Sample Guide and Delivery Schedule/Curriculum plan – Culinary Operations Course Title Culinary Operations Time 3 hours Session/class/topic title Introduction to Course Accumulated total = 6 Session no. 1 and 2 Session/class objectives Tutor notes/reminders Course introduction Housekeeping, general information on facilities in the premises Learning to learn Learning styles 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 Portfolio building First night introductions - tour of the premises First aid box and fire exits Housekeeping at the start of each class Protective clothing and equipment Contract for working together Learning styles and what they mean and how they apply to individuals What learners want to learn LO 1: Explain the basic principles of food safety and associated legislation. Discussion Brain storming previous experiences of education and work Reasons for attending the course Copy of the class contract how we will work together Expectations and responsibilities Time keeping, respect for each other diversity in cultures and learning styles Introduction to food safety legislation Hand-outs Learning grid template developed based on this document First aid box Individual learning plans Reflective log /journal Learning style information /worksheet Minutes of team meeting
Course Title Culinary Operations Time 3 hours Session/class/topic title Kitchen Terminology, Weights and Measures Accumulated total = 12 Session no. 4 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 3: Use kitchen terminology, weights and measures. The learner will have a working knowledge of: how to read and understand a recipe for the purpose of making a specific dish using analog and digital weighing scales how to convert from using scales to the use of cups measurements reading temperature controls on the equipment and use of temperature probe balance of flavours and textures why measuring recipes is an important factor in consistency of product LO 6: Apply basic techniques of tasting recognition of food freshness and garnishing of finished dishes. LO 13: Comply with current food safety and hygiene legislation and regulations in personal and work practices. Weigh a variety of dishes to include baking Sweet cakes/deserts and Making savoury dishes for multiplies of a particular recipe. Selection of recipes Discussion Tasting Analog scales Digital scales Temperature probe Measuring cups Refrigeration and freezer units Collection of work Pictures A selection of recipes Increased and decreased for volume batches 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