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
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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
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Spices in open cans
30-50
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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.
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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
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Textbook
60-80
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