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Fish filleting
Step-by-step plan for filleting fish with associated lesson objectives and the list of supplies, as well as tips and warnings for students.
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Podcasts on VRT MAX: Overview and vocabulary exercise
An overview of VRT MAX podcasts with associated vocabulary exercises.
The students receive an overview of various podcasts from VRT MAX with a short text about their content. They then complete a vocabulary exercise in which they match descriptions …
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Ramadan: Crossword puzzle
Crossword puzzle with words on the theme of Ramadan.
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Ice cream challenge: Product development project
An addition to the Ice cream challenge: Developing a product from Melanie Tamsin
With this series of lessons of three lessons, students work in a group to devise and make an ice cream. They come up with a logo, packaging and a name. The ice cream is …
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The dangers of shopping apps: Detailed lesson
With this lesson, your students will experience and learn the dangers of shopping apps.
Lesson objectives:
- The student knows what shopping apps are and is aware of their possibilities and risks.
- The student can make a choice about the use of shopping …
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Pitches and reflections: Step-by-step plan and test
Step-by-step plan and test about colors, reflections, pitches and necessary materials for lessons regarding hairdressing, basic colors and materials.
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Job Features: Puzzle - Zo gezegd 2.2 schriftelijk
Students combine a description of a property with the correct word.
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Organize a party: Independent work
The students create a script to organize a party (with a theme that fits within the period in which the assignment is given) for ten people. The dishes, groceries, budget, invitation, decoration and interior care are discussed.
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Meal care and fall prevention: Assignment series
The students put the theory around nutrition and fall prevention into practice during meal care. They are given time to complete their preparations. Meal care is then for another time.
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Cooking from stock: Case
Cooking from stock based on a case study. The students prepare the cooking assignment and afterwards reflect on their own skills and the result.
They take into account the wishes, needs, timing and challenges of the care recipient.
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Nutritional Triangle: Course
It is a bit of a course and theory about the nutritional triangle and healthy eating. This section highlights the blue zone (water) and the dark green zone (fruit, vegetables and what you should eat more of).
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HACCP: Exercises
Exercises on placing the HACCP steps in the correct order.
Students complete this task after receiving the lesson. They can use their manual if necessary.
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