| Vocational Course | Culinary |
| Subject / Module | Bakery studies |
| Formative Unit | Preparation of yeast |
| Topic | Kringel (Estonian sweet braided pastry) |
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 – use critical thinking to understand the importance icing plays in manufacturing baked goods – connect European baking history to that of icing – develop professional skills and customs in a foreign language |
| Job Related Skills |
– specify physical and sensory properties of different types of kringel – recognise and select culinary vocabulary in English to be able to read culinary recipes – analyse organoleptic characteristics of different types of kringel – identify defects and do the troubleshooting – train grammar rules and culinary expressions in English, both written and spoken, to have a fluent professional communication with the participants |
| Content Aims |
– classify different types of kringel (sweet and savory) in modern bakery production, using English terminology – learn the technological processes of kringel preparation, including dough making, fermentation, layering, filling preparation, shaping, proofing, pre-bake finishing, baking, post-bake finishing, and decorating – describe the function of ingredients (e.g. yeast fermentation, importance of proofing, purpose of egg wash) – determine kringel texture, ingredients, preparation methods, and shelf life based on ingredients and techniques used – identify the role of kringel in food culture (e.g. festive tables, daily meals, cafés) – recognise common mistakes for each kringel type and their causes (e.g. dry texture, excessive yeast, collapsed structure) – prevent preparation issues (e.g., overly soft or over-proofed dough, collapsed shape, overly dark crust) |
| Communication Aims |
– enhance communication skills by working with kringel recipes and instructions in English, ensuring clarity for an international team – improve peer communication through group work, such as collaboratively preparing a kringel – strengthen professional communication to support co-teaching and learning via video links – develop soft skills, including listening, asking clarifying questions, and teamwork, which are essential for effective collaboration in a bakery environment |
| Critical Thinking Aims |
– learn to distinguish between successfully and poorly baked kringel based on texture, shape, and doneness – evaluate how different ingredients (sugar, fat, yeast) affect the final result – identify common baking issues (e.g. why the dough didn’t rise or why the kringel collapsed) and find solutions – compare various kringel recipes and preparation methods (ingredients, shape) – choose decorations and fillings based on events or customer preferences – assess personal performance – what went well and what could be improved next time – understand English instructions and apply them effectively in practical work |
| Culture Aims |
– be aware of the idea that we are all connected to one another in a variety of ways and have responsibilities as well as rights in any setting – be aware of the food 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 |
Introduce the lesson topic and objectives. Checking students’ prior knowledge. (HOUT1) Exercise 1. Read these statements and specify a scientific definition of kringel (sweet braided bread). | 10 min |
| 2. Brainstorming vocabulary for kringel preparation technology |
Explore which countries prepare kringels: (HOUT2) “The Popularity of Kringel Around the World” Do the matching exercise. Use the target terminology in your own sentences to give general characteristics of kringels. (HOUT3) |
15 min |
| 3. Kringel preparation technology | Watch the kringel-making video and create a work plan for observing the process. The video (HOUT 4) | 20 min |
| 4. Practical activity. Case study and teamwork |
Practical activity: case study (HOUT 5) Mode of interaction: teamwork Case 1 (team 1), case 2 (team 2), case 3 (team 3) Technological guide (HOUT 6) |
45 min |
| 5. Wrap-up activities: consolidation and reflection |
Reflection activities to increase learning awareness (HOUT 7) Self-assessment (HOUT 8) |
15 min |
| 6. English vocabulary quiz | Complete the kringel related vocabulary quiz: check your English vocabulary. Cooking verbs, ingredients and essential baking tools. (HOUT 9) | 15 min |
Teaching Methods and Techniques
- Brainstorming
- Elicitation
- Discussion
- Video
- Practical work
- Teamwork
- Case study
- Reflection and self-assessment