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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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Do you eat (too) much ultra-processed food?: Audiovisual teaching material
In this collection you will find audio and video for a lesson on ultra-processed and healthy foods. 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 …
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OVAM SIS Toolkit for a sustainable design process
The OVAM SIS Toolkit is a tool to integrate sustainability into innovation and design processes in order to increase value creation. SIS stands for Sustainable Innovation System . This tool, developed for the business community, is also used …
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Videos about soft skills
Vorm DC made a number of videos specifically for domestic helpers that demonstrate the following soft skills for domestic helpers:
- active listening,
- assertiveness,
- autonomy,
- discretion,
- clear communication,
- flexibility,
- dealing with feedback, …
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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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Ice cream challenge: Product development project
An addition to the Ice cream challenge: Developing a product from Melanie Tamsin
With this series of lessons of three lessons, students work in a group to devise and make an ice cream. They come up with a logo, packaging and a name. The ice cream is …
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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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Nutritional Triangle: Course
It is a bit of a course and theory about the nutritional triangle and healthy eating. This section highlights the blue zone (water) and the dark green zone (fruit, vegetables and what you should eat more of).
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Downloadable resourceStudent (teacher training)