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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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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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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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Evaluation of practical nutrition lesson
Rubric evaluation for practical nutrition lessons 3rd grade basic care and support in which the following items are evaluated:
- personal hygiene,
- hygienic actions,
- quality-conscious action,
- ergonomic action,
- economic action,
- trade safely, …
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Blank recipe sheet
Recipe sheet where students can record the ingredients and preparation method.
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Musical building block dynamics: Volume meter
Through this document, shared in Canva, you will find a combination of the music terms in the dynamics building block and a sound meter or voice volume meter in the classroom.
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Functional calculation with recipes: Adjust content and weight - LEF! 5/6
Task about adjusting quantities in a recipe according to a different number of people. Content and weight of the ingredients must also be adjusted.
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Nutrition in babies and toddlers: Work volume - LEF! 5/6
Bundle regarding nutrition in the baby's growth process. To be used (or as inspiration material) at the start of the Basic Care & Support or Education & Guidance course.
The Kind & Gezin website was used as a guideline.
There are …
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Again: Cookbook, training and educational material
Vegetarian food is on the rise. Healthy and sustainable food is becoming increasingly important and more and more consumers are opting for vegetarian or plant-based products. Not only in the supermarket, but also more often in restaurants.
BOS+ and …
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Organic farming and nutrition: Teaching package
This teaching package about organic farming and nutrition consists of two modules.
Introductory module
The curriculum starts with an introductory module on the general principles of organic food. The students become acquainted with the possible motives …
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