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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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Bouillabaisse: Photo step-by-step plan
Recipe with a clear list of materials and ingredients to make bouillabaisse. Photos have also been added to the method to visualize the preparation.
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Au restaurant: Listening skills
This test is the final part of the preparation for French weeks, where students from the restaurant - kitchen direction are prepared for a room service in French.
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Calculating food costs: Work bundle
Course on calculating food costs and VAT.
This was used as preparation for their final project.
After this task, the students understood that VAT and food costs are important.
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Cleaning the oven: Step-by-step plan
Step-by-step plan built up according to OVUR for cleaning an oven.
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Kitchen Theory: Overview
Here you can find the kitchen theory course.
It is free to use, but not yet brought together in a nice layout. You may use parts of it to process in your own teaching material.
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Knowledge of the hospitality industry: Overview
The commodity knowledge course, which has not yet been put into a nice layout.
This can be shared or parts of it can be processed in other courses.
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Supervising an internship of a student with dyscalculia
This document focuses on the influence of dyscalculia when performing an internship. The document provides guidance for identifying the specific needs of a student with dyscalculia when performing an internship. You will also receive an overview …
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Buying a house: Search
Task in which students search online for a possible house to buy and check what the costs are and whether this is feasible for their income.
The task was made for the direction Hotel or Restaurant and Kitchen, but it can also be used for other target …
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Teamwork: Course
This Teamwork course consists of eight themes:
- Part 1: the team
- Part 2: communication
- Part 3: active listening
- Part 4: dealing with feedback
- Part 5: assertiveness
- Part 6: transfer and consultation moments
- Part 7: management
- Part 8: conflict …
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Mise-en-place: Assignment
Elaborate the necessary material (mise-en-place) to run the service smoothly.
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Self-checking bread and confectionery: Fill in the blank
Self-checking bread and pastry shop. Students read the information about the control guide and then fill in the text.
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