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English for chefs and Nutrician assistents

This lesson plan is designed for culinary students and nutrition assistants, focusing on essential kitchen vocabulary. It includes interactive activities such as word cards for equipment, where students explain terms without using the actual words, fostering comprehension and communication. Students will explore mayo preparation through a tutorial film, compare techniques, and engage in discussions in small groups. Assignments include translating a traditional dish, "Biksemad med spejlæg," and creating a comprehensive list of ingredients and equipment needed for its preparation. The homework includes translating verbs related to kitchen tasks.

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English for chefs and Nutrician assistents

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  1. English for chefs and Nutrician assistents Ingredients and Equipment

  2. WordcardsEquipment Take a card from deck Withoutsaying the word, try to explain the meaning of it. It couldbe done by explaining the use of it. Next student does the same.

  3. Mayo, how to prepare Mayonaise film fra CIA

  4. Assignment 1 In your CL groups. Name as many types of equipment as possible Name all the ingredients. Try to explain the main difference in the wayhepreparesmayo and the wayyou have learned at HRS Classdiscussionafterwards

  5. Assignment 2 Translation task Translateyourown version of ”Biksemad med spejlæg”. Create a list of equipment and ingrediens. Describehow to do the dish.

  6. Homework Translation of verbs: ”Things in the kitchen” Page 2-3 and 4 in wordlist withassignments. To be a part of yourPortfolio.

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