Food Production: Fish Pre-processing

Vocational Course	Culinary Arts
Subject / Module	Food Product and Raw Material pre-processing
Formative Unit	Fish and seafood
Topic	Fish pre-processing

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	– define fish freshness criteria; – name the stages of fish pre-processing; – apply fish pre-processing processes and stages according to the final product to be obtained; – utilize professional English vocabulary when characterizing processes;
Content Aims	– characterize fish quality criteria before; commencing pre-processing; – describe fish pre-processing methods; – compare various fish pre-processing methods; based on further fish processing; – familiarize oneself with equipment for performing; fish pre-processing;
Communication Aims	– use the correct terminology for fish pre-processing; – communicate and collaborate in groups; – listen and provide brief feedback;
Critical Thinking Aims	– select the appropriate fish pre-processing method; – explain the importance of the appropriate fish pre-processing method in obtaining a quality finished product;
Culture Aims	– learn how fish are used in different countries and their connection to pre-processing; – respect diverse food traditions,

Lesson Stage	Activity	Timing
1. Lead-in	Brainstorm: What types of fish do we know that require pre-processing? How do we determine fish quality during the receiving process?	10 min
2. Introduction to Pre-processing Methods	Introduction to Different Fish Pre-processing Methods via presentation Fish pre-processing. Note new words from the presentation. Watch the video about manual: https://www.youtube.com/watch?v=OF2-oZqnz5s https://www.youtube.com/watch?v=mCyMnzHL0WU Watch the video about equipment: https://www.youtube.com/watch?v=FFYti5PHxE8&t=26s https://www.youtube.com/watch?v=mt3SbqYAbf4	40 min
3. Group work:	Group Work: Choose and describe an appropriate fish pre-processing method. (HOUT1) Group presentations	30 min
4. Conclusion	Students complete self-assessment and reflect on what they learned. (HOUT2)	10 min