| Vocational Course | Pastry |
| Subject / Module | Flour and Confectionery Products (workshop practice) |
| Formative Unit | Types of dough |
| Topic | Shortcrust |
Teaching Objectives and Learning Outcomes
| Lesson Objectives | Description |
|---|---|
| Learning Outcomes |
– develop the 4 CLIL language skills in a culinary setting: speaking, listening, reading and writing – connect European baking history to that of Horyshki – build vocational skills and conventions in a foreign language |
| Job Related Skills |
– name types of Horyshki fillings and their main features – describe organoleptic characteristics of Horyshki – use professional terminology in recipes |
| Content Aims |
– 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 Horyshki baking |
| Communication Aims |
– train peer communication during team work and activities in small groups – foster a variety of ‘soft skills’ – listen and give proper feedback |
| Critical Thinking Aims |
– specify physical and sensory product properties of different types of Horyshki – drag out and implement target information to do the case study – think and explain in simple steps the process of Horyshki baking |
| Culture Aims |
– learn how Horyshki are baked in different regions of Ukraine – respect different culinary traditions – raise awareness of the gastronomy choices and habits of different cultures of learners in the class, as well as in the wider world. |
Lesson Procedure
| Lesson Stage | Activity | Timing |
|---|---|---|
| 1. Lead-in |
Warming-up activity: “Similar/Different” 1. Demonstrate a semifinished pastry product (dough) and ask the students to classify it. (Is it dough or batter?) Students give their answers and reason them. HOUT 1 e.g. A batter is a thin blend of flour, egg. It is a liquid that you cannot knead. A dough is a mixture of flour/meal and a liquid. It has pliable consistencies, perfect for rolling and kneading. 2. Target vocabulary activator. Introduce the terms Leavened / Unleavened. Ask the students to split into Two groups (leavened / unleavened) and visit the site HOUT 1. Students scan the site for more information. The teacher names the category and students in turn give the difference between Leavened / Unleavened doughs. Inform the students that the semifinished product they are going to bake is unleavened. Address the students to the E-dictionary to find the meaning of the pastry term SHORT or SHORTENING. | 20 min |
| 2. Learning through doing |
3. Introduce the pastry product to be cooked during the lesson. PowerPoint Slide 1 Specify the type of the target dough (shortcrust) and ask the students to give general characteristics of this dough. HOUT 2 4. Speak about the history of the “Horyshki” shortcrust pastry. Demonstrate the “Horyshki” PowerPoint (Slide 2, 3). 5. Ask the students to use the PowerPoint information and fill in the Technological card. (Slides 4, 5, 6) HOUT 3 Draw students’ attention to the ratio of the shortcrust dough (Slide 4) 6. MISE EN PLACE Students consult the PowerPoint information (Slide 9), organize the MISE EN PLACE and start preparing Horyshki, using the information obtained. The teacher observes the process, gives the necessary remarks and encourages the use of English. |
70 min |
| 3. Degustation |
Students perform organoleptic evaluation of their Horyshki samples: appearance, aroma, taste, and texture. (Slide 8) Organoleptic evaluation begins with an external inspection of the students’ Horyshki samples. HOUT 4 |
20 min |
| 4. Wrap-up | Reflection: *Can-do-statements. HOUT 5 |
10 min |
Teaching Methods and Techniques
- Brainstorming
- Matching and pictographs
- Video analysis
- Recipe deconstruction
- Practical cooking task
- Cultural comparison
- Peer reflection and self-assessment
Answers to the Tasks in the HOUTs
Supplementary materials