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Fish filleting
Step-by-step plan for filleting fish with associated lesson objectives and the list of supplies, as well as tips and warnings for students.
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Bouillabaisse: Photo step-by-step plan
Recipe with a clear list of materials and ingredients to make bouillabaisse. Photos have also been added to the method to visualize the preparation.
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Au restaurant: Listening skills
This test is the final part of the preparation for French weeks, where students from the restaurant - kitchen direction are prepared for a room service in French.
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Calculating food costs: Work bundle
Course on calculating food costs and VAT.
This was used as preparation for their final project.
After this task, the students understood that VAT and food costs are important.
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European Environment Agency: Textiles, consumption production and climate
The European Environment Agency deals with and researches various topics about raw materials, materials, climate, sustainability... and is part of the European Commission.
This site contains interesting data, infographics, reading material for …
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Technotheek Westland: Technology education in the Netherlands
Technotheek Westland is an organization that introduces primary and secondary education students from the Netherlands to science, technology and digital skills.
You can make a virtual visit via a 360° tour.
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The sewing machine: Practical assignment
A sewing machine uses a mechanical technique to sew or decorate fabrics together. Unlike sewing by hand, the sewing machine uses two strands of thread, the upper thread and the bobbin thread. The upper thread runs from the thread spool to the …
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Experimental grading
Explanation of experimental grading using a geometric figure.
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Reasoned grading: Assignment 1
Explanation of reasoned grading based on these four squares. Determine zero point (point 1) and look up gradation figures. Record the x and y values in the table.
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Reasoned grading: Assignment 2
Explanation of reasoned grading based on these two squares with inner lines. Grade with intermediate points.
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Reasoned grading: Assignment 3
Reducing the size of the drawing by 2x the size, grading with intermediate points. Students determine the zero point and look up gradation numbers.
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Reasoned grading: Assignment 4
Reducing the size of the drawing by 1x the jump, grading with intermediate points. Students determine the zero point and look up gradation numbers.
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