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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

SUVOT COOKING COURSE Supporting learning tables

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

SESSIONS SCHEDULE FOR THE TRAINERS This document is a teaching tool that aims to make easier for the trainers the organization of each of the 80 curriculum sessions within the SUVOT vocational training course. Of course, it is only a suggestion, so each trainer can adapt it to the special needs of a concrete training group. The following learning tables make reference to the SUVOT manual “Cooking and Soft skills: Vocational training to empower people with mental illness and learning disabilities. Improving job performance and career prospects” and also to the presentations and documents included as extra content in the SUVOT DVD and SUVOT website http://suvot.intras.es – Didactic materials.

"This project has been funded with support from the European Commission (Lifelong Learning Programme, Leonardo Da Vinci sub-programme) of the European Union“. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein."

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

INDEX

Teaching Unit 1: Getting to know everything!........................................................................ 6 Teaching Unit 2: Kitchen equipment…………………………………………………………………………………………. 8 Teaching Unit 3: Food shopping………………………………………………………………………………………………. 10 Teaching Unit 4: Conversion and food storage………………………………………………………………………… 12 Teaching Unit 5: Reading a recipe……………………………………………………………………………………………. 14 Teaching Unit 6: What to do before and after cooking……………………………………………………………. 16 Teaching Unit 7: Cooking in a team…………………………………………………………………………………………. 19 Teaching Unit 8: Rice, noodles and potatoes………………………………………………………………….………… 21 Teaching Unit 9: Mushrooms…………………………………………………………………………………………………… 22 Teaching Unit 10: Cooking, steaming, stewing…………………………….…………………………………………… 24 Teaching Unit 11: Express yourself………………………………………………………………………………………….. 26 Teaching Unit 12: Cleaning and storage temperature……………………………………………………….…….. 27 Teaching Unit 13: Oil……………………………………………………………………………………………………………….. 29 Teaching Unit 14: Contamination hazards……………………………………………………………………………….. 31 Teaching Unit 15: Risky food……………………………………………………………………………………………………. 33 Teaching Unit 16: All about water……………………………………………………………………………………………. 35 Teaching Unit 17: Sauces, thickeners and spices……………………………………………………………………… 37 Teaching Unit 18: Illnesses caused by pathogens……………………………………………………………….……. 39 Teaching Unit 19: Religions and food………………………………………………………………………………………. 41 Teaching Unit 20: Mustard………………………………………………………………………………………………………. 43 Teaching Unit 21: Learning how to prepare a menu………………………………………………………………… 46 Teaching Unit 22: Vinegars………………………………………………………………………………………………………. 48 Teaching Unit 23: Go shopping………………………………………………………………………………………………… 49 Teaching Unit 24: Express yourself…………………………………………………………………………………………… 51 Teaching Unit 25: The food pyramid………………………………………………………………………………………… 52 Teaching Unit 26: Herbs…………………………………………………………………………………………………………… 53 Teaching Unit 27: Eating only vegetables…………………………………………………………………………………. 55 Teaching Unit 28: Seasonal cooking…………………………………………………………………………………………. 57 Teaching Unit 29: Cheese……………………………………………………………………………………………………..…. 59 Teaching Unit 30: Food additives…………………………………………………………………………………………….. 61 Teaching Unit 31: Sports and food…………………………………………………………………………………………… 63 Teaching Unit 32: Baking…………………………………………………………………………………………………………. 65 Teaching Unit 33: Good fungus vs. bad fungus……………………………………………………………………….. 68 Teaching Unit 34: Creativity contest………………………………………………………………………………………… 70 Teaching Unit 35: Noodles………………………………………………………………………………………………………. 72 Teaching Unit 36: Soya, tofu and couscous……………………………………………………………………………… 74 Teaching Unit 37: Cooking with alcohol…………………………………………………………………………………… 75 Teaching Unit 38: Portions I…………………………………………………………………………………………………….. 76 Teaching Unit 39: Portions II……………………………………………………………………………………………………. 77 4


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 40: Sweet vs. Savoury……………………………………………………………………………….….……. 78 Teaching Unit 41: Slovenian dessert…………………………………………………………………………………..…….. 80 Teaching Unit 42: Creativity contest…………………………………………………………………………………..……… 81 Teaching Unit 43: Teamwork and reliability in the kitchen……………………………………….……….………. 83 Teaching Unit 44: Express yourself……………………………………………………………………………………….……. 84 Teaching Unit 45: Choosing the right menu………………………………………………………………….…..…….…. 86 Teaching Unit 46: Remembering Slovenia………………………………………………………………….……..……….. 88 Teaching Unit 47: Fast food…………………………………………………………………………………….…………………. 90 Teaching Unit 48: Remembering Spain…………………………………………………………………….………………… 92 Teaching Unit 49: Ready-made food……………………………………………………………………………….…..…….. 94 Teaching Unit 50: Remembering Germany……………………………………………………………….…………..…… 96 Teaching Unit 51: Creativity contest……………………………………………………………………….…………..…..… 98 Teaching Unit 52: On a diet…………………………………………………………………………………………….……..… 100 Teaching Unit 53: Remembering Poland……………………………………………………………………………...….. 102 Teaching Unit 54: Different eating habits of the word………………………………………………………….….. 104 Teaching Unit 55: Comparing European countries………………………………………………………..…….……. 106 Teaching Unit 56: Making jam………………………………………………………………………………………..……….. 108 Teaching Unit 57: Purchase and control of food……………………………………………………………..……….. 110 Teaching Unit 58: History of food and nutrition………………………………………………………………..……… 112 Teaching Unit 59: Food and social classes………………………………………………………………………..………. 114 Teaching Unit 60: Price calculation and portion control…………………………………………………..………. 116 Teaching Unit 61: Cooking Slovenian specialties……………………………………………………………………….. 118 Teaching Unit 62: Chinese cooking……………………………………………………………………………………………. 120 Teaching Unit 63: Visiting a small market…………………………………………………………………………..….….. 122 Teaching Unit 64: Fair trade and organic food……………………………………………………………………..…… 124 Teaching Unit 65: Creativity contest…………………………………………………………………………………….…… 126 Teaching Unit 66: Laying a table…………………………………………………………………………………….……..…. 128 Teaching Unit 67: Express yourself…………………………………………………………………………………….……… 130 Teaching Unit 68: Talking about good manners………………………………………………………………….…….. 131 Teaching Unit 69: Visiting a restaurant……………………………………………………………………………………… 133 Teaching Unit 70: Fish and seafood…………………………………………………………………………………..……… 135 Teaching Unit 71: Serving food and drinks………………………………………………………………………..……… 137 Teaching Unit 72: Different kinds of soup…………………………………………………………………………..……. 139 Teaching Unit 73: Express yourself………………………………………………………………………………………..…. 141 Teaching Unit 74: How to be the perfect waiter………………………………………………………………….…… 142 Teaching Unit 75: Creativity contest…………………………………………….……………………………………….….. 143 Teaching Unit 76: Learning about an employment contract………………………………………………..……. 145 Teaching Unit 77: Visiting a hotel…………………………………………………………………………………..…………. 147 Teaching Unit 78: Germany specialty………………………………………………………………….………....…………. 149 Teaching Unit 79: Creativity contest…………………………………………………………………….………....………… 150 Teaching Unit 80: Good bye!.......................................................................................................... 152

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 1: Getting to know everything!

MAIN TOPIC: Introduction, Personal Hygiene ACCOMODATION: Conference room REMARK: Documents on the DVD: Lesson 1.1, 1.2, 1.3, 1.4, please print in advance! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees get to know each other and start bonding as a group (knowing names, playing together,…)

The trainees actively play the games. The trainers participate.

The trainees The trainees understand the listen structure of the training (goals, contents, …)

1. Introduce your partner

-

DVD for the explanation of games

0-30

-

Textbook

-

Some pens and copies

-

Chair circle

-

Ball of wool

-

Power point 30-45 presentation, DVD

-

Beamer

2. Sequence of names 3. Spiders web

The trainers introduce themselves and show the power point presentation

45 - 55 The trainees have a feeling of codetermination

The trainees Every trainee tells his discuss their expectation. Then the expectations trainer asks, if the group thinks, the training will fulfill their expectations. The trainer should encourage a discussion while guiding it carefully. The trainees The trainees The trainer hands out understand how listen to the the textbook and to work with the trainers explains how to use textbook it.

-

Textbook

55-75

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees understand the food shopping system

The trainees listen to trainer. Then they try to arrange an order of who is responsible for the shopping.

The trainees understand why the subject is interesting and important

The trainees watch the movie and have a brief discussion with their partner. Then the whole group talks about it.

The trainees learn the most important facts about personal hygiene

The trainees listen and talk about the contents of the textbook

The trainees know the session is about to end

Reflection of this session

The trainer explains the system of buying the ingredients. Every session it will be one trainee to do the shopping with the trainer. Then the group arranges an order to determine who is in charge for the shopping for the next sessions. The trainer shows a movie about hygiene and lets the trainees talk about it in pairs of two. Then he asks the group to come together and discuss their thoughts about the movie.

75-95

-

Pen

-

Paper

-

Beamer

-

Internet

-

Movie Textbook

The trainer reads out the corresponding part in the textbook. Then the group discusses its contents.

-

Textbook

110 - 125

The trainer asks the trainees if they are content with the lesson. Every trainee names three adjectives describing their mood

-

Chair circle

125 - 135

95 - 110

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 2: Kitchen equipment

MAIN TOPIC: Kitchen equipment, basics about Germany, sugared pancake with raisins ACCOMODATION: Kitchen, conference room REMARK: PowerPoint presentation on the DVD TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees talk about their experiences since the last session

The trainer asks one trainee after another

The trainees get to know the different facilities to encourage a feeling of comfort

The trainees can see all important facilities

The trainees learn basic facts about Germany

The trainees write down the answers to some questions. After finishing the presentation they compare the answers

The whole group goes through the kitchen, and into the room where the simulation training will take place. The responsible trainers tell something about their tasks. Then they’ll go back to the conference room. This is only supposed to be a very brief tour. The trainer refers to the page in the textbook. The trainees shall write down answers while watching the presentation.

0-30

-

Different facilities

30 - 40

-

Power Point Presentation, DVD

40-55

-

Questionnaire: Textbook

-

Beamer

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Preparing the meal

The trainees The trainer guides form two the groups groups and discuss the single tasks and their responsibilities. Everybody will write down the single steps they will have to go through during the process

-

Textbook

-

All ingredients

-

Pen and paper

Cooking

The two groups cook the pancakes with raisins

The trainer guides the groups

First feeling of success

The trainees eat together

The trainer is responsible for laying the table. The trainees may help when they fulfilled their tasks. The trainer invites the trainees to the table and they have the meal together. It would be nice if the trainer encourages an discussion about the meal. This is important for every session.

-

Table

-

Cutlery

The trainer asks the trainees if they are content with the lesson. Every trainee names three adjectives describing their mood

-

Chair circle

The trainees know the session is about to end

Reflection of this session

55-65

65-120

120-160

160 - 180

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 3: Food shopping

MAIN TOPIC: Shopping, basics about Poland, Leek & egg salad ACCOMODATION: Kitchen, conference room REMARK: PowerPoint presentation on the DVD TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees try to describe their current mood with the help 3 adjectives

The trainer asks the trainees to mention 3 adjectives describing their current mood.

-

Chair circle

0-30

The trainees learn basics about shopping and develop a table with the responsibility for the shopping.

The trainees listen, discuss and agree on the tasks

The trainer explains the issue and asks the trainees questions

-

Textbook

30 - 45

The trainees learn basic facts about Poland

The trainees answer some questions. After finishing the presentatio n the teacher plays the song, then they compare the answers

The trainer refers to the page in the textbook. The trainees write down their answers while watching the movie.

-

Power Point Presentation, DVD

45 - 60

-

Questions: Textbook

-

Beamer

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees read the recipe and discuss what to do. The group writes down the tasks of each trainee during cooking

The trainer proposes that they cook the eggs together, but everybody makes his own salad.

The trainees eat together

The trainer is responsible for laying the table. The trainees may help when they fulfilled their tasks. The trainer invites the trainees to the table and they have the meal together. It would be nice if the trainer encourages an discussion about the meal. This is important for every session.

Tidying up becomes routine

The trainees tidy up the kitchen

The trainer offers his help when necessary

140 - 160

The trainees know that the session comes to an end

The trainees give the proper answers

The trainer asks the trainees if they are content with this lesson. The trainees should describe their current mood by using three adjectives.

160 - 180

Preparing the meal

Feeling of success

-

Textbook

-

All ingredients

-

Kitchen facility

-

Table

-

Cutlery

60 - 100

100-140

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 4: Conversion and food storage

MAIN TOPIC: Conversions and measurement, food storage and stock ACCOMODATION: Conference room, kitchen, stock room REMARK: Please print the document on the DVD in advance TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees describe their current mood using 3 adjectives

The methodology trainer asks the trainees to describe their mood with the use of 3 adjectives. He starts with giving an example

-

Chair circle

0-30

Arousing interest

The trainees work together as a team

The trainer explains the game, giving more and more support towards the end

-

Textbook

30-50

-

One bowl with 5 liters

-

One bowl with 3 liters

The trainer provides scales, measuring jugs, cups and spoons. The trainees can try out different forms of measurement like cups, etc. while trying to answer the questions from the book

-

Textbook

-

Scales

-

Measurement jugs

-

Spoons (small+big)

-

Cups

-

Water, Rice, Milk, Flour, Breadcrumbs

The trainees get a feeling for conversions and the devices that are needed

The trainees can try out different forms of measurement, scales and measuring jugs. The trainees write down their answers into the chart. They work in groups of 2 using the equipment to answer the questions

50-70

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees learn more about the theory behind their experimental results

The trainees listen and read the textbook

The trainer explains the content of the textbook through examples

-

Textbook

-

Scale

-

Measurement jug

Knowing basics about storage and keeping stock

All trainees go into the kitchen storage and try to remember 3 articles which they think always should be there. The trainees discuss the different opinions.

The trainer asks the trainees about their thoughts and writes the answers on a board.

-

Board

-

Kitchen storage

Stabilizing the knowledge

The trainees listen to the trainer and work through the textbook

The trainer guides the trainees through the textbook

-

Textbook

95-105

Knowing basics about storage

The trainees go to the fridge and see how food should be stored

The trainer accompanies them without comments

-

Good sorted fridge

105-110

Reflecting what they have seen

The trainess fill answers into an exercise sheet in the textbook controlling each other when finished

the trainer gives instructions

-

Textbook

110-130

Stabilizing the results visually

The trainees take pictures and put them onto the fridge the group always uses

The trainer hands out the pictures and some glue tape, asking the trainees to put them on the fridge

-

Textbook

130-140

-

Printed document of the DVD

-

Tape

Reflection of the session

The trainer asks the trainees to position themselves on the number ray

The trainees know this session comes to an end

1. number ray

70-80

80-95

140-170

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 5: Reading a recipe

MAIN TOPIC: Reading a recipe, basics about Spain, cream of courgette soup ACCOMODATION: Conference room, kitchen REMARK: PowerPoint presentation on the DVD TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees try to describe their current mood by using 3 adjectives

The methodology trainer asks the trainees to describe their current mood using 3 adjectives. He starts by giving an example

-

Chair circle

0-30

The trainees understand how they work with a recipe

1. Ingredients

The trainer refers to the textbook. The trainees work on the task

-

Textbook

30-60

The trainees learn basic facts about Spain

The trainees write down the answers to some questions, then they compare the answers

The trainer refers to the page in the textbook. The trainees shall write down answers while watching the movie.

-

Power Point 60-80 Presentation, DVD

-

Questionnaire: Textbook

-

Beamer

2. Work steps 3. Materials (pots, spoons,…)

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Preparing the meal

The trainees The trainer guides form two groups the groups and discuss the tasks and responsibilities. Everybody writes down the steps they will have to take. The trainees can write their names behind the single steps to point out the responsibilities. Always do this when you cook a recipe!

Cooking

The two groups cook a cream of courgette soup each

The trainer guides the groups

The trainees taste what they prepared

Every group eats their own prepared meal

The trainer invites the trainees to the table

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps if necessary

The trainees know this session comes to an end

Reflection of the session

The trainer asks the trainees to play the game

-

Recipe cream of courgette soup, Textbooks

-

All ingredients

80-90

90-125

-

Cutlery

125-145

145-175

-

Chair circle

-

Textbook

175 - 185

Game: Number ray

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 6: What to do before and after cooking

MAIN TOPIC: Jobs before and after cooking, basic facts about Slovenia, pork tongue ACCOMODATION: Conference room, kitchen REMARK: PowerPoint presentation on the DVD TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees try to describe their current mood by using 3 adjectives

The methodology trainer asks the trainees to describe their current mood using 3 adjectives. He starts by giving an example

Preparing the meal

The trainees The trainer guides form two the groups groups and discuss the tasks and responsibilities. Everybody writes down the single steps they have to do. The trainer makes sure that the groups are not always the same. To randomly form the groups he can let them count 1,2,1,2 or he can deal out cards, meaning all red cardholders and all black cardholders form a group.

-

Chair circle

0-30

-

Recipe pork tongue: Textbook

30-40

-

All ingredients

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Cooking

The trainees cook the meat

The trainers let the groups start the cooking.

While the meat is cooking: Gathering ideas

The trainees give answers

The trainer draws to rows onto a board. One has the headline “before” and one has the headline “after”. He writes down the given answers into the right row. When there are no more ideas, but there are still things missing, the trainer tries to give tips. This idea is borrowed from the game “Outburst”

-

Board

-

Pen

Fill the textbook with answers

The trainees open the page in the textbook

The trainees fill in the answers in their textbook

-

Textbook

70-80

The trainees learn basic facts about Slovenia

The trainees write down the answers to some questions. After finishing the presentation they compare their answers

The trainer refers to the page in the textbook. The trainees shall write down answers while watching the movie.

-

Power Point Presentation on the DVD

80-100

-

Questionnaire: Textbook

-

Beamer

Cooking

The trainees go back into their groups and finish their meals

The trainer guides the groups

Experiencing success

The trainees eat together

The trainer invites the trainees to the table

40-50

50-70

100-120

-

Cutlery

120-140

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps if necessary

The trainees know this session comes to an end

Reflection of the session

The trainer asks the trainees to play the game

1. packing my bag

140-150

-

Chair circle

-

Textbook

150-170

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 7: Cooking in a team

MAIN TOPIC: Team work, cutting exercises, cooking vegetable pan and making fruit salad ACCOMODATION: Conference room, kitchen REMARK: You can use the document for lesson 7 on the DVD, please print it in advance!

SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS

TIMELINE MINUTE

The trainees reflect and describe their current emotional state

The trainees understand that they have to work as a team

The trainer joins the trainees for the teamwork. The goal for everybody is to feel comfortable in the group. As warm up they play a game.

Creating relaxed mood

The trainees play the game

The trainer explains the game

0-40

-

Chair circle

40-55

-

Textbook

The trainer explains the game

-

Textbook

55-80

The trainer deals out the prepared notes

-

Textbook

80-110

-

DVD

-

All ingredients

1. Fruit salad Playfully experience teamwork and communication

The trainees play the game

Preparing the meal

Each trainee fulfills the task on their note

1. Gordian knot

Putting things together

The trainees mix the ingredients for the fruit salad

The trainer gives advice if needed

Cooking

Every trainee adds his vegetable to the pan

The trainer hands out numbers to the trainees

110-115

-

Numbers

115-130

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The trainees eat together

The trainer invites the trainees to the table

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps

The trainees know this session comes to an end

Every trainee says what was difficult for him and what was easy

The trainer asks two questions and then lets the trainees speak

-

Cutlery

130-150

150-160

-

Chair circle

160-180

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 8: Rice, noodles and potatoes

MAIN TOPIC: Noodles, potatoes, rice – basic cooking ACCOMODATION: Conference room, kitchen REMARK: Check if you have all ingredients on stock. If you have a rice cooker please use that one TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees calm down and concentrate on the session

The trainer asks the trainees about their current mood

-

Chair circle

0-30

Finding out what the group knows

The trainees gather their knowledge about the three basic ingredients in a brainstorming

The teacher writes down the answers on a board. He can give help if necessary

-

Board & pen

30-50

-

Teachers textbook p.

Having cooked all basics

The trainees form three groups. Each group cooks one of these basics in little portions

The teacher gives advice if needed. The trainer cooks a sauce.

Tasting the basics

The trainees shall try the taste of every basic and describe it

The teacher writes the describing adjectives on a board

The trainees know this session comes to an end

The trainees give feedback about the session

The trainer asks every trainee to tell his high and low point of the session

50-80

-

Board & pen

80-100

100-120

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 9: Mushrooms

MAIN TOPIC: Mushrooms, wild mushroom soup ACCOMODATION: Conference room, kitchen REMARK: If there is season or time please organize an outing if possible to collect mushrooms! Use the PowerPoint presentation on the DVD. TIMELINE SPECIFIC AIM

The trainees reflect and describe their current emotional state

CONTENT

The trainees explain their mood by mentioning 3 fitting adjectives

METHODOLOGY

MATERIALS

MINUTE

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Basic knowledge The trainees about mushrooms acquire knowledge by talking about the pictures in the PowerPoint and finding the missing names by looking through some books the teacher brings along

The trainer asks the trainees to look at the PowerPoint presentation and to describe what they can see

-

Textbook

30-60

-

DVD, ppp

-

Books about mushrooms with pictures

Knowing the most popular mushroom

The trainees gather the names of some mushrooms they have heard of.

The trainer asks the trainees to name the mushrooms they know.

-

Textbook

60-70

Cooking

The trainees cook the soup together

The trainer guides the groups

-

All ingredients

70-150

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The trainees eat the soup

The trainer invites the group to the table

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps

The trainees know this session comes to an end

The trainees remember the three adjectives they used at the beginning of the lesson and compare them with their mood now

The trainer explains

-

Cutlery

150-170

170-180

-

Chair circle

180-190

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 10: Cooking, steaming, stewing

MAIN TOPIC: Meat and vegetables, beef with pumpkin seeds ACCOMODATION: Conference room, kitchen REMARK: Put one seasonal vegetable onto the shopping list. If you have a pressure cooker please use this one too for cooking the vegetable. Please explain how to use it. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS

MINUTE

The trainees reflect and describe their current emotional state

The trainees explain their mood by mentioning 3 fitting adjectives

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Cooking the meat

The trainees put the meat into the water

Reading the recipe and cooking

-

All ingredients

30-40

Basic knowledge about different cooking techniques

The trainees try to attach the right descriptions to the different techniques

The trainer asks the trainees to open the textbook and to assign the correct numbers. When they’ve finished the groups compare their results and give explanations for their choices

-

Textbook

40-70

Stewing

The trainees listen to the trainer and do what he said

The trainer explains how to stew the vegetable. They will eat it later with the meat

-

Seasonal vegetable (i.e. carrot)

70-100

Cooking

The trainees finish cooking their meal

The trainer guides the group

100-130

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Experiencing success

The trainees eat their meal together

The trainer invites the trainees

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps

The trainees know this session comes to an end

The group The trainer guides the describes their group feelings using 3 adjectives

-

Cutlery

130.150

150-160

-

Chair circle

160-170

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 11: Express yourself

MAIN TOPIC: Reviewing the course ACCOMODATION: Conference room REMARK: On the DVD we suggest three games for this session. If you have further ideas of games you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts. TIMELINE SPECIFIC AIM

3 - Adjectives

Reflection of the first quarter

CONTENT

The trainees try to remember which adjectives they mostly used during the last sessions The trainees reflect the sessions, they play the games the trainer introduces

METHODOLOGY

MATERIALS

MINUTE

The trainer asks

-

Chair circle

The trainer explains the first game. After it is played, he explains the second

-

Teachers textbook p. Green, yellow, 30-90 red cards for each trainee and some papers and pens

-

Questionnaire DVD

The trainees The teacher hands fill in the out the questionnaire questionnaires and collects them afterwards

0-30

90-110

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 12: Cleaning and storage temperature

MAIN TOPIC: Temperatures and cleaning ACCOMODATION: Conference room, kitchen REMARK: Care for numbers for the number ray in advance! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees visualize their mood by positioning themselves on a number

The trainer asks the trainees to position themselves on a number. Everyone should say something about his choice.

0-30

1. number ray, see lesson No. 5 Knowing basics about different temperatures

The trainees The trainer explains talk about the the “Germometer” “Germometer” and encourages a in the discussion textbook

-

Textbook

30-60

Temperature Control

The trainees read the information in the textbook out loud

The trainer asks the trainees to read

-

Textbook

60-80

Knowing theoretical basics about cleaning

The trainees go through the cleaning methods in the textbook. After each key sentence they stop and discuss it

The trainer deals out notes with keywords on it. Each trainee gets one note. As soon as the trainee hears his key sentence in the text, he says “stop”. Then the group talks about the important facts belonging to this key sentence. Please write down all important facts on a board

-

Textbook

80-110

-

Board & Pen

27


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Putting the theoretical knowledge to practice by cleaning the kitchen

The trainees develop a cleaning schedule. Then they have to divide the different responsibilities and start cleaning

The trainer gives advices on how to write the cleaning schedule

The trainees know this session comes to an end

The trainees position themselves in the number ray

The trainer asks the trainees to position themselves in the number ray a second time

-

Textbook

110-170

170-180

28


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 13: Oil

MAIN TOPIC: All about oil, self-made oil, deep fry, potato fritter ACCOMODATION: Conference room, kitchen REMARK: Organize empty bottles for each trainee and the ingredients for the oil TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood using 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-20

Basics about oil

The trainees listen to the trainer

The trainer explains the production process of oil

-

Textbook

20-35

What goes with salad? Preparation for the next session

The trainees think about salad and what to have in it. For example nuts, chicken, pepper, ham, etc.

The trainer writes everything down and puts it on the shopping list for the next session.

-

Pen and paper

The trainees produce their own oil

The trainees make their decision which oil they want to make. Every trainee makes his own oil

The trainer gives the choices and asks every trainee to make a decision. Then he guides the trainees. Optional, if there is more time, the trainees can prepare oil for the kitchen

-

Textbook Ingredients

-

Empty oil bottles

-

Stickers for nametags

35-90

29


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees start cooking

The trainees read the recipe and share their working steps

The trainer guides

-

Recipe potato fritter: Textbooks

-

All ingredients

Eating together

The trainees eat their meal

The trainer invites them to the table

-

Cutlery

Cleaning up becomes a routine

The trainees clean the kitchen

The trainer helps

180-200

The trainees know this session comes to an end

The trainees reflect on their highlights and take their oil

The trainer guides the reflection and gives the oils to the trainees

200 - 210

90 - 150

150-180

30


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 14: Contamination hazards

MAIN TOPIC: Contamination hazards and vinegar, salad with different dressings ACCOMODATION: Conference room, kitchen REMARK: Check if all ingredients are available and buy the missing ones TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Knowledge about contamination hazards

The trainees understand the meaning of the word.

The trainer writes down the definition of the word and tries to clarify its meaning

-

Textbook

30-70

-

Board & pen

The trainees know the different contamination hazards.

The trainer explains the different types of hazards. The trainees try to find examples for each.

Making salad dressings (with the self-made oil)

The trainees form 3 groups and prepare different dressings. They use the ingredients for salad they talked about in the last session.

The trainer tells the group to use the dressing recipes of TEACHING UNIT 22 and helps if necessary.

-

Ingredients

Tidying up becomes a routine

The trainees tidy up

The trainer helps

70 - 130

130-150

31


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees know this session comes to an end

The trainees tell three describing adjectives

The trainer asks the trainees about their mood

150-160

32


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 15: Risky food

MAIN TOPIC: High risk food, potato soup ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Knowledge about high risk food

The trainees listen to the trainer

The trainer writes down the information on a board

-

Textbook

30-45

-

Board & Pen

Preparing the meal

The trainees form three groups and read through the recipe. By looking at the ingredients the group tries to think of three ways to vary the soup

The trainer helps the trainees

-

All ingredients

cooking

The groups cook the soup

The trainer helps if needed

45 - 70

70-130

33


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Feeling of success

The trainees share out their variation and everyone tries the soups

The trainer invites the trainees to the table

Tiding up has become a routine

Everybody tidies up

The trainer helps

Homework

The trainees shall write down everything they drink unto the next session

The trainer tells what the trainees homework is

The trainees know this session comes to an end

The trainees say 1 describing word to each soup

The trainer asks the trainees

-

Cutlery

130-160

160-180

-

Textbook

180-185

175-185

34


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 16: All about water

MAIN TOPIC: Drinks and water, apple – plum drink ACCOMODATION: Conference room, kitchen REMARK: If it is summer time and you like you can have a little water hose fight as introduction to the topic ☺ TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

Further explanation in the textbook. The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Talking about the homework

The trainees calculate how much they have drunken each day

The trainer asks the trainees to count how much liquid they drink each day. He helps if needed

-

Textbook

30-50

-

Homework

They discuss which drink is healthy and which not

The trainees read the kind of drinks they had out loud and discuss one after another if it’s healthy or not

The trainer writes down a list on a board: healthy – unhealthy

-

Board & pen

50-70

Knowledge about the human balance

The trainees read through the textbook

The trainer explains if there are any questions

-

Textbook

70-120

MINUTE

35


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Preparing the drink

The trainees divide into three groups, each group will prepare one drink. The trainees can decorate the drinks or glasses nicely

The trainer explains the trainees what they’ll do now

Tidying up

The trainees tidy up, the drinks can cool down a little

The trainer helps

160-170

Drinking

The trainees try all prepared drinks

The trainer invites the trainees to the “bar”

170-180

The trainees know this session comes to an end

The trainees mention 3 adjectives

The trainer asks the trainees to mention the adjective

180-190

-

All ingredients

-

Textbook

120-160

36


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 17: Sauces, thickeners and spices

MAIN TOPIC: Spices, sauces and dips ACCOMODATION: Conference room REMARK: Check if you have enough spices and get raw vegetables; prepare the course before! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Taste the different kinds of spices

The trainees form groups of two people. Then one of them gets blindfolded and they go through the senseparcours

The trainer sets up the parcours. He has different spices in open cans. He asks the trainees to go through the parcours and smell and taste the spices. The trainee without blindfolded eyes always tells the color. Then they change roles

-

Spices in open cans

30-50

-

Pepper, salt, curry, cinnamon, sugar, red pepper powder, chili, curcuma, cardamom, nutmeg,‌

Stabilizing the experience

The trainees go through the parcours without the blindfold so they can read the names of the spices

The trainer puts cards with expressions next to each can and asks the trainees again to go through the parcours.

-

Name tags of the spices

50-60

Knowing which spices can be combined

The trainees read through the textbook

The trainer asks the trainees to open the textbook

-

Textbook

60-80

37


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees know basics about making sauces

The trainees learn about the different sauce thickeners by listening to the trainer

The trainer shows the different sauce thickeners and tells facts about them

-

Flour, starches (cornstarch,…) , cereal grains (oatmeal,…), cream

-

Textbook

The trainees put together sauces they know

The trainees talk about the different sauces they know

the trainer writes the answers down on a board

-

Board & pen

90 - 105

The trainees make different dips

The trainees form two groups each making a dip from the textbook (chili or cucumber). They cut some vegetables to eat them with the dips.

The trainer helps

-

Recipe dips: Textbooks

105-130

-

Vegetables

Eating dips with raw vegetables

The trainees taste the dips with the raw vegetables, rice, noodles, etc.

The trainer asks the trainees to sit on the table and eat together

130 - 140

Tidying up the kitchen

The trainees tidy up

The trainer helps

140-170

The trainees know this session comes to an end

The trainees tell three adjectives about the session today

The trainer asks the trainees

170-180

80-90

38


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 18: Illnesses caused by pathogens

MAIN TOPIC: Food related illnesses and allergies, Spanish omelet ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

Further explanation in the textbook. The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Food related illnesses

The trainees understand the different types of pathogens

The trainer goes through the textbook with the trainees

-

Textbook

30-70

Allergies

The trainees understand important facts about allergies

The trainer works through the textbook with the trainees

-

Textbook

70-80

-

Recipe All ingredient s

80-125

-

Cutlery

125-155

Preparing meal

the The trainees The trainer helps if cook the needed omelette

Eating together

The trainees eat together

The trainer asks the trainees to come to the table

Tidying up the kitchen

The trainees tidy up

The trainer helps

155-175

39


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees know this session comes to an end

The trainees tell three adjectives about the session today

The trainer asks the trainees

175-180

40


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 19: Religions and food

MAIN TOPIC: Religions &food ACCOMODATION: Conference room REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

The trainees learn facts about religious food rules

Each trainee writes down his 5 favourite meal and all ingredients

The trainer asks the trainees to write down their 5 favourite meals

-

Sheets pens

The trainees work through the information about different religions in their textbook.

The trainer writes down the keypoints of each religion on a board and explains them

-

Board and pen Textbook

70-100

-

Textbook

100-130

Then they The trainer explains check their what the trainees favourite shall do meals and categorizing them into allowed or not allowed for each religion

0-30

and 60-70

41


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Presenting results

the Every trainee The trainer controls presents his the answers result

The trainees know this session comes to an end

The trainees tell 3 adjectives about their mood or about this session

The trainer asks the trainees

130-160

160-170

42


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 20: Mustard

MAIN TOPIC: Self-made mustard and potato salad ACCOMODATION: Conference room, kitchen REMARK: Check if you have a glass for each trainee TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

Boil potatoes

The trainees put the potatoes to a boil. During the time they go on with making mustard

The trainer tells the trainees to boil the potatoes which takes a while

Mustard selfmade

The trainees read through textbook and the recipe to prepare their own mustard. Everyone can take one glass of mustard home

the trainer asks the trainees to read and understand the recipe and to make it

Preparing meal

the The trainees The trainer helps if prepare the needed potato salad

-

Chair circle

0-30

30 - 40

-

Jars for the mustard

-

Stickers for nametags

-

Recipe All ingredients

40-60

60-100

43


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The trainees eat together

The trainer asks the trainees to come to the table

Tidying up the kitchen

The trainees tidy up

The trainer helps

The trainees know what they’ll do in the next session

The trainees listen and make up their mind what starter, main dish, dessert they will propose to cook. Each group will cook one course.

Preparing the session step by step

The trainees make the decision

The trainer explains that they need to figure out a menu, they will cook during the next session. They can cook things they’ve learned during the last weeks or they can try out something new out of a cookbook. The trainer makes clear that the groups they build now will stay the same until the end of the year. The groups will rotate with starter, main dish and dessert and the trainees for shopping will rotate in the group. Every trainee The trainer writes gives one down the proposals proposal (ideas or book): First for the starter, then for the main dish, then for the dessert Each trainee The trainer counts gives one the votes. The ones vote for each with the most votes course win

-

Cutlery

100-130

130 - 160

-

Chair circle

160 - 165

-

Cookbooks Textbook Board & pen

165 - 180

180 - 190

44


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees know this session comes to an end

The trainees tell 3 adjectives about their mood or about this session

The trainer asks the trainees

190 - 200

45


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 21: Learning how to prepare a menu

MAIN TOPIC: Cooking a menu ACCOMODATION: Kitchen REMARK: Strong guidance, prepare working places TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

Preparing kitchen

the The trainees The trainer guides. He start to assigns every group a prepare the working place kitchen

Cooking menu

the Each cooks meal

Laying the table

group The trainer gives a lot their of help if necessary

-

One trainer lays the table

-

Chair circle

0-20

20-30

-

30-120

-

All ingredients All recipes

-

Cutlery

meanwhile

Eating together

The trainees The trainer invites to eat all the table together their menu

120 - 150

Tidying up

Everybody tidyies up

150 - 180

The trainer helps

46


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Homework

Every trainee is supposed to do his or her personal shopping for the next session.

The trainees know this session comes to an end

The trainees tell 3 adjectives about their mood or about this session

The trainer explains, that every trainee is supposed to buy the ingredients for his or her personal favourit salad and dressing. The trainer can give a special budget to every trainee. The trainer asks the trainees

-

Money

180 - 190

190-200

47


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 22: Vinegars

MAIN TOPIC: Vinegars ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees prepare their salads

Feeling of success. The trainees exchange ideas and inspire each other. Tidying up

The trainees reflect and describe their current emotional state

Further explanation in the textbook. The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

In the following this will be named as “3Adjectives” Every trainee The trainer helps if prepares a necessary portion of his or her favourit salad. The trainees The trainer tries as try a little of well everybodys salad The trainees The trainer helps tidy up

The trainees Each group The trainer explains know this session thinks of 3 what the trainees have comes to an end compliments to do they want to tell the others in the group

-

Chair cirle

0-30

30 – 90

90 - 120

120-150

150 - 170

48


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 23: Go shopping

MAIN TOPIC: Market, super market and bio food store ACCOMODATION: Excursion REMARK: Make sure that there is the opportunity to visit different supermarkets TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

The trainees understand what is going to happen in the session

The trainees The trainer explains listen that they’ll go out this session in order to learn about the different possibilities of food purchase. The trainer explains that the trainess form three groups. Each group has one thing to buy. The group visits The trainees The trainer helps different shops fullfill their task

Comparing results

the One group The trainer after another explaining shows their results and in the end they try to find a conclusion what this means for their purchasing

helps

-

-

Chair circle

0-20

Paper to make 30-50 notes Teachers textbook p.

50-140

140-170

49


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees 3 - Adjectives know this session comes to an end

The trainer asks

-

Chair circle

170-180

50


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 24: Express yourself

MAIN TOPIC: Reviewing the course ACCOMODATION: Conference room REMARK: On the DVD we suggest three games for this session. If you have further ideas of games you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts. TIMELINE SPECIFIC AIM

CONTENT

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees try to remember which adjectives they mostly used during the last sessions The trainees reflect the sessions, they play the games the trainer introduces

Reflection of the first quarter

METHODOLOGY

MATERIALS

MINUTE

The trainer asks

-

Chair circle

0-30

The trainer explains the first game. After it is played, he explains the second

-

Textbook Green, yellow, red cards for each 30-90 trainee and some papers and pens

-

Questionnaire DVD

90-110

The trainees The teacher hands fill in the out the questionnaire questionnaires and collects them afterwards

51


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 25: The food pyramid

MAIN TOPIC: Food pyramid, smoked pork ACCOMODATION: Conference room, kitchen REMARK: You can get a food pyramide in your local language and hang it in the kitchen. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

Food pyramid

The trainees talk about what they are looking forward in the next time The trainees look into the textbook

The trainer asks the trainees what they remember of the content to come

-

Chair circle

0-30

The trainer explains the use of the pyramid

-

Textbook

30-50

-

All ingredients

50-140

-

Cutlery

140-160

Cooking

The trainees The trainer read the recipe organizing assign the cooking different tasks

Eating

The trainees The trainer invites eat together

Tidying up

The trainees The trainer helps tidy up

The trainees know The trainees The trainer this session comes reflect this them about to an end session current mood together

helps the

asks their

160-190

190-200

52


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 26: Herbs

MAIN TOPIC: Own herb garden ACCOMODATION: Either in the garden or in the kitchen REMARK: Organize some herbseeds and pots with grown plants beforehand. Easy to handle: Basil, Parsley, chive, Thyme, savory,… Print the list on the DVD to place it in the kitchen visible for everybody. Because the topic fits well information about household remidies is included in this session, you will have some time in session 30 to talk about this. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainer asks the trainees

-

Chair circle

0-30

The trainer explains that they will plant their own little herbgarden, which they can always use for cooking ingredients

-

Herb seeds

30-40

Planting seeds The trainees The trainer gives and plants work together advice and helps in groups. The number of groups depend on the amount of herbtypes. They start planting the seeds into pots or in the garden

-

Pots or garden Potting soil Seeds

40-90

Outlining the contents of the session

The trainees describe their thoughts about garden work using 3 adjectives The trainees listen

53


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Assignging responsibilities

The trainees make a plan of who is responsible for what tasks. Every trainee writes down his or her personal tasks. The trainees tidy up

The trainer helps if any difficulties arouse, he fills in the table for the kitchen

Experience different herbs with the senses

The trainees form groups of two people. Then one of them gets blindfolded. They go through the herb garden.

The trainer tells the trainees to pass all the herbs and smell them. The trainee without the blindfold always tells the color. The trainess take turns.

-

Blindfolds

120 - 150

Stabilizing the experience

The trainees go through the garden with open eyes so they can read the names next to the herbs

The trainer puts cards with explanations next to each can and asks the trainees to again go through the garden

-

Name tags of the herbs

150 - 160

Which herb fits to which dish?

The trainees read the table in the textbook

The trainer supports and reads it out

-

Textbook

160 - 170

-

Chair circle

170 - 180

Tidying up

-

Textbook

The trainer helps

The trainees The trainees The trainer asks the know this session try to point trainees comes to an end out why it is important to have you’re your own herbs using 3 Adjectives

90-110

110-120

54


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 27: Eating only vegetables

MAIN TOPIC: Vegetarian and Vegan, Spanish vegetable ratatouille ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Acquiring The trainees knowledge about gather their vegetarianism ideas about and veganism this topic in

writes

-

Pen

30-70

down all thoughts on a

-

Board

board. He

-

Teachers

The

trainer

gives

structure

to

a the

the way of a brainstorming brainstorming

textbook p.

by

asking for different headwords: 1.which products are not allowed 2.reasons to choose this kind of nutrition After

the

brainstorming

the

trainer structure

gives

a

to

all

thoughts and connects the

ideas

specific

to

the

terms

and

definitions.

55


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Cooking

The

trainees The trainer guides if

-

All ingredients

start

cooking needed

-

Recipe

using

the

70-130

Textbooks

trained scheme: They read the recipe,

share

responsibilities and

start

cooking Eating together

The

trainees The teacher invites the

eat together Tydying up

-

Cutlery

130-150

trainees to the table

The

trainees The trainer helps

tidy

up

150-160

the

working area The

trainees 3 - Adjectives

know this session

The trainer asks the

160-170

trainees

comes to an end

56


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 28: Seasonal cooking

MAIN TOPIC: Seasonal cooking, Slovenian mushroom soup with buckwheat mush ACCOMODATION: Conference room, kitchen REMARK: If season you could include an extra session to collect mushrooms. Get a seasonal calender in your local language and hang it on the wall. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

The

MATERIALS

MINUTE

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Acquiring basic knowledge about seasonal food

-

Board & pen

30-50

-

Beamer

50-65

-

Teachers

The

trainees The

gather

trainer

writes

what down the four seasons

they think the on the board. He asks different

the

trainees

what

conditions the typical foods

are weatherconditions

exposed during

to they relate to each the season

seasons Discussing seasonal table

the The

trainees The trainer shows the

discuss different

the seasonal

different indicates

seasons

and

explains the different

vegetables of conditions. the

table

He

also when

mushrooms grow best

textbook p. -

Posters

of

seasonal calenders

in

local languages

57


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Cooking

The

trainees The trainer guides if

cook

the needed

-

Textbooks

-

All ingredients

-

Cutlery

65-120

mushroom soup.

They

share

out

responsibilities and then start cooking Eating

The

trainees The trainer invites the

eat together Tidying up

120-140

trainees to the table

The

trainees The trainer helps

tidy

up

140-150

the

kitchen The

trainees 3 - Adjectives

know this session

The trainer asks the

150-160

trainees

comes to an end

58


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 29: Cheese

MAIN TOPIC: Cheese, Swiss raclette ACCOMODATION: Conference room, kitchen REMARK: Maybe it is possible to have this session in the evening? TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives Arousing interest

The

trainees The trainer starts by

talk

about telling his favourite

-

Chair circle

0-30

-

Chair circle

30-45

-

Textbook

45-65

their favourite kind of cheese kinds

of

cheese Knowledge about The

trainees The

the different kind try to assign down of cheeses

the

trainer

writes

the

five

named categories and asks

cheeses

to the trainees to assign

differrent

the cheeses to the

categories.

different groups

Then

the

trainees read the definitions of the groups out loud

59


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Cutting

all The

ingredients

trainees The trainer guides the

take

-

All ingredients

65-80

-

Raclette

80-160

group

responsibility for

every

ingredient, making them ready for the raclette Eating raclette

The

trainees The trainer invites the

come together trainees to the table in a relaxed setting

and

eat raclette tidying up

the

trainees The trainer helps

160 - 190

tidy up The

trainees The

trainees The trainer asks

know this session describe comes to an end

190 - 200

the

food or their current mood using

3

-

Adjectives

60


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 30: Food additives

MAIN TOPIC: Food additives and household remedies ACCOMODATION: Conference room REMARK: Check if you have a little choice of the herbs, named in the currciulum. All herbs you do not have, please organize pictures. Copy the herb cards before the session TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

The

MATERIALS

MINUTE

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Basic knowledge about food additives

-

Textbook

30-50

-

Fridge

50-80

-

Food

Stabilizing knowledge

The

trainees The trainer explains

work through if anything is unclear the textbook

the Each takes

trainee The trainer explains one what to do.

item out of the fridge or the

storage

room -

Board & pen

storage

room.

Each

trainee

goes

into the front of the class and

writes

down all the “E’s”

their

item contains on the board.

61


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Knowledge about The

trainees The trainer asks to

household

tell

remedies

healing herbs

(information

-

Bord & pen

80-90

what do a brain storming.

in they know.

session 26) Every trainee The trainer hands gets

a

card out the cards. He

with

asks

informations

after

one

trainee

another

-

Cards

-

Textbook

to

about

one present a different

herb.

Every herb. The trainees

trainee

90-120

make notes about

presents one the other herbs in herb in front their textbook. of the class. The

trainees 3 - Adjectives

The trainers asks

120-130

know this session comes to an end

62


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 31: Sports and food

MAIN TOPIC: Food and sports, cooking Slovenian pork stomach ACCOMODATION: Conference room and kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives Cooking the pork

The

trainees The trainer guides

-

Chair circle

0-30

-

Ingredients

30-100

-

Textbook

30-100

-

Ingredients

100-130

start to cook the pork with the vegetables because

it

needs to cook 1 hour Knowledge about the connection between sports and food

The

trainees The

go

through through the chapters

the

textbook with the trainees and

one

trainer

chapter checks

if

after another understood and talk about they’ve it Cooking

The

goes

they what

read

by

calling back trainees The trainer guides

cook the meal

63


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer guides

-

Cutlery

130-160

eat together Tidying up

The

trainees The trainer helps

160-190

tidy up The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

64


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 32: Baking

MAIN TOPIC: Baking in general, baking Polish apple cake ACCOMODATION: Conference room and kitchen REMARK: You can get coffee or hot chocolate that goes with the cake. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives Baking

The

trainees The trainer guides

prepare

Basic knowledge about baking

-

Chair circle

0-30

-

Ingredients

Preparing

the

30-60

dough and put

Baking

it in the oven

60-140

The

trainees The trainer divides the

form

three group and helps if

groups.

Each necessary.

group

-

Textbook

60-90

thinks

through

the

process

of

preparing one dough . The groups

write

down specific attributes each and

of

dough answers

the questions.

65


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Presenting

the The

results

trainees The trainer lets the

present their groups

do

90-110

the

results in front presentation one after of the class

another. He checks if their

anwers

are

correct and complete Homework

The

trainees The trainer gives the

-

Money

110-120

get the task of task and money to the buying

trainees.

cheese

They

are

they supposed to bring the

have

never cheese and the receipt

eaten before, to the next session. either one day before next

the session

or on the day of the

next

session Making coffee or The hot chocolate.

trainees The trainer helps

make

120-130

coffee

to drink with the cake Laying the table

The

trainees The trainer helps

-

Cutlery

130-140

lay the table together Eating

The

trainees The trainer invites the

have

coffee trainees to the table

and

140-160

cake

togther. Tidying up

The

trainees The trainer helps

160-170

tidy up

66


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees 3 - Adjectives

The trainer asks

170-180

know this session comes to an end

67


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 33: Good fungus vs. bad fungus MAIN TOPIC: Fungus: good or bad, food arrangement and decoration, making a cheese platter, Slovenian Jota ACCOMODATION: Conference room and kitchen REMARK: Please organize grapes and some kind of toothpicks for decoration. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Arranging the cheese

trainees The trainer explains

-

Cheeses

30-60

form

three the task. He explains

-

Platters

groups.

Each that they shall keep

-

Toothpicks

group has at the arrangement and

-

Grapes

least

-

Salad

The

three that they need to

decoration

different kinds work efficient. of

for

cheese.

Then

they

start

to

arrange

a

cheese platter. Cooking

The

trainees The trainer guides

-

Ingredients

60-100

-

Cutlery

100-130

cookl the meal Eating together

The

trainees The trainer guides

eat together

68


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

The

trainees The trainer helps

130-160

tidy up

The

trainees 3 - Adjectives

The trainer asks

160-170

know this session comes to an end

69


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 34: Creativity contest

MAIN TOPIC: Creativity contest, suggestion: Spanish San Jacobo ACCOMODATION: Conference room and kitchen REMARK: Check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Choice in a group process

trainees The trainer prepares

-

Textbook

30-60

have a look on all ingredients on a

-

Board and pen

The

all ingredients table, he or she can and

decide decide,

what

how

much

they variaty to offer and

want

to

with

do support the process. A

them. suggestion in case the

The group can trainees cannot agree vote or agree could be Spanish San in

another Jacobo.

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

70


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

Cutlery

120-150

and

cook. Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

150-190

tidy up The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

71


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 35: Noodles

MAIN TOPIC: Noodles, cooking German lentils with self-made noodles (Spätzle) ACCOMODATION: Conference room, kitchen REMARK: Special thing: Spätzle-maker. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Knowledge about The

-

board & pen

30-60

-

Textbook

-

All ingredients

60-130

-

Cutlery

130-160

noodles

trainees The trainer writes the

gather

the results on a board

different kind of

noodles

they

know.

Then

they

read through the textbook. Cooking

The

trainees The trainer guides

cook

the

recipe in the usual way

Eating together

The

trainees The trainer invites the

eat together

trainees to the table

72


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

The

trainees The trainer helps

160-170

tidy up

The

trainees 3 - Adjectives

The trainer asks

170-180

know this session comes to an end

73


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 36: Soya, tofu and couscous MAIN TOPIC: Alternatives: Couscous, soya, tofu; cooking vegetable ratatouille and couscous with soy sauce ACCOMODATION: Conference room, kitchen REMARK: Get high quality tofu! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

The trainees acquire knowledge about some unusual ingredients

The

trainees The trainer explains

-

Textbook

30-60

and some rather unusual

-

Board & pen

Cooking

The

-

All ingredients

60-120

-

Cutlery

120-150

listen

follow in the ingredients textbook. trainees The trainer guides.

cook the meal Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

150-170

tidy up The

trainees 3 – Adjectives

The trainer asks

170-180

know this session comes to an end

74


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 37: Cooking with alcohol

MAIN TOPIC: Wines: all about alcohol in food; cooking Spanish chicken stew ACCOMODATION: Confernece room and kitchen REMARK: Check that you organize all ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Knowledge about The trainees the use of wine in read through meals the textbook Cooking

The

The trainer asks the trainees

-

Chair circle

0-30

The trainer asks the

-

Textbook

30-50

-

All ingredients

50-110

-

Cutlery

110-130

trainees to read

trainees The trainer guides

cook the food Eating

The

trainees The trainer invites the

eat together Tidying up

The

trainees to the table

trainees The trainer helps

130-160

tidy up The

trainees 3 - Adjectives

The trainer asks

160-170

know this session comes to an end

75


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 38: Portions I

MAIN TOPIC: Portions, Polish baked potato ACCOMODATION: Conference room and kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the 3 - Adjectives

The trainer asks

-

Chair circle

0-30

writes

-

Textbook

30-60

some

-

Board & pen

-

All ingredients

60-140

-

Cutlery

140-160

mood

Knowledge about calculating the size of portion

The

trainees The

listen

trainer

down information

on

the

board Cooking

The

trainees The trainer guides

cook the meal Eating

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

160-170

tidy up The

trainees 3 - Adjectives

The trainer asks

170-180

know this session comes to an end

76


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 39: Portions II

MAIN TOPIC: Recipes in the internet; cooking Slovenian styrian ACCOMODATION: Conference room, computer room and kitchen REMARK: Check to organize all ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Get to know an internet homepage with recipes

trainees The trainer explains

-

Board & Pen

30-60

listen and try how they can use the

-

Internet

-

All ingredients

60-140

-

Cutlery

140-160

The

out

in

the internet

to

convert

computer

recipes. In germany

room.

for

example

they

could use the internet page www.food.com

Cooking

The

trainees The trainer guides

cook the meal Eating together

The

trainees The trainer invites to

eat the meal Tidying up

The

the table

trainees The trainer helps

160-170

tidy up The

trainees 3 - Adjectives

The trainer asks

170-180

know this session comes to an end

77


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 40: Sweet vs. Savoury

MAIN TOPIC: Sweet vs. solid; cooking waffles vs. Polish potato pancake ACCOMODATION: Kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

Cooking

the The trainees The trainer asks the describe their trainees thoughts about garden work using 3 adjectives The trainees The trainer guides form

two

groups.

One

-

Chair circle

0-30

-

All ingredients

30-70

-

Cutlery

70-100

group prepares

the

pancakes and one

group

prepares

the

waffels. Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

100-130

tidy up Plan

the

main The

trainees The trainer supports if

-

Pen and paper

130 - 150

dish for the next decide which necessary. session

main dish we will have in the

next

session.

78


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees 3 - Adjectives

The trainer asks

150-160

know this session comes to an end

79


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 41: Slovenian dessert

MAIN TOPIC: Preparing session no 41; cooking a main dish and Slovenian pohorje ACCOMODATION: Conference room and kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their thoughts about garden work using 3 adjectives for The trainees asign the tasks

mood

Prepare cooking Preparing meal

The trainer asks the trainees

The trainer supports if necessary

the The trainees The trainer guides cook the main dish and slovenian pohorje

Eating

The trainees The trainer invites to eat together the table

Tidying up

The trainees The trainer helps tidy up

The

trainees 3 - Adjectives

The trainer asks

-

Chair circle

0-30

-

Chair circle 30-50

-

All ingredient s

50 - 120

-

Cutlery

120-140

140-170

170-180

know this session comes to an end

80


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 42: Creativity contest

MAIN TOPIC: Creativity contest ACCOMODATION: Conference room and kitchen REMARK: check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Choice in a group The trainees process have a look on

The trainer asks the trainees

-

Chair circle

0-30

The trainer prepares

-

Textbook

30-60

all ingredients on a

Board and pen

all ingredients table, he or she can and

decide decide,

what

how

much

they variaty to offer and

want

to

with

do support the process.

them.

The group can vote or agree in

another

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

81


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

Cutlery

120-150

and

cook.

Eating together

The

trainees The trainer invites to

eat together

Tidying up

The

the table

trainees The trainer helps

150-190

tidy up

The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

82


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 43: Teamwork and reliability in the kitchen

MAIN TOPIC: Teamwork ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees The trainer asks the describe their trainees thoughts about garden work using 3 adjectives Afterwards

mood

the

Cooking

trainees The trainer helps.

cook

-

Chair circle

0-30

-

All ingredients

70-120

-

Cutlery

120-150

Lentils

with chorizo. Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

150-190

tidy up The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

83


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 44: Express yourself

MAIN TOPIC: Reviewing the course, having German meatballs with fried potatoes and salad ACCOMODATION: Conference room REMARK: On the DVD we suggest three games for this session. If you have further ideas of games you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts. TIMELINE SPECIFIC AIM

CONTENT

Request mood

the The trainees try to remember which adjectives they mostly used during the last sessions Reflection of the The trainees reflect the first quarter sessions, they play the games the trainer introduces

METHODOLOGY

MATERIALS

MINUTE

The trainer asks

-

Chair circle

0-30

The trainer explains the first game. After it is played, he explains the second

-

Textbook Green, yellow, red cards for each 30-90 trainee and some papers and pens

-

Questionnaire DVD

90-110

All ingredients

110 - 160

The trainees The teacher hands fill in the out the questionnaire questionnaires and collects them afterwards Afterwards Cooking

the

trainees The trainer helps.

-

cook meatbals with fried potatoes and salad.

84


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

eat together

Tidying up

The

-

Cutlery

160 - 190

the table

trainees The trainer helps

190 - 220

tidy up The

trainees 3 - Adjectives

know session

The trainer asks

220 - 230

this comes

to an end

85


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 45: Choosing the right menu

MAIN TOPIC: Choosing the right menu for cold and hot weather ACCOMODATION: Kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

the The trainees try to remember which adjectives they mostly used during the last sessions Discussion about The trainees bodily think about circumstances on how they cold and hot days. personally feel Transfer to food. on

hot

The trainer asks

-

Chair circle

0-30

The trainer asks and

-

Board & Pen

30-50

-

All ingredients

50-120

writes

down

the

answers on a board.

and

cold

days.

They

reflect

on

their

needs. Cooking,

the The

trainees The trainer supports if

second trainee is form

two necessary.

responsible as a groups.

One

chef

group

cooks

the flank steak theother

the

cranberry turkey salad.

86


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

-

Cutlery

110-140

eat together. the table. Every trainee trys

both

foods. Tidying up

The

trainees The trainer helps

140-170

tidy up The

trainees 3 - Adjectives

The trainer asks

170 - 180

know this session comes to an end

87


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 46: Remembering Slovenia

MAIN TOPIC: Remembering Slovenia, cooking roasted pork and potatoes ACCOMODATION: Conference and computer room, Computers for all participants, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

the The

trainees The trainer asks

tell

-

Chair circle

0-30

three

describing adjectives Preparing the pork

The

trainees The trainer guides

prepare

30-50

the

pork as the recipe say Knowledge about The Slovenia

trainees The

gather

writes

-

Board & pen

down the answers on

-

Textbook

-

PCs

together what a

trainer

board.

Then

he

they

completes

the

remember

knowledge with some

50-90

and

Internet

from slovenia more facts and

do

an

internet research about Slovenia Cooking

The finish

trainees The trainer guides

90-130

the

meal

88


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

eat together Tidying up

The

-

Cutlery

130-160

the table

trainees The trainer helps

160-180

tidy up The

trainees The

trainees The trainer asks

know this session tell comes to an end

180-190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

89


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 47: Fast food

MAIN TOPIC: Fast food, self made burgers and fries ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Board & pen

30-70

-

Textbook

-

All ingredients

-

Deep fryer

three

describing adjectives Knowledge about fast food

The

trainees The

gather

trainer

writes

wich down the answers

fast food they know

Then

the The

trainer

writes

trainees make down the answers in a list with pros the list. and cons

i.e. unhealthy, lost of dining culture, no loss of time,….

The

trainees The trainer tells some

listen Cooking

The

facts about fast food trainees The trainer guides

prepare

the

70-120

meal

90


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

eat

together the table

their

-

Cutlery

120-150

“fast

food” Tidying up

The

trainees The trainer helps

150-180

tidy up The

trainees The

trainees The trainer asks

know this session tell comes to an end

180 - 190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

91


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 48: Remembering Spain

MAIN TOPIC: Remembering Spain, cooking Pasta with tomato and meat ACCOMODATION: Conference and computer room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

writes

-

Board & pen

30-60

down the answers on

-

Textbook

-

Computer

-

All ingredients

60-120

-

Cutlery

120-140

three

describing adjectives Knowledge about The Spain

trainees The

gather

together what a

trainer

board.

Then

he

they

completes

remember

knowledge with some

from

the

Spain, more facts

they can also do

internet

research. Cooking

The

trainees The trainer guides

cook the meal Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

140-170

tidy up

92


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170-180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

93


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 49: Ready-made food

MAIN TOPIC: Ready-made food, self-made pizza ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Board & pen

30-40

-

Textbook

40-60

three

describing adjectives What is readymade food

The

trainees The

discuss

trainer

writes

what down the answers

they understand under

ready

made.

The

trainees The trainer explains

read

the any questions

definition and facts in the textbook. Making pizza

The

trainees The trainer guides

prepare

60-130

the

meal Eating together

The

trainees The trainer invites to

eat together

-

Cutlery

130-160

the table

94


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

The

trainees The trainer helps

160-190

tidy up The

trainees The

trainees The trainer asks

know this session tell comes to an end

190 - 200

three

describing adjectives about

the

food,

the

learned contents

or

their mood

95


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 50: Remembering Germany

MAIN TOPIC: Remembering Germany, Currywurst ACCOMODATION: Conference and computer room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

writes

-

Board & pen

30-60

down the answers on

-

Textbook

-

Computer

-

All ingridients

60-120

-

Cultery

120-150

three

describing adjectives Knowledge about Germany

The

trainees The

gather

together what a

trainer

board.

Then

he

they

completes

the

remember

knowledge with some

from

more facts

Germany. They can do internet research. Preparing

the The

meal

trainees The trainer guides

prepare

the

meal Eating together

The

trainees The trainer invites the

eat together Tidying up

The

trainees to the table

trainees The trainer helps

150-170

tidy up

96


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170-180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

97


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 51: Creativity contest

MAIN TOPIC: Creativity contest ACCOMODATION: Conference room and kitchen REMARK: Check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Choice in a group The trainees process have a look on

The trainer asks the trainees

-

Chair circle

0-30

The trainer prepares

-

Textbook

30-60

all ingredients on a

-

Board and pen

all ingredients table, he or she can and

decide decide,

what

how

much

they variaty to offer and

want

to

with

do support the process.

them.

The group can vote or agree in

another

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

98


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

Cutlery

120-150

and

cook.

Eating together

The

trainees The trainer invites to

eat together

Tidying up

The

the table

trainees The trainer helps

150-190

tidy up The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

99


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 52: On a diet

MAIN TOPIC: Diet, cooking a low calorie meal ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

-

Chair circle

0-30

-

Chair circle

30-40

-

Textbook

40-50

trainees The trainer guides

-

All ingredients

50-110

trainees The trainer invites to

-

Cutlery

110-140

tell

three

describing adjectives Knowledge about diet

The

trainees The trainer asks the

talk

about trainees

their experiences The trainer asks the The

trainees trainees to open the

read

in

the textbook

textbook Cooking

a

low The

calory meal

cook

Eating together

The

eat together Tidying up

The

the table

trainees The trainer helps

140-170

tidy up

100


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170-180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

101


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 53: Remembering Poland

MAIN TOPIC: Poland, beef roulades with gherkin, onion and mustard ACCOMODATION: Confernece and computer room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

writes

-

Board & pen

30-40

what down the answers on

-

Textbook

-

Computer

three

describing adjectives Knowledge about The Poland

trainees The

gather

trainer

they

a

board.

Then

he

remember

completes

from Poland

knowledge with some

the

more facts Deepening

The

trainees The trainer guides if

knowledge about do an internet necessary Poland Presenting

40 - 60

room

research the The

trainees The trainer gives the

add

facts pen to the trainees

results

about Poland who on the board Cooking

The

want

-

Board

and 60 - 70

marker

to

contribute

trainees The trainer guides

-

All ingredients

70-140

-

Cutlery

140-170

cook the meal Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

170-200

tidy up

102


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

200 - 210

three

describing adjectives about

the

food,

the

learned contents

or

their mood

103


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 54: Different eating habits of the word

MAIN TOPIC: Eating habits, cooking Indian curry ACCOMODATION: Conference room, kitchen REMARK: Organize chop sticks, and other materials that could demonstrate contents, organize all ingredients. Use the quiz on the DVD! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

-

Chair circle

0-30

trainees The trainer asks the

-

DVD with quiz

30-90

play the quiz trainees to play the

-

Textbook

-

All ingriedents

90-140

-

Cutlery

140-160

tell

three

describing adjectives Knowledge about different eating habits around the world

The

and read the quiz. text together

compare

Then

they answers;

afterwards they read the text below The

Cooking

trainees The trainer guides

cook rice and curry Eating

together The

trainees the trainer invites to

with hands

eat together

Tidying up

The

the table

trainees The trainer helps

170-180

tidy up

104


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

180-190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

105


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 55: Comparing European countries

MAIN TOPIC: Similarities and differences between our countries, Polish pancakes with curd ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

the The

trainees The trainer asks

tell

-

Chair circle

0-30

-

Textbook

30-50

-

All ingredients

50-110

-

Cutlery

110-140

three

describing adjectives The trainees compare the countries

The

trainees The trainer asks the

fill in the chart trainees to open the in

the textbooks

textbook

in

pairs of two people Cooking

The

trainees The trainer guides

cook the meal together Eating

The

trainees The trainer invites to

eat togther Tidying up

The

the table

trainees The trainer helps

140-170

tidy up

106


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170 - 180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

107


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 56: Making jam

MAIN TOPIC: Stabilizing food, making jam and bread ACCOMODATION: Conference room and kitchen REMARK: Make sure that there is a jar for each trainee TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

tell

trainees The trainer asks

-

Chair circle

0-30

-

Board & Pen

30-50

-

Textbooks

three

describing adjectives Repetition of food additives

The

trainees The

trainer

writes

tell what they down the answers. can

as

support

remember about

food

additives and stabilzisers. Making jam and The bread

trainees The trainer guides

divide

into

two

groups.

One

group

makes

the

jam,

the

others

-

All ingredients

-

Recipes in the

50-150

textbooks

make

the bread

108


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Sharing the self- The made products

trainees The trainer helps

share

150-170

the

products that everyone can take some of both Tidying up

The

trainees The trainer helps

170 - 190

tidy up The

trainees The

trainees The trainer asks

know this session tell comes to an end

190 - 200

three

describing adjectives about

the

food,

the

learned contents

or

their mood

109


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 57: Purchase and control of food

MAIN TOPIC: Purchase and control of food, Slovenian struklji ACCOMODATION: Confernece room and kitchen REMARK: You can add coffee or ot chocolate TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Textbook

30-40

-

All ingredients

40-100

-

Cutlery

100 - 130

three

describing adjectives Knowledge about purchase and control

The

Baking

The

trainees The trainer asks the

read through trainees to open the the textbook

textbook

trainees The trainer guides

prepare

the

cake Eating

The

trainees The trainer invites to

eat together

the table, he can also make coffee or hot chocolate

Tidying up

The

trainees The trainer helps

130-150

tidy up

110


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

150-160

three

describing adjectives about

the

food,

the

learned contents

or

their mood

111


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 58: History of food and nutrition

MAIN TOPIC: Evolution and nutrition, Polish ginger bread cake ACCOMODATION: Cofernece room, kitchen REMARK: You can add coffee or hot chocolate if you want TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

All ingredients

30-140

three

describing adjectives Baking

The

trainees The trainer guides

prepare

the

cake Tidying up

The

trainees The trainer helps

140 - 160

tidy up Meanwhile: Knowledge about nutrition in the past

The

trainees The trainer asks and

tell what they writes think

down

-

Board & pen

70-90

-

Textbook

90-120

-

Cutlery

120-140

the

people answers on a board

ate in former times

The

trainees The trainer asks the

read

the trainees to read

article

and

mark important passages Eating togther

The

trainees The trainer invites to

eat togther

the table

112


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

160 - 170

three

describing adjectives about

the

food,

the

learned contents

or

their mood

113


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 59: Food and social classes

MAIN TOPIC: Society classes and food, German “Maultaschen” ACCOMODATION: Conference room and kitchen REMARK: This session is a little longer than the others! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Board & pen

30 - 60

-

Textbook

-

All ingredients

three

describing adjectives Knowledge about food on different society classes

The

trainees The trainer asks the

discuss if they trainees think

and writes

that down the answers

there

are

differneces in the

nutrition

of rich or poor people and if yes,

which

one. Then

they The trainer asks the

read

the trainees to open the

article in the textbook and to back textbook

up their opinion or to disprove

others

opinions Cooking

The

trainees The trainer guides

60-180

cook the meal

114


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

eat their meal

Tidying up

The

-

Cutlery

180 - 210

the table

trainees The trainer helps

210 - 240

tidy up

The

trainees The

trainees The trainer asks

know this session tell comes to an end

240 - 250

three

describing adjectives about

the

food,

the

learned contents

or

their mood

115


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 60: Price calculation and portion control

MAIN TOPIC: Price calculation, Spanish garlic soup ACCOMODATION: Confernece room and kitchen REMARK: Organize all ingredients before and keep the bill TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Textbook

30-50

-

Bill of the food

three

describing adjectives How to calculate prices

The

trainees The trainer asks the

read

the trainees to read

article in the textbook

shopping

The trainer gives the Then

50-70

the bill to the group. He

trainees shall will help with the agree price todays

on

a calculation. Think of for the

amount

of

garlic portions you’ll get out

soup

of your shopping and which ingredients you add, without having bought them today

Cooking

The

trainees The trainer guides

-

All ingredients

70-120

cook the meal

116


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating togther

The

trainees The trainer invites to

eat togther

Tidying up

The

-

Cutlery

120-150

the table

trainees The trainer helps

150-170

tidy up

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170 - 180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

117


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 61: Cooking Slovenian specialties

MAIN TOPIC: Slovenian tarragon potica ACCOMODATION: Kitchen REMARK: You can have coffee or hot chocolate along TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

All ingredients

30-60

-

Board & pen

60-80

three

describing adjectives The

Baking

trainees The trainer helps

prepare

the

potica Meanwhile dough is rising

the The

trainees The

gather

trainer

writes

down the answers

Repetition of the together what knowledge about they baking

can

powder remember

and yeast Preparing dough

the The

trainees The trainer helps

80-100

go on with the preparation of the potica

The

trainees

100-120

start with the filling

118


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

the

trainees The trainer helps

120-130

tidy up

Preparing

the The

trainees

table

lay the table

Eating

The

trainees The trainer invites to

eat togther

The

trainees The

Cutlery

130-140

140-170

the table

trainees The trainer asks

know this session tell comes to an end

-

170-180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

119


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 62: Chinese cooking

MAIN TOPIC: Cooking with a wok ACCOMODATION: Conference romm, kitchen REMARK: Organize a wok TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

-

Chair circle

0-30

-

Textbook

30-50

trainees The trainer guides

-

All ingredients

50-120

trainees The trainer invites to

-

Cutlery

120-150

tell

three

describing adjectives Knowledge about the wok

The

trainees The trainer asks the

read

the trainees to read

article in the textbook Cooking

The cook

Eating together

The

eat together

Tidying up

The

the table

trainees The trainer helps

150-180

tidy up

120


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

180 - 190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

121


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 63: Visiting a small market

MAIN TOPIC: Visiting a small market

ACCOMODATION: Outside! REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

the The

trainees The trainer asks

tell

-

Chair circle

0-30

-

Textbook

30 - 40

three

describing adjectives Making a plan

The

trainees The

know

trainer

explins

what that the whole group

they are going goes to a small market to do

and

talks

about

interesting things to check out Visiting market

the The

group The

visits

trainer

40 - 160

the accompanies

market Reflection

The

trainees Tha trainer asks and

160 - 180

tell what they listens saw

and

learned

122


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

180 - 190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

123


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 64: Fair trade and organic food

MAIN TOPIC: Organic and Fair-trade ACCOMODATION: Conference room REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees The trainer asks

mood

tell

-

Chair circle

0-30

-

30 - 60

three

describing adjectives Knowledge The trainees about Fair trade read in the and organic textbook food

The trainer asks to open the textbooks. He explains any questions

Visit in a place that sells fair trade and organic food, for example a health food shop Reflection

The trainer accompanies the group

60 - 140

The trainer leads the discussion

140 - 160

The group visits the place and can ask the staff about fair trade if they want The trainees share their expressions and what they personally think about organic food and fair-trade

Textbook

124


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The trainees The trainer asks

know session to an end

this tell

160-170

three

comes describing adjectives about

the

food,

the

learned contents

or

their mood

125


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 65: Creativity contest

MAIN TOPIC: Creativity contest ACCOMODATION: Conference room and kitchen REMARK: Check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Choice in a group The trainees process have a look on

The trainer asks the trainees

-

Chair circle

0-30

The trainer prepares

-

Trainees

30-60

all ingredients on a

all ingredients table, he or she can and

decide decide,

what

how

textbook p. -

Board and pen

much

they variaty to offer and

want

to

with

do support the process.

them.

The group can vote or agree in

another

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

126


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

Cutlery

120-150

and

cook.

Eating together

The

trainees The trainer invites to

eat together

Tidying up

The

the table

trainees The trainer helps

150-190

tidy up

The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

127


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 66: Laying a table

MAIN TOPIC: Laying a table ACCOMODATION: Kitchen REMARK: Organize high quality napkins, print out ten ways of napkin folding (From the Websitehttp://www.napkinfoldingguide.com/). This is a very short session!

SPECIFIC

CONTENT

METHODOLOGY

TIMELINE

MATERIALS

AIM

MINUTE

Request

The

the mood

trainees tell

The trainer asks

-

Chair circle

0-30

-

Beamer

30-50

-

Cutlery

-

Internet

three

describing adjectives The trainees know how to lay a table

They look The trainer shows at

the a picture of a

picture

layed table

Then they describe what they see The trainees lay

the

table. Each trainee one place

Folding

Each

The

napkins

trainees

shares out the

folds napkin

trainer

page 50-90

http://www.napkinfoldingguide.c

one prints.

om/ -

Napkins 128


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

The

The trainer helps

90-100

The trainer asks

100-110

trainees tidy

up

again The

The

trainees

trainees

know this tell session

three

describing

comes to adjectives an end

about the food,

the

learned contents or

their

mood

129


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 67: Express yourself

MAIN TOPIC: Reviewing the course ACCOMODATION: Conference room REMARK: On the DVD we suggest three games for this session. If you have further ideas of games you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts. TIMELINE SPECIFIC AIM

Request mood

CONTENT

the The trainees try to remember which adjectives they mostly used during the last sessions Reflection of the The trainees reflect the first quarter sessions, they play the games the trainer introduces

The

METHODOLOGY

session

MINUTE

The trainer asks

-

Chair circle

The trainer explains the first game. After it is played, he explains the second

-

Teachers textbook p. Green, yellow, 30-90 red cards for each trainee and some papers and pens

-

Questionnaire DVD

The trainees The teacher hands fill in the out the questionnaire questionnaires and collects them afterwards trainees 3 - Adjectives The trainer asks

know

MATERIALS

0-30

90-110

110 - 120

this comes

to an end

130


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 68: Talking about good manners

MAIN TOPIC: What does Knigge say? ACCOMODATION: Conference room REMARK: Copy the table manners before TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Board & pen

30-40

-

Teachers

40-50

three

describing adjectives Who was Knigge

The

trainees The

tell

if

trainer

writes

they down the name on a

have any idea board and asks the or ever heard trainees for any ideas that name Then

they The

listen

trainer

writes

down the informations

textbook p.

about Knigge Repeating session

last The

trainees The trainer asks the

-

Cutlery

50-70

lay the table trainees to lay the together

as table again

good

as

possible, without textbook

131


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Studying Knigge

Each

trainee One after another the

-

Textbook

70-100

takes one rule trainees explains the about

rule or even better

tablemanners

shows it during the

and

shall game

explain it to the others by playing a role game Tidying up

The

trainees The trainer helps

100-110

tidy up again

Outlook to the The next session

trainees The trainer tells the

know

110-120

that trainees they’ll go to a

they’ll go to a restaurant and clarifys restaurant in questions the

next

session The

trainees The

trainees The trainer asks

know this session tell comes to an end

120-130

three

describing adjectives about

the

food,

the

learned contents

or

their mood

132


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 69: Visiting a restaurant

MAIN TOPIC: Visit a restaurant ACCOMODATION: Conference room, Restaurant REMARK: Order a table in advance, the session would be nice in the evening TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

three

describing adjectives Knowledge

The

trainees The trainer explains

know

30-40

why that the trainees shall

they go to the observe the service restaurant

and

the

whole

surrounding Going

to

restaurant

the The

trainees The trainer enjoys the

enjoy

-

Money

40-200

the evening and reminds

evening

the

trainees

of

watching the service Review

The

trainees The trainer asks

200 - 220

shall tell what attracted their attention

133


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

220 - 230

three

describing adjectives about

the

food,

the

learned contents

or

their mood

134


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 70: Fish and seafood

MAIN TOPIC: Fish and sea food, Spanish paella ACCOMODATION: Conference room and kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Cutlery

30-50

-

Textbooks

50-80

-

All ingredients

80-170

three

describing adjectives Laying the table

The

trainees The trainer asks the

lay the table group to lay the table together Knowledge about The

trainees The trainer explains

the protection of open

the the

species and the textbook

problem

of

overfishing

storage of fish The

trainees

read

the

article in the textbook Cooking paella

The

trainees The trainer guides. He

cook

explains

how

they

prepare the different ingredients Eating

The

trainees The trainer invites to

eat together

170-200

the table

135


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

The

trainees The trainer helps

200 - 230

tidy up

The

trainees 3 - Adjectives

The trainer asks

230 - 240

know this session comes to an end

136


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 71: Serving food and drinks

MAIN TOPIC: Serving food and drinks ACCOMODATION: Conference room REMARK: Organize a tray and some objects you can put on the plates (like tennis balls) TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

tell

trainees The trainer asks

-

Chair circle

0-30

-

Board & pen

30-50

-

Cutlery

50-70

three

describing adjectives Knowledge about serving food

The

trainees The trainer asks the

tell what they group remember

what

they

remember and writes

from their visit down the answers in

the

restaurant

Laying the table

The

trainees The trainer helps

lay the table

137


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Practice

the The

service

trainees The trainer explains

form

two their task

groups

with

each

-

Tray

70-110

group

serving

one

another.

Fill

the

glasses

with

water

and put some balls or other objects on the plates Tidying up

The

trainees The trainer helps

110-120

tidy up

Planning the next The session(s)

trainees The trainer explains,

120-130

divide into 2 that the 2 groups will groups

cook and serve each other in the next two sessions. They agree which group is going to

prepare

which

recipe

(Lesson

72:

Potato

soup

and

Cream of courgette soup) and which group is going to start. The

trainees 3 - Adjectives

The trainer asks

130-140

know this session comes to an end

138


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 72: Different kinds of soup

MAIN TOPIC: Cooking and serving for one half of the group, potato and cream of courgette soup ACCOMODATION: Kitchen REMARK: Organize trays and napkins. This session is to be done twice with the first and second half of the group. After the second session the group reflects together! TIMELINE SPECIFIC AIM

Request

CONTENT

the The

mood

METHODOLOGY

MATERIALS

trainees The trainer asks

tell

MINUTE

-

Chair circle

0-30

-

Cutlery

20-50

-

Board & pen

50-70

three

describing adjectives Laying the table

Half

of

the The trainer guides

group lays the table Planning serving

the The

trainees The

trainer

writes

devise a plan of down all the tasks on 1. Who serves soup who has which a board

2. Who serves and

responsibility.

refills drinks

They

3.

remind

the things they

Who

removes

empty plates

have to keep in mind

while

serving Cooking

The

trainees The trainer guides

-

All ingredients

70-110

cook the soup

139


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Serving

The

trainees The trainer helps if

110-140

serve the food needed and drinks for the other half of the group. The ones who are

served

make

notes

about

the

“performance”. After finishing the meal they can leave Tidying up

The

trainees The trainer helps

160-170

tidy up

Review

The who

trainees The

trainer

asks

170-190

served questions:

and cooked try What was good? to review each What do we have to others work

change

or

make

better? The

trainees 3 - Adjectives

The trainer asks

190-200

know this session comes to an end

140


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 73: Express yourself

MAIN TOPIC: Reviewing the course ACCOMODATION: Conference room REMARK: On the DVD we suggest three games for this session. If you have further ideas of games you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts. TIMELINE SPECIFIC AIM

Request mood

CONTENT

the The trainees try to remember which adjectives they mostly used during the last sessions Reflection of the The trainees reflect the first quarter sessions, they play the games the trainer introduces

The

METHODOLOGY

session

MINUTE

The trainer asks

-

Chair circle

The trainer explains the first game. After it is played, he explains the second

-

Textbook Green, yellow, red cards for each 30-90 trainee and some papers and pens

-

Questionnaire DVD

The trainees The teacher hands fill in the out the questionnaire questionnaires and collects them afterwards trainees 3 - Adjectives The trainer asks

know

MATERIALS

0-30

90-110

110 - 120

this comes

to an end

141


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 74: How to be the perfect waiter

MAIN TOPIC: Customer care ACCOMODATION: Conference room REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

-

Chair circle

0-30

-

Textbook

30-50

customer

-

Textbook

service

-

notes

tell

three

describing adjectives Knowledge about customer care

The

trainees The trainer asks the

read

the trainees to open the

textbook´s

textbooks

passages about

The does

50-110

group The trainer explains several the game

role plays The

trainees 3 - Adjectives

The trainer asks

110-120

know this session comes to an end

142


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 75: Creativity contest

MAIN TOPIC: Creativity contest ACCOMODATION: Conference room and kitchen REMARK: Check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Choice in a group The trainees process have a look on

The trainer asks the trainees

-

Chair circle

0-30

The trainer prepares

-

Textbook

30-60

all ingredients on a

-

Board and pen

all ingredients table, he or she can and

decide decide,

what

how

much

they variaty to offer and

want

to

with

do support the process.

them.

The group can vote or agree in

another

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

143


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

Cutlery

120-150

and

cook.

Eating together

The

trainees The trainer invites to

eat together

Tidying up

The

the table

trainees The trainer helps

150-190

tidy up

The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

144


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 76: Learning about an employment contract

MAIN TOPIC: Employment contract, Spanish stew ACCOMODATION: Conference room, Kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Employment The trainees tell what they contract think must be in an employment contract and read the text in their textbooks The trainees Laying the table

The trainer asks the trainees

-

Chair circle

0-30

The trainer asks without textbook first and writes the answers on the board. Then he lets the participants check in the textbooks and find out what they forgot.

-

Textbook

30 - 50

The trainer asks the

-

Cutery

50 - 60

-

All ingredients

60 - 150

lay the table group to lay the table together Cooking stew

Spanish The

trainees The trainer guides. He

cook

explains

how

they

prepare the different ingredients Eating

The

trainees The trainer invites to

eat together Tidying up

The

150 - 180

the table

trainees The trainer helps

180 - 210

tidy up

145


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees 3 - Adjectives

The trainer asks

210 - 220

know this session comes to an end

146


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 77: Visiting a hotel

MAIN TOPIC: Visiting a hotel ACCOMODATION: Outside! REMARK: Check in advance which hotel you are going to visit and if you can talk to a hotel staff to introduce the group and maybe answer questions.

TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

the The

trainees The trainer asks

tell

-

Chair circle

0-30

-

Textbook

30 - 40

three

describing adjectives Making a plan

The

trainees The

know

trainer

explins

what that the whole group

they are going goes to a hotel and to do

talks about interesting things to check out

Visiting market

the The

group The

trainer

40 - 160

visits the hotel accompanies and

the

trainees

can

ask questions Reflection

The

trainees Tha trainer asks and

160 - 180

tell what they listens saw

and

learned

147


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

180 - 190

three

describing adjectives about

the

learned contents

or

their mood

148


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 78: Germany speciality

MAIN TOPIC: Cooking German salted pork legs ACCOMODATION: Kitchen REMARK: Very long session! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

All ingredients

30-210

-

Cutlery

20 minutes

three

describing adjectives The

Cooking

trainees The trainer helps

cook the meal Laying the table

The

trainees

lay the table Eating together

The

trainees The trainer invites to

eat together Tidying up

The

210-240

the table

trainees The trainer helps

240-260

tidy up The

trainees 3 – Adjectives

The trainer asks

260-270

know this session comes to an end

149


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 79: Creativity contest

MAIN TOPIC: Creativity contest ACCOMODATION: Conference room and kitchen REMARK: Check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Choice in a group The trainees process have a look on

The trainer asks the trainees

-

Chair circle

0-30

The trainer prepares

-

Texbtbook

30-60

all ingredients on a

-

Board and pen

all ingredients table, he or she can and

decide decide,

what

how

much

they variaty to offer and

want

to

with

do support the process.

them.

The group can vote or agree in

another

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

150


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

cutlery

120-150

and

cook.

Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

150-190

tidy up The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

151


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 80: Good bye!

MAIN TOPIC: Review ACCOMODATION: Conference room REMARK: Organize a moderation case, copy the questionnaires on the DVD, you can use the games for the “Express yourself” sessions if you want TIMELINE SPECIFIC AIM

CONTENT

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Reflection of the The trainees complete Suvot reflect the SUVOT training sessions. They play games which are the same once used to review the stand.

The know

METHODOLOGY

MINUTE

The trainer asks the trainees

-

Chair circle

The trainer explains the first game and lets the group play it. When finished he goes over to the second.

-

Green, yellow, red cards for each trainee and some 30-90 papers and pens

-

Questionnaire on the DVD

The trainees The teacher hands fill out the out the questionnaire questionnaires and collects them when done. trainees 3 - Adjectives The trainer asks the this about

MATERIALS

the trainees

to

write

the

most

course comes to whole course

down

an end

important sentences

0-30

90-110

-

Paper & pen

110-130

152


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

SUVOT COOKING COURSE Supporting learning tables

2


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

SESSIONS SCHEDULE FOR THE TRAINERS This document is a teaching tool that aims to make easier for the trainers the organization of each of the 80 curriculum sessions within the SUVOT vocational training course. Of course, it is only a suggestion, so each trainer can adapt it to the special needs of a concrete training group. The following learning tables make reference to the SUVOT manual “Cooking and Soft skills: Vocational training to empower people with mental illness and learning disabilities. Improving job performance and career prospects” and also to the presentations and documents included as extra content in the SUVOT DVD and SUVOT website http://suvot.intras.es – Didactic materials.

"This project has been funded with support from the European Commission (Lifelong Learning Programme, Leonardo Da Vinci sub-programme) of the European Union“. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein."

3


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

INDEX

Teaching Unit 1: Getting to know everything!........................................................................ 6 Teaching Unit 2: Kitchen equipment…………………………………………………………………………………………. 8 Teaching Unit 3: Food shopping………………………………………………………………………………………………. 10 Teaching Unit 4: Conversion and food storage………………………………………………………………………… 12 Teaching Unit 5: Reading a recipe……………………………………………………………………………………………. 14 Teaching Unit 6: What to do before and after cooking……………………………………………………………. 16 Teaching Unit 7: Cooking in a team…………………………………………………………………………………………. 19 Teaching Unit 8: Rice, noodles and potatoes………………………………………………………………….………… 21 Teaching Unit 9: Mushrooms…………………………………………………………………………………………………… 22 Teaching Unit 10: Cooking, steaming, stewing…………………………….…………………………………………… 24 Teaching Unit 11: Express yourself………………………………………………………………………………………….. 26 Teaching Unit 12: Cleaning and storage temperature……………………………………………………….…….. 27 Teaching Unit 13: Oil……………………………………………………………………………………………………………….. 29 Teaching Unit 14: Contamination hazards……………………………………………………………………………….. 31 Teaching Unit 15: Risky food……………………………………………………………………………………………………. 33 Teaching Unit 16: All about water……………………………………………………………………………………………. 35 Teaching Unit 17: Sauces, thickeners and spices……………………………………………………………………… 37 Teaching Unit 18: Illnesses caused by pathogens……………………………………………………………….……. 39 Teaching Unit 19: Religions and food………………………………………………………………………………………. 41 Teaching Unit 20: Mustard………………………………………………………………………………………………………. 43 Teaching Unit 21: Learning how to prepare a menu………………………………………………………………… 46 Teaching Unit 22: Vinegars………………………………………………………………………………………………………. 48 Teaching Unit 23: Go shopping………………………………………………………………………………………………… 49 Teaching Unit 24: Express yourself…………………………………………………………………………………………… 51 Teaching Unit 25: The food pyramid………………………………………………………………………………………… 52 Teaching Unit 26: Herbs…………………………………………………………………………………………………………… 53 Teaching Unit 27: Eating only vegetables…………………………………………………………………………………. 55 Teaching Unit 28: Seasonal cooking…………………………………………………………………………………………. 57 Teaching Unit 29: Cheese……………………………………………………………………………………………………..…. 59 Teaching Unit 30: Food additives…………………………………………………………………………………………….. 61 Teaching Unit 31: Sports and food…………………………………………………………………………………………… 63 Teaching Unit 32: Baking…………………………………………………………………………………………………………. 65 Teaching Unit 33: Good fungus vs. bad fungus……………………………………………………………………….. 68 Teaching Unit 34: Creativity contest………………………………………………………………………………………… 70 Teaching Unit 35: Noodles………………………………………………………………………………………………………. 72 Teaching Unit 36: Soya, tofu and couscous……………………………………………………………………………… 74 Teaching Unit 37: Cooking with alcohol…………………………………………………………………………………… 75 Teaching Unit 38: Portions I…………………………………………………………………………………………………….. 76 Teaching Unit 39: Portions II……………………………………………………………………………………………………. 77 4


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 40: Sweet vs. Savoury……………………………………………………………………………….….……. 78 Teaching Unit 41: Slovenian dessert…………………………………………………………………………………..…….. 80 Teaching Unit 42: Creativity contest…………………………………………………………………………………..……… 81 Teaching Unit 43: Teamwork and reliability in the kitchen……………………………………….……….………. 83 Teaching Unit 44: Express yourself……………………………………………………………………………………….……. 84 Teaching Unit 45: Choosing the right menu………………………………………………………………….…..…….…. 86 Teaching Unit 46: Remembering Slovenia………………………………………………………………….……..……….. 88 Teaching Unit 47: Fast food…………………………………………………………………………………….…………………. 90 Teaching Unit 48: Remembering Spain…………………………………………………………………….………………… 92 Teaching Unit 49: Ready-made food……………………………………………………………………………….…..…….. 94 Teaching Unit 50: Remembering Germany……………………………………………………………….…………..…… 96 Teaching Unit 51: Creativity contest……………………………………………………………………….…………..…..… 98 Teaching Unit 52: On a diet…………………………………………………………………………………………….……..… 100 Teaching Unit 53: Remembering Poland……………………………………………………………………………...….. 102 Teaching Unit 54: Different eating habits of the word………………………………………………………….….. 104 Teaching Unit 55: Comparing European countries………………………………………………………..…….……. 106 Teaching Unit 56: Making jam………………………………………………………………………………………..……….. 108 Teaching Unit 57: Purchase and control of food……………………………………………………………..……….. 110 Teaching Unit 58: History of food and nutrition………………………………………………………………..……… 112 Teaching Unit 59: Food and social classes………………………………………………………………………..………. 114 Teaching Unit 60: Price calculation and portion control…………………………………………………..………. 116 Teaching Unit 61: Cooking Slovenian specialties……………………………………………………………………….. 118 Teaching Unit 62: Chinese cooking……………………………………………………………………………………………. 120 Teaching Unit 63: Visiting a small market…………………………………………………………………………..….….. 122 Teaching Unit 64: Fair trade and organic food……………………………………………………………………..…… 124 Teaching Unit 65: Creativity contest…………………………………………………………………………………….…… 126 Teaching Unit 66: Laying a table…………………………………………………………………………………….……..…. 128 Teaching Unit 67: Express yourself…………………………………………………………………………………….……… 130 Teaching Unit 68: Talking about good manners………………………………………………………………….…….. 131 Teaching Unit 69: Visiting a restaurant……………………………………………………………………………………… 133 Teaching Unit 70: Fish and seafood…………………………………………………………………………………..……… 135 Teaching Unit 71: Serving food and drinks………………………………………………………………………..……… 137 Teaching Unit 72: Different kinds of soup…………………………………………………………………………..……. 139 Teaching Unit 73: Express yourself………………………………………………………………………………………..…. 141 Teaching Unit 74: How to be the perfect waiter………………………………………………………………….…… 142 Teaching Unit 75: Creativity contest…………………………………………….……………………………………….….. 143 Teaching Unit 76: Learning about an employment contract………………………………………………..……. 145 Teaching Unit 77: Visiting a hotel…………………………………………………………………………………..…………. 147 Teaching Unit 78: Germany specialty………………………………………………………………….………....…………. 149 Teaching Unit 79: Creativity contest…………………………………………………………………….………....………… 150 Teaching Unit 80: Good bye!.......................................................................................................... 152

5


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 1: Getting to know everything!

MAIN TOPIC: Introduction, Personal Hygiene ACCOMODATION: Conference room REMARK: Documents on the DVD: Lesson 1.1, 1.2, 1.3, 1.4, please print in advance! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees get to know each other and start bonding as a group (knowing names, playing together,…)

The trainees actively play the games. The trainers participate.

The trainees The trainees understand the listen structure of the training (goals, contents, …)

1. Introduce your partner

-

DVD for the explanation of games

0-30

-

Textbook

-

Some pens and copies

-

Chair circle

-

Ball of wool

-

Power point 30-45 presentation, DVD

-

Beamer

2. Sequence of names 3. Spiders web

The trainers introduce themselves and show the power point presentation

45 - 55 The trainees have a feeling of codetermination

The trainees Every trainee tells his discuss their expectation. Then the expectations trainer asks, if the group thinks, the training will fulfill their expectations. The trainer should encourage a discussion while guiding it carefully. The trainees The trainees The trainer hands out understand how listen to the the textbook and to work with the trainers explains how to use textbook it.

-

Textbook

55-75

6


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees understand the food shopping system

The trainees listen to trainer. Then they try to arrange an order of who is responsible for the shopping.

The trainer explains the system of buying the ingredients. Every session it will be one trainee to do the shopping with the trainer. Then the group arranges an order to determine who is in charge for the shopping for the next sessions. The trainer shows a movie about hygiene and lets the trainees talk about it in pairs of two. Then he asks the group to come together and discuss their thoughts about the movie.

-

Pen

The trainees understand why the subject is interesting and important

The trainees watch the movie and have a brief discussion with their partner. Then the whole group talks about it.

The trainees learn the most important facts about personal hygiene The trainees know the session is about to end

75-95

-

Paper

-

Beamer

-

Internet

-

Movie Textbook

The trainees listen and talk about the contents of the textbook

The trainer reads out the corresponding part in the textbook. Then the group discusses its contents.

-

Textbook

110 - 125

Reflection of this session

The trainer asks the trainees if they are content with the lesson. Every trainee names three adjectives describing their mood

-

Chair circle

125 - 135

95 - 110

7


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 2: Kitchen equipment

MAIN TOPIC: Kitchen equipment, basics about Germany, sugared pancake with raisins ACCOMODATION: Kitchen, conference room REMARK: PowerPoint presentation on the DVD TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees talk about their experiences since the last session

The trainer asks one trainee after another

The trainees get to know the different facilities to encourage a feeling of comfort

The trainees can see all important facilities

The trainees learn basic facts about Germany

The trainees write down the answers to some questions. After finishing the presentation they compare the answers

The whole group goes through the kitchen, and into the room where the simulation training will take place. The responsible trainers tell something about their tasks. Then they’ll go back to the conference room. This is only supposed to be a very brief tour. The trainer refers to the page in the textbook. The trainees shall write down answers while watching the presentation.

0-30

-

Different facilities

30 - 40

-

Power Point Presentation, DVD

40-55

-

Questionnaire: Textbook

-

Beamer

8


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Preparing the meal

The trainees The trainer guides form two the groups groups and discuss the single tasks and their responsibilities. Everybody will write down the single steps they will have to go through during the process

-

Textbook

-

All ingredients

-

Pen and paper

Cooking

The two groups cook the pancakes with raisins

The trainer guides the groups

First feeling of success

The trainees eat together

The trainer is responsible for laying the table. The trainees may help when they fulfilled their tasks. The trainer invites the trainees to the table and they have the meal together. It would be nice if the trainer encourages an discussion about the meal. This is important for every session.

-

Table

-

Cutlery

The trainer asks the trainees if they are content with the lesson. Every trainee names three adjectives describing their mood

-

Chair circle

The trainees know the session is about to end

Reflection of this session

55-65

65-120

120-160

160 - 180

9


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 3: Food shopping

MAIN TOPIC: Shopping, basics about Poland, Leek & egg salad ACCOMODATION: Kitchen, conference room REMARK: PowerPoint presentation on the DVD TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees try to describe their current mood with the help 3 adjectives

The trainer asks the trainees to mention 3 adjectives describing their current mood.

-

Chair circle

0-30

The trainees learn basics about shopping and develop a table with the responsibility for the shopping.

The trainees listen, discuss and agree on the tasks

The trainer explains the issue and asks the trainees questions

-

Textbook

30 - 45

The trainees learn basic facts about Poland

The trainees answer some questions. After finishing the presentatio n the teacher plays the song, then they compare the answers

The trainer refers to the page in the textbook. The trainees write down their answers while watching the movie.

-

Power Point Presentation, DVD

45 - 60

-

Questions: Textbook

-

Beamer

10


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees read the recipe and discuss what to do. The group writes down the tasks of each trainee during cooking

The trainer proposes that they cook the eggs together, but everybody makes his own salad.

-

Textbook

-

All ingredients

-

Kitchen facility

The trainees eat together

The trainer is responsible for laying the table. The trainees may help when they fulfilled their tasks. The trainer invites the trainees to the table and they have the meal together. It would be nice if the trainer encourages an discussion about the meal. This is important for every session.

-

Table

-

Cutlery

Tidying up becomes routine

The trainees tidy up the kitchen

The trainer offers his help when necessary

140 - 160

The trainees know that the session comes to an end

The trainees give the proper answers

The trainer asks the trainees if they are content with this lesson. The trainees should describe their current mood by using three adjectives.

160 - 180

Preparing the meal

Feeling of success

60 - 100

100-140

11


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 4: Conversion and food storage

MAIN TOPIC: Conversions and measurement, food storage and stock ACCOMODATION: Conference room, kitchen, stock room REMARK: Please print the document on the DVD in advance TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees describe their current mood using 3 adjectives

The methodology trainer asks the trainees to describe their mood with the use of 3 adjectives. He starts with giving an example

-

Chair circle

0-30

Arousing interest

The trainees work together as a team

The trainer explains the game, giving more and more support towards the end

-

Textbook

30-50

-

One bowl with 5 liters

-

One bowl with 3 liters

The trainer provides scales, measuring jugs, cups and spoons. The trainees can try out different forms of measurement like cups, etc. while trying to answer the questions from the book

-

Textbook

-

Scales

-

Measurement jugs

-

Spoons (small+big)

-

Cups

-

Water, Rice, Milk, Flour, Breadcrumbs

The trainees get a feeling for conversions and the devices that are needed

The trainees can try out different forms of measurement, scales and measuring jugs. The trainees write down their answers into the chart. They work in groups of 2 using the equipment to answer the questions

50-70

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees learn more about the theory behind their experimental results

The trainees listen and read the textbook

The trainer explains the content of the textbook through examples

-

Textbook

-

Scale

-

Measurement jug

Knowing basics about storage and keeping stock

All trainees go into the kitchen storage and try to remember 3 articles which they think always should be there. The trainees discuss the different opinions.

The trainer asks the trainees about their thoughts and writes the answers on a board.

-

Board

-

Kitchen storage

Stabilizing the knowledge

The trainees listen to the trainer and work through the textbook

The trainer guides the trainees through the textbook

-

Textbook

95-105

Knowing basics about storage

The trainees go to the fridge and see how food should be stored

The trainer accompanies them without comments

-

Good sorted fridge

105-110

Reflecting what they have seen

The trainess fill answers into an exercise sheet in the textbook controlling each other when finished

the trainer gives instructions

-

Textbook

110-130

Stabilizing the results visually

The trainees take pictures and put them onto the fridge the group always uses

The trainer hands out the pictures and some glue tape, asking the trainees to put them on the fridge

-

Textbook

130-140

-

Printed document of the DVD

-

Tape

Reflection of the session

The trainer asks the trainees to position themselves on the number ray

The trainees know this session comes to an end

1. number ray

70-80

80-95

140-170

13


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 5: Reading a recipe

MAIN TOPIC: Reading a recipe, basics about Spain, cream of courgette soup ACCOMODATION: Conference room, kitchen REMARK: PowerPoint presentation on the DVD TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees try to describe their current mood by using 3 adjectives

The methodology trainer asks the trainees to describe their current mood using 3 adjectives. He starts by giving an example

-

Chair circle

0-30

The trainees understand how they work with a recipe

1. Ingredients

The trainer refers to the textbook. The trainees work on the task

-

Textbook

30-60

The trainees learn basic facts about Spain

The trainees write down the answers to some questions, then they compare the answers

The trainer refers to the page in the textbook. The trainees shall write down answers while watching the movie.

-

Power Point 60-80 Presentation, DVD

-

Questionnaire: Textbook

-

Beamer

2. Work steps 3. Materials (pots, spoons,…)

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Preparing the meal

The trainees The trainer guides form two groups the groups and discuss the tasks and responsibilities. Everybody writes down the steps they will have to take. The trainees can write their names behind the single steps to point out the responsibilities. Always do this when you cook a recipe!

Cooking

The two groups cook a cream of courgette soup each

The trainer guides the groups

The trainees taste what they prepared

Every group eats their own prepared meal

The trainer invites the trainees to the table

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps if necessary

The trainees know this session comes to an end

Reflection of the session

The trainer asks the trainees to play the game

-

Recipe cream of courgette soup, Textbooks

-

All ingredients

80-90

90-125

-

Cutlery

125-145

145-175

-

Chair circle

-

Textbook

175 - 185

Game: Number ray

15


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 6: What to do before and after cooking

MAIN TOPIC: Jobs before and after cooking, basic facts about Slovenia, pork tongue ACCOMODATION: Conference room, kitchen REMARK: PowerPoint presentation on the DVD TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees try to describe their current mood by using 3 adjectives

The methodology trainer asks the trainees to describe their current mood using 3 adjectives. He starts by giving an example

Preparing the meal

The trainees The trainer guides form two the groups groups and discuss the tasks and responsibilities. Everybody writes down the single steps they have to do. The trainer makes sure that the groups are not always the same. To randomly form the groups he can let them count 1,2,1,2 or he can deal out cards, meaning all red cardholders and all black cardholders form a group.

-

Chair circle

0-30

-

Recipe pork tongue: Textbook

30-40

-

All ingredients

16


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Cooking

The trainees cook the meat

The trainers let the groups start the cooking.

While the meat is cooking: Gathering ideas

The trainees give answers

The trainer draws to rows onto a board. One has the headline “before” and one has the headline “after”. He writes down the given answers into the right row. When there are no more ideas, but there are still things missing, the trainer tries to give tips. This idea is borrowed from the game “Outburst”

-

Board

-

Pen

Fill the textbook with answers

The trainees open the page in the textbook

The trainees fill in the answers in their textbook

-

Textbook

70-80

The trainees learn basic facts about Slovenia

The trainees write down the answers to some questions. After finishing the presentation they compare their answers

The trainer refers to the page in the textbook. The trainees shall write down answers while watching the movie.

-

Power Point Presentation on the DVD

80-100

-

Questionnaire: Textbook

-

Beamer

Cooking

The trainees go back into their groups and finish their meals

The trainer guides the groups

Experiencing success

The trainees eat together

The trainer invites the trainees to the table

40-50

50-70

100-120

-

Cutlery

120-140

17


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps if necessary

The trainees know this session comes to an end

Reflection of the session

The trainer asks the trainees to play the game

1. packing my bag

140-150

-

Chair circle

-

Textbook

150-170

18


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 7: Cooking in a team

MAIN TOPIC: Team work, cutting exercises, cooking vegetable pan and making fruit salad ACCOMODATION: Conference room, kitchen REMARK: You can use the document for lesson 7 on the DVD, please print it in advance!

SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS

TIMELINE MINUTE

The trainees reflect and describe their current emotional state

The trainees understand that they have to work as a team

The trainer joins the trainees for the teamwork. The goal for everybody is to feel comfortable in the group. As warm up they play a game.

Creating relaxed mood

The trainees play the game

The trainer explains the game

0-40

-

Chair circle

40-55

-

Textbook

The trainer explains the game

-

Textbook

55-80

The trainer deals out the prepared notes

-

Textbook

80-110

-

DVD

-

All ingredients

1. Fruit salad Playfully experience teamwork and communication

The trainees play the game

Preparing the meal

Each trainee fulfills the task on their note

1. Gordian knot

Putting things together

The trainees mix the ingredients for the fruit salad

The trainer gives advice if needed

Cooking

Every trainee adds his vegetable to the pan

The trainer hands out numbers to the trainees

110-115

-

Numbers

115-130

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The trainees eat together

The trainer invites the trainees to the table

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps

The trainees know this session comes to an end

Every trainee says what was difficult for him and what was easy

The trainer asks two questions and then lets the trainees speak

-

Cutlery

130-150

150-160

-

Chair circle

160-180

20


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 8: Rice, noodles and potatoes

MAIN TOPIC: Noodles, potatoes, rice – basic cooking ACCOMODATION: Conference room, kitchen REMARK: Check if you have all ingredients on stock. If you have a rice cooker please use that one TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees calm down and concentrate on the session

The trainer asks the trainees about their current mood

-

Chair circle

0-30

Finding out what the group knows

The trainees gather their knowledge about the three basic ingredients in a brainstorming

The teacher writes down the answers on a board. He can give help if necessary

-

Board & pen

30-50

-

Teachers textbook p.

Having cooked all basics

The trainees form three groups. Each group cooks one of these basics in little portions

The teacher gives advice if needed. The trainer cooks a sauce.

Tasting the basics

The trainees shall try the taste of every basic and describe it

The teacher writes the describing adjectives on a board

The trainees know this session comes to an end

The trainees give feedback about the session

The trainer asks every trainee to tell his high and low point of the session

50-80

-

Board & pen

80-100

100-120

21


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 9: Mushrooms

MAIN TOPIC: Mushrooms, wild mushroom soup ACCOMODATION: Conference room, kitchen REMARK: If there is season or time please organize an outing if possible to collect mushrooms! Use the PowerPoint presentation on the DVD. TIMELINE SPECIFIC AIM

The trainees reflect and describe their current emotional state

CONTENT

The trainees explain their mood by mentioning 3 fitting adjectives

METHODOLOGY

MATERIALS

MINUTE

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Basic knowledge The trainees about mushrooms acquire knowledge by talking about the pictures in the PowerPoint and finding the missing names by looking through some books the teacher brings along

The trainer asks the trainees to look at the PowerPoint presentation and to describe what they can see

-

Textbook

30-60

-

DVD, ppp

-

Books about mushrooms with pictures

Knowing the most popular mushroom

The trainees gather the names of some mushrooms they have heard of.

The trainer asks the trainees to name the mushrooms they know.

-

Textbook

60-70

Cooking

The trainees cook the soup together

The trainer guides the groups

-

All ingredients

70-150

22


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The trainees eat the soup

The trainer invites the group to the table

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps

The trainees know this session comes to an end

The trainees remember the three adjectives they used at the beginning of the lesson and compare them with their mood now

The trainer explains

-

Cutlery

150-170

170-180

-

Chair circle

180-190

23


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 10: Cooking, steaming, stewing

MAIN TOPIC: Meat and vegetables, beef with pumpkin seeds ACCOMODATION: Conference room, kitchen REMARK: Put one seasonal vegetable onto the shopping list. If you have a pressure cooker please use this one too for cooking the vegetable. Please explain how to use it. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS

MINUTE

The trainees reflect and describe their current emotional state

The trainees explain their mood by mentioning 3 fitting adjectives

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Cooking the meat

The trainees put the meat into the water

Reading the recipe and cooking

-

All ingredients

30-40

Basic knowledge about different cooking techniques

The trainees try to attach the right descriptions to the different techniques

The trainer asks the trainees to open the textbook and to assign the correct numbers. When they’ve finished the groups compare their results and give explanations for their choices

-

Textbook

40-70

Stewing

The trainees listen to the trainer and do what he said

The trainer explains how to stew the vegetable. They will eat it later with the meat

-

Seasonal vegetable (i.e. carrot)

70-100

Cooking

The trainees finish cooking their meal

The trainer guides the group

100-130

24


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Experiencing success

The trainees eat their meal together

The trainer invites the trainees

Tidying up becomes a routine

The trainees tidy up the kitchen

The trainer helps

The trainees know this session comes to an end

The group The trainer guides the describes their group feelings using 3 adjectives

-

Cutlery

130.150

150-160

-

Chair circle

160-170

25


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 11: Express yourself

MAIN TOPIC: Reviewing the course ACCOMODATION: Conference room REMARK: On the DVD we suggest three games for this session. If you have further ideas of games you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts. TIMELINE SPECIFIC AIM

3 - Adjectives

Reflection of the first quarter

CONTENT

The trainees try to remember which adjectives they mostly used during the last sessions The trainees reflect the sessions, they play the games the trainer introduces

METHODOLOGY

MATERIALS

MINUTE

The trainer asks

-

Chair circle

The trainer explains the first game. After it is played, he explains the second

-

Teachers textbook p. Green, yellow, 30-90 red cards for each trainee and some papers and pens

-

Questionnaire DVD

The trainees The teacher hands fill in the out the questionnaire questionnaires and collects them afterwards

0-30

90-110

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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 12: Cleaning and storage temperature

MAIN TOPIC: Temperatures and cleaning ACCOMODATION: Conference room, kitchen REMARK: Care for numbers for the number ray in advance! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees reflect and describe their current emotional state

The trainees visualize their mood by positioning themselves on a number

The trainer asks the trainees to position themselves on a number. Everyone should say something about his choice.

0-30

1. number ray, see lesson No. 5 Knowing basics about different temperatures

The trainees The trainer explains talk about the the “Germometer” “Germometer” and encourages a in the discussion textbook

-

Textbook

30-60

Temperature Control

The trainees read the information in the textbook out loud

The trainer asks the trainees to read

-

Textbook

60-80

Knowing theoretical basics about cleaning

The trainees go through the cleaning methods in the textbook. After each key sentence they stop and discuss it

The trainer deals out notes with keywords on it. Each trainee gets one note. As soon as the trainee hears his key sentence in the text, he says “stop”. Then the group talks about the important facts belonging to this key sentence. Please write down all important facts on a board

-

Textbook

80-110

-

Board & Pen

27


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Putting the theoretical knowledge to practice by cleaning the kitchen

The trainees develop a cleaning schedule. Then they have to divide the different responsibilities and start cleaning

The trainer gives advices on how to write the cleaning schedule

The trainees know this session comes to an end

The trainees position themselves in the number ray

The trainer asks the trainees to position themselves in the number ray a second time

-

Textbook

110-170

170-180

28


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 13: Oil

MAIN TOPIC: All about oil, self-made oil, deep fry, potato fritter ACCOMODATION: Conference room, kitchen REMARK: Organize empty bottles for each trainee and the ingredients for the oil TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood using 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-20

Basics about oil

The trainees listen to the trainer

The trainer explains the production process of oil

-

Textbook

20-35

What goes with salad? Preparation for the next session

The trainees think about salad and what to have in it. For example nuts, chicken, pepper, ham, etc.

The trainer writes everything down and puts it on the shopping list for the next session.

-

Pen and paper

The trainees produce their own oil

The trainees make their decision which oil they want to make. Every trainee makes his own oil

The trainer gives the choices and asks every trainee to make a decision. Then he guides the trainees. Optional, if there is more time, the trainees can prepare oil for the kitchen

-

Textbook Ingredients

-

Empty oil bottles

-

Stickers for nametags

35-90

29


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees start cooking

The trainees read the recipe and share their working steps

The trainer guides

-

Recipe potato fritter: Textbooks

-

All ingredients

Eating together

The trainees eat their meal

The trainer invites them to the table

-

Cutlery

Cleaning up becomes a routine

The trainees clean the kitchen

The trainer helps

180-200

The trainees know this session comes to an end

The trainees reflect on their highlights and take their oil

The trainer guides the reflection and gives the oils to the trainees

200 - 210

90 - 150

150-180

30


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 14: Contamination hazards

MAIN TOPIC: Contamination hazards and vinegar, salad with different dressings ACCOMODATION: Conference room, kitchen REMARK: Check if all ingredients are available and buy the missing ones TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Knowledge about contamination hazards

The trainees understand the meaning of the word.

The trainer writes down the definition of the word and tries to clarify its meaning

-

Textbook

30-70

-

Board & pen

The trainees know the different contamination hazards.

The trainer explains the different types of hazards. The trainees try to find examples for each.

Making salad dressings (with the self-made oil)

The trainees form 3 groups and prepare different dressings. They use the ingredients for salad they talked about in the last session.

The trainer tells the group to use the dressing recipes of TEACHING UNIT 22 and helps if necessary.

-

Ingredients

Tidying up becomes a routine

The trainees tidy up

The trainer helps

70 - 130

130-150

31


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees know this session comes to an end

The trainees tell three describing adjectives

The trainer asks the trainees about their mood

150-160

32


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 15: Risky food

MAIN TOPIC: High risk food, potato soup ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Knowledge about high risk food

The trainees listen to the trainer

The trainer writes down the information on a board

-

Textbook

30-45

-

Board & Pen

Preparing the meal

The trainees form three groups and read through the recipe. By looking at the ingredients the group tries to think of three ways to vary the soup

The trainer helps the trainees

-

All ingredients

cooking

The groups cook the soup

The trainer helps if needed

45 - 70

70-130

33


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Feeling of success

The trainees share out their variation and everyone tries the soups

The trainer invites the trainees to the table

Tiding up has become a routine

Everybody tidies up

The trainer helps

Homework

The trainees shall write down everything they drink unto the next session

The trainer tells what the trainees homework is

The trainees know this session comes to an end

The trainees say 1 describing word to each soup

The trainer asks the trainees

-

Cutlery

130-160

160-180

-

Textbook

180-185

175-185

34


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 16: All about water

MAIN TOPIC: Drinks and water, apple – plum drink ACCOMODATION: Conference room, kitchen REMARK: If it is summer time and you like you can have a little water hose fight as introduction to the topic ☺ TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

Further explanation in the textbook. The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Talking about the homework

The trainees calculate how much they have drunken each day

The trainer asks the trainees to count how much liquid they drink each day. He helps if needed

-

Textbook

30-50

-

Homework

They discuss which drink is healthy and which not

The trainees read the kind of drinks they had out loud and discuss one after another if it’s healthy or not

The trainer writes down a list on a board: healthy – unhealthy

-

Board & pen

50-70

Knowledge about the human balance

The trainees read through the textbook

The trainer explains if there are any questions

-

Textbook

70-120

MINUTE

35


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Preparing the drink

The trainees divide into three groups, each group will prepare one drink. The trainees can decorate the drinks or glasses nicely

The trainer explains the trainees what they’ll do now

Tidying up

The trainees tidy up, the drinks can cool down a little

The trainer helps

160-170

Drinking

The trainees try all prepared drinks

The trainer invites the trainees to the “bar”

170-180

The trainees know this session comes to an end

The trainees mention 3 adjectives

The trainer asks the trainees to mention the adjective

180-190

-

All ingredients

-

Textbook

120-160

36


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 17: Sauces, thickeners and spices

MAIN TOPIC: Spices, sauces and dips ACCOMODATION: Conference room REMARK: Check if you have enough spices and get raw vegetables; prepare the course before! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Taste the different kinds of spices

The trainees form groups of two people. Then one of them gets blindfolded and they go through the senseparcours

The trainer sets up the parcours. He has different spices in open cans. He asks the trainees to go through the parcours and smell and taste the spices. The trainee without blindfolded eyes always tells the color. Then they change roles

-

Spices in open cans

30-50

-

Pepper, salt, curry, cinnamon, sugar, red pepper powder, chili, curcuma, cardamom, nutmeg,‌

Stabilizing the experience

The trainees go through the parcours without the blindfold so they can read the names of the spices

The trainer puts cards with expressions next to each can and asks the trainees again to go through the parcours.

-

Name tags of the spices

50-60

Knowing which spices can be combined

The trainees read through the textbook

The trainer asks the trainees to open the textbook

-

Textbook

60-80

37


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees know basics about making sauces

The trainees learn about the different sauce thickeners by listening to the trainer

The trainer shows the different sauce thickeners and tells facts about them

-

Flour, starches (cornstarch,…) , cereal grains (oatmeal,…), cream

-

Textbook

The trainees put together sauces they know

The trainees talk about the different sauces they know

the trainer writes the answers down on a board

-

Board & pen

90 - 105

The trainees make different dips

The trainees form two groups each making a dip from the textbook (chili or cucumber). They cut some vegetables to eat them with the dips.

The trainer helps

-

Recipe dips: Textbooks

105-130

-

Vegetables

Eating dips with raw vegetables

The trainees taste the dips with the raw vegetables, rice, noodles, etc.

The trainer asks the trainees to sit on the table and eat together

130 - 140

Tidying up the kitchen

The trainees tidy up

The trainer helps

140-170

The trainees know this session comes to an end

The trainees tell three adjectives about the session today

The trainer asks the trainees

170-180

80-90

38


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 18: Illnesses caused by pathogens

MAIN TOPIC: Food related illnesses and allergies, Spanish omelet ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

Further explanation in the textbook. The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

0-30

Food related illnesses

The trainees understand the different types of pathogens

The trainer goes through the textbook with the trainees

-

Textbook

30-70

Allergies

The trainees understand important facts about allergies

The trainer works through the textbook with the trainees

-

Textbook

70-80

-

Recipe All ingredient s

80-125

-

Cutlery

125-155

Preparing meal

the The trainees The trainer helps if cook the needed omelette

Eating together

The trainees eat together

The trainer asks the trainees to come to the table

Tidying up the kitchen

The trainees tidy up

The trainer helps

155-175

39


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees know this session comes to an end

The trainees tell three adjectives about the session today

The trainer asks the trainees

175-180

40


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 19: Religions and food

MAIN TOPIC: Religions &food ACCOMODATION: Conference room REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

-

Chair circle

The trainees learn facts about religious food rules

Each trainee writes down his 5 favourite meal and all ingredients

The trainer asks the trainees to write down their 5 favourite meals

-

Sheets pens

The trainees work through the information about different religions in their textbook.

The trainer writes down the keypoints of each religion on a board and explains them

-

Board and pen Textbook

70-100

-

Textbook

100-130

Then they The trainer explains check their what the trainees favourite shall do meals and categorizing them into allowed or not allowed for each religion

0-30

and 60-70

41


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Presenting results

the Every trainee The trainer controls presents his the answers result

The trainees know this session comes to an end

The trainees tell 3 adjectives about their mood or about this session

The trainer asks the trainees

130-160

160-170

42


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 20: Mustard

MAIN TOPIC: Self-made mustard and potato salad ACCOMODATION: Conference room, kitchen REMARK: Check if you have a glass for each trainee TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

Boil potatoes

The trainees put the potatoes to a boil. During the time they go on with making mustard

The trainer tells the trainees to boil the potatoes which takes a while

Mustard selfmade

The trainees read through textbook and the recipe to prepare their own mustard. Everyone can take one glass of mustard home

the trainer asks the trainees to read and understand the recipe and to make it

Preparing meal

the The trainees The trainer helps if prepare the needed potato salad

-

Chair circle

0-30

30 - 40

-

Jars for the mustard

-

Stickers for nametags

-

Recipe All ingredients

40-60

60-100

43


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The trainees eat together

The trainer asks the trainees to come to the table

Tidying up the kitchen

The trainees tidy up

The trainer helps

The trainees know what they’ll do in the next session

The trainees listen and make up their mind what starter, main dish, dessert they will propose to cook. Each group will cook one course.

Preparing the session step by step

The trainees make the decision

The trainer explains that they need to figure out a menu, they will cook during the next session. They can cook things they’ve learned during the last weeks or they can try out something new out of a cookbook. The trainer makes clear that the groups they build now will stay the same until the end of the year. The groups will rotate with starter, main dish and dessert and the trainees for shopping will rotate in the group. Every trainee The trainer writes gives one down the proposals proposal (ideas or book): First for the starter, then for the main dish, then for the dessert Each trainee The trainer counts gives one the votes. The ones vote for each with the most votes course win

-

Cutlery

100-130

130 - 160

-

Chair circle

160 - 165

-

Cookbooks Textbook Board & pen

165 - 180

180 - 190

44


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees know this session comes to an end

The trainees tell 3 adjectives about their mood or about this session

The trainer asks the trainees

190 - 200

45


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 21: Learning how to prepare a menu

MAIN TOPIC: Cooking a menu ACCOMODATION: Kitchen REMARK: Strong guidance, prepare working places TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

Preparing kitchen

the The trainees The trainer guides. He start to assigns every group a prepare the working place kitchen

Cooking menu

the Each cooks meal

Laying the table

group The trainer gives a lot their of help if necessary

-

One trainer lays the table

-

Chair circle

0-20

20-30

-

30-120

-

All ingredients All recipes

-

Cutlery

meanwhile

Eating together

The trainees The trainer invites to eat all the table together their menu

120 - 150

Tidying up

Everybody tidyies up

150 - 180

The trainer helps

46


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Homework

Every trainee is supposed to do his or her personal shopping for the next session.

The trainees know this session comes to an end

The trainees tell 3 adjectives about their mood or about this session

The trainer explains, that every trainee is supposed to buy the ingredients for his or her personal favourit salad and dressing. The trainer can give a special budget to every trainee. The trainer asks the trainees

-

Money

180 - 190

190-200

47


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 22: Vinegars

MAIN TOPIC: Vinegars ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees prepare their salads

Feeling of success. The trainees exchange ideas and inspire each other. Tidying up

The trainees reflect and describe their current emotional state

Further explanation in the textbook. The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

In the following this will be named as “3Adjectives” Every trainee The trainer helps if prepares a necessary portion of his or her favourit salad. The trainees The trainer tries as try a little of well everybodys salad The trainees The trainer helps tidy up

The trainees Each group The trainer explains know this session thinks of 3 what the trainees have comes to an end compliments to do they want to tell the others in the group

-

Chair cirle

0-30

30 – 90

90 - 120

120-150

150 - 170

48


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 23: Go shopping

MAIN TOPIC: Market, super market and bio food store ACCOMODATION: Excursion REMARK: Make sure that there is the opportunity to visit different supermarkets TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees reflect and describe their current emotional state

The methodology trainer asks the trainees to mention 3 adjectives which fit their mood. He will start as an example

The trainees understand what is going to happen in the session

The trainees The trainer explains listen that they’ll go out this session in order to learn about the different possibilities of food purchase. The trainer explains that the trainess form three groups. Each group has one thing to buy. The group visits The trainees The trainer helps different shops fullfill their task

Comparing results

the One group The trainer after another explaining shows their results and in the end they try to find a conclusion what this means for their purchasing

helps

-

-

Chair circle

0-20

Paper to make 30-50 notes Teachers textbook p.

50-140

140-170

49


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The trainees 3 - Adjectives know this session comes to an end

The trainer asks

-

Chair circle

170-180

50


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 24: Express yourself

MAIN TOPIC: Reviewing the course ACCOMODATION: Conference room REMARK: On the DVD we suggest three games for this session. If you have further ideas of games you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts. TIMELINE SPECIFIC AIM

CONTENT

The trainees explain their mood by mentioning 3 fitting adjectives

The trainees try to remember which adjectives they mostly used during the last sessions The trainees reflect the sessions, they play the games the trainer introduces

Reflection of the first quarter

METHODOLOGY

MATERIALS

MINUTE

The trainer asks

-

Chair circle

0-30

The trainer explains the first game. After it is played, he explains the second

-

Textbook Green, yellow, red cards for each 30-90 trainee and some papers and pens

-

Questionnaire DVD

90-110

The trainees The teacher hands fill in the out the questionnaire questionnaires and collects them afterwards

51


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 25: The food pyramid

MAIN TOPIC: Food pyramid, smoked pork ACCOMODATION: Conference room, kitchen REMARK: You can get a food pyramide in your local language and hang it in the kitchen. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

Food pyramid

The trainees talk about what they are looking forward in the next time The trainees look into the textbook

The trainer asks the trainees what they remember of the content to come

-

Chair circle

0-30

The trainer explains the use of the pyramid

-

Textbook

30-50

-

All ingredients

50-140

-

Cutlery

140-160

Cooking

The trainees The trainer read the recipe organizing assign the cooking different tasks

Eating

The trainees The trainer invites eat together

Tidying up

The trainees The trainer helps tidy up

The trainees know The trainees The trainer this session comes reflect this them about to an end session current mood together

helps the

asks their

160-190

190-200

52


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 26: Herbs

MAIN TOPIC: Own herb garden ACCOMODATION: Either in the garden or in the kitchen REMARK: Organize some herbseeds and pots with grown plants beforehand. Easy to handle: Basil, Parsley, chive, Thyme, savory,… Print the list on the DVD to place it in the kitchen visible for everybody. Because the topic fits well information about household remidies is included in this session, you will have some time in session 30 to talk about this. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The trainees explain their mood by mentioning 3 fitting adjectives

The trainer asks the trainees

-

Chair circle

0-30

The trainer explains that they will plant their own little herbgarden, which they can always use for cooking ingredients

-

Herb seeds

30-40

Planting seeds The trainees The trainer gives and plants work together advice and helps in groups. The number of groups depend on the amount of herbtypes. They start planting the seeds into pots or in the garden

-

Pots or garden Potting soil Seeds

40-90

Outlining the contents of the session

The trainees describe their thoughts about garden work using 3 adjectives The trainees listen

53


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Assignging responsibilities

The trainees make a plan of who is responsible for what tasks. Every trainee writes down his or her personal tasks. The trainees tidy up

The trainer helps if any difficulties arouse, he fills in the table for the kitchen

Experience different herbs with the senses

The trainees form groups of two people. Then one of them gets blindfolded. They go through the herb garden.

The trainer tells the trainees to pass all the herbs and smell them. The trainee without the blindfold always tells the color. The trainess take turns.

-

Blindfolds

120 - 150

Stabilizing the experience

The trainees go through the garden with open eyes so they can read the names next to the herbs

The trainer puts cards with explanations next to each can and asks the trainees to again go through the garden

-

Name tags of the herbs

150 - 160

Which herb fits to which dish?

The trainees read the table in the textbook

The trainer supports and reads it out

-

Textbook

160 - 170

-

Chair circle

170 - 180

Tidying up

-

Textbook

The trainer helps

The trainees The trainees The trainer asks the know this session try to point trainees comes to an end out why it is important to have you’re your own herbs using 3 Adjectives

90-110

110-120

54


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 27: Eating only vegetables

MAIN TOPIC: Vegetarian and Vegan, Spanish vegetable ratatouille ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Acquiring The trainees knowledge about gather their vegetarianism ideas about and veganism this topic in

writes

-

Pen

30-70

down all thoughts on a

-

Board

board. He

-

Teachers

The

trainer

gives

structure

to

a the

the way of a brainstorming brainstorming

textbook p.

by

asking for different headwords: 1.which products are not allowed 2.reasons to choose this kind of nutrition After

the

brainstorming

the

trainer structure

gives

a

to

all

thoughts and connects the

ideas

specific

to

the

terms

and

definitions.

55


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Cooking

The

trainees The trainer guides if

-

All ingredients

start

cooking needed

-

Recipe

using

the

70-130

Textbooks

trained scheme: They read the recipe,

share

responsibilities and

start

cooking Eating together

The

trainees The teacher invites the

eat together Tydying up

-

Cutlery

130-150

trainees to the table

The

trainees The trainer helps

tidy

up

150-160

the

working area The

trainees 3 - Adjectives

know this session

The trainer asks the

160-170

trainees

comes to an end

56


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 28: Seasonal cooking

MAIN TOPIC: Seasonal cooking, Slovenian mushroom soup with buckwheat mush ACCOMODATION: Conference room, kitchen REMARK: If season you could include an extra session to collect mushrooms. Get a seasonal calender in your local language and hang it on the wall. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

The

MATERIALS

MINUTE

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Acquiring basic knowledge about seasonal food

-

Board & pen

30-50

-

Beamer

50-65

-

Teachers

The

trainees The

gather

trainer

writes

what down the four seasons

they think the on the board. He asks different

the

trainees

what

conditions the typical foods

are weatherconditions

exposed during

to they relate to each the season

seasons Discussing seasonal table

the The

trainees The trainer shows the

discuss different

the seasonal

different indicates

seasons

and

explains the different

vegetables of conditions. the

table

He

also when

mushrooms grow best

textbook p. -

Posters

of

seasonal calenders

in

local languages

57


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Cooking

The

trainees The trainer guides if

cook

the needed

-

Textbooks

-

All ingredients

-

Cutlery

65-120

mushroom soup.

They

share

out

responsibilities and then start cooking Eating

The

trainees The trainer invites the

eat together Tidying up

120-140

trainees to the table

The

trainees The trainer helps

tidy

up

140-150

the

kitchen The

trainees 3 - Adjectives

know this session

The trainer asks the

150-160

trainees

comes to an end

58


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 29: Cheese

MAIN TOPIC: Cheese, Swiss raclette ACCOMODATION: Conference room, kitchen REMARK: Maybe it is possible to have this session in the evening? TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives Arousing interest

The

trainees The trainer starts by

talk

about telling his favourite

-

Chair circle

0-30

-

Chair circle

30-45

-

Textbook

45-65

their favourite kind of cheese kinds

of

cheese Knowledge about The

trainees The

the different kind try to assign down of cheeses

the

trainer

writes

the

five

named categories and asks

cheeses

to the trainees to assign

differrent

the cheeses to the

categories.

different groups

Then

the

trainees read the definitions of the groups out loud

59


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Cutting

all The

ingredients

trainees The trainer guides the

take

-

All ingredients

65-80

-

Raclette

80-160

group

responsibility for

every

ingredient, making them ready for the raclette Eating raclette

The

trainees The trainer invites the

come together trainees to the table in a relaxed setting

and

eat raclette tidying up

the

trainees The trainer helps

160 - 190

tidy up The

trainees The

trainees The trainer asks

know this session describe comes to an end

190 - 200

the

food or their current mood using

3

-

Adjectives

60


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 30: Food additives

MAIN TOPIC: Food additives and household remedies ACCOMODATION: Conference room REMARK: Check if you have a little choice of the herbs, named in the currciulum. All herbs you do not have, please organize pictures. Copy the herb cards before the session TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

The

MATERIALS

MINUTE

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Basic knowledge about food additives

-

Textbook

30-50

-

Fridge

50-80

-

Food

Stabilizing knowledge

The

trainees The trainer explains

work through if anything is unclear the textbook

the Each takes

trainee The trainer explains one what to do.

item out of the fridge or the

storage

room -

Board & pen

storage

room.

Each

trainee

goes

into the front of the class and

writes

down all the “E’s”

their

item contains on the board.

61


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Knowledge about The

trainees The trainer asks to

household

tell

remedies

healing herbs

(information

-

Bord & pen

80-90

what do a brain storming.

in they know.

session 26) Every trainee The trainer hands gets

a

card out the cards. He

with

asks

informations

after

one

trainee

another

-

Cards

-

Textbook

to

about

one present a different

herb.

Every herb. The trainees

trainee

90-120

make notes about

presents one the other herbs in herb in front their textbook. of the class. The

trainees 3 - Adjectives

The trainers asks

120-130

know this session comes to an end

62


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 31: Sports and food

MAIN TOPIC: Food and sports, cooking Slovenian pork stomach ACCOMODATION: Conference room and kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives Cooking the pork

The

trainees The trainer guides

-

Chair circle

0-30

-

Ingredients

30-100

-

Textbook

30-100

-

Ingredients

100-130

start to cook the pork with the vegetables because

it

needs to cook 1 hour Knowledge about the connection between sports and food

The

trainees The

go

through through the chapters

the

textbook with the trainees and

one

trainer

chapter checks

if

after another understood and talk about they’ve it Cooking

The

goes

they what

read

by

calling back trainees The trainer guides

cook the meal

63


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer guides

-

Cutlery

130-160

eat together Tidying up

The

trainees The trainer helps

160-190

tidy up The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

64


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 32: Baking

MAIN TOPIC: Baking in general, baking Polish apple cake ACCOMODATION: Conference room and kitchen REMARK: You can get coffee or hot chocolate that goes with the cake. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives Baking

The

trainees The trainer guides

prepare

Basic knowledge about baking

-

Chair circle

0-30

-

Ingredients

Preparing

the

30-60

dough and put

Baking

it in the oven

60-140

The

trainees The trainer divides the

form

three group and helps if

groups.

Each necessary.

group

-

Textbook

60-90

thinks

through

the

process

of

preparing one dough . The groups

write

down specific attributes each and

of

dough answers

the questions.

65


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Presenting

the The

results

trainees The trainer lets the

present their groups

do

90-110

the

results in front presentation one after of the class

another. He checks if their

anwers

are

correct and complete Homework

The

trainees The trainer gives the

-

Money

110-120

get the task of task and money to the buying

trainees.

cheese

They

are

they supposed to bring the

have

never cheese and the receipt

eaten before, to the next session. either one day before next

the session

or on the day of the

next

session Making coffee or The hot chocolate.

trainees The trainer helps

make

120-130

coffee

to drink with the cake Laying the table

The

trainees The trainer helps

-

Cutlery

130-140

lay the table together Eating

The

trainees The trainer invites the

have

coffee trainees to the table

and

140-160

cake

togther. Tidying up

The

trainees The trainer helps

160-170

tidy up

66


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees 3 - Adjectives

The trainer asks

170-180

know this session comes to an end

67


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 33: Good fungus vs. bad fungus MAIN TOPIC: Fungus: good or bad, food arrangement and decoration, making a cheese platter, Slovenian Jota ACCOMODATION: Conference room and kitchen REMARK: Please organize grapes and some kind of toothpicks for decoration. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Arranging the cheese

trainees The trainer explains

-

Cheeses

30-60

form

three the task. He explains

-

Platters

groups.

Each that they shall keep

-

Toothpicks

group has at the arrangement and

-

Grapes

least

-

Salad

The

three that they need to

different kinds work efficient. of

for

decoration

cheese.

Then

they

start

to

arrange

a

cheese platter. Cooking

The

trainees The trainer guides

-

Ingredients

60-100

-

Cutlery

100-130

cookl the meal Eating together

The

trainees The trainer guides

eat together

68


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

The

trainees The trainer helps

130-160

tidy up

The

trainees 3 - Adjectives

The trainer asks

160-170

know this session comes to an end

69


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 34: Creativity contest

MAIN TOPIC: Creativity contest, suggestion: Spanish San Jacobo ACCOMODATION: Conference room and kitchen REMARK: Check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Choice in a group process

trainees The trainer prepares

-

Textbook

30-60

have a look on all ingredients on a

-

Board and pen

The

all ingredients table, he or she can and

decide decide,

what

how

much

they variaty to offer and

want

to

with

do support the process. A

them. suggestion in case the

The group can trainees cannot agree vote or agree could be Spanish San in

another Jacobo.

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

70


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

Cutlery

120-150

and

cook. Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

150-190

tidy up The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

71


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 35: Noodles

MAIN TOPIC: Noodles, cooking German lentils with self-made noodles (Spätzle) ACCOMODATION: Conference room, kitchen REMARK: Special thing: Spätzle-maker. TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Knowledge about The

-

board & pen

30-60

-

Textbook

-

All ingredients

60-130

-

Cutlery

130-160

noodles

trainees The trainer writes the

gather

the results on a board

different kind of

noodles

they

know.

Then

they

read through the textbook. Cooking

The

trainees The trainer guides

cook

the

recipe in the usual way

Eating together

The

trainees The trainer invites the

eat together

trainees to the table

72


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

The

trainees The trainer helps

160-170

tidy up

The

trainees 3 - Adjectives

The trainer asks

170-180

know this session comes to an end

73


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 36: Soya, tofu and couscous MAIN TOPIC: Alternatives: Couscous, soya, tofu; cooking vegetable ratatouille and couscous with soy sauce ACCOMODATION: Conference room, kitchen REMARK: Get high quality tofu! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

The trainees acquire knowledge about some unusual ingredients

The

trainees The trainer explains

-

Textbook

30-60

and some rather unusual

-

Board & pen

Cooking

The

-

All ingredients

60-120

-

Cutlery

120-150

listen

follow in the ingredients textbook. trainees The trainer guides.

cook the meal Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

150-170

tidy up The

trainees 3 – Adjectives

The trainer asks

170-180

know this session comes to an end

74


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 37: Cooking with alcohol

MAIN TOPIC: Wines: all about alcohol in food; cooking Spanish chicken stew ACCOMODATION: Confernece room and kitchen REMARK: Check that you organize all ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Knowledge about The trainees the use of wine in read through meals the textbook Cooking

The

The trainer asks the trainees

-

Chair circle

0-30

The trainer asks the

-

Textbook

30-50

-

All ingredients

50-110

-

Cutlery

110-130

trainees to read

trainees The trainer guides

cook the food Eating

The

trainees The trainer invites the

eat together Tidying up

The

trainees to the table

trainees The trainer helps

130-160

tidy up The

trainees 3 - Adjectives

The trainer asks

160-170

know this session comes to an end

75


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 38: Portions I

MAIN TOPIC: Portions, Polish baked potato ACCOMODATION: Conference room and kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the 3 - Adjectives

The trainer asks

-

Chair circle

0-30

writes

-

Textbook

30-60

some

-

Board & pen

-

All ingredients

60-140

-

Cutlery

140-160

mood

Knowledge about calculating the size of portion

The

trainees The

listen

trainer

down information

on

the

board Cooking

The

trainees The trainer guides

cook the meal Eating

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

160-170

tidy up The

trainees 3 - Adjectives

The trainer asks

170-180

know this session comes to an end

76


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 39: Portions II

MAIN TOPIC: Recipes in the internet; cooking Slovenian styrian ACCOMODATION: Conference room, computer room and kitchen REMARK: Check to organize all ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

The

trainees The trainees The trainer asks the describe their trainees explain their thoughts mood by about garden work using 3 mentioning 3 adjectives fitting adjectives

-

Chair circle

0-30

Get to know an internet homepage with recipes

trainees The trainer explains

-

Board & Pen

30-60

listen and try how they can use the

-

Internet

-

All ingredients

60-140

-

Cutlery

140-160

The

out

in

the internet

to

convert

computer

recipes. In germany

room.

for

example

they

could use the internet page www.food.com

Cooking

The

trainees The trainer guides

cook the meal Eating together

The

trainees The trainer invites to

eat the meal Tidying up

The

the table

trainees The trainer helps

160-170

tidy up The

trainees 3 - Adjectives

The trainer asks

170-180

know this session comes to an end

77


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 40: Sweet vs. Savoury

MAIN TOPIC: Sweet vs. solid; cooking waffles vs. Polish potato pancake ACCOMODATION: Kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

Cooking

the The trainees The trainer asks the describe their trainees thoughts about garden work using 3 adjectives The trainees The trainer guides form

two

groups.

One

-

Chair circle

0-30

-

All ingredients

30-70

-

Cutlery

70-100

group prepares

the

pancakes and one

group

prepares

the

waffels. Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

100-130

tidy up Plan

the

main The

trainees The trainer supports if

-

Pen and paper

130 - 150

dish for the next decide which necessary. session

main dish we will have in the

next

session.

78


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees 3 - Adjectives

The trainer asks

150-160

know this session comes to an end

79


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 41: Slovenian dessert

MAIN TOPIC: Preparing session no 41; cooking a main dish and Slovenian pohorje ACCOMODATION: Conference room and kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their thoughts about garden work using 3 adjectives for The trainees asign the tasks

mood

Prepare cooking Preparing meal

The trainer asks the trainees

The trainer supports if necessary

the The trainees The trainer guides cook the main dish and slovenian pohorje

Eating

The trainees The trainer invites to eat together the table

Tidying up

The trainees The trainer helps tidy up

The

trainees 3 - Adjectives

The trainer asks

-

Chair circle

0-30

-

Chair circle 30-50

-

All ingredient s

50 - 120

-

Cutlery

120-140

140-170

170-180

know this session comes to an end

80


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 42: Creativity contest

MAIN TOPIC: Creativity contest ACCOMODATION: Conference room and kitchen REMARK: check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Choice in a group The trainees process have a look on

The trainer asks the trainees

-

Chair circle

0-30

The trainer prepares

-

Textbook

30-60

all ingredients on a

Board and pen

all ingredients table, he or she can and

decide decide,

what

how

much

they variaty to offer and

want

to

with

do support the process.

them.

The group can vote or agree in

another

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

81


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

Cutlery

120-150

and

cook.

Eating together

The

trainees The trainer invites to

eat together

Tidying up

The

the table

trainees The trainer helps

150-190

tidy up

The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

82


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 43: Teamwork and reliability in the kitchen

MAIN TOPIC: Teamwork ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees The trainer asks the describe their trainees thoughts about garden work using 3 adjectives Afterwards

mood

the

Cooking

trainees The trainer helps.

cook

-

Chair circle

0-30

-

All ingredients

70-120

-

Cutlery

120-150

Lentils

with chorizo. Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

150-190

tidy up The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

83


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 44: Express yourself

MAIN TOPIC: Reviewing the course, having German meatballs with fried potatoes and salad ACCOMODATION: Conference room REMARK: On the DVD we suggest three games for this session. If you have further ideas of games you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts. TIMELINE SPECIFIC AIM

CONTENT

Request mood

the The trainees try to remember which adjectives they mostly used during the last sessions Reflection of the The trainees reflect the first quarter sessions, they play the games the trainer introduces

METHODOLOGY

MATERIALS

MINUTE

The trainer asks

-

Chair circle

0-30

The trainer explains the first game. After it is played, he explains the second

-

Textbook Green, yellow, red cards for each 30-90 trainee and some papers and pens

-

Questionnaire DVD

90-110

All ingredients

110 - 160

The trainees The teacher hands fill in the out the questionnaire questionnaires and collects them afterwards Afterwards Cooking

the

trainees The trainer helps.

-

cook meatbals with fried potatoes and salad.

84


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

eat together

Tidying up

The

-

Cutlery

160 - 190

the table

trainees The trainer helps

190 - 220

tidy up The

trainees 3 - Adjectives

know session

The trainer asks

220 - 230

this comes

to an end

85


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 45: Choosing the right menu

MAIN TOPIC: Choosing the right menu for cold and hot weather ACCOMODATION: Kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

the The trainees try to remember which adjectives they mostly used during the last sessions Discussion about The trainees bodily think about circumstances on how they cold and hot days. personally feel Transfer to food. on

hot

The trainer asks

-

Chair circle

0-30

The trainer asks and

-

Board & Pen

30-50

-

All ingredients

50-120

writes

down

the

answers on a board.

and

cold

days.

They

reflect

on

their

needs. Cooking,

the The

trainees The trainer supports if

second trainee is form

two necessary.

responsible as a groups.

One

chef

group

cooks

the flank steak theother

the

cranberry turkey salad.

86


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

-

Cutlery

110-140

eat together. the table. Every trainee trys

both

foods. Tidying up

The

trainees The trainer helps

140-170

tidy up The

trainees 3 - Adjectives

The trainer asks

170 - 180

know this session comes to an end

87


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 46: Remembering Slovenia

MAIN TOPIC: Remembering Slovenia, cooking roasted pork and potatoes ACCOMODATION: Conference and computer room, Computers for all participants, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

the The

trainees The trainer asks

tell

-

Chair circle

0-30

three

describing adjectives Preparing the pork

The

trainees The trainer guides

prepare

30-50

the

pork as the recipe say Knowledge about The Slovenia

trainees The

gather

writes

-

Board & pen

down the answers on

-

Textbook

-

PCs

together what a

trainer

board.

Then

he

they

completes

the

remember

knowledge with some

50-90

and

Internet

from slovenia more facts and

do

an

internet research about Slovenia Cooking

The finish

trainees The trainer guides

90-130

the

meal

88


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

eat together Tidying up

The

-

Cutlery

130-160

the table

trainees The trainer helps

160-180

tidy up The

trainees The

trainees The trainer asks

know this session tell comes to an end

180-190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

89


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 47: Fast food

MAIN TOPIC: Fast food, self made burgers and fries ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Board & pen

30-70

-

Textbook

-

All ingredients

-

Deep fryer

three

describing adjectives Knowledge about fast food

The

trainees The

gather

trainer

writes

wich down the answers

fast food they know

Then

the The

trainer

writes

trainees make down the answers in a list with pros the list. and cons

i.e. unhealthy, lost of dining culture, no loss of time,….

The

trainees The trainer tells some

listen Cooking

The

facts about fast food trainees The trainer guides

prepare

the

70-120

meal

90


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

eat

together the table

their

-

Cutlery

120-150

“fast

food” Tidying up

The

trainees The trainer helps

150-180

tidy up The

trainees The

trainees The trainer asks

know this session tell comes to an end

180 - 190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

91


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 48: Remembering Spain

MAIN TOPIC: Remembering Spain, cooking Pasta with tomato and meat ACCOMODATION: Conference and computer room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

writes

-

Board & pen

30-60

down the answers on

-

Textbook

-

Computer

-

All ingredients

60-120

-

Cutlery

120-140

three

describing adjectives Knowledge about The Spain

trainees The

gather

together what a

trainer

board.

Then

he

they

completes

remember

knowledge with some

from

the

Spain, more facts

they can also do

internet

research. Cooking

The

trainees The trainer guides

cook the meal Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

140-170

tidy up

92


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170-180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

93


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 49: Ready-made food

MAIN TOPIC: Ready-made food, self-made pizza ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Board & pen

30-40

-

Textbook

40-60

three

describing adjectives What is readymade food

The

trainees The

discuss

trainer

writes

what down the answers

they understand under

ready

made.

The

trainees The trainer explains

read

the any questions

definition and facts in the textbook. Making pizza

The

trainees The trainer guides

prepare

60-130

the

meal Eating together

The

trainees The trainer invites to

eat together

-

Cutlery

130-160

the table

94


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

The

trainees The trainer helps

160-190

tidy up The

trainees The

trainees The trainer asks

know this session tell comes to an end

190 - 200

three

describing adjectives about

the

food,

the

learned contents

or

their mood

95


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 50: Remembering Germany

MAIN TOPIC: Remembering Germany, Currywurst ACCOMODATION: Conference and computer room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

writes

-

Board & pen

30-60

down the answers on

-

Textbook

-

Computer

-

All ingridients

60-120

-

Cultery

120-150

three

describing adjectives Knowledge about Germany

The

trainees The

gather

together what a

trainer

board.

Then

he

they

completes

the

remember

knowledge with some

from

more facts

Germany. They can do internet research. Preparing

the The

meal

trainees The trainer guides

prepare

the

meal Eating together

The

trainees The trainer invites the

eat together Tidying up

The

trainees to the table

trainees The trainer helps

150-170

tidy up

96


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170-180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

97


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 51: Creativity contest

MAIN TOPIC: Creativity contest ACCOMODATION: Conference room and kitchen REMARK: Check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Choice in a group The trainees process have a look on

The trainer asks the trainees

-

Chair circle

0-30

The trainer prepares

-

Textbook

30-60

all ingredients on a

-

Board and pen

all ingredients table, he or she can and

decide decide,

what

how

much

they variaty to offer and

want

to

with

do support the process.

them.

The group can vote or agree in

another

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

98


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

Cutlery

120-150

and

cook.

Eating together

The

trainees The trainer invites to

eat together

Tidying up

The

the table

trainees The trainer helps

150-190

tidy up The

trainees 3 - Adjectives

The trainer asks

190 - 200

know this session comes to an end

99


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 52: On a diet

MAIN TOPIC: Diet, cooking a low calorie meal ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

-

Chair circle

0-30

-

Chair circle

30-40

-

Textbook

40-50

trainees The trainer guides

-

All ingredients

50-110

trainees The trainer invites to

-

Cutlery

110-140

tell

three

describing adjectives Knowledge about diet

The

trainees The trainer asks the

talk

about trainees

their experiences The trainer asks the The

trainees trainees to open the

read

in

the textbook

textbook Cooking

a

low The

calory meal

cook

Eating together

The

eat together Tidying up

The

the table

trainees The trainer helps

140-170

tidy up

100


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170-180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

101


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 53: Remembering Poland

MAIN TOPIC: Poland, beef roulades with gherkin, onion and mustard ACCOMODATION: Confernece and computer room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

writes

-

Board & pen

30-40

what down the answers on

-

Textbook

-

Computer

three

describing adjectives Knowledge about The Poland

trainees The

gather

trainer

they

a

board.

Then

he

remember

completes

from Poland

knowledge with some

the

more facts Deepening

The

trainees The trainer guides if

knowledge about do an internet necessary Poland Presenting

40 - 60

room

research the The

trainees The trainer gives the

add

facts pen to the trainees

results

about Poland who on the board Cooking

The

want

-

Board

and 60 - 70

marker

to

contribute

trainees The trainer guides

-

All ingredients

70-140

-

Cutlery

140-170

cook the meal Eating together

The

trainees The trainer invites to

eat together Tidying up

The

the table

trainees The trainer helps

170-200

tidy up

102


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

200 - 210

three

describing adjectives about

the

food,

the

learned contents

or

their mood

103


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 54: Different eating habits of the word

MAIN TOPIC: Eating habits, cooking Indian curry ACCOMODATION: Conference room, kitchen REMARK: Organize chop sticks, and other materials that could demonstrate contents, organize all ingredients. Use the quiz on the DVD! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

-

Chair circle

0-30

trainees The trainer asks the

-

DVD with quiz

30-90

play the quiz trainees to play the

-

Textbook

-

All ingriedents

90-140

-

Cutlery

140-160

tell

three

describing adjectives Knowledge about different eating habits around the world

The

and read the quiz. text together

compare

Then

they

answers;

afterwards they read the text below The

Cooking

trainees The trainer guides

cook rice and curry Eating

together The

trainees the trainer invites to

with hands

eat together

Tidying up

The

the table

trainees The trainer helps

170-180

tidy up

104


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

180-190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

105


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 55: Comparing European countries

MAIN TOPIC: Similarities and differences between our countries, Polish pancakes with curd ACCOMODATION: Conference room, kitchen REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

the The

trainees The trainer asks

tell

-

Chair circle

0-30

-

Textbook

30-50

-

All ingredients

50-110

-

Cutlery

110-140

three

describing adjectives The trainees compare the countries

The

trainees The trainer asks the

fill in the chart trainees to open the in

the textbooks

textbook

in

pairs of two people Cooking

The

trainees The trainer guides

cook the meal together Eating

The

trainees The trainer invites to

eat togther Tidying up

The

the table

trainees The trainer helps

140-170

tidy up

106


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170 - 180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

107


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 56: Making jam

MAIN TOPIC: Stabilizing food, making jam and bread ACCOMODATION: Conference room and kitchen REMARK: Make sure that there is a jar for each trainee TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

tell

trainees The trainer asks

-

Chair circle

0-30

-

Board & Pen

30-50

-

Textbooks

three

describing adjectives Repetition of food additives

The

trainees The

trainer

writes

tell what they down the answers. can

as

support

remember about

food

additives and stabilzisers. Making jam and The bread

trainees The trainer guides

divide

into

two

groups.

One

group

makes

the

jam,

the

others

-

All ingredients

-

Recipes in the

50-150

textbooks

make

the bread

108


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Sharing the self- The made products

trainees The trainer helps

share

150-170

the

products that everyone can take some of both Tidying up

The

trainees The trainer helps

170 - 190

tidy up The

trainees The

trainees The trainer asks

know this session tell comes to an end

190 - 200

three

describing adjectives about

the

food,

the

learned contents

or

their mood

109


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 57: Purchase and control of food

MAIN TOPIC: Purchase and control of food, Slovenian struklji ACCOMODATION: Confernece room and kitchen REMARK: You can add coffee or ot chocolate TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Textbook

30-40

-

All ingredients

40-100

-

Cutlery

100 - 130

three

describing adjectives Knowledge about purchase and control

The

Baking

The

trainees The trainer asks the

read through trainees to open the the textbook

textbook

trainees The trainer guides

prepare

the

cake Eating

The

trainees The trainer invites to

eat together

the table, he can also make coffee or hot chocolate

Tidying up

The

trainees The trainer helps

130-150

tidy up

110


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

150-160

three

describing adjectives about

the

food,

the

learned contents

or

their mood

111


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 58: History of food and nutrition

MAIN TOPIC: Evolution and nutrition, Polish ginger bread cake ACCOMODATION: Cofernece room, kitchen REMARK: You can add coffee or hot chocolate if you want TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

All ingredients

30-140

three

describing adjectives Baking

The

trainees The trainer guides

prepare

the

cake Tidying up

The

trainees The trainer helps

140 - 160

tidy up Meanwhile: Knowledge about nutrition in the past

The

trainees The trainer asks and

tell what they writes think

down

-

Board & pen

70-90

-

Textbook

90-120

-

Cutlery

120-140

the

people answers on a board

ate in former times

The

trainees The trainer asks the

read

the trainees to read

article

and

mark important passages Eating togther

The

trainees The trainer invites to

eat togther

the table

112


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

160 - 170

three

describing adjectives about

the

food,

the

learned contents

or

their mood

113


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 59: Food and social classes

MAIN TOPIC: Society classes and food, German “Maultaschen” ACCOMODATION: Conference room and kitchen REMARK: This session is a little longer than the others! TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Board & pen

30 - 60

-

Textbook

-

All ingredients

three

describing adjectives Knowledge about food on different society classes

The

trainees The trainer asks the

discuss if they trainees think

and writes

that down the answers

there

are

differneces in the

nutrition

of rich or poor people and if yes,

which

one. Then

they The trainer asks the

read

the trainees to open the

article in the textbook and to back textbook

up their opinion or to disprove

others

opinions Cooking

The

trainees The trainer guides

60-180

cook the meal

114


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating together

The

trainees The trainer invites to

eat their meal

Tidying up

The

-

Cutlery

180 - 210

the table

trainees The trainer helps

210 - 240

tidy up

The

trainees The

trainees The trainer asks

know this session tell comes to an end

240 - 250

three

describing adjectives about

the

food,

the

learned contents

or

their mood

115


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 60: Price calculation and portion control

MAIN TOPIC: Price calculation, Spanish garlic soup ACCOMODATION: Confernece room and kitchen REMARK: Organize all ingredients before and keep the bill TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

Textbook

30-50

-

Bill of the food

three

describing adjectives How to calculate prices

The

trainees The trainer asks the

read

the trainees to read

article in the textbook

shopping

The trainer gives the Then

50-70

the bill to the group. He

trainees shall will help with the agree price todays

on

a calculation. Think of for the

amount

of

garlic portions you’ll get out

soup

of your shopping and which ingredients you add, without having bought them today

Cooking

The

trainees The trainer guides

-

All ingredients

70-120

cook the meal

116


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Eating togther

The

trainees The trainer invites to

eat togther

Tidying up

The

-

Cutlery

120-150

the table

trainees The trainer helps

150-170

tidy up

The

trainees The

trainees The trainer asks

know this session tell comes to an end

170 - 180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

117


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 61: Cooking Slovenian specialties

MAIN TOPIC: Slovenian tarragon potica ACCOMODATION: Kitchen REMARK: You can have coffee or hot chocolate along TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

tell

-

Chair circle

0-30

-

All ingredients

30-60

-

Board & pen

60-80

three

describing adjectives The

Baking

trainees The trainer helps

prepare

the

potica Meanwhile dough is rising

the The

trainees The

gather

trainer

writes

down the answers

Repetition of the together what knowledge about they baking

can

powder remember

and yeast Preparing dough

the The

trainees The trainer helps

80-100

go on with the preparation of the potica

The

trainees

100-120

start with the filling

118


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Tidying up

the

trainees The trainer helps

120-130

tidy up

Preparing

the The

trainees

table

lay the table

Eating

The

trainees The trainer invites to

eat togther

The

trainees The

Cutlery

130-140

140-170

the table

trainees The trainer asks

know this session tell comes to an end

-

170-180

three

describing adjectives about

the

food,

the

learned contents

or

their mood

119


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 62: Chinese cooking

MAIN TOPIC: Cooking with a wok ACCOMODATION: Conference romm, kitchen REMARK: Organize a wok TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The

mood

trainees The trainer asks

-

Chair circle

0-30

-

Textbook

30-50

trainees The trainer guides

-

All ingredients

50-120

trainees The trainer invites to

-

Cutlery

120-150

tell

three

describing adjectives Knowledge about the wok

The

trainees The trainer asks the

read

the trainees to read

article in the textbook Cooking

The cook

Eating together

The

eat together

Tidying up

The

the table

trainees The trainer helps

150-180

tidy up

120


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

180 - 190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

121


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 63: Visiting a small market

MAIN TOPIC: Visiting a small market

ACCOMODATION: Outside! REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request mood

the The

trainees The trainer asks

tell

-

Chair circle

0-30

-

Textbook

30 - 40

three

describing adjectives Making a plan

The

trainees The

know

trainer

explins

what that the whole group

they are going goes to a small market to do

and

talks

about

interesting things to check out Visiting market

the The

group The

visits

trainer

40 - 160

the accompanies

market Reflection

The

trainees Tha trainer asks and

160 - 180

tell what they listens saw

and

learned

122


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The

trainees The trainer asks

know this session tell comes to an end

180 - 190

three

describing adjectives about

the

food,

the

learned contents

or

their mood

123


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 64: Fair trade and organic food

MAIN TOPIC: Organic and Fair-trade ACCOMODATION: Conference room REMARK: TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees The trainer asks

mood

tell

-

Chair circle

0-30

-

30 - 60

three

describing adjectives Knowledge The trainees about Fair trade read in the and organic textbook food

The trainer asks to open the textbooks. He explains any questions

Visit in a place that sells fair trade and organic food, for example a health food shop Reflection

The trainer accompanies the group

60 - 140

The trainer leads the discussion

140 - 160

The group visits the place and can ask the staff about fair trade if they want The trainees share their expressions and what they personally think about organic food and fair-trade

Textbook

124


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

The

trainees The trainees The trainer asks

know session to an end

this tell

160-170

three

comes describing adjectives about

the

food,

the

learned contents

or

their mood

125


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Teaching Unit 65: Creativity contest

MAIN TOPIC: Creativity contest ACCOMODATION: Conference room and kitchen REMARK: Check that you have many different ingredients TIMELINE SPECIFIC AIM

CONTENT

METHODOLOGY

MATERIALS MINUTE

Request

the The trainees describe their mood thoughts about garden work using 3 adjectives Choice in a group The trainees process have a look on

The trainer asks the trainees

-

Chair circle

0-30

The trainer prepares

-

Trainees

30-60

all ingredients on a

all ingredients table, he or she can and

decide decide,

what

how

textbook p. -

Board and pen

much

they variaty to offer and

want

to

with

do support the process.

them.

The group can vote or agree in

another

way. It makes sense

to

divide

into

groups

for

starter, main dish

and

dessert and to write the tasks down.

126


SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS

Afterwards the

Cooking

trainees The trainer guides

prepare

-

All ingredients

60-120

-

Cutlery

120-150

and

cook.

Eating together