The Foods and Nutrition 3 (Practical) Planning Session is designed to help students plan and prepare for the practical examination in the course. Here’s what you can expect during the planning session:
- Introduction: The planning session will begin with an introduction by the teacher or instructor. They will explain the purpose of the planning session, provide an overview of the practical examination, and give instructions on how to prepare for the examination.
- Examination format: The teacher will discuss the format of the practical examination, including the types of tasks that will be included, the duration of the examination, and the materials and equipment that will be provided.
- Menu planning: Students will be given an opportunity to plan their menu for the practical examination. They will be required to select appropriate dishes and plan a balanced menu that meets the nutritional needs of the intended audience.
- Recipe selection and preparation: Once the menu is planned, students will be asked to select recipes for the dishes they plan to prepare. They will also be required to prepare some of the dishes as a way of practicing for the actual examination.
- Time management: Time management is a critical component of the practical examination. During the planning session, students will be provided with tips and strategies for managing their time effectively during the examination.
- Evaluation: Finally, the teacher or instructor will evaluate the menu and recipe selection, as well as the preparation of the dishes. They will provide feedback on areas of strength and areas that need improvement.
Aboveall, the Foods and Nutrition 3 (Practical) Planning Session is designed to help students prepare for the practical examination by providing guidance on menu planning, recipe selection and preparation, time management, and evaluation.