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
12
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,…)
14
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
19
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
26
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
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