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SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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SUVOT COOKING COURSE
Supporting learning tables
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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SESSIONS SCHEDULE FOR THE TRAINERS
This document is a teaching tool that aims to make easier for the trainers the organization of
each of the 80 curriculum sessions within the SUVOT vocational training course.
Of course, it is only a suggestion, so each trainer can adapt it to the special needs of a
concrete training group.
The following learning tables make reference to the SUVOT manual “Cooking and Soft skills:
Vocational training to empower people with mental illness and learning disabilities.
Improving job performance and career prospects” and also to the presentations and
documents included as extra content in the SUVOT DVD and SUVOT website
http://suvot.intras.es – Didactic materials.
"This project has been funded with support from the European Commission (Lifelong Learning
Programme, Leonardo Da Vinci sub-programme) of the European Union“. This publication reflects the
views only of the author, and the Commission cannot be held responsible for any use which may be
made of the information contained therein."
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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INDEX
Teaching Unit 1: Getting to know everything!........................................................................ 6
Teaching Unit 2: Kitchen equipment…………………………………………………………………………………………. 8
Teaching Unit 3: Food shopping………………………………………………………………………………………………. 10
Teaching Unit 4: Conversion and food storage………………………………………………………………………… 12
Teaching Unit 5: Reading a recipe……………………………………………………………………………………………. 14
Teaching Unit 6: What to do before and after cooking……………………………………………………………. 16
Teaching Unit 7: Cooking in a team…………………………………………………………………………………………. 19
Teaching Unit 8: Rice, noodles and potatoes………………………………………………………………….………… 21
Teaching Unit 9: Mushrooms…………………………………………………………………………………………………… 22
Teaching Unit 10: Cooking, steaming, stewing…………………………….…………………………………………… 24
Teaching Unit 11: Express yourself………………………………………………………………………………………….. 26
Teaching Unit 12: Cleaning and storage temperature……………………………………………………….…….. 27
Teaching Unit 13: Oil……………………………………………………………………………………………………………….. 29
Teaching Unit 14: Contamination hazards……………………………………………………………………………….. 31
Teaching Unit 15: Risky food……………………………………………………………………………………………………. 33
Teaching Unit 16: All about water……………………………………………………………………………………………. 35
Teaching Unit 17: Sauces, thickeners and spices……………………………………………………………………… 37
Teaching Unit 18: Illnesses caused by pathogens……………………………………………………………….……. 39
Teaching Unit 19: Religions and food………………………………………………………………………………………. 41
Teaching Unit 20: Mustard………………………………………………………………………………………………………. 43
Teaching Unit 21: Learning how to prepare a menu………………………………………………………………… 46
Teaching Unit 22: Vinegars………………………………………………………………………………………………………. 48
Teaching Unit 23: Go shopping………………………………………………………………………………………………… 49
Teaching Unit 24: Express yourself…………………………………………………………………………………………… 51
Teaching Unit 25: The food pyramid………………………………………………………………………………………… 52
Teaching Unit 26: Herbs…………………………………………………………………………………………………………… 53
Teaching Unit 27: Eating only vegetables…………………………………………………………………………………. 55
Teaching Unit 28: Seasonal cooking…………………………………………………………………………………………. 57
Teaching Unit 29: Cheese……………………………………………………………………………………………………..…. 59
Teaching Unit 30: Food additives…………………………………………………………………………………………….. 61
Teaching Unit 31: Sports and food…………………………………………………………………………………………… 63
Teaching Unit 32: Baking…………………………………………………………………………………………………………. 65
Teaching Unit 33: Good fungus vs. bad fungus……………………………………………………………………….. 68
Teaching Unit 34: Creativity contest………………………………………………………………………………………… 70
Teaching Unit 35: Noodles………………………………………………………………………………………………………. 72
Teaching Unit 36: Soya, tofu and couscous……………………………………………………………………………… 74
Teaching Unit 37: Cooking with alcohol…………………………………………………………………………………… 75
Teaching Unit 38: Portions I…………………………………………………………………………………………………….. 76
Teaching Unit 39: Portions II……………………………………………………………………………………………………. 77
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 40: Sweet vs. Savoury……………………………………………………………………………….….……. 78
Teaching Unit 41: Slovenian dessert…………………………………………………………………………………..…….. 80
Teaching Unit 42: Creativity contest…………………………………………………………………………………..……… 81
Teaching Unit 43: Teamwork and reliability in the kitchen……………………………………….……….………. 83
Teaching Unit 44: Express yourself……………………………………………………………………………………….……. 84
Teaching Unit 45: Choosing the right menu………………………………………………………………….…..…….…. 86
Teaching Unit 46: Remembering Slovenia………………………………………………………………….……..……….. 88
Teaching Unit 47: Fast food…………………………………………………………………………………….…………………. 90
Teaching Unit 48: Remembering Spain…………………………………………………………………….………………… 92
Teaching Unit 49: Ready-made food……………………………………………………………………………….…..…….. 94
Teaching Unit 50: Remembering Germany……………………………………………………………….…………..…… 96
Teaching Unit 51: Creativity contest……………………………………………………………………….…………..…..… 98
Teaching Unit 52: On a diet…………………………………………………………………………………………….……..… 100
Teaching Unit 53: Remembering Poland……………………………………………………………………………...….. 102
Teaching Unit 54: Different eating habits of the word………………………………………………………….….. 104
Teaching Unit 55: Comparing European countries………………………………………………………..…….……. 106
Teaching Unit 56: Making jam………………………………………………………………………………………..……….. 108
Teaching Unit 57: Purchase and control of food……………………………………………………………..……….. 110
Teaching Unit 58: History of food and nutrition………………………………………………………………..……… 112
Teaching Unit 59: Food and social classes………………………………………………………………………..………. 114
Teaching Unit 60: Price calculation and portion control…………………………………………………..………. 116
Teaching Unit 61: Cooking Slovenian specialties……………………………………………………………………….. 118
Teaching Unit 62: Chinese cooking……………………………………………………………………………………………. 120
Teaching Unit 63: Visiting a small market…………………………………………………………………………..….….. 122
Teaching Unit 64: Fair trade and organic food……………………………………………………………………..…… 124
Teaching Unit 65: Creativity contest…………………………………………………………………………………….…… 126
Teaching Unit 66: Laying a table…………………………………………………………………………………….……..…. 128
Teaching Unit 67: Express yourself…………………………………………………………………………………….……… 130
Teaching Unit 68: Talking about good manners………………………………………………………………….…….. 131
Teaching Unit 69: Visiting a restaurant……………………………………………………………………………………… 133
Teaching Unit 70: Fish and seafood…………………………………………………………………………………..……… 135
Teaching Unit 71: Serving food and drinks………………………………………………………………………..……… 137
Teaching Unit 72: Different kinds of soup…………………………………………………………………………..……. 139
Teaching Unit 73: Express yourself………………………………………………………………………………………..…. 141
Teaching Unit 74: How to be the perfect waiter………………………………………………………………….…… 142
Teaching Unit 75: Creativity contest…………………………………………….……………………………………….….. 143
Teaching Unit 76: Learning about an employment contract………………………………………………..……. 145
Teaching Unit 77: Visiting a hotel…………………………………………………………………………………..…………. 147
Teaching Unit 78: Germany specialty………………………………………………………………….………....…………. 149
Teaching Unit 79: Creativity contest…………………………………………………………………….………....………… 150
Teaching Unit 80: Good bye!.......................................................................................................... 152
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 1: Getting to know everything!
MAIN TOPIC: Introduction, Personal Hygiene
ACCOMODATION: Conference room
REMARK: Documents on the DVD: Lesson 1.1, 1.2, 1.3, 1.4, please print in advance!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees get
to know each
other and start
bonding as a
group (knowing
names, playing
together,…)
The trainees
actively play
the games.
The trainers
participate.
1. Introduce your
partner
2. Sequence of names
3. Spiders web
- DVD for the
explanation of
games
- Textbook
- Some pens and
copies
- Chair circle
- Ball of wool
0-30
The trainees
understand the
structure of the
training (goals,
contents, …)
The trainees
listen
The trainers
introduce themselves
and show the power
point presentation
- Power point
presentation, DVD
- Beamer
30-45
The trainees
have a feeling of
co-
determination
The trainees
discuss their
expectations
Every trainee tells his
expectation. Then the
trainer asks, if the
group thinks, the
training will fulfill
their expectations.
The trainer should
encourage a
discussion while
guiding it carefully.
45 - 55
The trainees
understand how
to work with the
textbook
The trainees
listen to the
trainers
The trainer hands out
the textbook and
explains how to use
it.
- Textbook 55-75
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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The trainees
understand the
food shopping
system
The trainees
listen to
trainer. Then
they try to
arrange an
order of who
is responsible
for the
shopping.
The trainer explains
the system of buying
the ingredients. Every
session it will be one
trainee to do the
shopping with the
trainer. Then the
group arranges an
order to determine
who is in charge for
the shopping for the
next sessions.
- Pen
- Paper
75-95
The trainees
understand why
the subject is
interesting and
important
The trainees
watch the
movie and
have a brief
discussion
with their
partner. Then
the whole
group talks
about it.
The trainer shows a
movie about hygiene
and lets the trainees
talk about it in pairs
of two. Then he asks
the group to come
together and discuss
their thoughts about
the movie.
- Beamer
- Internet
- Movie Textbook
95 - 110
The trainees
learn the most
important facts
about personal
hygiene
The trainees
listen and talk
about the
contents of
the textbook
The trainer reads out
the corresponding
part in the textbook.
Then the group
discusses its
contents.
- Textbook 110 - 125
The trainees
know the
session is about
to end
Reflection of
this session
The trainer asks the
trainees if they are
content with the
lesson. Every trainee
names three
adjectives describing
their mood
- Chair circle 125 - 135
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 2: Kitchen equipment
MAIN TOPIC: Kitchen equipment, basics about Germany, sugared pancake with raisins
ACCOMODATION: Kitchen, conference room
REMARK: PowerPoint presentation on the DVD
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current
emotional
state
The trainees
talk about their
experiences
since the last
session
The trainer asks one
trainee after another
0-30
The trainees
get to know
the different
facilities to
encourage a
feeling of
comfort
The trainees
can see all
important
facilities
The whole group
goes through the
kitchen, and into the
room where the
simulation training
will take place. The
responsible trainers
tell something about
their tasks. Then
they’ll go back to the
conference room.
This is only supposed
to be a very brief
tour.
- Different facilities 30 - 40
The trainees
learn basic
facts about
Germany
The trainees
write down the
answers to
some
questions.
After finishing
the
presentation
they compare
the answers
The trainer refers to
the page in the
textbook. The
trainees shall write
down answers while
watching the
presentation.
- Power Point
Presentation, DVD
- Questionnaire:
Textbook
- Beamer
40-55
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Preparing the
meal
The trainees
form two
groups and
discuss the
single tasks
and their
responsibilities.
Everybody will
write down the
single steps
they will have
to go through
during the
process
The trainer guides
the groups
- Textbook
- All ingredients
- Pen and paper
55-65
Cooking The two groups
cook the
pancakes with
raisins
The trainer guides
the groups
65-120
First feeling of
success
The trainees
eat together
The trainer is
responsible for laying
the table. The
trainees may help
when they fulfilled
their tasks. The
trainer invites the
trainees to the table
and they have the
meal together. It
would be nice if the
trainer encourages
an discussion about
the meal. This is
important for every
session.
- Table
- Cutlery
120-160
The trainees
know the
session is
about to end
Reflection of
this session
The trainer asks the
trainees if they are
content with the
lesson. Every trainee
names three
adjectives describing
their mood
- Chair circle 160 - 180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 3: Food shopping
MAIN TOPIC: Shopping, basics about Poland, Leek & egg salad
ACCOMODATION: Kitchen, conference room
REMARK: PowerPoint presentation on the DVD
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees reflect
and describe their
current emotional
state
The
trainees try
to describe
their
current
mood with
the help 3
adjectives
The trainer asks the
trainees to mention
3 adjectives
describing their
current mood.
- Chair circle 0-30
The trainees learn
basics about
shopping and
develop a table with
the responsibility for
the shopping.
The
trainees
listen,
discuss and
agree on
the tasks
The trainer explains
the issue and asks
the trainees
questions
- Textbook 30 - 45
The trainees learn
basic facts about
Poland
The
trainees
answer
some
questions.
After
finishing
the
presentatio
n the
teacher
plays the
song, then
they
compare
the
answers
The trainer refers to
the page in the
textbook. The
trainees write down
their answers while
watching the movie.
- Power Point
Presentation, DVD
- Questions: Textbook
- Beamer
45 - 60
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Preparing the meal The
trainees
read the
recipe and
discuss
what to do.
The group
writes
down the
tasks of
each
trainee
during
cooking
The trainer proposes
that they cook the
eggs together, but
everybody makes his
own salad.
- Textbook
- All ingredients
- Kitchen facility
60 - 100
Feeling of success The
trainees eat
together
The trainer is
responsible for laying
the table. The
trainees may help
when they fulfilled
their tasks. The
trainer invites the
trainees to the table
and they have the
meal together. It
would be nice if the
trainer encourages
an discussion about
the meal. This is
important for every
session.
- Table
- Cutlery
100-140
Tidying up becomes
routine
The
trainees
tidy up the
kitchen
The trainer offers his
help when necessary
140 - 160
The trainees know
that the session
comes to an end
The
trainees
give the
proper
answers
The trainer asks the
trainees if they are
content with this
lesson. The trainees
should describe their
current mood by
using three
adjectives.
160 - 180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 4: Conversion and food storage
MAIN TOPIC: Conversions and measurement, food storage and stock
ACCOMODATION: Conference room, kitchen, stock room
REMARK: Please print the document on the DVD in advance
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current
emotional state
The trainees
describe their
current mood
using 3
adjectives
The methodology
trainer asks the
trainees to describe
their mood with the
use of 3 adjectives.
He starts with giving
an example
- Chair circle 0-30
Arousing
interest
The trainees
work together
as a team
The trainer explains
the game, giving
more and more
support towards the
end
- Textbook
- One bowl with 5
liters
- One bowl with 3
liters
30-50
The trainees
get a feeling
for
conversions
and the
devices that
are needed
The trainees can
try out different
forms of
measurement,
scales and
measuring jugs.
The trainees
write down
their answers
into the chart.
They work in
groups of 2
using the
equipment to
answer the
questions
The trainer provides
scales, measuring
jugs, cups and
spoons. The trainees
can try out different
forms of
measurement like
cups, etc. while trying
to answer the
questions from the
book
- Textbook
- Scales
- Measurement jugs
- Spoons (small+big)
- Cups
- Water, Rice, Milk,
Flour,
Breadcrumbs
50-70
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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The trainees
learn more
about the
theory behind
their
experimental
results
The trainees
listen and read
the textbook
The trainer explains
the content of the
textbook through
examples
- Textbook
- Scale
- Measurement jug
70-80
Knowing
basics about
storage and
keeping stock
All trainees go
into the kitchen
storage and try
to remember 3
articles which
they think
always should
be there. The
trainees discuss
the different
opinions.
The trainer asks the
trainees about their
thoughts and writes
the answers on a
board.
- Board
- Kitchen storage
80-95
Stabilizing the
knowledge
The trainees
listen to the
trainer and
work through
the textbook
The trainer guides
the trainees through
the textbook
- Textbook 95-105
Knowing
basics about
storage
The trainees go
to the fridge
and see how
food should be
stored
The trainer
accompanies them
without comments
- Good sorted fridge 105-110
Reflecting
what they
have seen
The trainess fill
answers into an
exercise sheet
in the textbook
controlling each
other when
finished
the trainer gives
instructions
- Textbook 110-130
Stabilizing the
results visually
The trainees
take pictures
and put them
onto the fridge
the group
always uses
The trainer hands out
the pictures and
some glue tape,
asking the trainees to
put them on the
fridge
- Textbook
- Printed document
of the DVD
- Tape
130-140
The trainees
know this
session comes
to an end
Reflection of
the session
1. number ray
The trainer asks the
trainees to position
themselves on the
number ray
140-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 5: Reading a recipe
MAIN TOPIC: Reading a recipe, basics about Spain, cream of courgette soup
ACCOMODATION: Conference room, kitchen
REMARK: PowerPoint presentation on the DVD
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current
emotional state
The trainees try
to describe their
current mood by
using 3
adjectives
The methodology
trainer asks the
trainees to describe
their current mood
using 3 adjectives.
He starts by giving
an example
- Chair circle 0-30
The trainees
understand
how they work
with a recipe
1. Ingredients
2. Work steps
3. Materials
(pots, spoons,…)
The trainer refers
to the textbook.
The trainees work
on the task
- Textbook 30-60
The trainees
learn basic facts
about Spain
The trainees
write down the
answers to
some questions,
then they
compare the
answers
The trainer refers
to the page in the
textbook. The
trainees shall write
down answers
while watching the
movie.
- Power Point
Presentation, DVD
- Questionnaire:
Textbook
- Beamer
60-80
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Preparing the
meal
The trainees
form two groups
and discuss the
tasks and
responsibilities.
Everybody
writes down the
steps they will
have to take.
The trainees can
write their
names behind
the single steps
to point out the
responsibilities.
Always do this
when you cook a
recipe!
The trainer guides
the groups
- Recipe cream of
courgette soup,
Textbooks
- All ingredients
80-90
Cooking The two groups
cook a cream of
courgette soup
each
The trainer guides
the groups
90-125
The trainees
taste what they
prepared
Every group eats
their own
prepared meal
The trainer invites
the trainees to the
table
- Cutlery 125-145
Tidying up
becomes a
routine
The trainees tidy
up the kitchen
The trainer helps if
necessary
145-175
The trainees
know this
session comes
to an end
Reflection of the
session
Game: Number
ray
The trainer asks the
trainees to play the
game
- Chair circle
- Textbook
175 - 185
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 6: What to do before and after cooking
MAIN TOPIC: Jobs before and after cooking, basic facts about Slovenia, pork tongue
ACCOMODATION: Conference room, kitchen
REMARK: PowerPoint presentation on the DVD
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current
emotional state
The trainees
try to describe
their current
mood by using
3 adjectives
The methodology
trainer asks the
trainees to describe
their current mood
using 3 adjectives.
He starts by giving an
example
- Chair circle 0-30
Preparing the
meal
The trainees
form two
groups and
discuss the
tasks and
responsibilities.
Everybody
writes down
the single steps
they have to
do. The trainer
makes sure
that the groups
are not always
the same. To
randomly form
the groups he
can let them
count 1,2,1,2
or he can deal
out cards,
meaning all red
cardholders
and all black
cardholders
form a group.
The trainer guides
the groups
- Recipe pork
tongue: Textbook
- All ingredients
30-40
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Cooking The trainees
cook the meat
The trainers let the
groups start the
cooking.
40-50
While the meat
is cooking:
Gathering ideas
The trainees
give answers
The trainer draws to
rows onto a board.
One has the headline
“before” and one has
the headline “after”.
He writes down the
given answers into
the right row. When
there are no more
ideas, but there are
still things missing,
the trainer tries to
give tips. This idea is
borrowed from the
game “Outburst”
- Board
- Pen
50-70
Fill the
textbook with
answers
The trainees
open the page
in the textbook
The trainees fill in
the answers in their
textbook
- Textbook 70-80
The trainees
learn basic facts
about Slovenia
The trainees
write down the
answers to
some
questions.
After finishing
the
presentation
they compare
their answers
The trainer refers to
the page in the
textbook. The
trainees shall write
down answers while
watching the movie.
- Power Point
Presentation on
the DVD
- Questionnaire:
Textbook
- Beamer
80-100
Cooking The trainees go
back into their
groups and
finish their
meals
The trainer guides
the groups
100-120
Experiencing
success
The trainees
eat together
The trainer invites
the trainees to the
table
- Cutlery 120-140
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Tidying up
becomes a
routine
The trainees
tidy up the
kitchen
The trainer helps if
necessary
140-150
The trainees
know this
session comes
to an end
Reflection of
the session
1. packing my
bag
The trainer asks the
trainees to play the
game
- Chair circle
- Textbook
150-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 7: Cooking in a team
MAIN TOPIC: Team work, cutting exercises, cooking vegetable pan and making fruit salad
ACCOMODATION: Conference room, kitchen
REMARK: You can use the document for lesson 7 on the DVD, please print it in advance!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
understand
that they have
to work as a
team
The trainer joins the
trainees for the
teamwork. The goal
for everybody is to
feel comfortable in the
group. As warm up
they play a game.
0-40
Creating relaxed
mood
The trainees
play the game
1. Fruit salad
The trainer explains
the game
- Chair circle
- Textbook
40-55
Playfully
experience
teamwork and
communication
The trainees
play the game
1. Gordian
knot
The trainer explains
the game
- Textbook 55-80
Preparing the
meal
Each trainee
fulfills the task
on their note
The trainer deals out
the prepared notes
- Textbook
- DVD
- All ingredients
80-110
Putting things
together
The trainees
mix the
ingredients for
the fruit salad
The trainer gives
advice if needed
110-115
Cooking Every trainee
adds his
vegetable to
the pan
The trainer hands out
numbers to the
trainees
- Numbers 115-130
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Eating together The trainees
eat together
The trainer invites the
trainees to the table
- Cutlery 130-150
Tidying up
becomes a
routine
The trainees
tidy up the
kitchen
The trainer helps 150-160
The trainees
know this session
comes to an end
Every trainee
says what was
difficult for
him and what
was easy
The trainer asks two
questions and then
lets the trainees speak
- Chair circle 160-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 8: Rice, noodles and potatoes
MAIN TOPIC: Noodles, potatoes, rice – basic cooking
ACCOMODATION: Conference room, kitchen
REMARK: Check if you have all ingredients on stock. If you have a rice cooker please use that one
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
calm down
and
concentrate
on the session
The trainer asks the
trainees about their
current mood
- Chair circle 0-30
Finding out what
the group knows
The trainees
gather their
knowledge
about the
three basic
ingredients in
a
brainstorming
The teacher writes
down the answers on
a board. He can give
help if necessary
- Board & pen
- Teachers
textbook p.
30-50
Having cooked all
basics
The trainees
form three
groups. Each
group cooks
one of these
basics in little
portions
The teacher gives
advice if needed. The
trainer cooks a sauce.
50-80
Tasting the basics The trainees
shall try the
taste of every
basic and
describe it
The teacher writes the
describing adjectives
on a board
- Board & pen 80-100
The trainees
know this session
comes to an end
The trainees
give feedback
about the
session
The trainer asks every
trainee to tell his high
and low point of the
session
100-120
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Teaching Unit 9: Mushrooms
MAIN TOPIC: Mushrooms, wild mushroom soup
ACCOMODATION: Conference room, kitchen
REMARK: If there is season or time please organize an outing if possible to collect mushrooms! Use
the PowerPoint presentation on the DVD.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
explain their
mood by
mentioning 3
fitting
adjectives
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Basic knowledge
about mushrooms
The trainees
acquire
knowledge by
talking about
the pictures in
the
PowerPoint
and finding
the missing
names by
looking
through some
books the
teacher brings
along
The trainer asks the
trainees to look at the
PowerPoint
presentation and to
describe what they
can see
- Textbook
- DVD, ppp
- Books about
mushrooms
with pictures
30-60
Knowing the most
popular
mushroom
The trainees
gather the
names of
some
mushrooms
they have
heard of.
The trainer asks the
trainees to name the
mushrooms they
know.
- Textbook 60-70
Cooking The trainees
cook the soup
together
The trainer guides the
groups
- All ingredients 70-150
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Eating together The trainees
eat the soup
The trainer invites the
group to the table
- Cutlery 150-170
Tidying up
becomes a
routine
The trainees
tidy up the
kitchen
The trainer helps 170-180
The trainees
know this session
comes to an end
The trainees
remember the
three
adjectives
they used at
the beginning
of the lesson
and compare
them with
their mood
now
The trainer explains - Chair circle 180-190
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 10: Cooking, steaming, stewing
MAIN TOPIC: Meat and vegetables, beef with pumpkin seeds
ACCOMODATION: Conference room, kitchen
REMARK: Put one seasonal vegetable onto the shopping list. If you have a pressure cooker please
use this one too for cooking the vegetable. Please explain how to use it.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
explain their
mood by
mentioning 3
fitting
adjectives
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Cooking the meat The trainees
put the meat
into the water
Reading the recipe
and cooking
- All ingredients 30-40
Basic knowledge
about different
cooking
techniques
The trainees
try to attach
the right
descriptions
to the
different
techniques
The trainer asks the
trainees to open the
textbook and to assign
the correct numbers.
When they’ve finished
the groups compare
their results and give
explanations for their
choices
- Textbook 40-70
Stewing The trainees
listen to the
trainer and do
what he said
The trainer explains
how to stew the
vegetable. They will
eat it later with the
meat
- Seasonal
vegetable (i.e.
carrot)
70-100
Cooking The trainees
finish cooking
their meal
The trainer guides the
group
100-130
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Experiencing
success
The trainees
eat their meal
together
The trainer invites the
trainees
- Cutlery 130.150
Tidying up
becomes a
routine
The trainees
tidy up the
kitchen
The trainer helps 150-160
The trainees
know this session
comes to an end
The group
describes their
feelings using
3 adjectives
The trainer guides the
group
- Chair circle 160-170
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Teaching Unit 11: Express yourself
MAIN TOPIC: Reviewing the course
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
3 - Adjectives The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After it
is played, he explains
the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Teachers
textbook p.
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
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Teaching Unit 12: Cleaning and storage temperature
MAIN TOPIC: Temperatures and cleaning
ACCOMODATION: Conference room, kitchen
REMARK: Care for numbers for the number ray in advance!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
visualize their
mood by
positioning
themselves on
a number
1. number ray,
see lesson No.
5
The trainer asks the
trainees to position
themselves on a
number. Everyone
should say something
about his choice.
0-30
Knowing basics
about different
temperatures
The trainees
talk about the
“Germometer”
in the
textbook
The trainer explains
the “Germometer”
and encourages a
discussion
- Textbook 30-60
Temperature
Control
The trainees
read the
information in
the textbook
out loud
The trainer asks the
trainees to read
- Textbook 60-80
Knowing
theoretical basics
about cleaning
The trainees
go through the
cleaning
methods in
the textbook.
After each key
sentence they
stop and
discuss it
The trainer deals out
notes with keywords
on it. Each trainee gets
one note. As soon as
the trainee hears his
key sentence in the
text, he says “stop”.
Then the group talks
about the important
facts belonging to this
key sentence. Please
write down all
important facts on a
board
- Textbook
- Board & Pen
80-110
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Putting the
theoretical
knowledge to
practice by
cleaning the
kitchen
The trainees
develop a
cleaning
schedule.
Then they
have to divide
the different
responsibilities
and start
cleaning
The trainer gives
advices on how to
write the cleaning
schedule
- Textbook 110-170
The trainees
know this session
comes to an end
The trainees
position
themselves in
the number
ray
The trainer asks the
trainees to position
themselves in the
number ray a second
time
170-180
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Teaching Unit 13: Oil
MAIN TOPIC: All about oil, self-made oil, deep fry, potato fritter
ACCOMODATION: Conference room, kitchen
REMARK: Organize empty bottles for each trainee and the ingredients for the oil
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood using 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-20
Basics about oil The trainees
listen to the
trainer
The trainer explains
the production
process of oil
- Textbook 20-35
What goes with
salad?
Preparation for
the next session
The trainees
think about
salad and
what to have
in it. For
example nuts,
chicken,
pepper, ham,
etc.
The trainer writes
everything down and
puts it on the
shopping list for the
next session.
- Pen and paper
The trainees
produce their
own oil
The trainees
make their
decision which
oil they want
to make.
Every trainee
makes his own
oil
The trainer gives the
choices and asks every
trainee to make a
decision. Then he
guides the trainees.
Optional, if there is
more time, the
trainees can prepare
oil for the kitchen
- Textbook
Ingredients
- Empty oil
bottles
- Stickers for
nametags
35-90
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30
The trainees start
cooking
The trainees
read the
recipe and
share their
working steps
The trainer guides - Recipe potato
fritter:
Textbooks
- All ingredients
90 - 150
Eating together The trainees
eat their meal
The trainer invites
them to the table
- Cutlery 150-180
Cleaning up
becomes a
routine
The trainees
clean the
kitchen
The trainer helps 180-200
The trainees
know this session
comes to an end
The trainees
reflect on
their
highlights and
take their oil
The trainer guides the
reflection and gives
the oils to the trainees
200 - 210
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Teaching Unit 14: Contamination hazards
MAIN TOPIC: Contamination hazards and vinegar, salad with different dressings
ACCOMODATION: Conference room, kitchen
REMARK: Check if all ingredients are available and buy the missing ones
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Knowledge about
contamination
hazards
The trainees
understand
the meaning
of the word.
The trainees
know the
different
contamination
hazards.
The trainer writes
down the definition of
the word and tries to
clarify its meaning
The trainer explains
the different types of
hazards. The trainees
try to find examples
for each.
- Textbook
- Board & pen
30-70
Making salad
dressings (with
the self-made oil)
The trainees
form 3 groups
and prepare
different
dressings.
They use the
ingredients for
salad they
talked about
in the last
session.
The trainer tells the
group to use the
dressing recipes of
TEACHING UNIT 22
and helps if necessary.
- Ingredients 70 - 130
Tidying up
becomes a
routine
The trainees
tidy up
The trainer helps 130-150
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32
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
The trainer asks the
trainees about their
mood
150-160
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Teaching Unit 15: Risky food
MAIN TOPIC: High risk food, potato soup
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Knowledge
about high risk
food
The trainees
listen to the
trainer
The trainer writes
down the information
on a board
- Textbook
- Board & Pen
30-45
Preparing the
meal
The trainees
form three
groups and
read through
the recipe. By
looking at the
ingredients
the group
tries to think
of three ways
to vary the
soup
The trainer helps the
trainees
- All
ingredients
45 - 70
cooking The groups
cook the soup
The trainer helps if
needed
70-130
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Feeling of
success
The trainees
share out
their variation
and everyone
tries the
soups
The trainer invites the
trainees to the table
- Cutlery 130-160
Tiding up has
become a
routine
Everybody
tidies up
The trainer helps 160-180
Homework The trainees
shall write
down
everything
they drink
unto the next
session
The trainer tells what
the trainees
homework is
- Textbook 180-185
The trainees
know this
session comes to
an end
The trainees
say 1
describing
word to each
soup
The trainer asks the
trainees
175-185
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Teaching Unit 16: All about water
MAIN TOPIC: Drinks and water, apple – plum drink
ACCOMODATION: Conference room, kitchen
REMARK: If it is summer time and you like you can have a little water hose fight as introduction to
the topic ☺☺☺☺
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
Further explanation in
the textbook. The
methodology trainer
asks the trainees to
mention 3 adjectives
which fit their mood.
He will start as an
example
- Chair circle 0-30
Talking about the
homework
The trainees
calculate how
much they
have drunken
each day
The trainer asks the
trainees to count how
much liquid they drink
each day. He helps if
needed
- Textbook
- Homework
30-50
They discuss
which drink is
healthy and which
not
The trainees
read the kind
of drinks they
had out loud
and discuss
one after
another if it’s
healthy or not
The trainer writes
down a list on a board:
healthy – unhealthy
- Board & pen 50-70
Knowledge about
the human
balance
The trainees
read through
the textbook
The trainer explains if
there are any
questions
- Textbook 70-120
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36
Preparing the
drink
The trainees
divide into
three groups,
each group
will prepare
one drink. The
trainees can
decorate the
drinks or
glasses nicely
The trainer explains
the trainees what
they’ll do now
- All ingredients
- Textbook
120-160
Tidying up The trainees
tidy up, the
drinks can
cool down a
little
The trainer helps 160-170
Drinking The trainees
try all
prepared
drinks
The trainer invites the
trainees to the “bar”
170-180
The trainees
know this session
comes to an end
The trainees
mention 3
adjectives
The trainer asks the
trainees to mention
the adjective
180-190
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37
Teaching Unit 17: Sauces, thickeners and spices
MAIN TOPIC: Spices, sauces and dips
ACCOMODATION: Conference room
REMARK: Check if you have enough spices and get raw vegetables; prepare the course before!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Taste the
different kinds of
spices
The trainees
form groups
of two people.
Then one of
them gets
blindfolded
and they go
through the
sense-
parcours
The trainer sets up the
parcours. He has
different spices in
open cans. He asks the
trainees to go through
the parcours and smell
and taste the spices.
The trainee without
blindfolded eyes
always tells the color.
Then they change
roles
- Spices in open
cans
- Pepper, salt,
curry,
cinnamon,
sugar, red
pepper
powder, chili,
curcuma,
cardamom,
nutmeg,…
30-50
Stabilizing the
experience
The trainees
go through
the parcours
without the
blindfold so
they can read
the names of
the spices
The trainer puts cards
with expressions next
to each can and asks
the trainees again to
go through the
parcours.
- Name tags of
the spices
50-60
Knowing which
spices can be
combined
The trainees
read through
the textbook
The trainer asks the
trainees to open the
textbook
- Textbook 60-80
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The trainees
know basics
about making
sauces
The trainees
learn about
the different
sauce
thickeners by
listening to
the trainer
The trainer shows the
different sauce
thickeners and tells
facts about them
- Flour, starches
(cornstarch,…)
, cereal grains
(oatmeal,…),
cream
- Textbook
80-90
The trainees put
together sauces
they know
The trainees
talk about the
different
sauces they
know
the trainer writes the
answers down on a
board
- Board & pen 90 - 105
The trainees
make different
dips
The trainees
form two
groups each
making a dip
from the
textbook (chili
or cucumber).
They cut some
vegetables to
eat them with
the dips.
The trainer helps - Recipe dips:
Textbooks
- Vegetables
105-130
Eating dips with
raw vegetables
The trainees
taste the dips
with the raw
vegetables,
rice, noodles,
etc.
The trainer asks the
trainees to sit on the
table and eat together
130 - 140
Tidying up the
kitchen
The trainees
tidy up
The trainer helps 140-170
The trainees
know this session
comes to an end
The trainees
tell three
adjectives
about the
session today
The trainer asks the
trainees
170-180
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Teaching Unit 18: Illnesses caused by pathogens
MAIN TOPIC: Food related illnesses and allergies, Spanish omelet
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
Further explanation in
the textbook. The
methodology trainer
asks the trainees to
mention 3 adjectives
which fit their mood.
He will start as an
example
- Chair circle 0-30
Food related
illnesses
The trainees
understand
the different
types of
pathogens
The trainer goes
through the textbook
with the trainees
- Textbook 30-70
Allergies The trainees
understand
important
facts about
allergies
The trainer works
through the textbook
with the trainees
- Textbook 70-80
Preparing the
meal
The trainees
cook the
omelette
The trainer helps if
needed
- Recipe
- All
ingredient
s
80-125
Eating together The trainees
eat together
The trainer asks the
trainees to come to
the table
- Cutlery 125-155
Tidying up the
kitchen
The trainees
tidy up
The trainer helps 155-175
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40
The trainees
know this session
comes to an end
The trainees
tell three
adjectives
about the
session today
The trainer asks the
trainees
175-180
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Teaching Unit 19: Religions and food
MAIN TOPIC: Religions &food
ACCOMODATION: Conference room
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting
adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
The trainees
learn facts
about religious
food rules
Each trainee
writes down
his 5
favourite
meal and all
ingredients
The trainer asks the
trainees to write
down their 5
favourite meals
- Sheets and
pens
60-70
The trainees
work through
the
information
about
different
religions in
their
textbook.
The trainer writes
down the keypoints
of each religion on a
board and explains
them
- Board and pen
- Textbook
70-100
Then they
check their
favourite
meals and
categorizing
them into
allowed or
not allowed
for each
religion
The trainer explains
what the trainees
shall do
- Textbook
100-130
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Presenting the
results
Every trainee
presents his
result
The trainer controls
the answers
130-160
The trainees
know this
session comes
to an end
The trainees
tell 3
adjectives
about their
mood or
about this
session
The trainer asks the
trainees
160-170
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Teaching Unit 20: Mustard
MAIN TOPIC: Self-made mustard and potato salad
ACCOMODATION: Conference room, kitchen
REMARK: Check if you have a glass for each trainee
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Boil potatoes The trainees
put the
potatoes to a
boil. During
the time they
go on with
making
mustard
The trainer tells the
trainees to boil the
potatoes which takes
a while
30 - 40
Mustard self-
made
The trainees
read through
textbook and
the recipe to
prepare their
own mustard.
Everyone can
take one
glass of
mustard
home
the trainer asks the
trainees to read and
understand the
recipe and to make it
- Jars for the
mustard
- Stickers for
nametags
40-60
Preparing the
meal
The trainees
prepare the
potato salad
The trainer helps if
needed
- Recipe
- All ingredients
60-100
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Eating together The trainees
eat together
The trainer asks the
trainees to come to
the table
- Cutlery 100-130
Tidying up the
kitchen
The trainees
tidy up
The trainer helps 130 - 160
The trainees
know what
they’ll do in the
next session
The trainees
listen and
make up their
mind what
starter, main
dish, dessert
they will
propose to
cook. Each
group will
cook one
course.
The trainer explains
that they need to
figure out a menu,
they will cook during
the next session.
They can cook things
they’ve learned
during the last weeks
or they can try out
something new out
of a cookbook. The
trainer makes clear
that the groups they
build now will stay
the same until the
end of the year. The
groups will rotate
with starter, main
dish and dessert and
the trainees for
shopping will rotate
in the group.
- Chair circle 160 - 165
Preparing the
session step by
step
Every trainee
gives one
proposal
(ideas or
book):
First for the
starter, then
for the main
dish, then for
the dessert
The trainer writes
down the proposals
- Cookbooks
- Textbook
- Board & pen
165 - 180
The trainees
make the
decision
Each trainee
gives one
vote for each
course
The trainer counts
the votes. The ones
with the most votes
win
180 - 190
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45
The trainees
know this
session comes
to an end
The trainees
tell 3
adjectives
about their
mood or
about this
session
The trainer asks the
trainees
190 - 200
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46
Teaching Unit 21: Learning how to prepare a menu
MAIN TOPIC: Cooking a menu
ACCOMODATION: Kitchen
REMARK: Strong guidance, prepare working places
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-20
Preparing the
kitchen
The trainees
start to
prepare the
kitchen
The trainer guides. He
assigns every group a
working place
20-30
Cooking the
menu
Each group
cooks their
meal
The trainer gives a lot
of help if necessary
- All
ingredients
- All recipes
30-120
Laying the table - One trainer lays the
table
- Cutlery meanwhile
Eating together The trainees
eat all
together their
menu
The trainer invites to
the table
120 - 150
Tidying up Everybody
tidyies up
The trainer helps 150 - 180
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Homework Every trainee
is supposed
to do his or
her personal
shopping for
the next
session.
The trainer explains,
that every trainee is
supposed to buy the
ingredients for his or
her personal favourit
salad and dressing.
The trainer can give a
special budget to
every trainee.
- Money 180 - 190
The trainees
know this
session comes to
an end
The trainees
tell 3
adjectives
about their
mood or
about this
session
The trainer asks the
trainees
190-200
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Teaching Unit 22: Vinegars
MAIN TOPIC: Vinegars
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
Further explanation in
the textbook. The
methodology trainer
asks the trainees to
mention 3 adjectives
which fit their mood.
He will start as an
example
In the following this
will be named as “3-
Adjectives”
- Chair cirle 0-30
The trainees
prepare their
salads
Every trainee
prepares a
portion of his
or her favourit
salad.
The trainer helps if
necessary
30 – 90
Feeling of
success. The
trainees exchange
ideas and inspire
each other.
The trainees
try a little of
everybodys
salad
The trainer tries as
well
90 - 120
Tidying up The trainees
tidy up
The trainer helps 120-150
The trainees
know this session
comes to an end
Each group
thinks of 3
compliments
they want to
tell the others
in the group
The trainer explains
what the trainees have
to do
150 - 170
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Teaching Unit 23: Go shopping
MAIN TOPIC: Market, super market and bio food store
ACCOMODATION: Excursion
REMARK: Make sure that there is the opportunity to visit different supermarkets
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-20
The trainees
understand what
is going to
happen in the
session
The trainees
listen
The trainer explains
that they’ll go out this
session in order to
learn about the
different possibilities
of food purchase. The
trainer explains that
the trainess form
three groups. Each
group has one thing to
buy.
- Paper to make
notes
- Teachers
textbook p.
30-50
The group visits
different shops
The trainees
fullfill their
task
The trainer helps 50-140
Comparing the
results
One group
after another
shows their
results and in
the end they
try to find a
conclusion
what this
means for
their
purchasing
The trainer helps
explaining
140-170
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The trainees
know this session
comes to an end
3 - Adjectives The trainer asks - Chair circle 170-180
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Teaching Unit 24: Express yourself
MAIN TOPIC: Reviewing the course
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After
it is played, he
explains the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Textbook
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
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Teaching Unit 25: The food pyramid
MAIN TOPIC: Food pyramid, smoked pork
ACCOMODATION: Conference room, kitchen
REMARK: You can get a food pyramide in your local language and hang it in the kitchen.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their mood
by mentioning 3
fitting adjectives
The trainees
talk about
what they are
looking
forward in the
next time
The trainer asks the
trainees what they
remember of the
content to come
- Chair circle 0-30
Food pyramid
The trainees
look into the
textbook
The trainer explains
the use of the
pyramid
- Textbook 30-50
Cooking The trainees
read the recipe
assign the
different tasks
The trainer helps
organizing the
cooking
- All ingredients
50-140
Eating The trainees
eat together
The trainer invites - Cutlery 140-160
Tidying up The trainees
tidy up
The trainer helps 160-190
The trainees know
this session comes
to an end
The trainees
reflect this
session
together
The trainer asks
them about their
current mood
190-200
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Teaching Unit 26: Herbs
MAIN TOPIC: Own herb garden
ACCOMODATION: Either in the garden or in the kitchen
REMARK: Organize some herbseeds and pots with grown plants beforehand. Easy to handle: Basil,
Parsley, chive, Thyme, savory,…
Print the list on the DVD to place it in the kitchen visible for everybody.
Because the topic fits well information about household remidies is included in this session, you will
have some time in session 30 to talk about this.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Outlining the
contents of the
session
The trainees
listen
The trainer explains
that they will plant
their own little
herbgarden, which
they can always use
for cooking
ingredients
- Herb seeds 30-40
Planting seeds
and plants
The trainees
work together
in groups. The
number of
groups depend
on the amount
of herbtypes.
They start
planting the
seeds into pots
or in the
garden
The trainer gives
advice and helps
- Pots or garden
- Potting soil
- Seeds
40-90
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Assignging
responsibilities
The trainees
make a plan of
who is
responsible for
what tasks.
Every trainee
writes down
his or her
personal tasks.
The trainer helps if
any difficulties
arouse, he fills in the
table for the kitchen
- Textbook 90-110
Tidying up
The trainees
tidy up
The trainer helps 110-120
Experience
different herbs
with the senses
The trainees
form groups of
two people.
Then one of
them gets
blindfolded.
They go
through the
herb garden.
The trainer tells the
trainees to pass all
the herbs and smell
them. The trainee
without the blindfold
always tells the color.
The trainess take
turns.
- Blindfolds 120 - 150
Stabilizing the
experience
The trainees
go through the
garden with
open eyes so
they can read
the names
next to the
herbs
The trainer puts cards
with explanations
next to each can and
asks the trainees to
again go through the
garden
- Name tags of
the herbs
150 - 160
Which herb fits to
which dish?
The trainees
read the table
in the
textbook
The trainer supports
and reads it out
- Textbook 160 - 170
The trainees
know this session
comes to an end
The trainees
try to point
out why it is
important to
have you’re
your own
herbs using 3
Adjectives
The trainer asks the
trainees
- Chair circle 170 - 180
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Teaching Unit 27: Eating only vegetables
MAIN TOPIC: Vegetarian and Vegan, Spanish vegetable ratatouille
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Acquiring
knowledge about
vegetarianism
and veganism
The trainees
gather their
ideas about
this topic in
the way of a
brainstorming
The trainer writes
down all thoughts on a
board. He gives a
structure to the
brainstorming by
asking for different
headwords:
1.which products are
not allowed
2.reasons to choose
this kind of nutrition
After the
brainstorming the
trainer gives a
structure to all
thoughts and connects
the ideas to the
specific terms and
definitions.
- Pen
- Board
- Teachers
textbook p.
30-70
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Cooking The trainees
start cooking
using the
trained
scheme:
They read the
recipe, share
responsibilities
and start
cooking
The trainer guides if
needed
- All ingredients
- Recipe
Textbooks
70-130
Eating together The trainees
eat together
The teacher invites the
trainees to the table
- Cutlery 130-150
Tydying up The trainees
tidy up the
working area
The trainer helps 150-160
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks the
trainees
160-170
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Teaching Unit 28: Seasonal cooking
MAIN TOPIC: Seasonal cooking, Slovenian mushroom soup with buckwheat mush
ACCOMODATION: Conference room, kitchen
REMARK: If season you could include an extra session to collect mushrooms. Get a seasonal
calender in your local language and hang it on the wall.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Acquiring basic
knowledge about
seasonal food
The trainees
gather what
they think the
different
conditions the
foods are
exposed to
during the
seasons
The trainer writes
down the four seasons
on the board. He asks
the trainees what
typical
weatherconditions
they relate to each
season
- Board & pen 30-50
Discussing the
seasonal table
The trainees
discuss the
different
vegetables of
the different
seasons
The trainer shows the
seasonal table and
explains the different
conditions. He also
indicates when
mushrooms grow best
- Beamer
- Teachers
textbook p.
- Posters of
seasonal
calenders in
local
languages
50-65
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Cooking The trainees
cook the
mushroom
soup. They
share out
responsibilities
and then start
cooking
The trainer guides if
needed
- Textbooks
- All ingredients
65-120
Eating The trainees
eat together
The trainer invites the
trainees to the table
- Cutlery 120-140
Tidying up The trainees
tidy up the
kitchen
The trainer helps 140-150
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks the
trainees
150-160
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Teaching Unit 29: Cheese
MAIN TOPIC: Cheese, Swiss raclette
ACCOMODATION: Conference room, kitchen
REMARK: Maybe it is possible to have this session in the evening?
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Arousing interest
The trainees
talk about
their favourite
kinds of
cheese
The trainer starts by
telling his favourite
kind of cheese
- Chair circle 30-45
Knowledge about
the different kind
of cheeses
The trainees
try to assign
the named
cheeses to
differrent
categories.
Then the
trainees read
the definitions
of the groups
out loud
The trainer writes
down the five
categories and asks
the trainees to assign
the cheeses to the
different groups
- Textbook 45-65
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Cutting all
ingredients
The trainees
take
responsibility
for every
ingredient,
making them
ready for the
raclette
The trainer guides the
group
- All ingredients 65-80
Eating raclette The trainees
come together
in a relaxed
setting and
eat raclette
The trainer invites the
trainees to the table
- Raclette 80-160
tidying up the trainees
tidy up
The trainer helps 160 - 190
The trainees
know this session
comes to an end
The trainees
describe the
food or their
current mood
using 3 -
Adjectives
The trainer asks 190 - 200
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Teaching Unit 30: Food additives
MAIN TOPIC: Food additives and household remedies
ACCOMODATION: Conference room
REMARK: Check if you have a little choice of the herbs, named in the currciulum. All herbs you do
not have, please organize pictures. Copy the herb cards before the session
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Basic knowledge
about food
additives
The trainees
work through
the textbook
The trainer explains
if anything is unclear
- Textbook 30-50
Stabilizing the
knowledge
Each trainee
takes one
item out of
the fridge or
the storage
room. Each
trainee goes
into the front
of the class
and writes
down all the
“E’s” their
item contains
on the board.
The trainer explains
what to do.
- Fridge
- Food storage
room
- Board & pen
50-80
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Knowledge about
household
remedies
(information in
session 26)
The trainees
tell what
healing herbs
they know.
Every trainee
gets a card
with
informations
about one
herb. Every
trainee
presents one
herb in front
of the class.
The trainer asks to
do a brain storming.
The trainer hands
out the cards. He
asks one trainee
after another to
present a different
herb. The trainees
make notes about
the other herbs in
their textbook.
- Bord & pen
- Cards
- Textbook
80-90
90-120
The trainees
know this session
comes to an end
3 - Adjectives The trainers asks 120-130
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Teaching Unit 31: Sports and food
MAIN TOPIC: Food and sports, cooking Slovenian pork stomach
ACCOMODATION: Conference room and kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Cooking the pork The trainees
start to cook
the pork with
the vegetables
because it
needs to cook
1 hour
The trainer guides - Ingredients 30-100
Knowledge about
the connection
between sports
and food
The trainees
go through
the textbook
one chapter
after another
and talk about
it
The trainer goes
through the chapters
with the trainees and
checks if they
understood what
they’ve read by
calling back
- Textbook 30-100
Cooking The trainees
cook the meal
The trainer guides - Ingredients 100-130
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Eating together The trainees
eat together
The trainer guides - Cutlery 130-160
Tidying up The trainees
tidy up
The trainer helps 160-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
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Teaching Unit 32: Baking
MAIN TOPIC: Baking in general, baking Polish apple cake
ACCOMODATION: Conference room and kitchen
REMARK: You can get coffee or hot chocolate that goes with the cake.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Baking The trainees
prepare the
dough and put
it in the oven
The trainer guides - Ingredients Preparing
30-60
Baking
60-140
Basic knowledge
about baking
The trainees
form three
groups. Each
group thinks
through the
process of
preparing one
dough . The
groups write
down specific
attributes of
each dough
and answers
the questions.
The trainer divides the
group and helps if
necessary.
- Textbook 60-90
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Presenting the
results
The trainees
present their
results in front
of the class
The trainer lets the
groups do the
presentation one after
another. He checks if
their anwers are
correct and complete
90-110
Homework The trainees
get the task of
buying
cheese they
have never
eaten before,
either one day
before the
next session
or on the day
of the next
session
The trainer gives the
task and money to the
trainees. They are
supposed to bring the
cheese and the receipt
to the next session.
- Money 110-120
Making coffee or
hot chocolate.
The trainees
make coffee
to drink with
the cake
The trainer helps 120-130
Laying the table The trainees
lay the table
together
The trainer helps - Cutlery 130-140
Eating The trainees
have coffee
and cake
togther.
The trainer invites the
trainees to the table
140-160
Tidying up The trainees
tidy up
The trainer helps 160-170
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The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
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Teaching Unit 33: Good fungus vs. bad fungus
MAIN TOPIC: Fungus: good or bad, food arrangement and decoration, making a cheese platter,
Slovenian Jota
ACCOMODATION: Conference room and kitchen
REMARK: Please organize grapes and some kind of toothpicks for decoration.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Arranging the
cheese
The trainees
form three
groups. Each
group has at
least three
different kinds
of cheese.
Then they
start to
arrange a
cheese
platter.
The trainer explains
the task. He explains
that they shall keep
the arrangement and
that they need to
work efficient.
- Cheeses
- Platters
- Toothpicks
- Grapes
- Salad for
decoration
30-60
Cooking The trainees
cookl the meal
The trainer guides - Ingredients 60-100
Eating together The trainees
eat together
The trainer guides - Cutlery 100-130
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Tidying up The trainees
tidy up
The trainer helps 130-160
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 160-170
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Teaching Unit 34: Creativity contest
MAIN TOPIC: Creativity contest, suggestion: Spanish San Jacobo
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process. A
suggestion in case the
trainees cannot agree
could be Spanish San
Jacobo.
- Textbook
- Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
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Teaching Unit 35: Noodles
MAIN TOPIC: Noodles, cooking German lentils with self-made noodles (Spätzle)
ACCOMODATION: Conference room, kitchen
REMARK: Special thing: Spätzle-maker.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Knowledge about
noodles
The trainees
gather the
different kind
of noodles
they know.
Then they
read through
the textbook.
The trainer writes the
results on a board
- board & pen
- Textbook
30-60
Cooking
The trainees
cook the
recipe in the
usual way
The trainer guides
- All ingredients
60-130
Eating together The trainees
eat together
The trainer invites the
trainees to the table
- Cutlery 130-160
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Tidying up The trainees
tidy up
The trainer helps 160-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
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Teaching Unit 36: Soya, tofu and couscous
MAIN TOPIC: Alternatives: Couscous, soya, tofu; cooking vegetable ratatouille and couscous with
soy sauce
ACCOMODATION: Conference room, kitchen
REMARK: Get high quality tofu!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
The trainees
acquire
knowledge about
some unusual
ingredients
The trainees
listen and
follow in the
textbook.
The trainer explains
some rather unusual
ingredients
- Textbook
- Board & pen
30-60
Cooking The trainees
cook the meal
The trainer guides. - All ingredients 60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-170
The trainees
know this session
comes to an end
3 – Adjectives The trainer asks 170-180
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Teaching Unit 37: Cooking with alcohol
MAIN TOPIC: Wines: all about alcohol in food; cooking Spanish chicken stew
ACCOMODATION: Confernece room and kitchen
REMARK: Check that you organize all ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Knowledge about
the use of wine in
meals
The trainees
read through
the textbook
The trainer asks the
trainees to read
- Textbook 30-50
Cooking The trainees
cook the food
The trainer guides - All ingredients 50-110
Eating The trainees
eat together
The trainer invites the
trainees to the table
- Cutlery 110-130
Tidying up The trainees
tidy up
The trainer helps 130-160
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 160-170
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Teaching Unit 38: Portions I
MAIN TOPIC: Portions, Polish baked potato
ACCOMODATION: Conference room and kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
3 - Adjectives The trainer asks - Chair circle 0-30
Knowledge about
calculating the
size of portion
The trainees
listen
The trainer writes
down some
information on the
board
- Textbook
- Board & pen
30-60
Cooking The trainees
cook the meal
The trainer guides - All ingredients 60-140
Eating The trainees
eat together
The trainer invites to
the table
- Cutlery 140-160
Tidying up The trainees
tidy up
The trainer helps 160-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
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Teaching Unit 39: Portions II
MAIN TOPIC: Recipes in the internet; cooking Slovenian styrian
ACCOMODATION: Conference room, computer room and kitchen
REMARK: Check to organize all ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Get to know an
internet
homepage with
recipes
The trainees
listen and try
out in the
computer
room.
The trainer explains
how they can use the
internet to convert
recipes. In germany
for example they
could use the internet
page www.food.com
- Board & Pen
- Internet
30-60
Cooking The trainees
cook the meal
The trainer guides - All ingredients 60-140
Eating together The trainees
eat the meal
The trainer invites to
the table
- Cutlery 140-160
Tidying up The trainees
tidy up
The trainer helps 160-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
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Teaching Unit 40: Sweet vs. Savoury
MAIN TOPIC: Sweet vs. solid; cooking waffles vs. Polish potato pancake
ACCOMODATION: Kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Cooking The trainees
form two
groups. One
group
prepares the
pancakes and
one group
prepares the
waffels.
The trainer guides - All ingredients 30-70
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 70-100
Tidying up The trainees
tidy up
The trainer helps 100-130
Plan the main
dish for the next
session
The trainees
decide which
main dish we
will have in
the next
session.
The trainer supports if
necessary.
- Pen and paper 130 - 150
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 150-160
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
80
Teaching Unit 41: Slovenian dessert
MAIN TOPIC: Preparing session no 41; cooking a main dish and Slovenian pohorje
ACCOMODATION: Conference room and kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Prepare for
cooking
The trainees
asign the tasks
The trainer supports if
necessary
- Chair circle 30-50
Preparing the
meal
The trainees
cook the main
dish and
slovenian
pohorje
The trainer guides - All
ingredient
s
50 - 120
Eating The trainees
eat together
The trainer invites to
the table
- Cutlery 120-140
Tidying up The trainees
tidy up
The trainer helps 140-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
81
Teaching Unit 42: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Textbook
Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
83
Teaching Unit 43: Teamwork and reliability in the kitchen
MAIN TOPIC: Teamwork
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Cooking
Afterwards
the trainees
cook Lentils
with chorizo.
The trainer helps.
- All ingredients
70-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
84
Teaching Unit 44: Express yourself
MAIN TOPIC: Reviewing the course, having German meatballs with fried potatoes and salad
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After it
is played, he explains
the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Textbook
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
Cooking
Afterwards
the trainees
cook
meatbals with
fried potatoes
and salad.
The trainer helps.
- All ingredients
110 - 160
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 160 - 190
Tidying up The trainees
tidy up
The trainer helps 190 - 220
The trainees
know this
session comes
to an end
3 - Adjectives The trainer asks 220 - 230
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
86
Teaching Unit 45: Choosing the right menu
MAIN TOPIC: Choosing the right menu for cold and hot weather
ACCOMODATION: Kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Discussion about
bodily
circumstances on
cold and hot days.
Transfer to food.
The trainees
think about
how they
personally feel
on hot and
cold days.
They reflect
on their
needs.
The trainer asks and
writes down the
answers on a board.
- Board & Pen
30-50
Cooking, the
second trainee is
responsible as a
chef
The trainees
form two
groups. One
group cooks
the flank steak
theother the
cranberry
turkey salad.
The trainer supports if
necessary.
- All ingredients 50-120
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Eating together The trainees
eat together.
Every trainee
trys both
foods.
The trainer invites to
the table.
- Cutlery 110-140
Tidying up The trainees
tidy up
The trainer helps 140-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170 - 180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
88
Teaching Unit 46: Remembering Slovenia
MAIN TOPIC: Remembering Slovenia, cooking roasted pork and potatoes
ACCOMODATION: Conference and computer room, Computers for all participants, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Preparing the
pork
The trainees
prepare the
pork as the
recipe say
The trainer guides
30-50
Knowledge about
Slovenia
The trainees
gather
together what
they
remember
from slovenia
and do an
internet
research
about
Slovenia
The trainer writes
down the answers on
a board. Then he
completes the
knowledge with some
more facts
- Board & pen
- Textbook
- PCs and
Internet
50-90
Cooking The trainees
finish the
meal
The trainer guides 90-130
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 130-160
Tidying up The trainees
tidy up
The trainer helps 160-180
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180-190
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
90
Teaching Unit 47: Fast food
MAIN TOPIC: Fast food, self made burgers and fries
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
fast food
The trainees
gather wich
fast food they
know
Then the
trainees make
a list with pros
and cons
The trainees
listen
The trainer writes
down the answers
The trainer writes
down the answers in
the list.
i.e. unhealthy, lost of
dining culture, no loss
of time,….
The trainer tells some
facts about fast food
- Board & pen
- Textbook
30-70
Cooking The trainees
prepare the
meal
The trainer guides - All ingredients
- Deep fryer
70-120
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Eating together The trainees
eat together
their “fast
food”
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-180
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180 - 190
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 48: Remembering Spain
MAIN TOPIC: Remembering Spain, cooking Pasta with tomato and meat
ACCOMODATION: Conference and computer room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
Spain
The trainees
gather
together what
they
remember
from Spain,
they can also
do internet
research.
The trainer writes
down the answers on
a board. Then he
completes the
knowledge with some
more facts
- Board & pen
- Textbook
- Computer
30-60
Cooking The trainees
cook the meal
The trainer guides - All ingredients 60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-140
Tidying up The trainees
tidy up
The trainer helps 140-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
93
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 49: Ready-made food
MAIN TOPIC: Ready-made food, self-made pizza
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
What is ready-
made food
The trainees
discuss what
they
understand
under ready
made.
The trainees
read the
definition and
facts in the
textbook.
The trainer writes
down the answers
The trainer explains
any questions
- Board & pen
- Textbook
30-40
40-60
Making pizza The trainees
prepare the
meal
The trainer guides 60-130
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 130-160
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Tidying up The trainees
tidy up
The trainer helps 160-190
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
96
Teaching Unit 50: Remembering Germany
MAIN TOPIC: Remembering Germany, Currywurst
ACCOMODATION: Conference and computer room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
Germany
The trainees
gather
together what
they
remember
from
Germany.
They can do
internet
research.
The trainer writes
down the answers on
a board. Then he
completes the
knowledge with some
more facts
- Board & pen
- Textbook
- Computer
30-60
Preparing the
meal
The trainees
prepare the
meal
The trainer guides - All ingridients 60-120
Eating together The trainees
eat together
The trainer invites the
trainees to the table
- Cultery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
97
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
98
Teaching Unit 51: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Textbook
- Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
100
Teaching Unit 52: On a diet
MAIN TOPIC: Diet, cooking a low calorie meal
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
diet
The trainees
talk about
their
experiences
The trainees
read in the
textbook
The trainer asks the
trainees
The trainer asks the
trainees to open the
textbook
- Chair circle
- Textbook
30-40
40-50
Cooking a low
calory meal
The trainees
cook
The trainer guides - All ingredients 50-110
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 110-140
Tidying up The trainees
tidy up
The trainer helps 140-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
101
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
102
Teaching Unit 53: Remembering Poland
MAIN TOPIC: Poland, beef roulades with gherkin, onion and mustard
ACCOMODATION: Confernece and computer room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
Poland
The trainees
gather what
they
remember
from Poland
The trainer writes
down the answers on
a board. Then he
completes the
knowledge with some
more facts
- Board & pen
- Textbook
30-40
Deepening
knowledge about
Poland
The trainees
do an internet
research
The trainer guides if
necessary
- Computer
room
40 - 60
Presenting the
results
The trainees
add facts
about Poland
on the board
The trainer gives the
pen to the trainees
who want to
contribute
- Board and
marker
60 - 70
Cooking The trainees
cook the meal
The trainer guides - All ingredients 70-140
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 140-170
Tidying up The trainees
tidy up
The trainer helps 170-200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
103
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 200 - 210
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
104
Teaching Unit 54: Different eating habits of the word
MAIN TOPIC: Eating habits, cooking Indian curry
ACCOMODATION: Conference room, kitchen
REMARK: Organize chop sticks, and other materials that could demonstrate contents, organize all
ingredients.
Use the quiz on the DVD!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
different eating
habits around the
world
The trainees
play the quiz
and read the
text together
The trainer asks the
trainees to play the
quiz. Then they
compare answers;
afterwards they read
the text below
- DVD with quiz
- Textbook
30-90
Cooking The trainees
cook rice and
curry
The trainer guides - All ingriedents 90-140
Eating together
with hands
The trainees
eat together
the trainer invites to
the table
- Cutlery 140-160
Tidying up The trainees
tidy up
The trainer helps 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
105
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180-190
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 55: Comparing European countries
MAIN TOPIC: Similarities and differences between our countries, Polish pancakes with curd
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
The trainees
compare the
countries
The trainees
fill in the chart
in the
textbook in
pairs of two
people
The trainer asks the
trainees to open the
textbooks
- Textbook 30-50
Cooking The trainees
cook the meal
together
The trainer guides - All ingredients 50-110
Eating The trainees
eat togther
The trainer invites to
the table
- Cutlery 110-140
Tidying up The trainees
tidy up
The trainer helps 140-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
107
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170 - 180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 56: Making jam
MAIN TOPIC: Stabilizing food, making jam and bread
ACCOMODATION: Conference room and kitchen
REMARK: Make sure that there is a jar for each trainee
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Repetition of food
additives
The trainees
tell what they
can
remember
about food
additives and
stabilzisers.
The trainer writes
down the answers.
- Board & Pen
- Textbooks as
support
30-50
Making jam and
bread
The trainees
divide into
two groups.
One group
makes the
jam, the
others make
the bread
The trainer guides - All ingredients
- Recipes in the
textbooks
50-150
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Sharing the self-
made products
The trainees
share the
products that
everyone can
take some of
both
The trainer helps 150-170
Tidying up The trainees
tidy up
The trainer helps 170 - 190
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
110
Teaching Unit 57: Purchase and control of food
MAIN TOPIC: Purchase and control of food, Slovenian struklji
ACCOMODATION: Confernece room and kitchen
REMARK: You can add coffee or ot chocolate
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
purchase and
control
The trainees
read through
the textbook
The trainer asks the
trainees to open the
textbook
- Textbook 30-40
Baking The trainees
prepare the
cake
The trainer guides - All ingredients 40-100
Eating The trainees
eat together
The trainer invites to
the table, he can also
make coffee or hot
chocolate
- Cutlery 100 - 130
Tidying up The trainees
tidy up
The trainer helps 130-150
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
111
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 150-160
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
112
Teaching Unit 58: History of food and nutrition
MAIN TOPIC: Evolution and nutrition, Polish ginger bread cake
ACCOMODATION: Cofernece room, kitchen
REMARK: You can add coffee or hot chocolate if you want
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Baking The trainees
prepare the
cake
The trainer guides - All ingredients 30-140
Tidying up The trainees
tidy up
The trainer helps 140 - 160
Meanwhile:
Knowledge about
nutrition in the
past
The trainees
tell what they
think people
ate in former
times
The trainees
read the
article and
mark
important
passages
The trainer asks and
writes down the
answers on a board
The trainer asks the
trainees to read
- Board & pen
- Textbook
70-90
90-120
Eating togther The trainees
eat togther
The trainer invites to
the table
- Cutlery 120-140
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
113
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 160 - 170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
114
Teaching Unit 59: Food and social classes
MAIN TOPIC: Society classes and food, German “Maultaschen”
ACCOMODATION: Conference room and kitchen
REMARK: This session is a little longer than the others!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
food on different
society classes
The trainees
discuss if they
think that
there are
differneces in
the nutrition
of rich or poor
people and if
yes, which
one.
Then they
read the
article in the
textbook
The trainer asks the
trainees and writes
down the answers
The trainer asks the
trainees to open the
textbook and to back
up their opinion or to
disprove others
opinions
- Board & pen
- Textbook
30 - 60
Cooking The trainees
cook the meal
The trainer guides - All ingredients 60-180
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Eating together The trainees
eat their meal
The trainer invites to
the table
- Cutlery 180 - 210
Tidying up The trainees
tidy up
The trainer helps 210 - 240
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 240 - 250
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Teaching Unit 60: Price calculation and portion control
MAIN TOPIC: Price calculation, Spanish garlic soup
ACCOMODATION: Confernece room and kitchen
REMARK: Organize all ingredients before and keep the bill
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
How to calculate
prices
The trainees
read the
article in the
textbook
Then the
trainees shall
agree on a
price for
todays garlic
soup
The trainer asks the
trainees to read
The trainer gives the
bill to the group. He
will help with the
calculation. Think of
the amount of
portions you’ll get out
of your shopping and
which ingredients you
add, without having
bought them today
- Textbook
- Bill of the food
shopping
30-50
50-70
Cooking The trainees
cook the meal
The trainer guides - All ingredients 70-120
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Eating togther The trainees
eat togther
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-170
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170 - 180
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Teaching Unit 61: Cooking Slovenian specialties
MAIN TOPIC: Slovenian tarragon potica
ACCOMODATION: Kitchen
REMARK: You can have coffee or hot chocolate along
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Baking
The trainees
prepare the
potica
The trainer helps - All ingredients 30-60
Meanwhile the
dough is rising
Repetition of the
knowledge about
baking powder
and yeast
The trainees
gather
together what
they can
remember
The trainer writes
down the answers
- Board & pen 60-80
Preparing the
dough
The trainees
go on with the
preparation of
the potica
The trainees
start with the
filling
The trainer helps 80-100
100-120
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Tidying up the trainees
tidy up
The trainer helps 120-130
Preparing the
table
The trainees
lay the table
- Cutlery 130-140
Eating The trainees
eat togther
The trainer invites to
the table
140-170
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170-180
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Teaching Unit 62: Chinese cooking
MAIN TOPIC: Cooking with a wok
ACCOMODATION: Conference romm, kitchen
REMARK: Organize a wok
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
the wok
The trainees
read the
article in the
textbook
The trainer asks the
trainees to read
- Textbook 30-50
Cooking The trainees
cook
The trainer guides - All ingredients 50-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-180
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The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180 - 190
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Teaching Unit 63: Visiting a small market
MAIN TOPIC: Visiting a small market
ACCOMODATION: Outside!
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Making a plan The trainees
know what
they are going
to do
The trainer explins
that the whole group
goes to a small market
and talks about
interesting things to
check out
- Textbook 30 - 40
Visiting the
market
The group
visits the
market
The trainer
accompanies
40 - 160
Reflection The trainees
tell what they
saw and
learned
Tha trainer asks and
listens
160 - 180
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The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180 - 190
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Teaching Unit 64: Fair trade and organic food
MAIN TOPIC: Organic and Fair-trade
ACCOMODATION: Conference room
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge
about Fair trade
and organic
food
The trainees
read in the
textbook
The trainer asks to
open the textbooks.
He explains any
questions
- Textbook 30 - 60
Visit in a place
that sells fair
trade and
organic food, for
example a
health food
shop
The group
visits the
place and can
ask the staff
about fair
trade if they
want
The trainer
accompanies the
group
60 - 140
Reflection The trainees
share their
expressions
and what
they
personally
think about
organic food
and fair-trade
The trainer leads the
discussion
140 - 160
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The trainees
know this
session comes
to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 160-170
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Teaching Unit 65: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Trainees
textbook p.
- Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
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Teaching Unit 66: Laying a table
MAIN TOPIC: Laying a table
ACCOMODATION: Kitchen
REMARK: Organize high quality napkins, print out ten ways of napkin folding (From the
Websitehttp://www.napkinfoldingguide.com/). This is a very short session!
SPECIFIC
AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request
the mood
The
trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
The
trainees
know how
to lay a
table
They look
at the
picture
Then they
describe
what they
see
The
trainees
lay the
table. Each
trainee
one place
The trainer shows
a picture of a
layed table
- Beamer
- Cutlery
30-50
Folding
napkins
Each
trainees
folds one
napkin
The trainer
shares out the
prints.
- Internet page
http://www.napkinfoldingguide.c
om/
- Napkins
50-90
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Tidying up The
trainees
tidy up
again
The trainer helps 90-100
The
trainees
know this
session
comes to
an end
The
trainees
tell three
describing
adjectives
about the
food, the
learned
contents
or their
mood
The trainer asks 100-110
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Teaching Unit 67: Express yourself
MAIN TOPIC: Reviewing the course
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After it
is played, he explains
the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Teachers
textbook p.
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
The trainees
know this
session comes
to an end
3 - Adjectives The trainer asks 110 - 120
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Teaching Unit 68: Talking about good manners
MAIN TOPIC: What does Knigge say?
ACCOMODATION: Conference room
REMARK: Copy the table manners before
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Who was Knigge
The trainees
tell if they
have any idea
or ever heard
that name
Then they
listen
The trainer writes
down the name on a
board and asks the
trainees for any ideas
The trainer writes
down the informations
about Knigge
- Board & pen
- Teachers
textbook p.
30-40
40-50
Repeating last
session
The trainees
lay the table
together as
good as
possible,
without
textbook
The trainer asks the
trainees to lay the
table again
- Cutlery 50-70
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Studying Knigge Each trainee
takes one rule
about
tablemanners
and shall
explain it to
the others by
playing a role
game
One after another the
trainees explains the
rule or even better
shows it during the
game
- Textbook
70-100
Tidying up The trainees
tidy up again
The trainer helps 100-110
Outlook to the
next session
The trainees
know that
they’ll go to a
restaurant in
the next
session
The trainer tells the
trainees they’ll go to a
restaurant and clarifys
questions
110-120
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 120-130
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Teaching Unit 69: Visiting a restaurant
MAIN TOPIC: Visit a restaurant
ACCOMODATION: Conference room, Restaurant
REMARK: Order a table in advance, the session would be nice in the evening
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge
The trainees
know why
they go to the
restaurant
The trainer explains
that the trainees shall
observe the service
and the whole
surrounding
30-40
Going to the
restaurant
The trainees
enjoy the
evening
The trainer enjoys the
evening and reminds
the trainees of
watching the service
- Money 40-200
Review The trainees
shall tell what
attracted their
attention
The trainer asks 200 - 220
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The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 220 - 230
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Teaching Unit 70: Fish and seafood
MAIN TOPIC: Fish and sea food, Spanish paella
ACCOMODATION: Conference room and kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Laying the table The trainees
lay the table
together
The trainer asks the
group to lay the table
- Cutlery 30-50
Knowledge about
the protection of
species and the
storage of fish
The trainees
open the
textbook
The trainees
read the
article in the
textbook
The trainer explains
the problem of
overfishing
- Textbooks 50-80
Cooking paella The trainees
cook
The trainer guides. He
explains how they
prepare the different
ingredients
- All ingredients 80-170
Eating The trainees
eat together
The trainer invites to
the table
170-200
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Tidying up The trainees
tidy up
The trainer helps 200 - 230
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 230 - 240
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Teaching Unit 71: Serving food and drinks
MAIN TOPIC: Serving food and drinks
ACCOMODATION: Conference room
REMARK: Organize a tray and some objects you can put on the plates (like tennis balls)
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
serving food
The trainees
tell what they
remember
from their visit
in the
restaurant
The trainer asks the
group what they
remember and writes
down the answers
- Board & pen
30-50
Laying the table The trainees
lay the table
The trainer helps - Cutlery 50-70
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Practice the
service
The trainees
form two
groups with
each group
serving one
another. Fill
the glasses
with water
and put some
balls or other
objects on the
plates
The trainer explains
their task
- Tray 70-110
Tidying up The trainees
tidy up
The trainer helps 110-120
Planning the next
session(s)
The trainees
divide into 2
groups
The trainer explains,
that the 2 groups will
cook and serve each
other in the next two
sessions. They agree
which group is going
to prepare which
recipe (Lesson 72:
Potato soup and
Cream of courgette
soup) and which group
is going to start.
120-130
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 130-140
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Teaching Unit 72: Different kinds of soup
MAIN TOPIC: Cooking and serving for one half of the group, potato and cream of courgette soup
ACCOMODATION: Kitchen
REMARK: Organize trays and napkins. This session is to be done twice with the first and second half
of the group. After the second session the group reflects together!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Laying the table
Half of the
group lays the
table
The trainer guides
- Cutlery 20-50
Planning the
serving
The trainees
devise a plan of
who has which
responsibility.
They remind
the things they
have to keep in
mind while
serving
The trainer writes
down all the tasks on
a board
- Board & pen
1. Who serves soup
2. Who serves and
refills drinks
3. Who removes
empty plates
50-70
Cooking The trainees
cook the soup
The trainer guides - All ingredients 70-110
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Serving The trainees
serve the food
and drinks for
the other half
of the group.
The ones who
are served
make notes
about the
“performance”.
After finishing
the meal they
can leave
The trainer helps if
needed
110-140
Tidying up The trainees
tidy up
The trainer helps 160-170
Review The trainees
who served
and cooked try
to review each
others work
The trainer asks
questions:
What was good?
What do we have to
change or make
better?
170-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190-200
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Teaching Unit 73: Express yourself
MAIN TOPIC: Reviewing the course
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After it
is played, he explains
the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Textbook
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
The trainees
know this
session comes
to an end
3 - Adjectives The trainer asks 110 - 120
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Teaching Unit 74: How to be the perfect waiter
MAIN TOPIC: Customer care
ACCOMODATION: Conference room
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
customer care
The trainees
read the
textbook´s
passages
about
customer
service
The group
does several
role plays
The trainer asks the
trainees to open the
textbooks
The trainer explains
the game
- Textbook
- Textbook
- notes
30-50
50-110
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 110-120
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Teaching Unit 75: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Textbook
- Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
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Teaching Unit 76: Learning about an employment contract
MAIN TOPIC: Employment contract, Spanish stew
ACCOMODATION: Conference room, Kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Employment
contract
The trainees
tell what they
think must be
in an
employment
contract and
read the text
in their
textbooks
The trainer asks
without textbook first
and writes the
answers on the board.
Then he lets the
participants check in
the textbooks and find
out what they forgot.
- Textbook 30 - 50
Laying the table The trainees
lay the table
together
The trainer asks the
group to lay the table
- Cutery 50 - 60
Cooking Spanish
stew
The trainees
cook
The trainer guides. He
explains how they
prepare the different
ingredients
- All ingredients 60 - 150
Eating The trainees
eat together
The trainer invites to
the table
150 - 180
Tidying up The trainees
tidy up
The trainer helps 180 - 210
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The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 210 - 220
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
147
Teaching Unit 77: Visiting a hotel
MAIN TOPIC: Visiting a hotel
ACCOMODATION: Outside!
REMARK: Check in advance which hotel you are going to visit and if you can talk to a hotel staff to
introduce the group and maybe answer questions.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Making a plan The trainees
know what
they are going
to do
The trainer explins
that the whole group
goes to a hotel and
talks about interesting
things to check out
- Textbook 30 - 40
Visiting the
market
The group
visits the hotel
and the
trainees can
ask questions
The trainer
accompanies
40 - 160
Reflection The trainees
tell what they
saw and
learned
Tha trainer asks and
listens
160 - 180
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The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
learned
contents or
their mood
The trainer asks 180 - 190
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Teaching Unit 78: Germany speciality
MAIN TOPIC: Cooking German salted pork legs
ACCOMODATION: Kitchen
REMARK: Very long session!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Cooking
The trainees
cook the meal
The trainer helps - All ingredients 30-210
Laying the table The trainees
lay the table
- Cutlery 20 minutes
Eating together The trainees
eat together
The trainer invites to
the table
210-240
Tidying up The trainees
tidy up
The trainer helps 240-260
The trainees
know this session
comes to an end
3 – Adjectives The trainer asks 260-270
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
150
Teaching Unit 79: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Texbtbook
- Board and pen
30-60
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
151
Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
152
Teaching Unit 80: Good bye!
MAIN TOPIC: Review
ACCOMODATION: Conference room
REMARK: Organize a moderation case, copy the questionnaires on the DVD, you can use the games
for the “Express yourself” sessions if you want
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Reflection of the
complete Suvot
training
The trainees
reflect the
SUVOT
sessions. They
play games
which are the
same once
used to
review the
stand.
The trainees
fill out the
questionnaire
The trainer explains
the first game and
lets the group play it.
When finished he
goes over to the
second.
The teacher hands
out the
questionnaires and
collects them when
done.
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire on
the DVD
30-90
90-110
The trainees
know this
course comes to
an end
3 - Adjectives
about the
whole course
The trainer asks the
trainees to write
down the most
important sentences
- Paper & pen 110-130
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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SUVOT COOKING COURSE
Supporting learning tables
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
3
SESSIONS SCHEDULE FOR THE TRAINERS
This document is a teaching tool that aims to make easier for the trainers the organization of
each of the 80 curriculum sessions within the SUVOT vocational training course.
Of course, it is only a suggestion, so each trainer can adapt it to the special needs of a
concrete training group.
The following learning tables make reference to the SUVOT manual “Cooking and Soft skills:
Vocational training to empower people with mental illness and learning disabilities.
Improving job performance and career prospects” and also to the presentations and
documents included as extra content in the SUVOT DVD and SUVOT website
http://suvot.intras.es – Didactic materials.
"This project has been funded with support from the European Commission (Lifelong Learning
Programme, Leonardo Da Vinci sub-programme) of the European Union“. This publication reflects the
views only of the author, and the Commission cannot be held responsible for any use which may be
made of the information contained therein."
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
4
INDEX
Teaching Unit 1: Getting to know everything!........................................................................ 6
Teaching Unit 2: Kitchen equipment…………………………………………………………………………………………. 8
Teaching Unit 3: Food shopping………………………………………………………………………………………………. 10
Teaching Unit 4: Conversion and food storage………………………………………………………………………… 12
Teaching Unit 5: Reading a recipe……………………………………………………………………………………………. 14
Teaching Unit 6: What to do before and after cooking……………………………………………………………. 16
Teaching Unit 7: Cooking in a team…………………………………………………………………………………………. 19
Teaching Unit 8: Rice, noodles and potatoes………………………………………………………………….………… 21
Teaching Unit 9: Mushrooms…………………………………………………………………………………………………… 22
Teaching Unit 10: Cooking, steaming, stewing…………………………….…………………………………………… 24
Teaching Unit 11: Express yourself………………………………………………………………………………………….. 26
Teaching Unit 12: Cleaning and storage temperature……………………………………………………….…….. 27
Teaching Unit 13: Oil……………………………………………………………………………………………………………….. 29
Teaching Unit 14: Contamination hazards……………………………………………………………………………….. 31
Teaching Unit 15: Risky food……………………………………………………………………………………………………. 33
Teaching Unit 16: All about water……………………………………………………………………………………………. 35
Teaching Unit 17: Sauces, thickeners and spices……………………………………………………………………… 37
Teaching Unit 18: Illnesses caused by pathogens……………………………………………………………….……. 39
Teaching Unit 19: Religions and food………………………………………………………………………………………. 41
Teaching Unit 20: Mustard………………………………………………………………………………………………………. 43
Teaching Unit 21: Learning how to prepare a menu………………………………………………………………… 46
Teaching Unit 22: Vinegars………………………………………………………………………………………………………. 48
Teaching Unit 23: Go shopping………………………………………………………………………………………………… 49
Teaching Unit 24: Express yourself…………………………………………………………………………………………… 51
Teaching Unit 25: The food pyramid………………………………………………………………………………………… 52
Teaching Unit 26: Herbs…………………………………………………………………………………………………………… 53
Teaching Unit 27: Eating only vegetables…………………………………………………………………………………. 55
Teaching Unit 28: Seasonal cooking…………………………………………………………………………………………. 57
Teaching Unit 29: Cheese……………………………………………………………………………………………………..…. 59
Teaching Unit 30: Food additives…………………………………………………………………………………………….. 61
Teaching Unit 31: Sports and food…………………………………………………………………………………………… 63
Teaching Unit 32: Baking…………………………………………………………………………………………………………. 65
Teaching Unit 33: Good fungus vs. bad fungus……………………………………………………………………….. 68
Teaching Unit 34: Creativity contest………………………………………………………………………………………… 70
Teaching Unit 35: Noodles………………………………………………………………………………………………………. 72
Teaching Unit 36: Soya, tofu and couscous……………………………………………………………………………… 74
Teaching Unit 37: Cooking with alcohol…………………………………………………………………………………… 75
Teaching Unit 38: Portions I…………………………………………………………………………………………………….. 76
Teaching Unit 39: Portions II……………………………………………………………………………………………………. 77
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 40: Sweet vs. Savoury……………………………………………………………………………….….……. 78
Teaching Unit 41: Slovenian dessert…………………………………………………………………………………..…….. 80
Teaching Unit 42: Creativity contest…………………………………………………………………………………..……… 81
Teaching Unit 43: Teamwork and reliability in the kitchen……………………………………….……….………. 83
Teaching Unit 44: Express yourself……………………………………………………………………………………….……. 84
Teaching Unit 45: Choosing the right menu………………………………………………………………….…..…….…. 86
Teaching Unit 46: Remembering Slovenia………………………………………………………………….……..……….. 88
Teaching Unit 47: Fast food…………………………………………………………………………………….…………………. 90
Teaching Unit 48: Remembering Spain…………………………………………………………………….………………… 92
Teaching Unit 49: Ready-made food……………………………………………………………………………….…..…….. 94
Teaching Unit 50: Remembering Germany……………………………………………………………….…………..…… 96
Teaching Unit 51: Creativity contest……………………………………………………………………….…………..…..… 98
Teaching Unit 52: On a diet…………………………………………………………………………………………….……..… 100
Teaching Unit 53: Remembering Poland……………………………………………………………………………...….. 102
Teaching Unit 54: Different eating habits of the word………………………………………………………….….. 104
Teaching Unit 55: Comparing European countries………………………………………………………..…….……. 106
Teaching Unit 56: Making jam………………………………………………………………………………………..……….. 108
Teaching Unit 57: Purchase and control of food……………………………………………………………..……….. 110
Teaching Unit 58: History of food and nutrition………………………………………………………………..……… 112
Teaching Unit 59: Food and social classes………………………………………………………………………..………. 114
Teaching Unit 60: Price calculation and portion control…………………………………………………..………. 116
Teaching Unit 61: Cooking Slovenian specialties……………………………………………………………………….. 118
Teaching Unit 62: Chinese cooking……………………………………………………………………………………………. 120
Teaching Unit 63: Visiting a small market…………………………………………………………………………..….….. 122
Teaching Unit 64: Fair trade and organic food……………………………………………………………………..…… 124
Teaching Unit 65: Creativity contest…………………………………………………………………………………….…… 126
Teaching Unit 66: Laying a table…………………………………………………………………………………….……..…. 128
Teaching Unit 67: Express yourself…………………………………………………………………………………….……… 130
Teaching Unit 68: Talking about good manners………………………………………………………………….…….. 131
Teaching Unit 69: Visiting a restaurant……………………………………………………………………………………… 133
Teaching Unit 70: Fish and seafood…………………………………………………………………………………..……… 135
Teaching Unit 71: Serving food and drinks………………………………………………………………………..……… 137
Teaching Unit 72: Different kinds of soup…………………………………………………………………………..……. 139
Teaching Unit 73: Express yourself………………………………………………………………………………………..…. 141
Teaching Unit 74: How to be the perfect waiter………………………………………………………………….…… 142
Teaching Unit 75: Creativity contest…………………………………………….……………………………………….….. 143
Teaching Unit 76: Learning about an employment contract………………………………………………..……. 145
Teaching Unit 77: Visiting a hotel…………………………………………………………………………………..…………. 147
Teaching Unit 78: Germany specialty………………………………………………………………….………....…………. 149
Teaching Unit 79: Creativity contest…………………………………………………………………….………....………… 150
Teaching Unit 80: Good bye!.......................................................................................................... 152
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
6
Teaching Unit 1: Getting to know everything!
MAIN TOPIC: Introduction, Personal Hygiene
ACCOMODATION: Conference room
REMARK: Documents on the DVD: Lesson 1.1, 1.2, 1.3, 1.4, please print in advance!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees get
to know each
other and start
bonding as a
group (knowing
names, playing
together,…)
The trainees
actively play
the games.
The trainers
participate.
1. Introduce your
partner
2. Sequence of names
3. Spiders web
- DVD for the
explanation of
games
- Textbook
- Some pens and
copies
- Chair circle
- Ball of wool
0-30
The trainees
understand the
structure of the
training (goals,
contents, …)
The trainees
listen
The trainers
introduce themselves
and show the power
point presentation
- Power point
presentation, DVD
- Beamer
30-45
The trainees
have a feeling of
co-
determination
The trainees
discuss their
expectations
Every trainee tells his
expectation. Then the
trainer asks, if the
group thinks, the
training will fulfill
their expectations.
The trainer should
encourage a
discussion while
guiding it carefully.
45 - 55
The trainees
understand how
to work with the
textbook
The trainees
listen to the
trainers
The trainer hands out
the textbook and
explains how to use
it.
- Textbook 55-75
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
7
The trainees
understand the
food shopping
system
The trainees
listen to
trainer. Then
they try to
arrange an
order of who
is responsible
for the
shopping.
The trainer explains
the system of buying
the ingredients. Every
session it will be one
trainee to do the
shopping with the
trainer. Then the
group arranges an
order to determine
who is in charge for
the shopping for the
next sessions.
- Pen
- Paper
75-95
The trainees
understand why
the subject is
interesting and
important
The trainees
watch the
movie and
have a brief
discussion
with their
partner. Then
the whole
group talks
about it.
The trainer shows a
movie about hygiene
and lets the trainees
talk about it in pairs
of two. Then he asks
the group to come
together and discuss
their thoughts about
the movie.
- Beamer
- Internet
- Movie Textbook
95 - 110
The trainees
learn the most
important facts
about personal
hygiene
The trainees
listen and talk
about the
contents of
the textbook
The trainer reads out
the corresponding
part in the textbook.
Then the group
discusses its
contents.
- Textbook 110 - 125
The trainees
know the
session is about
to end
Reflection of
this session
The trainer asks the
trainees if they are
content with the
lesson. Every trainee
names three
adjectives describing
their mood
- Chair circle 125 - 135
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
8
Teaching Unit 2: Kitchen equipment
MAIN TOPIC: Kitchen equipment, basics about Germany, sugared pancake with raisins
ACCOMODATION: Kitchen, conference room
REMARK: PowerPoint presentation on the DVD
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current
emotional
state
The trainees
talk about their
experiences
since the last
session
The trainer asks one
trainee after another
0-30
The trainees
get to know
the different
facilities to
encourage a
feeling of
comfort
The trainees
can see all
important
facilities
The whole group
goes through the
kitchen, and into the
room where the
simulation training
will take place. The
responsible trainers
tell something about
their tasks. Then
they’ll go back to the
conference room.
This is only supposed
to be a very brief
tour.
- Different facilities 30 - 40
The trainees
learn basic
facts about
Germany
The trainees
write down the
answers to
some
questions.
After finishing
the
presentation
they compare
the answers
The trainer refers to
the page in the
textbook. The
trainees shall write
down answers while
watching the
presentation.
- Power Point
Presentation, DVD
- Questionnaire:
Textbook
- Beamer
40-55
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
9
Preparing the
meal
The trainees
form two
groups and
discuss the
single tasks
and their
responsibilities.
Everybody will
write down the
single steps
they will have
to go through
during the
process
The trainer guides
the groups
- Textbook
- All ingredients
- Pen and paper
55-65
Cooking The two groups
cook the
pancakes with
raisins
The trainer guides
the groups
65-120
First feeling of
success
The trainees
eat together
The trainer is
responsible for laying
the table. The
trainees may help
when they fulfilled
their tasks. The
trainer invites the
trainees to the table
and they have the
meal together. It
would be nice if the
trainer encourages
an discussion about
the meal. This is
important for every
session.
- Table
- Cutlery
120-160
The trainees
know the
session is
about to end
Reflection of
this session
The trainer asks the
trainees if they are
content with the
lesson. Every trainee
names three
adjectives describing
their mood
- Chair circle 160 - 180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
10
Teaching Unit 3: Food shopping
MAIN TOPIC: Shopping, basics about Poland, Leek & egg salad
ACCOMODATION: Kitchen, conference room
REMARK: PowerPoint presentation on the DVD
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees reflect
and describe their
current emotional
state
The
trainees try
to describe
their
current
mood with
the help 3
adjectives
The trainer asks the
trainees to mention
3 adjectives
describing their
current mood.
- Chair circle 0-30
The trainees learn
basics about
shopping and
develop a table with
the responsibility for
the shopping.
The
trainees
listen,
discuss and
agree on
the tasks
The trainer explains
the issue and asks
the trainees
questions
- Textbook 30 - 45
The trainees learn
basic facts about
Poland
The
trainees
answer
some
questions.
After
finishing
the
presentatio
n the
teacher
plays the
song, then
they
compare
the
answers
The trainer refers to
the page in the
textbook. The
trainees write down
their answers while
watching the movie.
- Power Point
Presentation, DVD
- Questions: Textbook
- Beamer
45 - 60
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
11
Preparing the meal The
trainees
read the
recipe and
discuss
what to do.
The group
writes
down the
tasks of
each
trainee
during
cooking
The trainer proposes
that they cook the
eggs together, but
everybody makes his
own salad.
- Textbook
- All ingredients
- Kitchen facility
60 - 100
Feeling of success The
trainees eat
together
The trainer is
responsible for laying
the table. The
trainees may help
when they fulfilled
their tasks. The
trainer invites the
trainees to the table
and they have the
meal together. It
would be nice if the
trainer encourages
an discussion about
the meal. This is
important for every
session.
- Table
- Cutlery
100-140
Tidying up becomes
routine
The
trainees
tidy up the
kitchen
The trainer offers his
help when necessary
140 - 160
The trainees know
that the session
comes to an end
The
trainees
give the
proper
answers
The trainer asks the
trainees if they are
content with this
lesson. The trainees
should describe their
current mood by
using three
adjectives.
160 - 180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
12
Teaching Unit 4: Conversion and food storage
MAIN TOPIC: Conversions and measurement, food storage and stock
ACCOMODATION: Conference room, kitchen, stock room
REMARK: Please print the document on the DVD in advance
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current
emotional state
The trainees
describe their
current mood
using 3
adjectives
The methodology
trainer asks the
trainees to describe
their mood with the
use of 3 adjectives.
He starts with giving
an example
- Chair circle 0-30
Arousing
interest
The trainees
work together
as a team
The trainer explains
the game, giving
more and more
support towards the
end
- Textbook
- One bowl with 5
liters
- One bowl with 3
liters
30-50
The trainees
get a feeling
for
conversions
and the
devices that
are needed
The trainees can
try out different
forms of
measurement,
scales and
measuring jugs.
The trainees
write down
their answers
into the chart.
They work in
groups of 2
using the
equipment to
answer the
questions
The trainer provides
scales, measuring
jugs, cups and
spoons. The trainees
can try out different
forms of
measurement like
cups, etc. while trying
to answer the
questions from the
book
- Textbook
- Scales
- Measurement jugs
- Spoons (small+big)
- Cups
- Water, Rice, Milk,
Flour,
Breadcrumbs
50-70
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
13
The trainees
learn more
about the
theory behind
their
experimental
results
The trainees
listen and read
the textbook
The trainer explains
the content of the
textbook through
examples
- Textbook
- Scale
- Measurement jug
70-80
Knowing
basics about
storage and
keeping stock
All trainees go
into the kitchen
storage and try
to remember 3
articles which
they think
always should
be there. The
trainees discuss
the different
opinions.
The trainer asks the
trainees about their
thoughts and writes
the answers on a
board.
- Board
- Kitchen storage
80-95
Stabilizing the
knowledge
The trainees
listen to the
trainer and
work through
the textbook
The trainer guides
the trainees through
the textbook
- Textbook 95-105
Knowing
basics about
storage
The trainees go
to the fridge
and see how
food should be
stored
The trainer
accompanies them
without comments
- Good sorted fridge 105-110
Reflecting
what they
have seen
The trainess fill
answers into an
exercise sheet
in the textbook
controlling each
other when
finished
the trainer gives
instructions
- Textbook 110-130
Stabilizing the
results visually
The trainees
take pictures
and put them
onto the fridge
the group
always uses
The trainer hands out
the pictures and
some glue tape,
asking the trainees to
put them on the
fridge
- Textbook
- Printed document
of the DVD
- Tape
130-140
The trainees
know this
session comes
to an end
Reflection of
the session
1. number ray
The trainer asks the
trainees to position
themselves on the
number ray
140-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
14
Teaching Unit 5: Reading a recipe
MAIN TOPIC: Reading a recipe, basics about Spain, cream of courgette soup
ACCOMODATION: Conference room, kitchen
REMARK: PowerPoint presentation on the DVD
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current
emotional state
The trainees try
to describe their
current mood by
using 3
adjectives
The methodology
trainer asks the
trainees to describe
their current mood
using 3 adjectives.
He starts by giving
an example
- Chair circle 0-30
The trainees
understand
how they work
with a recipe
1. Ingredients
2. Work steps
3. Materials
(pots, spoons,…)
The trainer refers
to the textbook.
The trainees work
on the task
- Textbook 30-60
The trainees
learn basic facts
about Spain
The trainees
write down the
answers to
some questions,
then they
compare the
answers
The trainer refers
to the page in the
textbook. The
trainees shall write
down answers
while watching the
movie.
- Power Point
Presentation, DVD
- Questionnaire:
Textbook
- Beamer
60-80
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
15
Preparing the
meal
The trainees
form two groups
and discuss the
tasks and
responsibilities.
Everybody
writes down the
steps they will
have to take.
The trainees can
write their
names behind
the single steps
to point out the
responsibilities.
Always do this
when you cook a
recipe!
The trainer guides
the groups
- Recipe cream of
courgette soup,
Textbooks
- All ingredients
80-90
Cooking The two groups
cook a cream of
courgette soup
each
The trainer guides
the groups
90-125
The trainees
taste what they
prepared
Every group eats
their own
prepared meal
The trainer invites
the trainees to the
table
- Cutlery 125-145
Tidying up
becomes a
routine
The trainees tidy
up the kitchen
The trainer helps if
necessary
145-175
The trainees
know this
session comes
to an end
Reflection of the
session
Game: Number
ray
The trainer asks the
trainees to play the
game
- Chair circle
- Textbook
175 - 185
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
16
Teaching Unit 6: What to do before and after cooking
MAIN TOPIC: Jobs before and after cooking, basic facts about Slovenia, pork tongue
ACCOMODATION: Conference room, kitchen
REMARK: PowerPoint presentation on the DVD
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current
emotional state
The trainees
try to describe
their current
mood by using
3 adjectives
The methodology
trainer asks the
trainees to describe
their current mood
using 3 adjectives.
He starts by giving an
example
- Chair circle 0-30
Preparing the
meal
The trainees
form two
groups and
discuss the
tasks and
responsibilities.
Everybody
writes down
the single steps
they have to
do. The trainer
makes sure
that the groups
are not always
the same. To
randomly form
the groups he
can let them
count 1,2,1,2
or he can deal
out cards,
meaning all red
cardholders
and all black
cardholders
form a group.
The trainer guides
the groups
- Recipe pork
tongue: Textbook
- All ingredients
30-40
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
17
Cooking The trainees
cook the meat
The trainers let the
groups start the
cooking.
40-50
While the meat
is cooking:
Gathering ideas
The trainees
give answers
The trainer draws to
rows onto a board.
One has the headline
“before” and one has
the headline “after”.
He writes down the
given answers into
the right row. When
there are no more
ideas, but there are
still things missing,
the trainer tries to
give tips. This idea is
borrowed from the
game “Outburst”
- Board
- Pen
50-70
Fill the
textbook with
answers
The trainees
open the page
in the textbook
The trainees fill in
the answers in their
textbook
- Textbook 70-80
The trainees
learn basic facts
about Slovenia
The trainees
write down the
answers to
some
questions.
After finishing
the
presentation
they compare
their answers
The trainer refers to
the page in the
textbook. The
trainees shall write
down answers while
watching the movie.
- Power Point
Presentation on
the DVD
- Questionnaire:
Textbook
- Beamer
80-100
Cooking The trainees go
back into their
groups and
finish their
meals
The trainer guides
the groups
100-120
Experiencing
success
The trainees
eat together
The trainer invites
the trainees to the
table
- Cutlery 120-140
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
18
Tidying up
becomes a
routine
The trainees
tidy up the
kitchen
The trainer helps if
necessary
140-150
The trainees
know this
session comes
to an end
Reflection of
the session
1. packing my
bag
The trainer asks the
trainees to play the
game
- Chair circle
- Textbook
150-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
19
Teaching Unit 7: Cooking in a team
MAIN TOPIC: Team work, cutting exercises, cooking vegetable pan and making fruit salad
ACCOMODATION: Conference room, kitchen
REMARK: You can use the document for lesson 7 on the DVD, please print it in advance!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
understand
that they have
to work as a
team
The trainer joins the
trainees for the
teamwork. The goal
for everybody is to
feel comfortable in the
group. As warm up
they play a game.
0-40
Creating relaxed
mood
The trainees
play the game
1. Fruit salad
The trainer explains
the game
- Chair circle
- Textbook
40-55
Playfully
experience
teamwork and
communication
The trainees
play the game
1. Gordian
knot
The trainer explains
the game
- Textbook 55-80
Preparing the
meal
Each trainee
fulfills the task
on their note
The trainer deals out
the prepared notes
- Textbook
- DVD
- All ingredients
80-110
Putting things
together
The trainees
mix the
ingredients for
the fruit salad
The trainer gives
advice if needed
110-115
Cooking Every trainee
adds his
vegetable to
the pan
The trainer hands out
numbers to the
trainees
- Numbers 115-130
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Eating together The trainees
eat together
The trainer invites the
trainees to the table
- Cutlery 130-150
Tidying up
becomes a
routine
The trainees
tidy up the
kitchen
The trainer helps 150-160
The trainees
know this session
comes to an end
Every trainee
says what was
difficult for
him and what
was easy
The trainer asks two
questions and then
lets the trainees speak
- Chair circle 160-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
21
Teaching Unit 8: Rice, noodles and potatoes
MAIN TOPIC: Noodles, potatoes, rice – basic cooking
ACCOMODATION: Conference room, kitchen
REMARK: Check if you have all ingredients on stock. If you have a rice cooker please use that one
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
calm down
and
concentrate
on the session
The trainer asks the
trainees about their
current mood
- Chair circle 0-30
Finding out what
the group knows
The trainees
gather their
knowledge
about the
three basic
ingredients in
a
brainstorming
The teacher writes
down the answers on
a board. He can give
help if necessary
- Board & pen
- Teachers
textbook p.
30-50
Having cooked all
basics
The trainees
form three
groups. Each
group cooks
one of these
basics in little
portions
The teacher gives
advice if needed. The
trainer cooks a sauce.
50-80
Tasting the basics The trainees
shall try the
taste of every
basic and
describe it
The teacher writes the
describing adjectives
on a board
- Board & pen 80-100
The trainees
know this session
comes to an end
The trainees
give feedback
about the
session
The trainer asks every
trainee to tell his high
and low point of the
session
100-120
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Teaching Unit 9: Mushrooms
MAIN TOPIC: Mushrooms, wild mushroom soup
ACCOMODATION: Conference room, kitchen
REMARK: If there is season or time please organize an outing if possible to collect mushrooms! Use
the PowerPoint presentation on the DVD.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
explain their
mood by
mentioning 3
fitting
adjectives
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Basic knowledge
about mushrooms
The trainees
acquire
knowledge by
talking about
the pictures in
the
PowerPoint
and finding
the missing
names by
looking
through some
books the
teacher brings
along
The trainer asks the
trainees to look at the
PowerPoint
presentation and to
describe what they
can see
- Textbook
- DVD, ppp
- Books about
mushrooms
with pictures
30-60
Knowing the most
popular
mushroom
The trainees
gather the
names of
some
mushrooms
they have
heard of.
The trainer asks the
trainees to name the
mushrooms they
know.
- Textbook 60-70
Cooking The trainees
cook the soup
together
The trainer guides the
groups
- All ingredients 70-150
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Eating together The trainees
eat the soup
The trainer invites the
group to the table
- Cutlery 150-170
Tidying up
becomes a
routine
The trainees
tidy up the
kitchen
The trainer helps 170-180
The trainees
know this session
comes to an end
The trainees
remember the
three
adjectives
they used at
the beginning
of the lesson
and compare
them with
their mood
now
The trainer explains - Chair circle 180-190
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Teaching Unit 10: Cooking, steaming, stewing
MAIN TOPIC: Meat and vegetables, beef with pumpkin seeds
ACCOMODATION: Conference room, kitchen
REMARK: Put one seasonal vegetable onto the shopping list. If you have a pressure cooker please
use this one too for cooking the vegetable. Please explain how to use it.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
explain their
mood by
mentioning 3
fitting
adjectives
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Cooking the meat The trainees
put the meat
into the water
Reading the recipe
and cooking
- All ingredients 30-40
Basic knowledge
about different
cooking
techniques
The trainees
try to attach
the right
descriptions
to the
different
techniques
The trainer asks the
trainees to open the
textbook and to assign
the correct numbers.
When they’ve finished
the groups compare
their results and give
explanations for their
choices
- Textbook 40-70
Stewing The trainees
listen to the
trainer and do
what he said
The trainer explains
how to stew the
vegetable. They will
eat it later with the
meat
- Seasonal
vegetable (i.e.
carrot)
70-100
Cooking The trainees
finish cooking
their meal
The trainer guides the
group
100-130
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25
Experiencing
success
The trainees
eat their meal
together
The trainer invites the
trainees
- Cutlery 130.150
Tidying up
becomes a
routine
The trainees
tidy up the
kitchen
The trainer helps 150-160
The trainees
know this session
comes to an end
The group
describes their
feelings using
3 adjectives
The trainer guides the
group
- Chair circle 160-170
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26
Teaching Unit 11: Express yourself
MAIN TOPIC: Reviewing the course
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
3 - Adjectives The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After it
is played, he explains
the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Teachers
textbook p.
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
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Teaching Unit 12: Cleaning and storage temperature
MAIN TOPIC: Temperatures and cleaning
ACCOMODATION: Conference room, kitchen
REMARK: Care for numbers for the number ray in advance!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
reflect and
describe their
current emotional
state
The trainees
visualize their
mood by
positioning
themselves on
a number
1. number ray,
see lesson No.
5
The trainer asks the
trainees to position
themselves on a
number. Everyone
should say something
about his choice.
0-30
Knowing basics
about different
temperatures
The trainees
talk about the
“Germometer”
in the
textbook
The trainer explains
the “Germometer”
and encourages a
discussion
- Textbook 30-60
Temperature
Control
The trainees
read the
information in
the textbook
out loud
The trainer asks the
trainees to read
- Textbook 60-80
Knowing
theoretical basics
about cleaning
The trainees
go through the
cleaning
methods in
the textbook.
After each key
sentence they
stop and
discuss it
The trainer deals out
notes with keywords
on it. Each trainee gets
one note. As soon as
the trainee hears his
key sentence in the
text, he says “stop”.
Then the group talks
about the important
facts belonging to this
key sentence. Please
write down all
important facts on a
board
- Textbook
- Board & Pen
80-110
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28
Putting the
theoretical
knowledge to
practice by
cleaning the
kitchen
The trainees
develop a
cleaning
schedule.
Then they
have to divide
the different
responsibilities
and start
cleaning
The trainer gives
advices on how to
write the cleaning
schedule
- Textbook 110-170
The trainees
know this session
comes to an end
The trainees
position
themselves in
the number
ray
The trainer asks the
trainees to position
themselves in the
number ray a second
time
170-180
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29
Teaching Unit 13: Oil
MAIN TOPIC: All about oil, self-made oil, deep fry, potato fritter
ACCOMODATION: Conference room, kitchen
REMARK: Organize empty bottles for each trainee and the ingredients for the oil
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood using 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-20
Basics about oil The trainees
listen to the
trainer
The trainer explains
the production
process of oil
- Textbook 20-35
What goes with
salad?
Preparation for
the next session
The trainees
think about
salad and
what to have
in it. For
example nuts,
chicken,
pepper, ham,
etc.
The trainer writes
everything down and
puts it on the
shopping list for the
next session.
- Pen and paper
The trainees
produce their
own oil
The trainees
make their
decision which
oil they want
to make.
Every trainee
makes his own
oil
The trainer gives the
choices and asks every
trainee to make a
decision. Then he
guides the trainees.
Optional, if there is
more time, the
trainees can prepare
oil for the kitchen
- Textbook
Ingredients
- Empty oil
bottles
- Stickers for
nametags
35-90
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30
The trainees start
cooking
The trainees
read the
recipe and
share their
working steps
The trainer guides - Recipe potato
fritter:
Textbooks
- All ingredients
90 - 150
Eating together The trainees
eat their meal
The trainer invites
them to the table
- Cutlery 150-180
Cleaning up
becomes a
routine
The trainees
clean the
kitchen
The trainer helps 180-200
The trainees
know this session
comes to an end
The trainees
reflect on
their
highlights and
take their oil
The trainer guides the
reflection and gives
the oils to the trainees
200 - 210
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31
Teaching Unit 14: Contamination hazards
MAIN TOPIC: Contamination hazards and vinegar, salad with different dressings
ACCOMODATION: Conference room, kitchen
REMARK: Check if all ingredients are available and buy the missing ones
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Knowledge about
contamination
hazards
The trainees
understand
the meaning
of the word.
The trainees
know the
different
contamination
hazards.
The trainer writes
down the definition of
the word and tries to
clarify its meaning
The trainer explains
the different types of
hazards. The trainees
try to find examples
for each.
- Textbook
- Board & pen
30-70
Making salad
dressings (with
the self-made oil)
The trainees
form 3 groups
and prepare
different
dressings.
They use the
ingredients for
salad they
talked about
in the last
session.
The trainer tells the
group to use the
dressing recipes of
TEACHING UNIT 22
and helps if necessary.
- Ingredients 70 - 130
Tidying up
becomes a
routine
The trainees
tidy up
The trainer helps 130-150
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32
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
The trainer asks the
trainees about their
mood
150-160
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33
Teaching Unit 15: Risky food
MAIN TOPIC: High risk food, potato soup
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Knowledge
about high risk
food
The trainees
listen to the
trainer
The trainer writes
down the information
on a board
- Textbook
- Board & Pen
30-45
Preparing the
meal
The trainees
form three
groups and
read through
the recipe. By
looking at the
ingredients
the group
tries to think
of three ways
to vary the
soup
The trainer helps the
trainees
- All
ingredients
45 - 70
cooking The groups
cook the soup
The trainer helps if
needed
70-130
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34
Feeling of
success
The trainees
share out
their variation
and everyone
tries the
soups
The trainer invites the
trainees to the table
- Cutlery 130-160
Tiding up has
become a
routine
Everybody
tidies up
The trainer helps 160-180
Homework The trainees
shall write
down
everything
they drink
unto the next
session
The trainer tells what
the trainees
homework is
- Textbook 180-185
The trainees
know this
session comes to
an end
The trainees
say 1
describing
word to each
soup
The trainer asks the
trainees
175-185
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35
Teaching Unit 16: All about water
MAIN TOPIC: Drinks and water, apple – plum drink
ACCOMODATION: Conference room, kitchen
REMARK: If it is summer time and you like you can have a little water hose fight as introduction to
the topic ☺☺☺☺
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
Further explanation in
the textbook. The
methodology trainer
asks the trainees to
mention 3 adjectives
which fit their mood.
He will start as an
example
- Chair circle 0-30
Talking about the
homework
The trainees
calculate how
much they
have drunken
each day
The trainer asks the
trainees to count how
much liquid they drink
each day. He helps if
needed
- Textbook
- Homework
30-50
They discuss
which drink is
healthy and which
not
The trainees
read the kind
of drinks they
had out loud
and discuss
one after
another if it’s
healthy or not
The trainer writes
down a list on a board:
healthy – unhealthy
- Board & pen 50-70
Knowledge about
the human
balance
The trainees
read through
the textbook
The trainer explains if
there are any
questions
- Textbook 70-120
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36
Preparing the
drink
The trainees
divide into
three groups,
each group
will prepare
one drink. The
trainees can
decorate the
drinks or
glasses nicely
The trainer explains
the trainees what
they’ll do now
- All ingredients
- Textbook
120-160
Tidying up The trainees
tidy up, the
drinks can
cool down a
little
The trainer helps 160-170
Drinking The trainees
try all
prepared
drinks
The trainer invites the
trainees to the “bar”
170-180
The trainees
know this session
comes to an end
The trainees
mention 3
adjectives
The trainer asks the
trainees to mention
the adjective
180-190
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Teaching Unit 17: Sauces, thickeners and spices
MAIN TOPIC: Spices, sauces and dips
ACCOMODATION: Conference room
REMARK: Check if you have enough spices and get raw vegetables; prepare the course before!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Taste the
different kinds of
spices
The trainees
form groups
of two people.
Then one of
them gets
blindfolded
and they go
through the
sense-
parcours
The trainer sets up the
parcours. He has
different spices in
open cans. He asks the
trainees to go through
the parcours and smell
and taste the spices.
The trainee without
blindfolded eyes
always tells the color.
Then they change
roles
- Spices in open
cans
- Pepper, salt,
curry,
cinnamon,
sugar, red
pepper
powder, chili,
curcuma,
cardamom,
nutmeg,…
30-50
Stabilizing the
experience
The trainees
go through
the parcours
without the
blindfold so
they can read
the names of
the spices
The trainer puts cards
with expressions next
to each can and asks
the trainees again to
go through the
parcours.
- Name tags of
the spices
50-60
Knowing which
spices can be
combined
The trainees
read through
the textbook
The trainer asks the
trainees to open the
textbook
- Textbook 60-80
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The trainees
know basics
about making
sauces
The trainees
learn about
the different
sauce
thickeners by
listening to
the trainer
The trainer shows the
different sauce
thickeners and tells
facts about them
- Flour, starches
(cornstarch,…)
, cereal grains
(oatmeal,…),
cream
- Textbook
80-90
The trainees put
together sauces
they know
The trainees
talk about the
different
sauces they
know
the trainer writes the
answers down on a
board
- Board & pen 90 - 105
The trainees
make different
dips
The trainees
form two
groups each
making a dip
from the
textbook (chili
or cucumber).
They cut some
vegetables to
eat them with
the dips.
The trainer helps - Recipe dips:
Textbooks
- Vegetables
105-130
Eating dips with
raw vegetables
The trainees
taste the dips
with the raw
vegetables,
rice, noodles,
etc.
The trainer asks the
trainees to sit on the
table and eat together
130 - 140
Tidying up the
kitchen
The trainees
tidy up
The trainer helps 140-170
The trainees
know this session
comes to an end
The trainees
tell three
adjectives
about the
session today
The trainer asks the
trainees
170-180
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39
Teaching Unit 18: Illnesses caused by pathogens
MAIN TOPIC: Food related illnesses and allergies, Spanish omelet
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
Further explanation in
the textbook. The
methodology trainer
asks the trainees to
mention 3 adjectives
which fit their mood.
He will start as an
example
- Chair circle 0-30
Food related
illnesses
The trainees
understand
the different
types of
pathogens
The trainer goes
through the textbook
with the trainees
- Textbook 30-70
Allergies The trainees
understand
important
facts about
allergies
The trainer works
through the textbook
with the trainees
- Textbook 70-80
Preparing the
meal
The trainees
cook the
omelette
The trainer helps if
needed
- Recipe
- All
ingredient
s
80-125
Eating together The trainees
eat together
The trainer asks the
trainees to come to
the table
- Cutlery 125-155
Tidying up the
kitchen
The trainees
tidy up
The trainer helps 155-175
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40
The trainees
know this session
comes to an end
The trainees
tell three
adjectives
about the
session today
The trainer asks the
trainees
175-180
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41
Teaching Unit 19: Religions and food
MAIN TOPIC: Religions &food
ACCOMODATION: Conference room
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting
adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
The trainees
learn facts
about religious
food rules
Each trainee
writes down
his 5
favourite
meal and all
ingredients
The trainer asks the
trainees to write
down their 5
favourite meals
- Sheets and
pens
60-70
The trainees
work through
the
information
about
different
religions in
their
textbook.
The trainer writes
down the keypoints
of each religion on a
board and explains
them
- Board and pen
- Textbook
70-100
Then they
check their
favourite
meals and
categorizing
them into
allowed or
not allowed
for each
religion
The trainer explains
what the trainees
shall do
- Textbook
100-130
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Presenting the
results
Every trainee
presents his
result
The trainer controls
the answers
130-160
The trainees
know this
session comes
to an end
The trainees
tell 3
adjectives
about their
mood or
about this
session
The trainer asks the
trainees
160-170
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43
Teaching Unit 20: Mustard
MAIN TOPIC: Self-made mustard and potato salad
ACCOMODATION: Conference room, kitchen
REMARK: Check if you have a glass for each trainee
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-30
Boil potatoes The trainees
put the
potatoes to a
boil. During
the time they
go on with
making
mustard
The trainer tells the
trainees to boil the
potatoes which takes
a while
30 - 40
Mustard self-
made
The trainees
read through
textbook and
the recipe to
prepare their
own mustard.
Everyone can
take one
glass of
mustard
home
the trainer asks the
trainees to read and
understand the
recipe and to make it
- Jars for the
mustard
- Stickers for
nametags
40-60
Preparing the
meal
The trainees
prepare the
potato salad
The trainer helps if
needed
- Recipe
- All ingredients
60-100
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44
Eating together The trainees
eat together
The trainer asks the
trainees to come to
the table
- Cutlery 100-130
Tidying up the
kitchen
The trainees
tidy up
The trainer helps 130 - 160
The trainees
know what
they’ll do in the
next session
The trainees
listen and
make up their
mind what
starter, main
dish, dessert
they will
propose to
cook. Each
group will
cook one
course.
The trainer explains
that they need to
figure out a menu,
they will cook during
the next session.
They can cook things
they’ve learned
during the last weeks
or they can try out
something new out
of a cookbook. The
trainer makes clear
that the groups they
build now will stay
the same until the
end of the year. The
groups will rotate
with starter, main
dish and dessert and
the trainees for
shopping will rotate
in the group.
- Chair circle 160 - 165
Preparing the
session step by
step
Every trainee
gives one
proposal
(ideas or
book):
First for the
starter, then
for the main
dish, then for
the dessert
The trainer writes
down the proposals
- Cookbooks
- Textbook
- Board & pen
165 - 180
The trainees
make the
decision
Each trainee
gives one
vote for each
course
The trainer counts
the votes. The ones
with the most votes
win
180 - 190
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The trainees
know this
session comes
to an end
The trainees
tell 3
adjectives
about their
mood or
about this
session
The trainer asks the
trainees
190 - 200
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Teaching Unit 21: Learning how to prepare a menu
MAIN TOPIC: Cooking a menu
ACCOMODATION: Kitchen
REMARK: Strong guidance, prepare working places
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-20
Preparing the
kitchen
The trainees
start to
prepare the
kitchen
The trainer guides. He
assigns every group a
working place
20-30
Cooking the
menu
Each group
cooks their
meal
The trainer gives a lot
of help if necessary
- All
ingredients
- All recipes
30-120
Laying the table - One trainer lays the
table
- Cutlery meanwhile
Eating together The trainees
eat all
together their
menu
The trainer invites to
the table
120 - 150
Tidying up Everybody
tidyies up
The trainer helps 150 - 180
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Homework Every trainee
is supposed
to do his or
her personal
shopping for
the next
session.
The trainer explains,
that every trainee is
supposed to buy the
ingredients for his or
her personal favourit
salad and dressing.
The trainer can give a
special budget to
every trainee.
- Money 180 - 190
The trainees
know this
session comes to
an end
The trainees
tell 3
adjectives
about their
mood or
about this
session
The trainer asks the
trainees
190-200
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Teaching Unit 22: Vinegars
MAIN TOPIC: Vinegars
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
Further explanation in
the textbook. The
methodology trainer
asks the trainees to
mention 3 adjectives
which fit their mood.
He will start as an
example
In the following this
will be named as “3-
Adjectives”
- Chair cirle 0-30
The trainees
prepare their
salads
Every trainee
prepares a
portion of his
or her favourit
salad.
The trainer helps if
necessary
30 – 90
Feeling of
success. The
trainees exchange
ideas and inspire
each other.
The trainees
try a little of
everybodys
salad
The trainer tries as
well
90 - 120
Tidying up The trainees
tidy up
The trainer helps 120-150
The trainees
know this session
comes to an end
Each group
thinks of 3
compliments
they want to
tell the others
in the group
The trainer explains
what the trainees have
to do
150 - 170
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Teaching Unit 23: Go shopping
MAIN TOPIC: Market, super market and bio food store
ACCOMODATION: Excursion
REMARK: Make sure that there is the opportunity to visit different supermarkets
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
reflect and
describe their
current
emotional
state
The methodology
trainer asks the
trainees to mention 3
adjectives which fit
their mood. He will
start as an example
- Chair circle 0-20
The trainees
understand what
is going to
happen in the
session
The trainees
listen
The trainer explains
that they’ll go out this
session in order to
learn about the
different possibilities
of food purchase. The
trainer explains that
the trainess form
three groups. Each
group has one thing to
buy.
- Paper to make
notes
- Teachers
textbook p.
30-50
The group visits
different shops
The trainees
fullfill their
task
The trainer helps 50-140
Comparing the
results
One group
after another
shows their
results and in
the end they
try to find a
conclusion
what this
means for
their
purchasing
The trainer helps
explaining
140-170
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The trainees
know this session
comes to an end
3 - Adjectives The trainer asks - Chair circle 170-180
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Teaching Unit 24: Express yourself
MAIN TOPIC: Reviewing the course
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After
it is played, he
explains the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Textbook
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
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Teaching Unit 25: The food pyramid
MAIN TOPIC: Food pyramid, smoked pork
ACCOMODATION: Conference room, kitchen
REMARK: You can get a food pyramide in your local language and hang it in the kitchen.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their mood
by mentioning 3
fitting adjectives
The trainees
talk about
what they are
looking
forward in the
next time
The trainer asks the
trainees what they
remember of the
content to come
- Chair circle 0-30
Food pyramid
The trainees
look into the
textbook
The trainer explains
the use of the
pyramid
- Textbook 30-50
Cooking The trainees
read the recipe
assign the
different tasks
The trainer helps
organizing the
cooking
- All ingredients
50-140
Eating The trainees
eat together
The trainer invites - Cutlery 140-160
Tidying up The trainees
tidy up
The trainer helps 160-190
The trainees know
this session comes
to an end
The trainees
reflect this
session
together
The trainer asks
them about their
current mood
190-200
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Teaching Unit 26: Herbs
MAIN TOPIC: Own herb garden
ACCOMODATION: Either in the garden or in the kitchen
REMARK: Organize some herbseeds and pots with grown plants beforehand. Easy to handle: Basil,
Parsley, chive, Thyme, savory,…
Print the list on the DVD to place it in the kitchen visible for everybody.
Because the topic fits well information about household remidies is included in this session, you will
have some time in session 30 to talk about this.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Outlining the
contents of the
session
The trainees
listen
The trainer explains
that they will plant
their own little
herbgarden, which
they can always use
for cooking
ingredients
- Herb seeds 30-40
Planting seeds
and plants
The trainees
work together
in groups. The
number of
groups depend
on the amount
of herbtypes.
They start
planting the
seeds into pots
or in the
garden
The trainer gives
advice and helps
- Pots or garden
- Potting soil
- Seeds
40-90
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Assignging
responsibilities
The trainees
make a plan of
who is
responsible for
what tasks.
Every trainee
writes down
his or her
personal tasks.
The trainer helps if
any difficulties
arouse, he fills in the
table for the kitchen
- Textbook 90-110
Tidying up
The trainees
tidy up
The trainer helps 110-120
Experience
different herbs
with the senses
The trainees
form groups of
two people.
Then one of
them gets
blindfolded.
They go
through the
herb garden.
The trainer tells the
trainees to pass all
the herbs and smell
them. The trainee
without the blindfold
always tells the color.
The trainess take
turns.
- Blindfolds 120 - 150
Stabilizing the
experience
The trainees
go through the
garden with
open eyes so
they can read
the names
next to the
herbs
The trainer puts cards
with explanations
next to each can and
asks the trainees to
again go through the
garden
- Name tags of
the herbs
150 - 160
Which herb fits to
which dish?
The trainees
read the table
in the
textbook
The trainer supports
and reads it out
- Textbook 160 - 170
The trainees
know this session
comes to an end
The trainees
try to point
out why it is
important to
have you’re
your own
herbs using 3
Adjectives
The trainer asks the
trainees
- Chair circle 170 - 180
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Teaching Unit 27: Eating only vegetables
MAIN TOPIC: Vegetarian and Vegan, Spanish vegetable ratatouille
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Acquiring
knowledge about
vegetarianism
and veganism
The trainees
gather their
ideas about
this topic in
the way of a
brainstorming
The trainer writes
down all thoughts on a
board. He gives a
structure to the
brainstorming by
asking for different
headwords:
1.which products are
not allowed
2.reasons to choose
this kind of nutrition
After the
brainstorming the
trainer gives a
structure to all
thoughts and connects
the ideas to the
specific terms and
definitions.
- Pen
- Board
- Teachers
textbook p.
30-70
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Cooking The trainees
start cooking
using the
trained
scheme:
They read the
recipe, share
responsibilities
and start
cooking
The trainer guides if
needed
- All ingredients
- Recipe
Textbooks
70-130
Eating together The trainees
eat together
The teacher invites the
trainees to the table
- Cutlery 130-150
Tydying up The trainees
tidy up the
working area
The trainer helps 150-160
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks the
trainees
160-170
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Teaching Unit 28: Seasonal cooking
MAIN TOPIC: Seasonal cooking, Slovenian mushroom soup with buckwheat mush
ACCOMODATION: Conference room, kitchen
REMARK: If season you could include an extra session to collect mushrooms. Get a seasonal
calender in your local language and hang it on the wall.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Acquiring basic
knowledge about
seasonal food
The trainees
gather what
they think the
different
conditions the
foods are
exposed to
during the
seasons
The trainer writes
down the four seasons
on the board. He asks
the trainees what
typical
weatherconditions
they relate to each
season
- Board & pen 30-50
Discussing the
seasonal table
The trainees
discuss the
different
vegetables of
the different
seasons
The trainer shows the
seasonal table and
explains the different
conditions. He also
indicates when
mushrooms grow best
- Beamer
- Teachers
textbook p.
- Posters of
seasonal
calenders in
local
languages
50-65
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Cooking The trainees
cook the
mushroom
soup. They
share out
responsibilities
and then start
cooking
The trainer guides if
needed
- Textbooks
- All ingredients
65-120
Eating The trainees
eat together
The trainer invites the
trainees to the table
- Cutlery 120-140
Tidying up The trainees
tidy up the
kitchen
The trainer helps 140-150
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks the
trainees
150-160
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Teaching Unit 29: Cheese
MAIN TOPIC: Cheese, Swiss raclette
ACCOMODATION: Conference room, kitchen
REMARK: Maybe it is possible to have this session in the evening?
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Arousing interest
The trainees
talk about
their favourite
kinds of
cheese
The trainer starts by
telling his favourite
kind of cheese
- Chair circle 30-45
Knowledge about
the different kind
of cheeses
The trainees
try to assign
the named
cheeses to
differrent
categories.
Then the
trainees read
the definitions
of the groups
out loud
The trainer writes
down the five
categories and asks
the trainees to assign
the cheeses to the
different groups
- Textbook 45-65
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Cutting all
ingredients
The trainees
take
responsibility
for every
ingredient,
making them
ready for the
raclette
The trainer guides the
group
- All ingredients 65-80
Eating raclette The trainees
come together
in a relaxed
setting and
eat raclette
The trainer invites the
trainees to the table
- Raclette 80-160
tidying up the trainees
tidy up
The trainer helps 160 - 190
The trainees
know this session
comes to an end
The trainees
describe the
food or their
current mood
using 3 -
Adjectives
The trainer asks 190 - 200
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Teaching Unit 30: Food additives
MAIN TOPIC: Food additives and household remedies
ACCOMODATION: Conference room
REMARK: Check if you have a little choice of the herbs, named in the currciulum. All herbs you do
not have, please organize pictures. Copy the herb cards before the session
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Basic knowledge
about food
additives
The trainees
work through
the textbook
The trainer explains
if anything is unclear
- Textbook 30-50
Stabilizing the
knowledge
Each trainee
takes one
item out of
the fridge or
the storage
room. Each
trainee goes
into the front
of the class
and writes
down all the
“E’s” their
item contains
on the board.
The trainer explains
what to do.
- Fridge
- Food storage
room
- Board & pen
50-80
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Knowledge about
household
remedies
(information in
session 26)
The trainees
tell what
healing herbs
they know.
Every trainee
gets a card
with
informations
about one
herb. Every
trainee
presents one
herb in front
of the class.
The trainer asks to
do a brain storming.
The trainer hands
out the cards. He
asks one trainee
after another to
present a different
herb. The trainees
make notes about
the other herbs in
their textbook.
- Bord & pen
- Cards
- Textbook
80-90
90-120
The trainees
know this session
comes to an end
3 - Adjectives The trainers asks 120-130
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Teaching Unit 31: Sports and food
MAIN TOPIC: Food and sports, cooking Slovenian pork stomach
ACCOMODATION: Conference room and kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Cooking the pork The trainees
start to cook
the pork with
the vegetables
because it
needs to cook
1 hour
The trainer guides - Ingredients 30-100
Knowledge about
the connection
between sports
and food
The trainees
go through
the textbook
one chapter
after another
and talk about
it
The trainer goes
through the chapters
with the trainees and
checks if they
understood what
they’ve read by
calling back
- Textbook 30-100
Cooking The trainees
cook the meal
The trainer guides - Ingredients 100-130
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Eating together The trainees
eat together
The trainer guides - Cutlery 130-160
Tidying up The trainees
tidy up
The trainer helps 160-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
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Teaching Unit 32: Baking
MAIN TOPIC: Baking in general, baking Polish apple cake
ACCOMODATION: Conference room and kitchen
REMARK: You can get coffee or hot chocolate that goes with the cake.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Baking The trainees
prepare the
dough and put
it in the oven
The trainer guides - Ingredients Preparing
30-60
Baking
60-140
Basic knowledge
about baking
The trainees
form three
groups. Each
group thinks
through the
process of
preparing one
dough . The
groups write
down specific
attributes of
each dough
and answers
the questions.
The trainer divides the
group and helps if
necessary.
- Textbook 60-90
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Presenting the
results
The trainees
present their
results in front
of the class
The trainer lets the
groups do the
presentation one after
another. He checks if
their anwers are
correct and complete
90-110
Homework The trainees
get the task of
buying
cheese they
have never
eaten before,
either one day
before the
next session
or on the day
of the next
session
The trainer gives the
task and money to the
trainees. They are
supposed to bring the
cheese and the receipt
to the next session.
- Money 110-120
Making coffee or
hot chocolate.
The trainees
make coffee
to drink with
the cake
The trainer helps 120-130
Laying the table The trainees
lay the table
together
The trainer helps - Cutlery 130-140
Eating The trainees
have coffee
and cake
togther.
The trainer invites the
trainees to the table
140-160
Tidying up The trainees
tidy up
The trainer helps 160-170
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The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
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Teaching Unit 33: Good fungus vs. bad fungus
MAIN TOPIC: Fungus: good or bad, food arrangement and decoration, making a cheese platter,
Slovenian Jota
ACCOMODATION: Conference room and kitchen
REMARK: Please organize grapes and some kind of toothpicks for decoration.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Arranging the
cheese
The trainees
form three
groups. Each
group has at
least three
different kinds
of cheese.
Then they
start to
arrange a
cheese
platter.
The trainer explains
the task. He explains
that they shall keep
the arrangement and
that they need to
work efficient.
- Cheeses
- Platters
- Toothpicks
- Grapes
- Salad for
decoration
30-60
Cooking The trainees
cookl the meal
The trainer guides - Ingredients 60-100
Eating together The trainees
eat together
The trainer guides - Cutlery 100-130
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Tidying up The trainees
tidy up
The trainer helps 130-160
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 160-170
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Teaching Unit 34: Creativity contest
MAIN TOPIC: Creativity contest, suggestion: Spanish San Jacobo
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process. A
suggestion in case the
trainees cannot agree
could be Spanish San
Jacobo.
- Textbook
- Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
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Teaching Unit 35: Noodles
MAIN TOPIC: Noodles, cooking German lentils with self-made noodles (Spätzle)
ACCOMODATION: Conference room, kitchen
REMARK: Special thing: Spätzle-maker.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Knowledge about
noodles
The trainees
gather the
different kind
of noodles
they know.
Then they
read through
the textbook.
The trainer writes the
results on a board
- board & pen
- Textbook
30-60
Cooking
The trainees
cook the
recipe in the
usual way
The trainer guides
- All ingredients
60-130
Eating together The trainees
eat together
The trainer invites the
trainees to the table
- Cutlery 130-160
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Tidying up The trainees
tidy up
The trainer helps 160-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
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Teaching Unit 36: Soya, tofu and couscous
MAIN TOPIC: Alternatives: Couscous, soya, tofu; cooking vegetable ratatouille and couscous with
soy sauce
ACCOMODATION: Conference room, kitchen
REMARK: Get high quality tofu!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
The trainees
acquire
knowledge about
some unusual
ingredients
The trainees
listen and
follow in the
textbook.
The trainer explains
some rather unusual
ingredients
- Textbook
- Board & pen
30-60
Cooking The trainees
cook the meal
The trainer guides. - All ingredients 60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-170
The trainees
know this session
comes to an end
3 – Adjectives The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 37: Cooking with alcohol
MAIN TOPIC: Wines: all about alcohol in food; cooking Spanish chicken stew
ACCOMODATION: Confernece room and kitchen
REMARK: Check that you organize all ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Knowledge about
the use of wine in
meals
The trainees
read through
the textbook
The trainer asks the
trainees to read
- Textbook 30-50
Cooking The trainees
cook the food
The trainer guides - All ingredients 50-110
Eating The trainees
eat together
The trainer invites the
trainees to the table
- Cutlery 110-130
Tidying up The trainees
tidy up
The trainer helps 130-160
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 160-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 38: Portions I
MAIN TOPIC: Portions, Polish baked potato
ACCOMODATION: Conference room and kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
3 - Adjectives The trainer asks - Chair circle 0-30
Knowledge about
calculating the
size of portion
The trainees
listen
The trainer writes
down some
information on the
board
- Textbook
- Board & pen
30-60
Cooking The trainees
cook the meal
The trainer guides - All ingredients 60-140
Eating The trainees
eat together
The trainer invites to
the table
- Cutlery 140-160
Tidying up The trainees
tidy up
The trainer helps 160-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 39: Portions II
MAIN TOPIC: Recipes in the internet; cooking Slovenian styrian
ACCOMODATION: Conference room, computer room and kitchen
REMARK: Check to organize all ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
The trainees
explain their
mood by
mentioning 3
fitting adjectives
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Get to know an
internet
homepage with
recipes
The trainees
listen and try
out in the
computer
room.
The trainer explains
how they can use the
internet to convert
recipes. In germany
for example they
could use the internet
page www.food.com
- Board & Pen
- Internet
30-60
Cooking The trainees
cook the meal
The trainer guides - All ingredients 60-140
Eating together The trainees
eat the meal
The trainer invites to
the table
- Cutlery 140-160
Tidying up The trainees
tidy up
The trainer helps 160-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 40: Sweet vs. Savoury
MAIN TOPIC: Sweet vs. solid; cooking waffles vs. Polish potato pancake
ACCOMODATION: Kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Cooking The trainees
form two
groups. One
group
prepares the
pancakes and
one group
prepares the
waffels.
The trainer guides - All ingredients 30-70
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 70-100
Tidying up The trainees
tidy up
The trainer helps 100-130
Plan the main
dish for the next
session
The trainees
decide which
main dish we
will have in
the next
session.
The trainer supports if
necessary.
- Pen and paper 130 - 150
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
79
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 150-160
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
80
Teaching Unit 41: Slovenian dessert
MAIN TOPIC: Preparing session no 41; cooking a main dish and Slovenian pohorje
ACCOMODATION: Conference room and kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Prepare for
cooking
The trainees
asign the tasks
The trainer supports if
necessary
- Chair circle 30-50
Preparing the
meal
The trainees
cook the main
dish and
slovenian
pohorje
The trainer guides - All
ingredient
s
50 - 120
Eating The trainees
eat together
The trainer invites to
the table
- Cutlery 120-140
Tidying up The trainees
tidy up
The trainer helps 140-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
81
Teaching Unit 42: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Textbook
Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
83
Teaching Unit 43: Teamwork and reliability in the kitchen
MAIN TOPIC: Teamwork
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Cooking
Afterwards
the trainees
cook Lentils
with chorizo.
The trainer helps.
- All ingredients
70-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
84
Teaching Unit 44: Express yourself
MAIN TOPIC: Reviewing the course, having German meatballs with fried potatoes and salad
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After it
is played, he explains
the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Textbook
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
Cooking
Afterwards
the trainees
cook
meatbals with
fried potatoes
and salad.
The trainer helps.
- All ingredients
110 - 160
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 160 - 190
Tidying up The trainees
tidy up
The trainer helps 190 - 220
The trainees
know this
session comes
to an end
3 - Adjectives The trainer asks 220 - 230
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
86
Teaching Unit 45: Choosing the right menu
MAIN TOPIC: Choosing the right menu for cold and hot weather
ACCOMODATION: Kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Discussion about
bodily
circumstances on
cold and hot days.
Transfer to food.
The trainees
think about
how they
personally feel
on hot and
cold days.
They reflect
on their
needs.
The trainer asks and
writes down the
answers on a board.
- Board & Pen
30-50
Cooking, the
second trainee is
responsible as a
chef
The trainees
form two
groups. One
group cooks
the flank steak
theother the
cranberry
turkey salad.
The trainer supports if
necessary.
- All ingredients 50-120
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Eating together The trainees
eat together.
Every trainee
trys both
foods.
The trainer invites to
the table.
- Cutlery 110-140
Tidying up The trainees
tidy up
The trainer helps 140-170
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 170 - 180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
88
Teaching Unit 46: Remembering Slovenia
MAIN TOPIC: Remembering Slovenia, cooking roasted pork and potatoes
ACCOMODATION: Conference and computer room, Computers for all participants, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Preparing the
pork
The trainees
prepare the
pork as the
recipe say
The trainer guides
30-50
Knowledge about
Slovenia
The trainees
gather
together what
they
remember
from slovenia
and do an
internet
research
about
Slovenia
The trainer writes
down the answers on
a board. Then he
completes the
knowledge with some
more facts
- Board & pen
- Textbook
- PCs and
Internet
50-90
Cooking The trainees
finish the
meal
The trainer guides 90-130
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 130-160
Tidying up The trainees
tidy up
The trainer helps 160-180
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180-190
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
90
Teaching Unit 47: Fast food
MAIN TOPIC: Fast food, self made burgers and fries
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
fast food
The trainees
gather wich
fast food they
know
Then the
trainees make
a list with pros
and cons
The trainees
listen
The trainer writes
down the answers
The trainer writes
down the answers in
the list.
i.e. unhealthy, lost of
dining culture, no loss
of time,….
The trainer tells some
facts about fast food
- Board & pen
- Textbook
30-70
Cooking The trainees
prepare the
meal
The trainer guides - All ingredients
- Deep fryer
70-120
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Eating together The trainees
eat together
their “fast
food”
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-180
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180 - 190
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
92
Teaching Unit 48: Remembering Spain
MAIN TOPIC: Remembering Spain, cooking Pasta with tomato and meat
ACCOMODATION: Conference and computer room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
Spain
The trainees
gather
together what
they
remember
from Spain,
they can also
do internet
research.
The trainer writes
down the answers on
a board. Then he
completes the
knowledge with some
more facts
- Board & pen
- Textbook
- Computer
30-60
Cooking The trainees
cook the meal
The trainer guides - All ingredients 60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-140
Tidying up The trainees
tidy up
The trainer helps 140-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
93
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
94
Teaching Unit 49: Ready-made food
MAIN TOPIC: Ready-made food, self-made pizza
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
What is ready-
made food
The trainees
discuss what
they
understand
under ready
made.
The trainees
read the
definition and
facts in the
textbook.
The trainer writes
down the answers
The trainer explains
any questions
- Board & pen
- Textbook
30-40
40-60
Making pizza The trainees
prepare the
meal
The trainer guides 60-130
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 130-160
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Tidying up The trainees
tidy up
The trainer helps 160-190
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
96
Teaching Unit 50: Remembering Germany
MAIN TOPIC: Remembering Germany, Currywurst
ACCOMODATION: Conference and computer room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
Germany
The trainees
gather
together what
they
remember
from
Germany.
They can do
internet
research.
The trainer writes
down the answers on
a board. Then he
completes the
knowledge with some
more facts
- Board & pen
- Textbook
- Computer
30-60
Preparing the
meal
The trainees
prepare the
meal
The trainer guides - All ingridients 60-120
Eating together The trainees
eat together
The trainer invites the
trainees to the table
- Cultery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
97
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
98
Teaching Unit 51: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Textbook
- Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
100
Teaching Unit 52: On a diet
MAIN TOPIC: Diet, cooking a low calorie meal
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
diet
The trainees
talk about
their
experiences
The trainees
read in the
textbook
The trainer asks the
trainees
The trainer asks the
trainees to open the
textbook
- Chair circle
- Textbook
30-40
40-50
Cooking a low
calory meal
The trainees
cook
The trainer guides - All ingredients 50-110
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 110-140
Tidying up The trainees
tidy up
The trainer helps 140-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
101
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
102
Teaching Unit 53: Remembering Poland
MAIN TOPIC: Poland, beef roulades with gherkin, onion and mustard
ACCOMODATION: Confernece and computer room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
Poland
The trainees
gather what
they
remember
from Poland
The trainer writes
down the answers on
a board. Then he
completes the
knowledge with some
more facts
- Board & pen
- Textbook
30-40
Deepening
knowledge about
Poland
The trainees
do an internet
research
The trainer guides if
necessary
- Computer
room
40 - 60
Presenting the
results
The trainees
add facts
about Poland
on the board
The trainer gives the
pen to the trainees
who want to
contribute
- Board and
marker
60 - 70
Cooking The trainees
cook the meal
The trainer guides - All ingredients 70-140
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 140-170
Tidying up The trainees
tidy up
The trainer helps 170-200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
103
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 200 - 210
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
104
Teaching Unit 54: Different eating habits of the word
MAIN TOPIC: Eating habits, cooking Indian curry
ACCOMODATION: Conference room, kitchen
REMARK: Organize chop sticks, and other materials that could demonstrate contents, organize all
ingredients.
Use the quiz on the DVD!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
different eating
habits around the
world
The trainees
play the quiz
and read the
text together
The trainer asks the
trainees to play the
quiz. Then they
compare answers;
afterwards they read
the text below
- DVD with quiz
- Textbook
30-90
Cooking The trainees
cook rice and
curry
The trainer guides - All ingriedents 90-140
Eating together
with hands
The trainees
eat together
the trainer invites to
the table
- Cutlery 140-160
Tidying up The trainees
tidy up
The trainer helps 170-180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
105
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180-190
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
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Teaching Unit 55: Comparing European countries
MAIN TOPIC: Similarities and differences between our countries, Polish pancakes with curd
ACCOMODATION: Conference room, kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
The trainees
compare the
countries
The trainees
fill in the chart
in the
textbook in
pairs of two
people
The trainer asks the
trainees to open the
textbooks
- Textbook 30-50
Cooking The trainees
cook the meal
together
The trainer guides - All ingredients 50-110
Eating The trainees
eat togther
The trainer invites to
the table
- Cutlery 110-140
Tidying up The trainees
tidy up
The trainer helps 140-170
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
107
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170 - 180
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
108
Teaching Unit 56: Making jam
MAIN TOPIC: Stabilizing food, making jam and bread
ACCOMODATION: Conference room and kitchen
REMARK: Make sure that there is a jar for each trainee
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Repetition of food
additives
The trainees
tell what they
can
remember
about food
additives and
stabilzisers.
The trainer writes
down the answers.
- Board & Pen
- Textbooks as
support
30-50
Making jam and
bread
The trainees
divide into
two groups.
One group
makes the
jam, the
others make
the bread
The trainer guides - All ingredients
- Recipes in the
textbooks
50-150
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Sharing the self-
made products
The trainees
share the
products that
everyone can
take some of
both
The trainer helps 150-170
Tidying up The trainees
tidy up
The trainer helps 170 - 190
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 190 - 200
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
110
Teaching Unit 57: Purchase and control of food
MAIN TOPIC: Purchase and control of food, Slovenian struklji
ACCOMODATION: Confernece room and kitchen
REMARK: You can add coffee or ot chocolate
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
purchase and
control
The trainees
read through
the textbook
The trainer asks the
trainees to open the
textbook
- Textbook 30-40
Baking The trainees
prepare the
cake
The trainer guides - All ingredients 40-100
Eating The trainees
eat together
The trainer invites to
the table, he can also
make coffee or hot
chocolate
- Cutlery 100 - 130
Tidying up The trainees
tidy up
The trainer helps 130-150
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
111
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 150-160
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Teaching Unit 58: History of food and nutrition
MAIN TOPIC: Evolution and nutrition, Polish ginger bread cake
ACCOMODATION: Cofernece room, kitchen
REMARK: You can add coffee or hot chocolate if you want
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Baking The trainees
prepare the
cake
The trainer guides - All ingredients 30-140
Tidying up The trainees
tidy up
The trainer helps 140 - 160
Meanwhile:
Knowledge about
nutrition in the
past
The trainees
tell what they
think people
ate in former
times
The trainees
read the
article and
mark
important
passages
The trainer asks and
writes down the
answers on a board
The trainer asks the
trainees to read
- Board & pen
- Textbook
70-90
90-120
Eating togther The trainees
eat togther
The trainer invites to
the table
- Cutlery 120-140
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The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 160 - 170
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Teaching Unit 59: Food and social classes
MAIN TOPIC: Society classes and food, German “Maultaschen”
ACCOMODATION: Conference room and kitchen
REMARK: This session is a little longer than the others!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
food on different
society classes
The trainees
discuss if they
think that
there are
differneces in
the nutrition
of rich or poor
people and if
yes, which
one.
Then they
read the
article in the
textbook
The trainer asks the
trainees and writes
down the answers
The trainer asks the
trainees to open the
textbook and to back
up their opinion or to
disprove others
opinions
- Board & pen
- Textbook
30 - 60
Cooking The trainees
cook the meal
The trainer guides - All ingredients 60-180
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Eating together The trainees
eat their meal
The trainer invites to
the table
- Cutlery 180 - 210
Tidying up The trainees
tidy up
The trainer helps 210 - 240
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 240 - 250
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Teaching Unit 60: Price calculation and portion control
MAIN TOPIC: Price calculation, Spanish garlic soup
ACCOMODATION: Confernece room and kitchen
REMARK: Organize all ingredients before and keep the bill
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
How to calculate
prices
The trainees
read the
article in the
textbook
Then the
trainees shall
agree on a
price for
todays garlic
soup
The trainer asks the
trainees to read
The trainer gives the
bill to the group. He
will help with the
calculation. Think of
the amount of
portions you’ll get out
of your shopping and
which ingredients you
add, without having
bought them today
- Textbook
- Bill of the food
shopping
30-50
50-70
Cooking The trainees
cook the meal
The trainer guides - All ingredients 70-120
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Eating togther The trainees
eat togther
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-170
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170 - 180
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Teaching Unit 61: Cooking Slovenian specialties
MAIN TOPIC: Slovenian tarragon potica
ACCOMODATION: Kitchen
REMARK: You can have coffee or hot chocolate along
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Baking
The trainees
prepare the
potica
The trainer helps - All ingredients 30-60
Meanwhile the
dough is rising
Repetition of the
knowledge about
baking powder
and yeast
The trainees
gather
together what
they can
remember
The trainer writes
down the answers
- Board & pen 60-80
Preparing the
dough
The trainees
go on with the
preparation of
the potica
The trainees
start with the
filling
The trainer helps 80-100
100-120
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Tidying up the trainees
tidy up
The trainer helps 120-130
Preparing the
table
The trainees
lay the table
- Cutlery 130-140
Eating The trainees
eat togther
The trainer invites to
the table
140-170
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 170-180
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Teaching Unit 62: Chinese cooking
MAIN TOPIC: Cooking with a wok
ACCOMODATION: Conference romm, kitchen
REMARK: Organize a wok
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
the wok
The trainees
read the
article in the
textbook
The trainer asks the
trainees to read
- Textbook 30-50
Cooking The trainees
cook
The trainer guides - All ingredients 50-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-180
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The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180 - 190
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Teaching Unit 63: Visiting a small market
MAIN TOPIC: Visiting a small market
ACCOMODATION: Outside!
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Making a plan The trainees
know what
they are going
to do
The trainer explins
that the whole group
goes to a small market
and talks about
interesting things to
check out
- Textbook 30 - 40
Visiting the
market
The group
visits the
market
The trainer
accompanies
40 - 160
Reflection The trainees
tell what they
saw and
learned
Tha trainer asks and
listens
160 - 180
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The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 180 - 190
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Teaching Unit 64: Fair trade and organic food
MAIN TOPIC: Organic and Fair-trade
ACCOMODATION: Conference room
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge
about Fair trade
and organic
food
The trainees
read in the
textbook
The trainer asks to
open the textbooks.
He explains any
questions
- Textbook 30 - 60
Visit in a place
that sells fair
trade and
organic food, for
example a
health food
shop
The group
visits the
place and can
ask the staff
about fair
trade if they
want
The trainer
accompanies the
group
60 - 140
Reflection The trainees
share their
expressions
and what
they
personally
think about
organic food
and fair-trade
The trainer leads the
discussion
140 - 160
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The trainees
know this
session comes
to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 160-170
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Teaching Unit 65: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Trainees
textbook p.
- Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
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Teaching Unit 66: Laying a table
MAIN TOPIC: Laying a table
ACCOMODATION: Kitchen
REMARK: Organize high quality napkins, print out ten ways of napkin folding (From the
Websitehttp://www.napkinfoldingguide.com/). This is a very short session!
SPECIFIC
AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request
the mood
The
trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
The
trainees
know how
to lay a
table
They look
at the
picture
Then they
describe
what they
see
The
trainees
lay the
table. Each
trainee
one place
The trainer shows
a picture of a
layed table
- Beamer
- Cutlery
30-50
Folding
napkins
Each
trainees
folds one
napkin
The trainer
shares out the
prints.
- Internet page
http://www.napkinfoldingguide.c
om/
- Napkins
50-90
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Tidying up The
trainees
tidy up
again
The trainer helps 90-100
The
trainees
know this
session
comes to
an end
The
trainees
tell three
describing
adjectives
about the
food, the
learned
contents
or their
mood
The trainer asks 100-110
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Teaching Unit 67: Express yourself
MAIN TOPIC: Reviewing the course
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After it
is played, he explains
the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Teachers
textbook p.
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
The trainees
know this
session comes
to an end
3 - Adjectives The trainer asks 110 - 120
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Teaching Unit 68: Talking about good manners
MAIN TOPIC: What does Knigge say?
ACCOMODATION: Conference room
REMARK: Copy the table manners before
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Who was Knigge
The trainees
tell if they
have any idea
or ever heard
that name
Then they
listen
The trainer writes
down the name on a
board and asks the
trainees for any ideas
The trainer writes
down the informations
about Knigge
- Board & pen
- Teachers
textbook p.
30-40
40-50
Repeating last
session
The trainees
lay the table
together as
good as
possible,
without
textbook
The trainer asks the
trainees to lay the
table again
- Cutlery 50-70
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Studying Knigge Each trainee
takes one rule
about
tablemanners
and shall
explain it to
the others by
playing a role
game
One after another the
trainees explains the
rule or even better
shows it during the
game
- Textbook
70-100
Tidying up The trainees
tidy up again
The trainer helps 100-110
Outlook to the
next session
The trainees
know that
they’ll go to a
restaurant in
the next
session
The trainer tells the
trainees they’ll go to a
restaurant and clarifys
questions
110-120
The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 120-130
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Teaching Unit 69: Visiting a restaurant
MAIN TOPIC: Visit a restaurant
ACCOMODATION: Conference room, Restaurant
REMARK: Order a table in advance, the session would be nice in the evening
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge
The trainees
know why
they go to the
restaurant
The trainer explains
that the trainees shall
observe the service
and the whole
surrounding
30-40
Going to the
restaurant
The trainees
enjoy the
evening
The trainer enjoys the
evening and reminds
the trainees of
watching the service
- Money 40-200
Review The trainees
shall tell what
attracted their
attention
The trainer asks 200 - 220
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The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
food, the
learned
contents or
their mood
The trainer asks 220 - 230
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Teaching Unit 70: Fish and seafood
MAIN TOPIC: Fish and sea food, Spanish paella
ACCOMODATION: Conference room and kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Laying the table The trainees
lay the table
together
The trainer asks the
group to lay the table
- Cutlery 30-50
Knowledge about
the protection of
species and the
storage of fish
The trainees
open the
textbook
The trainees
read the
article in the
textbook
The trainer explains
the problem of
overfishing
- Textbooks 50-80
Cooking paella The trainees
cook
The trainer guides. He
explains how they
prepare the different
ingredients
- All ingredients 80-170
Eating The trainees
eat together
The trainer invites to
the table
170-200
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Tidying up The trainees
tidy up
The trainer helps 200 - 230
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 230 - 240
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Teaching Unit 71: Serving food and drinks
MAIN TOPIC: Serving food and drinks
ACCOMODATION: Conference room
REMARK: Organize a tray and some objects you can put on the plates (like tennis balls)
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
serving food
The trainees
tell what they
remember
from their visit
in the
restaurant
The trainer asks the
group what they
remember and writes
down the answers
- Board & pen
30-50
Laying the table The trainees
lay the table
The trainer helps - Cutlery 50-70
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Practice the
service
The trainees
form two
groups with
each group
serving one
another. Fill
the glasses
with water
and put some
balls or other
objects on the
plates
The trainer explains
their task
- Tray 70-110
Tidying up The trainees
tidy up
The trainer helps 110-120
Planning the next
session(s)
The trainees
divide into 2
groups
The trainer explains,
that the 2 groups will
cook and serve each
other in the next two
sessions. They agree
which group is going
to prepare which
recipe (Lesson 72:
Potato soup and
Cream of courgette
soup) and which group
is going to start.
120-130
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 130-140
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Teaching Unit 72: Different kinds of soup
MAIN TOPIC: Cooking and serving for one half of the group, potato and cream of courgette soup
ACCOMODATION: Kitchen
REMARK: Organize trays and napkins. This session is to be done twice with the first and second half
of the group. After the second session the group reflects together!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Laying the table
Half of the
group lays the
table
The trainer guides
- Cutlery 20-50
Planning the
serving
The trainees
devise a plan of
who has which
responsibility.
They remind
the things they
have to keep in
mind while
serving
The trainer writes
down all the tasks on
a board
- Board & pen
1. Who serves soup
2. Who serves and
refills drinks
3. Who removes
empty plates
50-70
Cooking The trainees
cook the soup
The trainer guides - All ingredients 70-110
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Serving The trainees
serve the food
and drinks for
the other half
of the group.
The ones who
are served
make notes
about the
“performance”.
After finishing
the meal they
can leave
The trainer helps if
needed
110-140
Tidying up The trainees
tidy up
The trainer helps 160-170
Review The trainees
who served
and cooked try
to review each
others work
The trainer asks
questions:
What was good?
What do we have to
change or make
better?
170-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190-200
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Teaching Unit 73: Express yourself
MAIN TOPIC: Reviewing the course
ACCOMODATION: Conference room
REMARK: On the DVD we suggest three games for this session. If you have further ideas of games
you can switch them. Please copy the questionnaire (DVD) for all trainees before the session starts.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
try to
remember
which
adjectives
they mostly
used during
the last
sessions
The trainer asks - Chair circle 0-30
Reflection of the
first quarter
The trainees
reflect the
sessions, they
play the
games the
trainer
introduces
The trainees
fill in the
questionnaire
The trainer explains
the first game. After it
is played, he explains
the second
The teacher hands
out the
questionnaires and
collects them
afterwards
- Textbook
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire
DVD
30-90
90-110
The trainees
know this
session comes
to an end
3 - Adjectives The trainer asks 110 - 120
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Teaching Unit 74: How to be the perfect waiter
MAIN TOPIC: Customer care
ACCOMODATION: Conference room
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Knowledge about
customer care
The trainees
read the
textbook´s
passages
about
customer
service
The group
does several
role plays
The trainer asks the
trainees to open the
textbooks
The trainer explains
the game
- Textbook
- Textbook
- notes
30-50
50-110
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 110-120
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Teaching Unit 75: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Textbook
- Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- Cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
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Teaching Unit 76: Learning about an employment contract
MAIN TOPIC: Employment contract, Spanish stew
ACCOMODATION: Conference room, Kitchen
REMARK:
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Employment
contract
The trainees
tell what they
think must be
in an
employment
contract and
read the text
in their
textbooks
The trainer asks
without textbook first
and writes the
answers on the board.
Then he lets the
participants check in
the textbooks and find
out what they forgot.
- Textbook 30 - 50
Laying the table The trainees
lay the table
together
The trainer asks the
group to lay the table
- Cutery 50 - 60
Cooking Spanish
stew
The trainees
cook
The trainer guides. He
explains how they
prepare the different
ingredients
- All ingredients 60 - 150
Eating The trainees
eat together
The trainer invites to
the table
150 - 180
Tidying up The trainees
tidy up
The trainer helps 180 - 210
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The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 210 - 220
SUVOT VOCATIONAL TRAINING COURSE – EXTRA CONTENTS FOR TRAINERS
147
Teaching Unit 77: Visiting a hotel
MAIN TOPIC: Visiting a hotel
ACCOMODATION: Outside!
REMARK: Check in advance which hotel you are going to visit and if you can talk to a hotel staff to
introduce the group and maybe answer questions.
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Making a plan The trainees
know what
they are going
to do
The trainer explins
that the whole group
goes to a hotel and
talks about interesting
things to check out
- Textbook 30 - 40
Visiting the
market
The group
visits the hotel
and the
trainees can
ask questions
The trainer
accompanies
40 - 160
Reflection The trainees
tell what they
saw and
learned
Tha trainer asks and
listens
160 - 180
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The trainees
know this session
comes to an end
The trainees
tell three
describing
adjectives
about the
learned
contents or
their mood
The trainer asks 180 - 190
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Teaching Unit 78: Germany speciality
MAIN TOPIC: Cooking German salted pork legs
ACCOMODATION: Kitchen
REMARK: Very long session!
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
tell three
describing
adjectives
The trainer asks - Chair circle 0-30
Cooking
The trainees
cook the meal
The trainer helps - All ingredients 30-210
Laying the table The trainees
lay the table
- Cutlery 20 minutes
Eating together The trainees
eat together
The trainer invites to
the table
210-240
Tidying up The trainees
tidy up
The trainer helps 240-260
The trainees
know this session
comes to an end
3 – Adjectives The trainer asks 260-270
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Teaching Unit 79: Creativity contest
MAIN TOPIC: Creativity contest
ACCOMODATION: Conference room and kitchen
REMARK: Check that you have many different ingredients
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Choice in a group
process
The trainees
have a look on
all ingredients
and decide
what they
want to do
with them.
The group can
vote or agree
in another
way. It makes
sense to
divide into
groups for
starter, main
dish and
dessert and to
write the tasks
down.
The trainer prepares
all ingredients on a
table, he or she can
decide, how much
variaty to offer and
support the process.
- Texbtbook
- Board and pen
30-60
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Cooking
Afterwards
the trainees
prepare and
cook.
The trainer guides
- All ingredients
60-120
Eating together The trainees
eat together
The trainer invites to
the table
- cutlery 120-150
Tidying up The trainees
tidy up
The trainer helps 150-190
The trainees
know this session
comes to an end
3 - Adjectives The trainer asks 190 - 200
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Teaching Unit 80: Good bye!
MAIN TOPIC: Review
ACCOMODATION: Conference room
REMARK: Organize a moderation case, copy the questionnaires on the DVD, you can use the games
for the “Express yourself” sessions if you want
SPECIFIC AIM
CONTENT METHODOLOGY MATERIALS TIMELINE
MINUTE
Request the
mood
The trainees
describe their
thoughts
about garden
work using 3
adjectives
The trainer asks the
trainees
- Chair circle 0-30
Reflection of the
complete Suvot
training
The trainees
reflect the
SUVOT
sessions. They
play games
which are the
same once
used to
review the
stand.
The trainees
fill out the
questionnaire
The trainer explains
the first game and
lets the group play it.
When finished he
goes over to the
second.
The teacher hands
out the
questionnaires and
collects them when
done.
- Green, yellow,
red cards for each
trainee and some
papers and pens
- Questionnaire on
the DVD
30-90
90-110
The trainees
know this
course comes to
an end
3 - Adjectives
about the
whole course
The trainer asks the
trainees to write
down the most
important sentences
- Paper & pen 110-130
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