Soup - Hospitality and Catering Unit

Memory updated
Overview of Hospitality and Catering Unit of Work: Soup and Food Provenance

This unit of work is designed to guide students through the process of learning about food provenance, preparation, and evaluation, with a focus on making and evaluating vegetable soup. The unit integrates a range of engaging resources, including starters, mini reviews, tasks, printouts, differentiated activities, and plenary sessions to ensure students grasp key concepts and practical skills.

Lesson Components:
Food Provenance - Vegetable Soup
Students will explore the origins of ingredients, sustainability, and local food sources, linking this knowledge to the preparation of vegetable soup.

Vegetable Soup Research
Pupils will investigate different types of vegetable soups, exploring variations in ingredients, nutritional content, and cultural significance.

Flavour Profiling and Seasoning
This lesson focuses on developing an understanding of how to balance and enhance flavors using seasoning. Pupils will create a flavour profile for their soup and learn the impact of seasoning on the final product.

Mise en Place - Time Plan
Students will learn how to prepare efficiently in a professional kitchen environment by organizing their tools, ingredients, and time before starting the soup practical.

Knife Skills
A practical session on knife handling and safety, where students will practice techniques such as chopping, dicing, and julienning, essential for vegetable preparation.

Soup Practical
In this hands-on session, pupils will put their skills to the test by preparing their own vegetable soup using the techniques and knowledge gained from previous lessons.

Soup Evaluation
Finally, students will evaluate their soups based on taste, texture, appearance, and overall success. They will also consider ways to improve their dish in the future.

Differentiation and Assessment:
The unit includes differentiated tasks to accommodate varying skill levels, allowing all students to engage with the material at an appropriate pace. Formative assessment occurs through mini reviews, while summative assessment takes place in the soup practical and evaluation lessons.