PBLesson Claude Monet – „LUNCHEON ON THE GRASS“

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Project-based lesson



  1. Idea of the project:Studying the biography and works of the painter, the historical period, typical dishes and spices.
  2. Aims:Learning about food during the period in French cuisine –meals, spices. Building up knowledge and skills, acquired during theory and practice classes.
Skills of 21st century Skills for studying and technological skills Teaching methods and techniques (strategies) Achievement indicators
1 2 3 4
Information and communication


1. Distinguishing food products.


2.Choosing the correct food products.


3. Buying food products and other resources needed for the kitchen.


4.Preserving the food products.


5.Creating food menus.


6.Working rationally and safely with the technologies provided in the kitchen.


7.Preparing dishes from the French cuisine.


8.Organising the activities in the kitchen.

Ø  researching;


Ø  lectures;


Ø  demonstrations;


Ø  explanations;


Ø  role-playing games


–  degustation;


– filling tables with the organic qualities of the assortments;


-scheme of the prepared assortment;


-evaluating after degustation.


1 2 3 4
Rational thinking skills


1.Getting to know the technology and the processes.


2. Main concepts – materials,thermal processes, quantity.


3.Selection of the necessary materials.


4.Consequent execution of the thermal process.


5.Quantity of the cooked food as well as good-looking final product.


6.A good sense towards aesthetics.


7.Satisfaction with the finished work.

Ø  Developing lessons.



–  degustation;


– filling tables with the organic qualities of the assortments;


-scheme of the prepared assortment;


-evaluating after degustation.


1 2 3 4
Personal skills and skills in the work environment.


1.Keeping a good work and technical discipline.


 2.Organising the work and giving the tasks.


3.Combining the components of the dishes.


4.Preventing the waste of food products.


5.Doing calculations.


6.Being able to substitute basic products with similar ones.


Ø  Observation;



Ø  demonstration.

– Evaluation.



To learn:Typical dishes for the period, meals and spices.Technology of preparation.

To create:Assortments depending on the task.

Evaluation:Evaluation card.

Basic group products: cheese,food bites, seafood, cakes, fruits.

Basic individual products: cheese (“Brie”, “Emmental”);chocolate cake, oysters, salmon; mussels; grapes,apples, bananas, goose liver, beef.

Evaluating and reflecting the results:

Working in a team, thinking critically, solving problems (mixing basic products with similar ones), verbal communication, evaluation card.

Other methods of evaluation:

Observing, researching, discussing, blogging.

Card of the project:LUNCHEON ON THE GRASS

Beef Burgundy style


500 gr. Shoulder of beef, 50 gr.bacon, 1 onion, 1 tea spoon oil, 70gr. red wine, 150gr.meat bouillon, 1 piece of garlic, 150 gr. small mushrooms, 1 table spoon of butter, 5 little onions, a tie of aromatic grass (thyme, parsley, bay leaves), black pepper, salt.


1.We need to cut the beef into small long stripes which we put in a porcelain clay adding salt and sprinkling with black pepper. Onion is added on top and then the oil and red win are added. All this has to stay together for 3-4 hours.

2.We cut the bacon into stripes, fry them and add the pealed small onions. Everything is fried until red and crunchy.

3.In the rest of the butter we add the meat that we have drained away and fry all that in a pan on each side.

4.We sprinkle the flour, pour the marinade and boil for 2-3 minutes.

5.We add bouillon, add the tie of aromatic grass and the garlic, put a lid and steam on slow fire for around 2 hours.

6.We fry the washed mushrooms in the butter. We add the mushrooms together with the bacon and the small onions.

7.We steam for 30 minutes.

8.Before serving we need to remove the tie of aromatic grass.

Materials for studying and equipment required:

Technological schemes, a recipe book and an evaluation card.

Managing the learning process:


  • technological schemes, work clothes, required materials and inventory;
  • methods(demonstration, lectures, explanation, role-playing game).

2.Introductory part:

  • Implementing the learnt material during the theory classes.

3.Main part:

Every group has to finish the given task.

4.Final part- evaluation of the students:

  • Degustation;
  • Filling a table with the nutritious facts about the assortments;
  • Schemes of the prepared assortments;
  • evaluation.



Getting to know with:

  • The biography of Claude Monet;
  • the works of the artist;
  • traditions and habits in the French cuisine;
  • preparation of dishes from the period;
  • aesthetic preparation of the dishes;
  • rules for safe work of the student;
  • keeping the regulations for personal hygiene and hygiene on the working environment;
  • quality of the finished product.
  1. Instructive:
  • Forming good qualities;
  • Knowing how to organise the work and spread the tasks;
  • Knowing how to combine components;
  • Knowing how to prevent the waste of food products.

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