This lesson explores the roles within the brigade system, focusing on the daily responsibilities, skills, and challenges of different chef positions like the Sous Chef and Executive Chef. Students will reflect on the hierarchy’s importance in kitchen operations. Resources include role descriptions, posing questions, links to support videos, a written reflection activity, stretch it task, mini review and a comparison exercise.

This lesson introduces students to the concept of using local produce, focusing on how it supports the environment and the local economy. Students will explore the benefits, such as reduced food miles, sustainability, and support for local farmers, while also considering the challenges of relying solely on local food sources, such as limited variety and seasonal availability. The lesson includes: PowerPoint Presentations: Clear visual explanations and key points on food provenance and sustainability. Video Resources: Engaging visual content to illustrate examples of local food production and its impact. Mini Reviews: Short, focused assessments to check for student understanding after key sections of the lesson. Interactive Tasks: Group activities that encourage collaboration and hands-on learning, such as designing a soup using local produce. Challenge Sheets: Stretch-it questions to encourage deeper thinking, including support materials to guide students through more complex concepts. Final Review and Reflection: A class discussion to consolidate learning and reflect on how students can apply their knowledge in their daily food choices. This resource is ideal for a Key Stage 4 class in Hospitality and Catering, Food Technology, or Geography, and includes everything needed to engage students in the importance of local, sustainable food choices. Please leave a review if you have purchased