CE U1 L1 Names and roles of common kitchen staff lesson plan
CE U1 L1: Names and Roles of Common Kitchen Staff
Task | Description | Time |
Objectives | Students will learn the proper names and general roles of essential kitchen staff | |
Materials | Copies of chef dialogue Notebook and pen/pencil Computer with PPT access | |
Executive Chef, Sous Chef, Line Cook, Pastry Chef, Butcher, Food and Beverage manager, dishwasher | ||
Anticipatory | Students will introduce themselves to the instructor and make name cards for easy identification. Introductory question: What is your favorite part of cooking, or what is your favorite part of working in a kitchen? | 10 min |
Lecture | Students will be introduced to the essential kitchen staff and their general jobs, including food and beverage manager, sous chef, line cook, dishwasher, butcher, and pastry chef. | 10 min |
Activity | Students will make a short list of rules they think would be useful for everyone to remember in the kitchen. They will share those rules with the class | 5 min |
Assessment | Students will work in partners to read a dialogue between two kitchen staff members, for the purpose of reinforcing English reading skills and vocabulary | 15 min |
