SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
Teaching Unit 44: Questionnaire Please give a review about the contents, the group dynamics and the teacher. You can have a look through your textbook to remember the different contents.
1= very good; 2= alright; 3= not so good
Topic Teaching Unit 25: The food pyramid Teaching Unit 26: Herbs Teaching Unit 27: Eating only vegetables Teaching Unit 28: Seasonal cooking Teaching Unit 29: Cheese Teaching Unit 30: Food additives Teaching Unit 31: Sports and food Teaching Unit 32: Baking Teaching Unit 33: Good fungus vs. bad fungus Teaching Unit 34: Creativity contest Teaching Unit 35: Noodles Teaching Unit 36: Soya, tofu and couscous Teaching Unit 37: Cooking with alcohol Teaching Unit 38: Portions I Teaching Unit 39: Portions II Teaching Unit 40: Sweet vs. solid Teaching Unit 41: Slovenian dessert Teaching Unit 42: Creativity contest Teaching Unit 43: Teamwork and reliability in the kitchen
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