theory scheme 2012-13

Scheme of Work

Academic Year:

Please complete this form in 10pt VerdanaCourse / Module VRQ Level 3 Kitchen & Larder / NVQ Level 3 professional cookery Level 3Awarding Body City & Guilds Duration 36 Weeks Hours Per Week 1.5 Hours per weekTutor/s Bryan Townson Aims of course (include every learner matters)

Notes • The workshop module comprises of 36 practical sessions. • Unit evidence covered is included in syllabus reference column. There -- students in the class, -- male, -- female. • The class comprises of level 2 student’s. Abilities are mixed (see profile) • Students are encouraged to work to the best of their ability. • Function skills will be incorporated into every session which will include calculating recipes costing and communication with the tutor and colleagues. • Communication skills are important during all sessions. • Students are encouraged to use resources / information using the internet and college its learning.

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• Students complete their evidence work books with help from tutor. • Level 3 professional cookery and level 3 kitchen and larder are achievable in 1 year.

• Incorporated into the NVQ Professional cookery scheme are:-• 302 Develop productive working relationships with colleagues. (mandatory unit)• 304 Maintain the health, hygiene, safety and security of the working environment. (mandatory unit) • 203 Maintain food safety when storing, preparing and cooking food. (mandatory unit)• 332 Prepare, fish for complex dishes.• 334 Prepare, meat for complex dishes.• 335 Prepare, poultry for complex dishes.• 337 Cook and finish complex fish dishes.• 339 Cook and finish complex meat dishes.• 340 Cook and finish complex poultry dishes.• 342 Cook and finish complex vegetable dishes.• 345 Prepare, cook and finish fresh pasta dishes.• 343 Prepare, cook and finish complex hot sauces.• 353 Prepare, cook and finish dressings and cold sauces.• 344 Prepare, cook and finish complex soups.• 354 Prepare, and cook complex hot desserts.• 355 Prepare and cook complex cold desserts.• 333 Prepare shellfish for complex dishes. • 336 Prepare game for complex dishes.• 338 Cook and finish complex shellfish dishes• 341 Cook and finish complex game dishes • 347 Prepare, cook and finish complex cakes, sponges, biscuits and scones• 348 Prepare, cook and finish complex pastry products• 349 Prepare, process and finish complex chocolate products

• Incorporated into the VRQ kitchen and larder scheme are:-

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The VRQ unit are:-

302 The principles of food safety supervision for catering.851 Supervisory skills in the industry. 852 Practical gastronomy.853 Advanced skills and techniques in producing vegetables and vegetarian dishes.854 Advanced skills and techniques in producing meat dishes.855 Advanced skills and techniques in producing poultry and game dishes.856 Advanced skills and techniques in producing fish and shellfish dishes.864 Advanced professional cookery – practical assessment.863

All the short answer questions (UPK’s) will be done on its learning. All theory session will cover assessments units and only be marked twice. All assessments will be tracked using mark book and its learning.

• There is always a recap from the previous session to enhance learning, by verbally questioning.• Support is provided in practical sessions for :-

• (see group profile extra details)

Differentiation: students of lesser abilities to be paired with more capable students

(h/s/ea/pc/ew) incorporated weekly* Being healthy (h); staying safe (s); enjoying and achieving (ea;) making a positive contribution

(pc);Achieving economic well-being (ew)

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Date(s)/ Week Number

Syllabus Reference

Topic/Learning Outcomes(including Every Child/learner Matters themes*)

Learning Activities/ Teaching Methods

SkillsBeing Developed (please include the development of functional skills as well as vocational skills)

Assessment(including key assessment dates)

Resources

1 VRQ Portfolios work all learners sorting Recap Q& A from Develop productive Q & A to Whiteboard

4

851302852853854855NVQ302304 203332 334335 337339 340 342 343353 336341 344345 354355 296 333 338

out files labelling each unit, in the right order. Induction recaps on equipment and cleaning down need to fill in its learning safety booklet, after each kitchen service, and recap of college rules. And what is expected of the learners this year. (h/s/ea/pc/ew)

last year’s level 2, 15 questions on prezzi in its learning.

Discussion on the units that we are going to cover this year.

Recap on Induction on equipment and cleaning down correctly after each sessionCollating, organising logbooks / portfolios

working relationships with colleaguesDiscussion.Reading. Writing.(note taking)Personal developmentSelf-assessmentPlaying and analysing own progress tutor to check students learning by Q & A contribution to discussion

check individuals learning. Individual monitoring of studentRecap last session to reinforce student learning and progression

Lecturer knowledge/experienceEvidence diariesLog booksHandouts

* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC);Achieving Economic Well-being(EW).

* You need to consider how these themes link to the economic contribution your learner is making and the skills they are

developing both at college and in the workplace.


Syllabus Reference





Resources

2 VRQ851

Assignment 851 pt 1 out task ASupervisory skills in the industry (see hand-out for more details)Establish and develop positive working

VAK method.Students to self-analyseGroup

Develop positive working relationships in hospitality.Listening.

Q & A to check individuals learning.

WhiteboardLecturer knowledge/experience

5

NVQ343302

relationships in hospitality, understand the importance of clear communication in the workplace. Understand equal opportunities / employment law. Realise the importance of meeting the special needs of colleagues and customers.To cover and hot sauces and compound butters. Stocks Quality PointsMethods of production, white / brown / fish Understand the principles of making good quality stocks and their use in the kitchen, (sauces). Thickening agent used, roux based sauces, reduction sauces. Understand the principles of making sauces and methods of thickening them.(s)(ea)(pc)

discussionsFeedback/discussion.Q&A / open and directed questionsIndividual/group workSelf-assessmentHot sauces power point / prezzi

Discussion.Reading. Writing.(note taking)

I.T skills learners to log on to its learning

Personal developmentSelf-assessmentPlanning and analysing own progress tutor to check learners learning by Q & A contribution to discussion

Individual monitoring of studentRecap last session to reinforce student learning and progression

Evidence diariesLog booksHandouts



Syllabus Reference





Resources

3 VRQ851302

NVQ304

Assignment 851 pt 1 out task ASupervisory skills in the industry see hand out for more details Identify the requirements of health and safety legislationExplain how organisations ensure compliance with the

VAK method.Students to self-analyseGroup discussionsFeedback/discussion.Q&A / open and

Develop positive working relationships in hospitality.Listening.Discussion.Reading. Writing.(note taking)

Q & A to check individuals learning. Individual monitoring of studentRecap last session to

WhiteboardLecturer knowledge/experienceEvidence diariesLog booksHandouts

6

legislation. Responsibilities of supervisors in relation to health and safety. Process of carrying out a risk assessment. Recording and reporting proceduresMore information on its learning. Colds sauces and dressing bring in nice olive oils and local vinegars. Explain the prep method for the basic sauces; explain the mother sauces and the dev of the sauces. Explain classic sauces to modern sauces and dressing. (h/s/ea/pc/ew)

directed questionsIndividual/group workSelf-assessment



reinforce student learning and progression



Syllabus Reference





Resources

4 VRQ851

NVQ

Assignment 851 pt 1 task A inSupervisory skills in the industry in 2 out Tasks B & C hot sauces UPKSee its learning for UPK and also more information on develop productive working relationships with colleagues. Explain the importance of

VAK method.Students to self-analyseGroup discussionsFeedback/discussion.Q&A / open and directed questionsIndividual/group work


Q & A to check individuals learning. Individual monitoring of studentRecap last session to reinforce student


7

302304203343353

clear communication in the workplace. Equal opportunities, employment law realise the importance of meeting the special needs of colleagues and customers. (h/s/ea/pc/ew)

Self-assessment I.T skills learners to log on to its learning


learning and progression



Syllabus Reference





Resources

5 VRQ851 856

NVQ353

Assignment 851 pt 2 out Supervisory skills in the industry Tasks B & C Cold sauce UPKUPK on its learning.Shellfish, explain crustacean lobster, langoustine, crayfish, crabs power point Explain the range of supervisory tasks, purpose of

VAK method.Students to self-analyseGroup discussionsFeedback/discussion.Q&A / open and directed questionsIndividual/group workSelf-assessment


I.T skills learners

Q & A to check individuals learning. Individual monitoring of studentRecap last session to reinforce student learning and


8

302304203

supervision / leadership / team development, see videos on its learning and play hot spot on its learning.Recap part 1 of unit 851 (h/s/ea/pc/ew)

to log on to its learning


progression



Syllabus Reference





Resources

6 VRQ851856

NVQ333

Assignment 851 pt 2 in Supervisory skills in the industry Tasks B & C Recap making sure learner, can explain what needs doing. Shellfish part 2 molluscs, clams, scallops, oysters’ cephalopods, octopus, squid, cuttle fish. Health and safety handling



I.T skills learners

Q & A to check individuals learning. Individual monitoring of studentRecap last session to reinforce student learning and

WhiteboardLecturer knowledge/experienceEvidence diariesLog booksHand-outs

9

338 shellfish, cooking shellfish. Power point on its learning recap from last weeks session.(h/s/ea/pc/ew)

to log on to its learning


progression

* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC);Achieving Economic Well-being (EW).


Syllabus Reference





Resources

7 VRQ856

NVQ333338

Prepare fish for complex dishes / cook and finish complex fish dishes Discussion about the different types of fish we used in England and tropic fish used in England, identify fish varieties and the use of each variety. Indicate the quality points of fish.Illustrate an understanding of the fish methods used and




Q & A to check individuals learning. Individual monitoring of studentRecap last session to reinforce student learning and progression


10

how to purchase fish.Understand the importance of careful menu planning with regard to sustainable fish stocks.(h/s/ea/pc/ew)




Syllabus Reference





Resources

8 VRQ856

NVQ332337302304203

Prepare fish for complex dishes / cook and finish complex fish dishes Discussion about the different types of fish we used in England and tropic fish used in England, identify fish varieties and the use of each variety. Indicate the quality points of fish.Illustrate an understanding of the fish methods used and how to purchase fish.Understand the importance of careful menu planning with




Personal developmentSelf-assessmentPlanning and analysing own progress



11

regard to sustainable fish stocks.(h/s/ea/pc/ew)

tutor to check learners learning by Q & A contribution to discussion





Syllabus Reference





Resources

9 VRQ856

NVQ332337304203

Shellfish UPK 2/ Fish UPK 2

Test 856 Fish and shellfish

Prepare fish / shellfish for complex dishes / cook and finish complex fish / shellfish dishes Discussion about the different types of fish we used in England and tropic fish used in England, identify fish varieties and the use of each variety. Indicate the quality points of fish.




Personal developmentSelf-assessmentPlanning and analysing own progress tutor to check learners learning by Q & A



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Illustrate an understanding of the fish methods used and how to purchase fish.Understand the importance of careful menu planning with regard to sustainable fish stocks.(h/s/ea/pc/ew

contribution to discussion



Syllabus Reference





Resources

10 VRQ851855

NVQ336341302304203

Assignments pt 1, 2 backGame Develop knowledge in the storing handling and cooking off game birds / furred game.State the quality points in game.Identify each variety of both feathered and furred game preparation and cooking methods.Be competent at knowing how to preparing and cook a wide range of basic game (h/s/ea/pc/ew)







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Syllabus Reference





Resources

11 VRQ302855854

NVQ336341304203

Game Develop knowledge in the storing handling and cooking off game birds / furred game.State the quality points in game.Identify each variety of both feathered and furred game preparation and cooking methods.Be competent at knowing how to preparing and cook a wide range of basic game Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the




Personal developmentSelf-assessmentPlanning and



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workplace. Identify the quality points of lamb, mutton,Identify the different cuts of meat and the relate cookery methods for them. (h/s/ea/pc/ew)

analysing own progress tutor to check learners learning by Q & A contribution to discussion



Syllabus Reference





Resources

12 VRQ863855851863

NVQ336341203304

Game UPK / Develop productive working relationships with colleagues UPKAssignment 863 out Task Ai Game Develop knowledge in the storing handling and cooking off game birds / furred game.State the quality points in game.Identify each variety of both feathered and furred game preparation and cooking methods.Be competent at knowing how to preparing and cook a wide range of basic game Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the workplace. Identify the quality points of lamb, mutton,




Personal developmentSelf-assessmentPlanning and analysing own



15

Identify the different cuts of meat and the relate cookery methods for them. (h/s/ea/pc/ew)

progress tutor to check learners learning by Q & A contribution to discussion



Syllabus Reference





Resources

13 VRQ863854

NVQ339334203304

Assignment 863 out Task Ai using its learning for resources. Show video / power point / prezzi of new products development.Carry out research into the requirements for a new product including potential customers, meal, type, outlet type etc.Identify the quality points of Beef Identify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and







16

safety regulations relating to the preparation cooking and storing of meat(h/s/ea/pc/ew)




Syllabus Reference





Resources

14 VRQ854863

NVQ339334203304

Assignment 863 out Task Ai, recap using its learning for resources. Show video of new products development.Identify the quality points of pork Identify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of meat(h/s/ea/pc/ew)




Personal developmentSelf-assessmentPlanning and analysing own



17

progress tutor to check learners learning by Q & A contribution to discussion



Syllabus Reference





Resources

15 VRQ854863

NVQ339334203304

Recap with learners on unit 863, making sure learners know what item they are developing, Identify the quality points of veal Identify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of meat(h/s/ea/pc/ew)







18




Syllabus Reference





Resources

16 VRQ852 302851863854

NVQ334339

Assignment 852 out Task AiProduce material for a presentation which explores gastronomy by explaining, influences on national food culture/gastronomy. How further influences have changed national food culture up to the present day. See its learning for power point and handoutsAssignment 863 part Ai in quick check, making sure on right track. Recap meat power pointsmeat UPK

Test 854 Meat dishesAssignment 863 task Ai in

(h/s/ea/pc/ew)







19




Syllabus Reference





Resources

17 VRQ852855

NVQ335340203304

Assignment 852 out Task Aii, presented in any format, it could include example dishes, product for tasting, visual aids, display boards, leaflets, choose a national dish, identify suppliers for the main ingredients of the dish, suggest beverages to complement the dish., explain in relation to choosing suppliers of commodities: - quality, price, cost effectiveness, terms of supply, ability to meet demand, ethical considerations. Identify the quality points of poultry, and what poultry means, list the poultry birdsIdentify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of







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meat and meat dishes. (h/s/ea/pc/ew)



Syllabus Reference





Resources

18 VRQ852855

NVQ335340203304

Assignment 852 out Task AiiTest 855 Poultry and game presented in any format, it could include example dishes, product for tasting, visual aids, display boards, leaflets, choose a national dish, identify suppliers for the main ingredients of the dish, suggest beverages to complement the dish., explain in relation to choosing suppliers of commodities: - quality, price, cost effectiveness, terms of supply, ability to meet demand, ethical considerations. Identify the quality points of poultry, and what poultry means, list the poultry birdsIdentify the different cuts of meat and the relate cookery methods for them. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of meat and meat dishes.(h/s/ea/pc/ew)







21



Syllabus Reference





Resources

19 VRQ852

NVQ335340

Assignment 852 out Task BExplain how to produce an evaluative check list covering the factors to be considered when analysing and evaluating dining experiences, analyse and evaluate two contrasting meal experiences. Identify the meal types, meals chosen and include beverages.Explain all aspics of pasta, flour used, explain the storage of fresh pasta and dried pasta. Cover the equipment used in making fresh pasta. Give hand-out out for pasta explain what needs doing Recap poultry session power points Poultry UPK

(h/s/ea/pc/ew)







22



Syllabus Reference





Resources

20 VRQ852

NVQ345

Pasta UPKRecap pasta session, before doing UPK. Recap assignment 852 covering tasks Ai, Aii and task B, making learners cover all task, and are in front of what needs doing in ELearning session, recap what is on its learning for kitchen and larder level 3 (h/s/ea/pc/ew)










23


Syllabus Reference





Resources

21 VRQ852302

NVQ304

Assignment 852 in task Ai Aii. B. recap last week’s session. Make sure that all grading criteria is covered. Maintain the health safety and security of the working environment.Identify and understand legal requirements of health and safety in the workplace. Importance of personal responsibility in the workplace. Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the workplace.(h/s/ea/pc/ew)










Date(s)/ Syllabus Topic/Learning Outcomes Learning Activities/ Skills Assessment Resources

24

Week Number

Reference (including Every Child/learner Matters themes*)

Teaching Methods Being Developed (please include the development of functional skills as well as vocational skills)

(including key assessment dates)

22 VRQ852 853

NVQ342304

Assignment presentations 852, split the group up and give them 15-20 to present unit 852, Recap last week’s sessionMaintain health & safety UPKCook and finish complex vegetables dishes. Identify the quality points of vegetables, and what are the different type’s vegetables that are available.Identify the different cooking methods relating to vegetables. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of vegetables and vegetarian dishes.(h/s/ea/pc/ew)










25


Syllabus Reference





Resources

23 VRQ852853302

NVQ304203342

Assignment presentations 852 split the group up and give them 15-20 to present unit 852, Cook and finish complex vegetables dishes. Identify the quality points of vegetables, and what are the different type’s vegetables that are available.Identify the different cooking methods relating to vegetables. Identify healthy options with the preparation and cooking methods Understand the health and safety regulations relating to the preparation cooking and storing of vegetables and vegetarian dishes.(h/s/ea/pc/ew)









Syllabus Reference



SkillsBeing Developed (please include the development of


Resources

26

functional skills as well as vocational skills)

24 VRQ852853

NVQ342

Assignment presentations 852Vegetables UPK,

Test 853 Vegetables and vegetarian dishes

Recap vegetable power point,

(h/s/ea/pc/ew)











Syllabus Reference





Resources

27

25 VRQ863302

NVQ203

Assignment 863 out Task AiiIdentify the principles of food safety supervision for catering cover all aspic of food safety, safer food better business, hand out information, use power point on its learning. Explain why food safety is important and why we do what we do to ensure food is safe for the customers.(h/s/ea/pc/ew)











Syllabus Reference





Resources

26 VRQ302

Recap food safety session making sure all aspic have

VAK method.Students to self-

Develop positive working relationships

Q & A to check individuals

WhiteboardLecturer

28

863

NVQ203

been covered.

Food safety UPK

Test 302 The principles of food safety supervision for catering

Assignment 863 out Task Aii

Recap task 863, task Ai, research for a new product, record details, potential customers

Task Aii, design your product producing notes, sketches, draft prototype recipe, costing, nutritional content, potential sources of ingredients

(h/s/ea/pc/ew)

analyseGroup discussionsFeedback/discussion.Q&A / open and directed questionsIndividual/group workSelf-assessment

in hospitality.Listening.Discussion.Reading. Writing.(note taking)



learning. Individual monitoring of studentRecap last session to reinforce student learning and progression

knowledge/experienceEvidence diariesLog booksHandouts





Syllabus Reference





Resources

29

27 VRQ852863

NVQ354203304

Assignment 852 backAssignment 863 out Task AiiRecap task 863, task Ai, research for a new product, record details, potential customersTask Aii, design your product producing notes, sketches, draft prototype recipe, costing, nutritional content, potential sources of ingredientsHot desserts Identify the main methods of production for hot desserts.Understand the important ingredients in the development of complex desserts.Students will be able to state the quality points and critical control points of various hot complex desserts Identify and understand legal requirements of health and safety in the workplace. Importance of personal responsibility in the workplace. Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the workplace.(h/s/ea/pc/ew)









Syllabus Reference





Resources

28 VRQ863

Assignment 863 in Task Aii

Identify the main methods of

VAK method.Students to self-analyse

Develop positive working relationships in

Q & A to check individuals learning.

WhiteboardLecturer knowledge/experienc

30

NVQ854304203

production for hot desserts.Understand the important ingredients in the development of complex desserts.Students will be able to state the quality points and critical control points of various hot complex desserts Identify and understand legal requirements of health and safety in the workplace. Importance of personal responsibility in the workplace. Be aware of your personal cleanliness during food preparation and cooking and unsafe behaviour in the workplace.(h/s/ea/pc/ew)

Group discussionsFeedback/discussion.Q&A / open and directed questionsIndividual/group workSelf-assessment

hospitality.Listening.Discussion.Reading. Writing.(note taking)



Individual monitoring of studentRecap last session to reinforce student learning and progression

eEvidence diariesLog booksHandouts



Syllabus Reference





Resources

29 VRQ863

Recap last week’s sessionHot desserts UPKAssignment 863 out Task Bi develop and produce your

VAK method.Students to self-analyseGroup discussions

Develop positive working relationships in hospitality.

Q & A to check individuals learning. Individual

WhiteboardLecturer knowledge/experience

31

NVQ354355304203

product making adjustments as necessary to meet your aims and stated requirements. Produce a food requisition, details of change during the developments process and final recipePrepare and cook complex cold dessertsIdentify the main methods of production for cold desserts.Understand the important ingredients in the development of complex desserts.Students will be able to state the quality points and critical control points of various cold complex desserts(h/s/ea/pc/ew)

Feedback/discussion.Q&A / open and directed questionsIndividual/group workSelf-assessment

Listening.Discussion.Reading. Writing.(note taking)



monitoring of studentRecap last session to reinforce student learning and progression

Evidence diariesLog booksHandouts



Syllabus Reference





Resources

30 VRQ863

Cold desserts UPKAssignment 863 out Task BiDevelop and produce your product making adjustments as necessary to meet your

VAK method.Students to self-analyseGroup discussionsFeedback/discussion.

Develop positive working relationships in hospitality.Listening.

Q & A to check individuals learning. Individual monitoring of

WhiteboardLecturer knowledge/experienceEvidence diaries

32

NVQ355304203

aims and stated requirements. Produce a food requisition, details of change during the developments process and final recipePrepare and cook complex cold dessertsIdentify the main methods of production for cold desserts.Understand the important ingredients in the development of complex desserts.Students will be able to state the quality points and critical control points of various cold complex desserts(h/s/ea/pc/ew)

Q&A / open and directed questionsIndividual/group workSelf-assessment

Discussion.Reading. Writing.(note taking)



studentRecap last session to reinforce student learning and progression

Log booksHandouts

* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC);Achieving Economic Well-being (EW).


Syllabus Reference





Resources

31 VRQ863

Assignment 863 in Task Bi

Prepare cook and finish complex soups. Identify each type of soup and how it is finished. Understand the use of relative ingredients in

VAK method.Students to self-analyseGroup discussionsFeedback/discussion.Q&A / open and


Q & A to check individuals learning. Individual monitoring of studentRecap last


33

NVQ344203304

various types of soups. Recognise alternative healthy eating options in different soups.Enable students to develop skills and apply knowledge in the principles of producing a range of different types of soups.(h/s/ea/pc/ew)

directed questionsIndividual/group workSelf-assessment



session to reinforce student learning and progression





Syllabus Reference





Resources

32 VRQ863

NVQ344203304

Assignment 863 out Task BiiCarry out an evaluation of your product using appropriate sources of information and methods. Prepare cook and finish complex soups. Identify each type of soup and how it is

VAK method.Students to self-analyseGroup discussionsFeedback/discussion.Q&A / open and directed questionsIndividual/group


Q & A to check individuals learning. Individual monitoring of studentRecap last session to


34

finished. Understand the use of relative ingredients in various types of soups. Recognise alternative healthy eating options in different soups.Enable students to develop skills and apply knowledge in the principles of producing a range of different types of soups.(h/s/ea/pc/ew)

workSelf-assessment I.T skills learners to

log on to its learning


reinforce student learning and progression





Syllabus Reference





Resources

33 VRQ851302852853854855

Soup UPKAssignment 863 out Task BiiCarry out an evaluation of your product using appropriate sources of information and methods.Recap session and portfolio

VAK method.Students to self-analyseGroup discussionsFeedback/discussion.Q&A / open and directed questions

Recap Q& A from last year’s level 2, 15 questions on prezzi in its learning.

Discussion on the

Q & A to check individuals learning. Individual monitoring of studentRecap last session


35

856864NVQ302304 203332 334335 337339 340 342 343353 336341 344345 354355 296 333 338

building making sure all learners are in front.(h/s/ea/pc/ew)

Individual/group workSelf-assessment

units that we are going to cover this year.


to reinforce student learning and progression



developing both at college and in the workplace.Date(s)/ Week Number

Syllabus Reference





Resources

34 VRQ851302852853854855856864

Assignment 863 in Task BiiProduce healthier dishes, cover all the dishes that have been made over the last 33 weeks show learners the sugar content in premade meals, drinks and a healthy plate pie charts so the learners how to work out

VAK method.Students to self-analyseGroup discussionsFeedback/discussion.Q&A / open and directed questionsIndividual/group work


Discussion on the units that we are going to cover

Q & A to check individuals learning. Individual monitoring of studentRecap last session to reinforce student learning


36

NVQ302304 203332 334335 337339 340 342 343353 336341 344345 354355 296 333 338

nutrient’s in food, and how to make them healthy. (h/s/ea/pc/ew)

Self-assessment this year.


and progression





Syllabus Reference





Resources

35 VRQ851302852853854855856864NVQ

Produce healthier dishes UPKAssignment 863 back

Log book building making sure all learners have the correct information in there log book and making sure all aspic of NVQ and VRQ have been covered. (h/s/ea/pc/ew)






37

302304 203332 334335 337339 340 342 343353 336341 344345 354355 296 333 338






Syllabus Reference





Resources

36 VRQ851302852853854855856864NVQ

Log book building making sure all learners have the correct information in there log book and making sure all aspic of NVQ and VRQ have been covered.(h/s/ea/pc/ew)






38

302304 203332 334335 337339 340 342 343353 336341 344345 354355 296 333 338





39