353 336 341 344 345 354 355 296 333 338
Topic/Learning Outcomes (including Every Child/learner Matters themes*) 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)
Learning Activities/ Teaching Methods
Skills development (English, maths and Employability skills)
Assessment (including key assessment dates)
Resources
VAK method. Students to self-analyse Group discussions Feedback/discussion. Q&A / open and directed questions Individual/group work Self-assessment
I.T skills learners to log on to 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
Its learning Sort file out
Personal development Self-assessment Planning and analysing own progress tutor to check learners learning by Q&A contribution to discussion Functional skills to be embedded into each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe
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amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning.
* 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.
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