Rye Bread Layered Dessert and Bread Soup

Vocational Course	Culinary Arts
Subject / Module	Latvian national and modern cuisine
Formative Unit	Rye bread desserts
Topic	Rye bread dessert and bread soup

Lesson Objectives	Description
Learning Outcomes	– Know about Latvian cuisine and seasonal products – Know about Latvian cuisine and seasonal products – Learn how food looks in photos and recognize it by ingredients
Job Related Skills	– Choose the raw materials needed for making rye bread dessert and bread soup – Name the raw materials in English – Choose the inventory (equipment/tools) needed for making rye bread dessert and bread soup – Name this inventory (equipment/tools) in English
Content Aims	– Understand the nature and seasonality of Latvia – What foods were served at holidays and what were the traditions in the past and today
Communication Aims	– Use the right words when cooking and understand the outcome of the recipe – Talk and collaborate in groups – Listen and give brief feedback
Critical Thinking Aims	– Serve food creatively and use modern presentation methods – remember the names and memorize the sequence of how to make rye bread and bread soup – What are the differences and what is common in the recipes of both sweet dishes
Culture Aims	– Respect different food traditions – Gain new recipes and experiences

Lesson Stage	Activity	Timing
1. Lead-in	Introduction with Latvian seasonal products, presentation. Watch video about Rye bread soup https://www.youtube.com/watch?v=lB-rgcX835Y Watch video about Layered rye bread dessert https://www.youtube.com/watch?v=L2gQTd3afNo	20 min
2. Learning through doing	Working in pairs or groups – Divide in groups. Choose one technological card per group/ pair HOUT1, HOUT2 – Prepare the necessary inventory and workplace Prepare and decorate dessert	30 min
3. Conclusion	– Feedback: tasting and assessment – Describe the importance of taste and spices in food – On what holidays should food be served to guests?	10 min