CE U1 L3 Integrating staff roles and items used lesson plan
CE U1 L3: Integrating Staff Roles and Items Used
Task | Description | Time |
Students will learn about the tools that are most commonly associated or used with each major kitchen job. Students will engage in a vocabulary review game that reinforces their understanding of English cuisine terms | ||
Materials | Notebooks and pen/pencil Computer with PPT access | |
Vocabulary | Chef’s knife, thermometer, spoon, fork, pastry bag, butcher block, spatula, towel, tongs, cleaver, boning knife, mixer | |
Anticipatory | What do you think is the most important tool that a chef uses in the kitchen? Why is that tool the most important one? | 5 min |
Lecture | The instructor will guide students in learning about the most commonly used tools by major kitchen staff, such as thermometer for the sous chef, cleaver for the butcher, pastry bag for the pastry chef, etc. Finally, students will learn about the basic function and features of a restaurant menu, which staff members create it, and which have input on it. | 15 min |
Activity | Students will play the vocabulary game Lightning. This will help reinforce students’ understanding of common English vocabulary terms used in the kitchen and among kitchen staff. | 10 min |
Assessment | Students will answer the following question in their notebook, to be read and assessed by the instructor: Based on what you learned about each kitchen member’s role today, answer each of the following questions: 1. 2. 3. | 10 min |
