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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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The Breadwinners: What-You-Had-Laid-GPT
This website ensures that you never throw away leftovers again!
Is your refrigerator full of leftovers, overripe, half-eaten or simply forgotten ingredients? No worries: what-you-had-left-overGPT comes up with unique recipes with everything you have, …
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DiabetesPro: Platform and diabetes information material
DiabetesPro is the magazine and online platform of V&VN Diabetes Care for diabetes nurses, nurse specialists and practice assistants.
On this page you will find an overview of information material for people with diabetes and a migration …
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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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Do you also enjoy regional products?: Audiovisual teaching materials
In this collection you will find audio and video for a lesson about regional products. The editors of The Archive for Education looked for striking images and cut fragments to bring this subject to the classroom. Use the collection to build up …
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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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Digital learning paths in the soft sector in technical and vocational education: Project Innovet
Article in which you can learn more about the Innovet project Digital learning paths in the soft sector in technical and vocational education. The project focuses on digital learning paths and practice-oriented training in the soft sector. Four …
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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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