1. Unit 3 Organisational Skills for Cookery
You are holding a dinner party but are on a limited budget. What skills might you need in order to make sure the night is a success?

2. Key skills & Learning Intentions!
Outcome 1
1 Select & follow recipes to produce a two-course meal by:
Selecting and costing suitable recipes for a main course and a complementary starter or dessert.
Preparing the dishes according to the recipes.
Evaluating the prepared dishes in terms of presentation, taste and texture.
Working safely and hygienically.
Outcome 2
2 Implement a time plan to produce a two-course meal by:
Requisitioning equipment and ingredients and organising the work area efficiently.
Carrying out the tasks according to the time plan.

3. Stations Tasks
Form into the following groups:

4. Tasks- Stations: Station 1: Costing exercise
Station 2: a) Time planning statement – true or false
b) Ordering exercise for for beef lasagne & white chocolate & lime cheesecake.
Station 3: Complimentary dishes matching exercise & to complete a recipe search for Masterchef: The Professionals.

5. What does Calzone mean?
Let’s Cook. Prepare your personal hygiene.

6. Next lesson: Calzone: Choose toppings
50g cheddar cheese – grated
50g mozzarella cheese – grated
½ onion – finely chopped
Fresh basil, olives, spinach
4 mushrooms – sliced
¼ red/green pepper – chopped/sliced
1 ring of tinned pineapple
2 rashers smoked bacon
2 sliced ham – sliced into strips
A small piece of pepperoni
PLATE & BOX