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213 Lesson Plan1

The lesson plan for Unit 213 in Culinary Arts focuses on preparing, cooking, and finishing hot and cold desserts and puddings. It includes aims and objectives for learners, covering topics such as hygiene, equipment, and various types of desserts, with specific teaching methods and resources outlined. The plan also includes time allocations for each segment of the lesson, ensuring comprehensive coverage of the subject matter.

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kevinsalam.ks23
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14 views3 pages

213 Lesson Plan1

The lesson plan for Unit 213 in Culinary Arts focuses on preparing, cooking, and finishing hot and cold desserts and puddings. It includes aims and objectives for learners, covering topics such as hygiene, equipment, and various types of desserts, with specific teaching methods and resources outlined. The plan also includes time allocations for each segment of the lesson, ensuring comprehensive coverage of the subject matter.

Uploaded by

kevinsalam.ks23
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

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8065-02 Unit 213 Lesson Plan(Culinary Arts)

Unit 213: Prepare, cook and finish hot and cold desserts and puddings
Sample lesson plan 1

Tutor’s name:........................................................................

Date:.....................................................................................

Time:.....................................................................................

Room: ..................................................................................

Course no and title: 8065-02

Lesson topic: Introduction to Unit 213 – Equipment and Hygiene / Pastry based desserts

Aims:
1. The aim of this unit is to enable learners to develop their knowledge, understanding and skills to prepare, cook and finish hot and cold
desserts and puddings for service.

Objectives:
1. The learner will understand how to prepare, cook and finish hot and cold desserts and puddings.
2. The learner will be able to prepare, cook and finish hot and cold desserts and puddings.

1
SmartScreen
8065-02 Unit 213 Lesson Plan(Culinary Arts)

Time Work to be covered Teaching method/learner activity Resources Lesson


evaluation/comments

10 min Introduction to prepare, cook and finish Question and answer City & Guilds Assignment
hot and cold desserts and puddings brief

110 min Types of Desserts Discuss the main categories for desserts Whiteboards
Power Point Presentation 1
Common equipment Hygiene factors during Power Point Presentation 2
Recipes
 Preparation
Hygiene for dessert preparation  Production Toolbox
Equipment hygiene  Storage Web Links
Personal Hygiene Video
Critical aspects Cleaning and Sanitation Requirements
Creams
Dairy based desserts
Frozen desserts

Pastry-Based Desserts
Petits Fours Preparation techniques
Yeast Pastry Goods Ingredient Choices
Strudel Pastry Goods Equipment
Short Pastry Goods
Choux Pastry Goods
Puff Pastry Goods
Cakes and Tortes

110 min Pastry-Based Desserts ....Lesson continued Whiteboards

2
SmartScreen
8065-02 Unit 213 Lesson Plan(Culinary Arts)

Time Work to be covered Teaching method/learner activity Resources Lesson


evaluation/comments

Petits Fours Power Point Presentation 1


Yeast Pastry Goods Power Point Presentation 2
Strudel Pastry Goods Recipes
Short Pastry Goods Toolbox
Choux Pastry Goods Web Links
Puff Pastry Goods Video
Cakes and Tortes

Finishing and Presentation

Storage Conditions
Preparations for Storage
Stock Rotation

10 min Revision of lesson content Question and answer Power Point Presentation 1 Complete Worksheet 1
Power Point Presentation 2

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