| Vocational Course | Confectionery |
| Subject / Module | Baking |
| Formative Unit | Production of dough products |
| Topic | Mixing protein dough – classic nougat |
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; – build vocational skills and conventions in a foreign language; |
| Job Related Skills | – analyse the recipe, plan the production process; – use professional terminology in recipes; |
| Content Aims |
– recognize and select culinary vocabulary in English to be able to read culinary recipes; – explain troubleshooting methods to avoid side effects in the process of nougat manufacturing; – understand what protein dough is and how it is used in confectionery; – identify the steps and tools involved in mixing protein dough; – recognize the importance of timing and technique (e.g., not over-mixing); |
| Communication Aims | – use imperative forms and sequencing language in recipe instructions; – practice peer discussion and giving feedback in group cooking tasks; – present ideas clearly and politely; – use appropriate vocabulary related to baking and mixing (e.g., fold, whisk, stiff peaks, batter, airy, gluten); – follow and give instructions in English related to dough preparation; – use sequence connectors (first, then, next, finally) in spoken and written descriptions; |
| Critical Thinking Aims | – train peer communication during team work and activities in small groups; – foster a variety of ‘soft skills’; – listen and give proper feedback; |
| Culture Aims | – drag out and implement target information to do the case study; – think and explain in simple steps. |
Lesson Procedure
| Lesson Stage | Activity | Timing |
|---|---|---|
| 1. Lead-in |
Introduce the topic and distribute the vocabulary list of verbs, ingredients, and utensils. Highlight unfamiliar terms and discuss them. HOUT1 Students match baking and mixing verbs to their correct definitions. Clarify and discuss unfamiliar or confusing terms in class. HOUT2 | 20 min |
| 2. Learning through doing |
Play the video “Mixing Matters – Protein Dough Explained”. Mini video explaining: 1. What protein dough is; 2. The importance of proteins (egg whites, gluten); 3. Why mixing technique matters; 4. Showing correct vs. overmixed dough. Students answer multiple-choice questions to check understanding. Pause for clarification as needed. HOUT3 Students complete a recipe by filling in missing verbs and ingredients. Review answers as a class, focusing on vocabulary use in context. HOUT4 Students put the steps for mixing protein dofugh in the correct order. Encourage group discussion and reasoning. Go over the correct sequence as a class. HOUT5 |
40 min |
| 3. Case study | Divide students into teams. Each team receives a real-case defect scenario (e.g. sticky nougat). Students identify the cause and propose a solution. Presentations follow. HOUT6 | 20 min |
| 4. Wrap-up | Students self-assess their learning using a checklist and discuss reflection questions with a partner. Optionally share ideas with the class. HOUT7 | 10 min |
Teaching Methods and Techniques
- Brainstorming
- Matching
- Filling the missing words
- Video analysis
- Recipe deconstruction
- Collaborative Group Work
- Problem-Based Learning
- Peer reflection and self-assessment
Answers to the Tasks in the HOUTs
References
Čepanonė, A. (2025). Mixing matters – Protein dough explained [Video]. Verslo ir svetingumo profesinės karjeros centras.Video production supported by InVideo AI.
https://drive.google.com/file/d/1cK3Hg1pZV3DIFMStnKa2nCEIdrNJXOtc/view