Cupcakes

Vocational Course	Pastry
Subject / Module	Flour and Confectionery Products
Formative Unit	Cultured and Muffin Batters
Topic	Cupcakes

Lesson Objectives	Description
Learning Outcomes	– develop the 4 CLIL language skills in a culinary setting: speaking, listening, reading and writing; – build vocational skills and conventions in a foreign language;
Job Related Skills	– choose the raw materials needed for making muffins; – name the raw materials in English; – choose the inventory needed for making muffins; – name this inventory in English
Content Aims	– group the raw materials and name their properties; – explain the significance of each raw material; – name the raw material characteristics in English;
Communication Aims	– use the correct terminology for raw materials and inventory; – communicate and collaborate in groups; – listen and provide brief feedback;
Critical Thinking Aims	– follow the cupcake preparation sequence described in the technological chart (or recipe card) – weight and arrange the raw materials in the required order
Culture Aims	– demonstrate how cupcake batter is prepared in Latvia – find out about the specific characteristics of cupcake preparation in Lithuania and Estonia, and if it differs.

Lesson Stage	Activity	Timing
1. Lead-in	Discussion on the various types of cupcakes How muffins differ from other cakes and cupcakes	10 min
2. Introduction to muffins, technological cards, ingredients, tools and equipment	Introduction to muffins via presentation Cakes, muffins and cupcakes. Note new words from the presentation. Choose one technological card per group/ pair HOUT1, HOUT2, HOUT3 Familiarize yourself with the ingredients and tools and equipment. Learn new words HOUT4	20 min
3. Practical work	Working in pairs or groups Weighing the raw materials Preparing the batter Preparing the fillings Baking the cupcakes Decorating the cupcakes	120 min
4. Conclusion	Feedback: tasting and assessment	20 min