Catering Lesson Plan (before the mentoring meeting) Differentiated Lesson Plan Part 1
Course: NVQ Level 2 rofessional Coo!er" (#$ilight) /nit: 2f 1 %ee!: 1& Da" ' date: #uesda"( 1)th *ebruar" #ime: + m ,:)) m #o i1: *ish Venue: -2).a
0ntrodu1tion to fish
2ims: The main aims of the lesson are:
To develop knowledge and understanding about different types of fish and their classification. Understand what a fish is
3 e1ifi1 Learning out1omes:
By the end of the lesson All Learners will be able to: Name 2 different parts of a fish Name at least 2 quality points of fish Name the 2 main types of fish Some learners will be able to (differentiated outcome for more able learners within group): Name 5 quality points of fish Name 2 e amples of each type of fish 2 fe$ learners will be able to (differentiated outcome for more able learners within group): !dentify different fish from images "orrectly name storage methods of fish
2ssessment methods:
The achievement of the aims and specific ob#ectives will be assessed: $irect questioning %rofessional group discussion &eedback into groups !ndividual handouts with written answers ' ( ) sessions within groups through lesson delivery
Differentiation $ill be addressed b": 4 ' ( ) as a group 4 additional support to identified learners 4 one to one support where needed 4 catering for the different learning styles within the group 4 using different questioning techniques
Carine Bowery - Chef Lecturer
5rou 1hara1teristi1s: )ll the students have prior knowledge of cookery and are nearing on completion of their level 2 N*' qualification in professional cookery. The week includes sessions of theory+ practical cookery+ demonstration+ formal testing by means of an online test ,Test *'-+ !T and "ommunication sessions. The groups. age ranges predominantly from /0 1 52 years of age. )ll of the students are working in industry+ although it should be noted that their levels of cookery and knowledge vary. Learner6s individual learning goals: 3ach learner has individual goals but predominantly as a group their goal is to achieve and complete their level 2 N*' qualification in %rofessional "ookery.
Conte7t of lesson: ,4earners prior knowledge- 5aving previously worked on gaining a level 2 N*' qualification in %rofessional "ookery+ the group has had a basic introduction to cookery related theory but have not yet covered &ish ,/&%/- as a unit. There may be some prior knowledge because of cooking fish at work or home but the theory will be a little more specific to incorporate learning and make sure they understand what they are working towards to enable them to achieve their qualification.
Lesson Part 2 Carine Bowery - Chef Lecturer 2
a8 #ime:
b8 #ea1her a1tivities: (including assessment):
18 9esour1es: (including differentiated materials for more able learners)
d8 Learners a1tivities:
e8 3t"les: V:2:;
f8 <ethods of testing learning s e1ifi1 to the identified a1tivities:
6:22pm 1 6:/5pm 6:/5pm 8 6:62pm
!ntroduce topic1 aims and ob#ectives !ntroduce hand made models of fish+ get learners to feel and touch and then recap quality points do fish naming activity to establish prior knowledge to fish $eliver power point presentation+ allow for '() breaks within delivery of theory <ive individual handouts ,handout /- to learners then recap answers
7martboard
5and made fish models &lip chart+ flip chart paper and marker pens &lip chart+ flip chart paper and marker pens %ower%oint presentation 5ome made e amples of fish 4aminated picture of fish &lip chart+ flip chart paper and marker pens 5andout/ 8 individual activity
4earners to feel and touch model and identify quality points and discuss among themselves+ learners to peer assess answers 4earners to part take in activity.
*9)9:
$irect questioning
6:62 8 6:;2 6:;2 8 6:52
* 9)
"ommunication skills )udio skills "ommunication skills )udio skills '()
4earners to come up and draw and label a laminated image of a fish. 4earners to work as groups to contribute to ' ( ) sessions. 4earners to complete individual handouts+ learners to peer assess answers to activity.
*9)9:
6:52 8 ;:22
*9:
'()
=ome$or!: re1a resentation using bla1!board( re are ra1ti1e test unit 2*P1 for #est VQ using learn VQ tool8
h8 #ea1her evaluation:
Carine Bowery - Chef Lecturer
Differentiated Lesson Plan Part 1
Course: NVQ Level 2 rofessional Coo!er" (#$ilight) /nit: 2f 1 %ee!: 1& Da" ' date: #uesda" 1)th *ebruar" #ime: + m ,:)) m #o i1: *ish Venue: -2).a
0ntrodu1tion to fish
2ims: The main aims of the lesson are:
To develop knowledge and understanding about different types of fish and their classification. Understand what a fish is
3 e1ifi1 Learning out1omes:
By the end of the lesson All Learners will be able to: Name 2 different parts of a fish Name at least 2 quality points of fish Name the 2 main types of fish Some learners will be able to (differentiated outcome for more able learners within group): Name 5 quality points of fish Name 2 e amples of each type of fish 2 fe$ learners will be able to (differentiated outcome for more able learners within group): !dentify different fish from images "orrectly name storage methods of fish
2ssessment methods:
The achievement of the aims and specific ob#ectives will be assessed: $irect targeted questioning %rofessional group discussion &eedback into groups 4earners complete powerpoint individually during the session !ndividual handouts with written answers ' ( ) sessions within groups through lesson delivery !dentify any literacy issues during 7martboard feedback
Carine Bowery - Chef Lecturer
Differentiation $ill be addressed b": 4 $uring the initial stages of the lesson identify the learners who have previous e perience and identify the of e perience they have 4 challenging questions will be directed at more e perienced learners 4 targeted questions to learners depending on e perience 4 additional support to identified learners 4 one to one support where needed 4 catering for the different learning styles within the group 4 using different questioning techniques
type
5rou 1hara1teristi1s: )ll the students have prior knowledge of cookery and are nearing on completion of their level 2 N*' qualification in professional cookery. The week includes sessions of theory+ practical cookery+ demonstration+ formal testing by means of an online test ,Test *'-+ !T and "ommunication sessions. The groups. age ranges predominantly from /0 1 52 years of age. )ll of the students are working in industry+ although it should be noted that their levels of cookery and knowledge vary. The learners+ as they are working in industry+ will all have worked with fish before.
Learner6s individual learning goals: 3ach learner has individual goals but predominantly as a group their goal is to achieve and complete their level 2 N*' qualification in %rofessional "ookery.
Conte7t of lesson: ,4earners prior knowledge- 5aving previously worked on gaining a level / N*' qualification in %rofessional "ookery+ the group has had a basic introduction to cookery related theory but have not yet covered &ish ,/&%/- as a unit. There may be some prior knowledge because of cooking fish at work or home but the theory will be a little more specific to incorporate learning and make sure they understand what they are working towards to enable them to achieve their qualification.
Lesson Part 2 Carine Bowery - Chef Lecturer 5
a8 #ime:
b8 #ea1her a1tivities: (including assessment):
18 9esour1es: (including differentiated materials for more able learners)
d8 Learners a1tivities:
e8 3t"les: V:2:;
f8 <ethods of testing learning s e1ifi1 to the identified a1tivities:
6:22pm 1 6:/5pm 6:/5pm 8 6:62pm 6:62 8 6:;2 6:;2 8 6:52
!ntroduce topic1 aims and ob#ectives !ntroduce hand made models of fish+ get learners to feel and touch and then recap quality points do fish naming activity to establish prior knowledge to fish $eliver power point presentation+ allow for '() breaks within delivery of theory
7martboard 5and made fish models &lip chart+ flip chart paper and marker pens &lip chart+ flip chart paper and marker pens =r smart board %ower%oint presentation 5ome made e amples of fish 4aminated picture of fish &lip chart+ flip chart paper and marker pens 4earners to feel and touch model and identify quality points and discuss among themselves+ learners to peer assess answers 4earners to part take in activity. 4earners to come up and draw and label a laminated image of a fish. 4earners to work as groups to contribute to ' ( ) sessions. Targeted questions to individuals about storage based on work e perience 4earners paired by ability to complete individual handouts+ learners to peer assess answers to activity. *9)9: $irect questioning
* 9) *9)9:
"ommunication skills )udio skills "ommunication skills )udio skills '()
6:52 8 ;:22
<ive individual handouts ,handout /- to learners then recap answers
5andout/ 8 individual activity 5andouts differentiated by level with learners pre1identified
*9:
'() $ifferentiated for abilities
g8 =ome$or!: re1a resentation using bla1!board( re are ra1ti1e test unit 2*P1 for #est VQ using learn VQ tool8
h8 #ea1her evaluation:
Carine Bowery - Chef Lecturer
