| Vocational Course | Culinary |
| Subject / Module | Minced meat products |
| Formative Unit | Convenience meat products |
| Topic | Minced meat roll with filling |
Teaching Objectives and Learning Outcomes
| Lesson Objectives | Description |
|---|---|
| Learning Outcomes |
– follow an instructional video in English and prepare a stuffed minced meat roll independently or in a group – name at least 5–7 ingredients and 3–4 preparation steps in English used in making the stuffed meat roll – analyse and explain how different choices (filling, cooking method, rolling technique) affect the taste and appearance of the meat roll – create a visual or written summary (e.g. a recipe card, oral presentation or short reflection) in English using the vocabulary and phrases learned |
| Job Related Skills |
– name different minced meat products – describe the organoleptic and sensory characteristics of the final product – use professional terminology derived from the recipe |
| Content Aims | – learn to read and interpret a recipe and substitute ingredients if needed |
| Communication Aims |
– train 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 minced meat products – drag out and implement target information to do the case study – think and explain in simple steps |
| Culture Aims |
– learn about different popular stuffed meat products in other countries – respect and understand the food culture and products of other countries – increase general awareness of food and become familiar with the history of making meat and minced meat products |
Lesson Procedure
| Lesson Stage | Activity | Timing |
|---|---|---|
| 1. Lead-in |
– greeting, introduction of the lesson objective – questions: “Who has made stuffed meat products before? What kinds of fillings could be used?” – sharing English vocabulary: minced meat, filling, roll, flatten, bake, oven, layer, cut, serve (HOUT 1) | 10 min |
| 2. Discussion and consolidation of vocabulary | – students check their comprehension (HOUT2), match the target terminology (HOUT3) and create sentences describing the process of preparing minced meat products (HOUT4) | 15 min |
| 3. Reading comprehension | – students read the fact file about meat rolls and answer the following questions (HOUT5) | 15 min |
| 4. Video learning and preparation |
– students watch the video – students take notes on the ingredients and procedures and complete tasks 1-3 (HOUT6), the teacher draws attention to key terms and the sequence of actions |
15 min |
| 5. Practical activity |
– students work in pairs or individually – each student prepares a stuffed minced meat roll according to the video instructions – the teacher assists and supervises techniques, explaining in English if necessary (HOUT7) |
45 min |
| 6. Presentation and reflection |
– students present their work (finished product or work process) – each student says at least 3 things in English “I used…,” “I learned…,” “Next time I will…” – reflection: What went well? What could be improved next time? (HOUT8) |
10 min |
| 7. English vocabulary quiz | Complete the Minced Meat Roll English Vocabulary Quiz to check your English vocabulary. Cooking verbs, ingredients and essential equipment. (HOUT 9) | 10 min |
Teaching Methods and Techniques
- CLIL (Content and Language Integrated Learning)
- Video-based learning
- Learning by doing
- Collaborative learning
- Language-based reflection
- Online quiz
- Differentiated instruction
- Scaffolding