| Vocational Course | Culinary products |
| Subject / Module | Culinary products |
| Formative Unit | Prepared cabbage leaves/minced meat/sauce |
| Topic | Stuffed cabbage rolls with millet |
Teaching Objectives and Learning Outcomes
| Lesson Objectives | Description |
|---|---|
| Learning Outcomes |
• develop 4 CLIL language skills in a culinary setting: speaking, listening, reading and writing • identify and explain the ingredients and preparation steps for cabbage rolls with millet. • use culinary terminology accurately. • describe common cooking defects and suggest solutions. • follow safety and hygiene procedures in food preparation. • evaluate the quality of cabbage rolls using sensory criteria. • communicate effectively in English during kitchen-based tasks. |
| Job Related Skills |
• food preparation and handling • hygiene and safety in a kitchen • recipe interpretation and adjustment • equipment usage (boiling, blanching, sautéing, simmering) • time and task management • teamwork and communication in a professional kitchen |
| Content Aims |
• understand the origin and regional varieties of cabbage rolls. • learn step-by-step technology for preparing cabbage rolls with millet. • recognize the function of ingredients (e.g., cabbage, millet, minced meat, vegetables). • understand how to fix common culinary defects. |
| Communication Aims |
• use correct culinary terms in spoken and written English. • practice giving and following cooking instructions. • pescribe taste, texture, and appearance of food. • engage in discussions about food quality and problem-solving. • use functional phrases (e.g., “What went wrong?”, “How do you fix…?”, “This ingredient is used for…”) |
| Critical Thinking Aims |
• analyze why certain cooking problems occur. • evaluate the impact of ingredient quality on the final product. • suggest alternative techniques or substitutions based on the problem. • compare methods for cooking millet and treating cabbage leaves. • make decisions based on visual, textural, and taste-based cues. |
| Culture Aims |
• -explore Ukrainian culinary traditions and the origin of “golubtsi”. • recognize regional variations of stuffed cabbage rolls across Eastern Europe. • appreciate traditional and modern interpretations of the dish. • discuss how food reflects culture and seasonal availability. |
Lesson Procedure
| Lesson Stage | Activity | Timing |
|---|---|---|
| 1. Lead-in | Visual Starter & Discussion: Students look at images of cabbage rolls and answer introductory questions about ingredients and traditions. HOUT 1 | 10 min |
| 2. Text Analysis | Reading & Comprehension Check :Read the passage about the history of cabbage rolls (golubtsi) carefully. Then answer the questions that follow. HOUT 2 | 10 min |
| 3. Vocabulary + Reading | Vocabulary Exploration & Reading: Students match the terms on the left with the correct definitions on the right. Then use at least 5 target terms in your own sentences to give a general description of cabbage rolls with millet. HOUT 3 | 10 min |
| 4. Discussion | Pair/Group Talk: Students discuss the dish’s variations, ingredients, and cultural aspects using functional language. HOUT 4 | 10 min |
| 5. Case Study |
Problem-Solving Stations: In teams, students solve cooking problems related to sauce, cabbage leaves, or millet filling. HOUT5, HOUT6, HOUT7, HOUT8, HOUT9. |
20 min |
| 6. Wrap-Up & Reflection | Self-Assessment & Reflection: Students complete a Can-Do checklist and write what they’ve learned. HOUT 10 | 10 min |
Teaching Methods and Techniques
- CLIL (Content and Language Integrated Learning)
- Task-Based Learning (TBL)
- Communicative Language Teaching (CLT)
- Lexical Approach
- Collaborative Learning
- Scaffolding
- Differentiated Instruction
- Problem-Based Learning (PBL)
- Visual Learning
- Reflective Learning
Answers to the Tasks in the HOUTs
References
https://www.canva.com/design/DAGq4Y5WtrY/_TzVJK9X5T0Oo3wGnrY2ig/edit