| Vocational Course | Culinary Art |
| Subject / Module | Sustainable Bakery & Cooking |
| Formative Unit | Sustainable Ingredients and Practices |
| Topic | Seasonal Ingredients in Sustainable Cooking |
Teaching Objectives and Learning Outcomes
| Lesson Objectives | Description |
|---|---|
| Learning Outcomes | • develop CLIL skills (listening, speaking, reading, writing) through culinary content. • identify local seasonal ingredients for each season in Ukraine. • understand and explain the benefits of seasonal and sustainable eating. • use key vocabulary related to sustainability, seasonality, and local food systems. • read and follow English-language recipes involving seasonal produce. • collaboratively plan, prepare, and present seasonal dishes. • evaluate their cooking based on sensory (organoleptic) criteria. • reflect on personal food choices in relation to sustainability. |
| Job Related Skills | • applying sustainable principles in menu planning and food preparation. • practicing food hygiene, tool use, and time management in the kitchen. • communicating ideas clearly during teamwork and customer-style presentations. • understanding basic environmental impacts of food choices (carbon footprint, food miles). |
| Content Aims | • understanding what makes ingredients seasonal or sustainable. • learning how to identify local ingredients available in each season. • differentiating types of seasonal food (in-season, produced in-season, local seasonal). • learning techniques for preparing fresh salads and simple baked tarts using fruit. |
| Communication Aims | • learn and use vocabulary related to seasonality, sustainability, and cooking techniques. • practice reading comprehension with a short text. • use speaking skills to describe menus, ingredients, and sensory experiences. • develop confidence in using English to follow instructions and collaborate with peers. |
| Critical Thinking Aims | • analyze the advantages and challenges of seasonal eating in their region. • make decisions about ingredients and menu design based on sustainability. • evaluate personal and collective choices about food consumption. • reflect on environmental and economic impacts of food sourcing. |
| Culture Aims | • promote awareness of Ukrainian local and seasonal food traditions. • compare local food habits to global trends in sustainability. • encourage pride in using local produce and traditional preparation methods. • explore how eating habits reflect and influence cultural identity. |
Lesson Procedure
| Lesson Stage | Activity | Timing |
|---|---|---|
| 1. Lead-in | Students look at images of fruits and vegetables, then match them with seasons. Pair work discussion: What do you usually eat in each season? HOUT 1 | 10 min |
| 2. Vocabulary + Reading |
Students match key terms (e.g., seasonal, carbon footprint) with definitions. HOUT 2 Then, they read a short article: Why Eating Seasonally Matters. HOUT 3 Draw a simple seasonal food calendar for your region. HOUT 4 |
20 min |
| 3. Discussion | Students choose one season and design a sustainable 3-course menu using local, seasonal ingredients. HOUT 5 | 20 min |
| 5. Case Study | Students follow English recipes in pairs and prepare dishes using seasonal produce. They present their dishes and explain the sustainability aspect. HOUT 6 | 40-50 min |
| 6. Wrap-Up & Reflection |
Students complete an organoleptic evaluation of their dishes. Then, they reflect in writing and in groups on seasonal eating and sustainability. HOUT 7 Students fill in the chart as a student self-evaluation. HOUT 8 The teacher completes the table based on observations during the practical task. Students think individually about their personal experience with seasonal and sustainable eating. HOUT 9 |
25 min |
Teaching Methods and Techniques
- Brainstorming
- Matching and pictographs
- Video analysis
- Recipe deconstruction
- Practical cooking task
- Cultural comparison
- Peer reflection and self-assessment
Answers to the Tasks in the HOUTs
References
Task 1.
https://www.canva.com/design/DAGq0-TgI88/4cnhJnSkEkA75-KFEOfKVQ/edit
Task 3
https://www.canva.com/design/DAGq1B-RtME/wV1OQiY22953E5KCUB25RA/edit
Task 6
https://www.canva.com/design/DAGq1MikOsQ/ZlJeiph37b6b-VH_8VKplw/edit