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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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Vocabulary practice: Template
Printable worksheet that allows students to practice vocabulary in a foreign language.
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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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Malnutrition: Theory and application
Independent work on malnutrition in the elderly using a fictitious client file. The assignment is structured according to the OVUR method.
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Diabetes: Theory and Application
Assignment on diabetes based on a fictitious client file. The assignment is structured according to the OVUR method.
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Cooking assignment without a recipe
A cooking assignment without a recipe but with specified foods. The assignment is structured according to the OVUR scheme.
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The older care recipient: Nutrition
Independent assignment in which students work on healthy and varied nutrition for the elderly. The assignment consists of three major parts:
- daily amounts,
- nutrients,
- daily and weekly menu.
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Blank recipe sheet
Recipe sheet where students can record the ingredients and preparation method.
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