Pancakes with different fillings

Vocational Course	Culinary products
Subject / Module	Making pancakes
Formative Unit	Pancakes semi-finished product, fillings
Topic	Cooking pancakes with different fillings

Lesson Objectives	Description
Learning Outcomes	• develop 4 CLIL language skills in a culinary setting: speaking, listening, reading and writing • use critical thinking to understand the technological process of making pancakes • connect the European history of pancakes with crepes • to form professional skills and conventions in a foreign language
Work-related Skills	• name the types of dough and their main characteristics • describe the organoleptic characteristics of pancakes • use professional terminology in recipes
Contents Objectives	• recognize and select culinary vocabulary in English to be able to read culinary recipes – explain troubleshooting methods to avoid side effects in the process of frying pancakes, preparing fillings
Communication goals	• practice communication with peers during teamwork and small group activities. • develop various soft skills. • listen actively and provide appropriate feedback.
Objectives of critical thinking	• identify the physical and sensory properties of different types of dough. • extract and apply targeted information to conduct applied research. • think and explain processes in simple steps.
Culture Goals	• learn how pancakes are prepared in different countries. • respect different food traditions. • raise awareness about food choices and eating habits of different cultures, both within the classroom and around the world.

Lesson Stage	Activity	Timing
1. Summary	Announce the topic and objectives of the lesson. Invite students to read the following statements and provide professional definitions of pancakes with fillings. HOUT 1	10 min
2. Process research	Pancake Fact or Fiction? Guess if each statement is FACT or FICTION. Explain their guess using “I think it’s true because…” or “It’s false because…” HOUT 2 Match the vocabulary. Then, use the target terms in your own sentences to describe how pancakes are made. HOUT 3 Match the cooking verbs to their meaning.HOUT 4. Match each kitchen instrument to its correct use. HOUT 5 Read the fact file about a particular type of pancake. Look at the picture on the board and describe the type. Tell the class about the different types of pancakes. Name them. HOUT 6. Fill in the Gaps – Pancake Recipe. Use these verbs: mix, whisk, pour, heat, flip, serve. HOUT 7	30 min
3. Case studies “Troubleshooting”	Organize a case-based team activity. Pair Work: Interview a Chef. HOUT 8 Students diagnose problems, ask professional questions, and propose solutions based on culinary standards. HOUT 9.	30 min
4. Summing up	Engage students in reflection activities to increase their awareness of the learning process . Conduct a self-assessment activity using “Can Do” Statements . HOUT 10	10 min