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Is clean normal?: Statement game
With this game you will think together about what you think is and is not clean. You decide together what is clean or hygienic enough. You will also discover what you and your team are already doing well and what could be improved. The game is a …
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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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Sex education: Cards Time's up
Cards to play the game Time's up with sexual education terms. The students learn the meaning of RSV words in a playful way in three rounds:
- Explain the words without using the word
- Students may use only one word to explain the word
- The students try …
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Cooking: Recommended quantities per person
Overview of the recommended amount of potatoes, vegetable puree, pasta and rice per person.
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Bakery shop visit
Questionnaire to solve during a store visit to the bakery department. This way you can store the learning material around articles, article groups, departments and prices in the bakery.
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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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Transgressive behavior in the service sector: Awareness raising and toolbox
Domestic helpers are still too often not respected by their customers. It is important to be able to discuss this subject without taboos. In most cases, customers are not aware that they are crossing certain boundaries. This does not rule out …
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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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