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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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Footwear Design: Paper tape shoe and redesign based on an animal
In this learning resource, students learn the limitations and possibilities of paper tape by recreating their own full-size sneaker. They also make a redesign of this shoe based on a self-chosen animal by translating colours, textures and …
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Collage: The rules of good composition
How do you make a beautiful collage? That mainly depends on the composition of your elements on your collage. A good composition is the art of organizing elements of a work of art or design into one harmonious and pleasant whole.
In this teaching …
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Types of drawing pencils: Overview
This is an overview of the different types of drawing pencils that are available. It also explains what the abbreviations H, B, HB and F stand for.
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Mopping: Instruction sheet
This instruction sheet according to the OVUR method provides an overview of the steps to be followed to mop correctly. Each step of the execution phase is also represented by an icon. Attention is also paid to ergonomic postures during the …
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Cleaning the refrigerator: Instruction sheet
This instruction sheet according to the OVUR method provides an overview of the steps to follow to clean the refrigerator. Each step of the execution phase is also represented by an icon.
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Cleaning the oven: Instruction sheet
This instruction sheet according to the OVUR method provides an overview of the steps to follow to clean the oven. Each step of the execution phase is also represented by an icon.
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HACCP: Example kitchen situations
On the basis of example situations, the students examine whether there is a danger in terms of food safety. Concrete situations are critically examined and the students learn how HACCP can be applied.
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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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