Programme name Culinary Operations Time 3 hours Session/class/topic title Preparing and Presenting Fresh and Convenience Salads, Dressings and Sandwiches Accumulated total = 39 Session no. 13 Session/class objectives Brief recap of previous sessions Class topic introduction Tutor notes/ reminders Check all evidence is finished and filed per learner for portfolio reference from previous sessions Class activity/ delivery method per SLO for Resources/ Materials Assessment method, e.g. Learning outcomes Knowledge/ Skill or Competence needed. photo, worksheet. video Catering for diversity in the learning environment What will be in the Individual learning plan portfolio for this SLO? Class goals LO 6: Apply basic techniques of tasting This will be a group activity where learners will Protective Skills demonstration recognition of food freshness and garnishing prepare and present at least one example of clothing Pictures finished dishes. fresh and convenience salads, dressings and Selection of Menus sandwiches. convenience Ingredient list dressings, salads Time plan document LO 11: Assist in preparing and presenting a limited and sandwiches. range of fresh and convenience salads, dressings Costings and sandwiches. Ingredients for preparing fresh List and explanation of salads, dressings defined roles and sandwiches.
Programme name Culinary Operations Time 3 hours Session/class/topic title Preparing and Presenting Fresh and Convenience Salads, Dressings and Sandwiches Accumulated total = 39 Session no. 13 Session/class objectives Tutor notes/ reminders Brief recap of previous sessions Class topic introduction Check all evidence is finished and filed per learner for portfolio reference from previous sessions Learning outcomes Catering for diversity in the learning environment Individual learning plan Class goals Class activity/ delivery method per SLO for Knowledge/ Skill or Competence Resources/ Materials needed. Assessment method, e.g. photo, worksheet. video What will be in the portfolio for this SLO? LO 6: Apply basic techniques of tasting recognition of food freshness and garnishing finished dishes. LO 11: Assist in preparing and presenting a limited range of fresh and convenience salads, dressings and sandwiches. This will be a group activity where learners will prepare and present at least one example of fresh and convenience salads, dressings and sandwiches. Protective clothing Selection of convenience dressings, salads and sandwiches. Ingredients for preparing fresh salads, dressings and sandwiches. Skills demonstration Pictures Menus Ingredient list Time plan document Costings List and explanation of defined roles