Course Title Culinary Operations Time 3 hours Session/class/topic title Different Degrees of Cooking Accumulated total = 18 Session no. 5 and 6 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, Learning outcomes Knowledge/ Skill or Competence needed Catering for diversity in the learning Portfolio building environment Individual learning plan Class goals LO 4: Explain how the different degrees of cooking The learner will list at least 5 different food Computer /projector Description affect different food groups and/or ingredients. groups or ingredients and explain the screen/flip chart (pictures or expected effects of cooking on each. written) of the A variety of effects of cooking ingredients suitable on foods certain Discussion for different cooking food groups or processes ingredients Handouts Reflective log
Course Title Culinary Operations Time 3 hours Session/class/topic title Different Degrees of Cooking Accumulated total = 18 Session no. 5 and 6 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, Portfolio building LO 4: Explain how the different degrees of cooking affect different food groups and/or ingredients. The learner will list at least 5 different food groups or ingredients and explain the expected effects of cooking on each. Discussion Handouts Computer /projector screen/flip chart A variety of ingredients suitable for different cooking processes Description (pictures or written) of the effects of cooking on foods certain food groups or ingredients Reflective log
Guide_to_Delivery_Schedule_3N0549_Curriculum_Plan.docx