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NVQ 302 305 203 345 334 339 342 343 353
Students to prepare and cook Pasta Beef lasagne Veg lasagne Salmon cannoli’s (squid ink pasta, make and freeze) Tomato coulis Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc) (h)
Briefing. Demonstration of practical skills to group/individu al. Practical guided by tutor. Feedback/disc ussion. Q&A/open and directed questions Individual/gro up work Selfassessment
Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex meat prep/cook Complex pasta Complex hot / cold sauces Complex fish prep/cook Complex veg Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients 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 to research next week’s dishes.
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Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.
Whiteboard Kitchen equipment/utens ils Lecturer knowledge/exper ience Evidence diaries Log books Various ingredients Handouts