| Vocational Course | Confectionery Studies |
| Subject / Module | Cakes, Sugar-based Dough, Dough Preparation |
| Formative Unit | Making a brandy tube from sugar-based dough |
| Topic | Shaping and Decorating Cakes |
| Timing | 8 hours, 2 h theoretical work and 6 h practical work |
| Number of students | 15 |
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 – plan and prepare semi-finished and confectionery products following the principles of sustainability – prepare sugar-based dough and shape semi-finished brandy tubes from it – know how to prepare buttercream – assemble and finish a cognac tube cake – develop professional skills and customs in a foreign language |
| Job Related Skills |
– technology of sugar-based dough – types of sugar-based dough preparation – shaping sugar-based dough – baking – tools and equipment |
| Content Aims |
– recognize and select English culinary vocabulary to read technological culinary instructions – prepare the necessary production equipment according to instructions, considering the product being made – prepare raw ingredients for production based on product preparation guidelines -make dough according to the recipe and technological instructions – monitor dough quality during the preparation process, including sensory evaluation, and assess the final product’s compliance with quality indicators – understand the machines and equipment used in the confectionery industry (including electronic scales) and their working and usage principles – use the workspace purposefully and keep it organized – manage tasks efficiently by using tools, materials, time, energy, and other resources economically while minimizing waste – take responsibility for the results of the work |
| Communication Aims |
– develop teamwork skills – improve listening skills |
| Critical Thinking Aims |
– understand whether a recipe is logical, well-structured, and suitable for achieving the desired result – critically evaluate nutritional information and make healthy choices when necessary – modify and adapt recipes logically (substitutions, flavors, food allergies) while maintaining balance and taste – identify potential food hazards (cross-contamination, spoiled food) and act responsibly |
| Culture Aims |
– acquire knowledge about different food cultures and traditions – develop an awareness of the value of local ingredients and traditional recipes, enabling them to use them in their work and adapt products to cultural contexts – learn to appreciate teamwork and collaboration – develop the ability to understand and support their teammates by respecting each other’s work styles and preferences |
Lesson Procedure
| Lesson Stage | Activity | Timing |
|---|---|---|
| 1. Lead-in |
Introduce the lesson topic and objectives. The teacher introduces the ingredients of the cognac tube and the preparation technology. Complete Exercise 1 to assess students’ prior knowledge on the topic (HOUT 1). | 15 min |
| 2. Raw ingredients |
Weighing and preparing ingredients Students prepare all necessary ingredients for production. Complete Exercise 2 to assess students’ knowledge of brandy tube ingredients (HOUT 2). |
20 min |
| 3. Sugar-based dough preparation | Activity: students prepare cognac tube dough and bake semi-finished products. | 20 min |
| 4. Errors and their causes |
– reflection activities for enhancing learning awareness – self-assessment activities Complete Exercise 3 to assess students’ awareness of common mistakes in brandy tube dough preparation and their causes (HOUT 3). |
20 min |
| 5. Buttercream preparation | Activity: students prepare buttercream. | 15 min |
| 6. Assembly and finishing of brandy tube | Activity: the brandy tube pastries are filled with cream using a piping bag and finished with glaze. They are decorated with toasted nuts. | 20 min |
| 7. English vocabulary quiz | Complete the brandy tube related vocabulary quiz: check your English vocabulary. The vocabulary topics: cooking verbs, ingredients and baking tools. | 10 min |
Teaching Methods and Techniques
- Brainstorming
- Discussion
- Lecture
- Practical work
- Problem-solving tasks
- Reflection
HOUT1, HOUT2, HOUT3, HOUT4-5, HOUT6, HOUT7
Answers to the Tasks in the HOUTs