| Vocational Course | Culinary |
| Subject / Module | Culinary innovative techniques |
| Formative Unit | Sustainable cooking |
| Topic | 0-waste principles in the kitchen |
Teaching Objectives and Learning Outcomes
| Lesson Objectives | Description |
|---|---|
| Learning Outcomes |
– understand and explain key zero-waste principles and their importance in the kitchen – define what “zero waste” means in a culinary context – explain environmental impacts of food and material waste – reuse at least 10 leftover ingredients and 5 leftover dishes in creative ways – apply at least 3 different cooking techniques in recipe development – develop and write a clear, step-by-step recipe including storage suggestions – identify alternatives to single-use kitchen materials – create recipes by reusing leftovers and otherwise discarded ingredients – design a zero-waste kitchen setup – present their zero-waste ideas and reflect in English using “I used…”, “I learned…”, “Next time I will…” – reflect critically on their own cooking and waste habits |
| Content Aims |
– learn core zero-waste principles (reuse, compost, store, plan, reduce) – explore and apply sustainable ingredient handling – understand and explain composting and eco-friendly alternatives to disposables |
| Communication Aims |
– use English to describe ingredients, techniques, and processes – present ideas clearly and reflect on choices made during cooking – engage in group discussion and problem-solving around sustainability |
| Critical Thinking Aims |
– evaluate their own food waste and suggest realistic improvements – make connections between environmental impact and cooking habits – justify sustainable choices in recipe and kitchen design – analyse packaging, tools, and storage practices for environmental effect |
| Culture Aims |
– recognise global zero-waste trends and compare food practices between cultures – value traditional and modern sustainable practices in different culinary cultures |
Lesson Procedure
| Lesson Stage | Activity | Timing |
|---|---|---|
| 1. Lead-in video |
– watching the video – taking notes (HOUT 1) – key terms emphasized by the teacher | 15 min |
| 2. Discussion |
– introduction to zero-waste cooking – brainstorm “What does zero-waste mean to you?” Compost, scraps, peel, reuse, leftovers. – read and discuss (HOUT2) |
20 min |
| 3. Creative Food Waste Reuse Assignment task |
– invent and prepare new dishes using smart techniques (bake, blend, fry, ferment, etc.). with at least 10 leftover ingredients (and 5 leftover dishes) (HOUT3, HOUT4) – document as mini recipes |
30 min |
| 4. Quiz | – complete Zero-Waste Kitchen multiple-choice quiz in pairs or individually (HOUT 5) | 25 min |
| 5. Zero-Waste Kitchen Assignments for Students |
– complete a series of hands-on, independent assignments aimed at promoting zero-waste habits in the kitchen – practical application, reflection, and creativity is encouraged – create a recipe from leftovers (HOUT 6) |
60 min |
| 6. Self-Assessment Questions for Young Chefs | – test new knowledge of the learned material and complete a self-assessment test (HOUT 7) | 30 min |
| 7. English vocabulary quiz | – complete the Zero-Waste Kitchen English Vocabulary Quiz to check your English vocabulary (HOUT 8) | 10 min |
Teaching Methods and Techniques
- CLIL (Content and Language Integrated Learning)
- Video-based learning
- Learning by doing
- Collaborative learning
- Language-based reflection
- Quiz
- Differentiated instruction
- Scaffolding