Lesson Plans Bethany Riddle -- Room 101 Oct 24 - 28, 2016
Healthy & Safe Food (Periods: 1,2,5, 7)
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Y / Focus: Chocolate chip cookies. Strand 3: Food and nutrition, Outcome 3.5: Food preparation, Competencies 3.5.1 Evaluate the physical, biological and chemical makeup of foods and the effects on food preparation. 3.5.2 Develop recipes that preserve nutrient values and promote healthy eating patterns. 3.5.5 Adjust and convert recipes to achieve specific serving sizes and ingredient substitutions. Outcome 3.3 Food selection, Competencies 3.3.5 select nutritious food choices at home and when dining out, 3.3.7 Create daily food plans that meet current USDA dietary guidelines and contribute to healthy eating habits. Outcome 3.4 Food safety and sanitation, 3.4.6 Apply personal food safety and sanitation processes and procedures to prevent contamination and cross contamination at home and in the work place. 3.4.2 prevent food safety risks by controlling conditions under which bacteria grow.
Lesson Delivery: Students will be told at the beginning of class what the goals are for the lesson. Standards will be on the SMART Board. Focus of lesson will be on the board. Students will work within their lab group to find a recipe, bring in food, and make the food correctly. Students will complete the lab journal.
Differentiation: Learning Environment. All students will cook within their lab group. However the groups choose what they cook so they can make complicated dishes or simple dishes which ever fits their skill level and interest.
Resources: SMART Board, Kitchens, Lab Journal
Assessment: Students will be graded off of the completion of their lab journal as well as their behavior and willingness to participate and work in their group.
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Y / Focus: Chocolate chip cookies. Strand 3: Food and nutrition, Outcome 3.5: Food preparation, Competencies 3.5.1 Evaluate the physical, biological and chemical makeup of foods and the effects on food preparation. 3.5.2 Develop recipes that preserve nutrient values and promote healthy eating patterns. 3.5.5 Adjust and convert recipes to achieve specific serving sizes and ingredient substitutions. Outcome 3.3 Food selection, Competencies 3.3.5 select nutritious food choices at home and when dining out, 3.3.7 Create daily food plans that meet current USDA dietary guidelines and contribute to healthy eating habits. Outcome 3.4 Food safety and sanitation, 3.4.6 Apply personal food safety and sanitation processes and procedures to prevent contamination and cross contamination at home and in the work place. 3.4.2 prevent food safety risks by controlling conditions under which bacteria grow.
Lesson Delivery: Students will be told at the beginning of class what the goals are for the lesson. Standards will be on the SMART Board. Focus of lesson will be on the board. Students will work within their lab group to find a recipe, bring in food, and make the food correctly. Students will complete the lab journal.
Differentiation: Learning Environment. All students will cook within their lab group. However the groups choose what they cook so they can make complicated dishes or simple dishes which ever fits their skill level and interest.
Resources: SMART Board, Kitchens, Lab Journal
Assessment: Students will be graded off of the completion of their lab journal as well as their behavior and willingness to participate and work in their group.
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Y / Focus: Manners, Strand 3: Food and nutrition, Outcome 3.6 Dining Etiquette, Competencies 3.6.5 apply social and dinning etiquette rules that reflect the setting, 3.6.8 explain the responsibilities of a host and guest.
Lesson Delivery: Students will be told at the beginning of class what the goals are for the lesson. Standards will be on the SMART Board. Focus of lesson will be on the board. As a large group we will discuss why manners are important and how manners have changed over the years. Students will complete a worksheet over manners.
Differentiation: Learning Environment. All students will participate in the group discussion. If students are not engaging in the discussion I will call on them to answer questions.
Resources: SMART Board, Manners Worksheet
Assessment: Students will be assessed on the correctness and completion of the worksheet.
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Y / Focus: Water. Strand 3: Food and nutrition, Outcome 3.1 nutritional information, Competencies 3.1.1 describe sources of nutrients and their contributions to dietary needs. Outcome 3.3 Food selection, Competencies 3.3.5 select nutritious food choices at home and when dining out.
Lesson Delivery: Students will be told at the beginning of class what the goals are for the lesson. Standards will be on the SMART Board. Focus of lesson will be on the board. As a large group we will discuss water and staying hydrated.
Differentiation: Learning Environment. All students will participate in the discussion about water and they will take notes. I will help students become engaged by asking them questions.
Resources: SMART Board, Water Power Point
Assessment: All students will be assessed based upon their participation and completion of notes.
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Y / Focus: Water. Strand 3: Food and nutrition, Outcome 3.1 nutritional information, Competencies 3.1.1 describe sources of nutrients and their contributions to dietary needs. Outcome 3.3 Food selection, Competencies 3.3.5 select nutritious food choices at home and when dining out.
Lesson Delivery: Students will be told at the beginning of class what the goals are for the lesson. Standards will be on the SMART Board. Focus of lesson will be on the board. As a large group we will discuss water and staying hydrated.
Differentiation: Learning Environment. All students will participate in the discussion about water and they will take notes. I will help students become engaged by asking them questions.
Resources: SMART Board, Water Power Point
Assessment: All students will be assessed based upon their participation and completion of notes.
Lesson Plans Bethany Riddle -- Room 101 Oct 24 - 28, 2016
Personal Wellness (Periods: 6)
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Y / Focus: Personality Development. Strand 2 Family Development. Outcome 2.7 Child Growth and Development. Competencies 2.7.7 Compare peer influences experienced at various developmental stages. Strand 1 Career Development. Outcome 1.1 Personal and professional skills. 1.1.6 Identify the correlation between emotions, behavior and appearance and manage those to establish and maintain professionalism. Outcome 1.3 Leadership and communication. 1.3.3 Identify and use verbal, nonverbal, and active listening skills to communicate effectively
Lesson Delivery: Students will complete worksheets/bingo and discussion questions. Students will participate in large and small group discussions.
Differentiation: Teacher will pass out starbursts. Tie their answers to the fact that each Peron is unique in character just like the candy is unique in taste. Complete the Inherited VS Acquired worksheet. Discuss question 27: Which do you think has more effect on your personality, hereditary or environment? Why? Pass out Similarities and differences Bingo. Have students complete the unfinished questions without putting their name. Collect the unfinished questions and read some of them out loud.
Process & learning environment. All students will participate in bingo and will complete the unanswered questions. All students will participate in large group discussions
Resources: SMART Board, and Internet, worksheets, bingo
Assessment: Students will be assessed on completion of the worksheets and bingo.
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Y / Focus: Minding Your Manners. Day 1. Strand 3 Food and Nutrition. Outcome 3.6 Dinning Etiquette. 3.6.1 Compare formal and informal dining settings. 3.6.2 Identify the components of place settings. 3.6.5 Apply social and dining etiquette rules that reflect the setting. 3.6.6 Serve foods according to the selected serving style. 3.6.8 Explain the responsibilities of a host and guest.
Lesson Delivery: Day 1: Teacher will have spaghetti and newspaper to serve to the students. Students will eat while the teacher writes their reactions on the board. Then we will have a discussion about their reactions and how manners and etiquette, expectations, and cultural differences made them feel. Clean up.
Differentiation: Process & learning environment. All students will participate in the activity and discussion.
Resources: SMART Board, and Internet, Spaghetti, sauce, newspaper, journal.
Assessment: Students will be assessed on participation and completing their journal
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Y / Focus: Vegetables & Dip Strand 3: Food and nutrition, Outcome 3.5: Food preparation, Competencies 3.5.1 Evaluate the physical, biological and chemical makeup of foods and the effects on food preparation. 3.5.2 Develop recipes that preserve nutrient values and promote healthy eating patterns. 3.5.5 Adjust and convert recipes to achieve specific serving sizes and ingredient substitutions. Outcome 3.3 Food selection, Competencies 3.3.5 select nutritious food choices at home and when dining out, 3.3.7 Create daily food plans that meet current USDA dietary guidelines and contribute to healthy eating habits. Outcome 3.4 Food safety and sanitation, 3.4.6 Apply personal food safety and sanitation processes and procedures to prevent contamination and cross contamination at home and in the work place. 3.4.2 prevent food safety risks by controlling conditions under which bacteria grow.
Lesson Delivery: Students will be told at the beginning of class what the goals are for the lesson. Standards will be on the SMART Board. Focus of lesson will be on the board. Students will work within their lab group to find a recipe, bring in food, and make the food correctly. Students will complete the lab journal.
Differentiation: Learning Environment. All students will cook within their lab group. However the groups choose what they cook so they can make complicated dishes or simple dishes which ever fits their skill level and interest.
Resources: SMART Board, Kitchens, Lab Journal
Assessment: Students will be graded off of the completion of their lab journal as well as their behavior and willingness to participate and work in their group.
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Y / Focus: Review for Test & Notebook Check. Strand 3: Food and nutrition, Outcome 3.5: Food preparation, Competencies 3.5.1 Evaluate the physical, biological and chemical makeup of foods and the effects on food preparation. 3.5.2 Develop recipes that preserve nutrient values and promote healthy eating patterns. 3.5.5 Adjust and convert recipes to achieve specific serving sizes and ingredient substitutions. Outcome 3.3 Food selection, Competencies 3.3.5 select nutritious food choices at home and when dining out, 3.3.7 Create daily food plans that meet current USDA dietary guidelines and contribute to healthy eating habits. Outcome 3.4 Food safety and sanitation, 3.4.6 Apply personal food safety and sanitation processes and procedures to prevent contamination and cross contamination at home and in the work place. 3.4.2 prevent food safety risks by controlling conditions under which bacteria grow.
Lesson Delivery: Students will be told at the beginning of class what the goals are for the lesson. Standards will be on the SMART Board. Focus of lesson will be on the board. Students will study for the upcoming test and ask questions to the teacher.
Differentiation: All students will study for the test. If students are not getting involved I will call on them to answer questions
Resources: SMART Board, Student notes.
Assessment: Students will be assessed on the test. Participation points will be deducted if students are not studying.
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Y / Focus: Bring your own. .Strand 3: Food and nutrition, Outcome 3.5: Food preparation, Competencies 3.5.1 Evaluate the physical, biological and chemical makeup of foods and the effects on food preparation. 3.5.2 Develop recipes that preserve nutrient values and promote healthy eating patterns. 3.5.5 Adjust and convert recipes to achieve specific serving sizes and ingredient substitutions. Outcome 3.3 Food selection, Competencies 3.3.5 select nutritious food choices at home and when dining out, 3.3.7 Create daily food plans that meet current USDA dietary guidelines and contribute to healthy eating habits. Outcome 3.4 Food safety and sanitation, 3.4.6 Apply personal food safety and sanitation processes and procedures to prevent contamination and cross contamination at home and in the work place. 3.4.2 prevent food safety risks by controlling conditions under which bacteria grow.
Lesson Delivery: Students will be told at the beginning of class what the goals are for the lesson. Standards will be on the SMART Board. Focus of lesson will be on the board. Students will work within their lab group to find a recipe, bring in food, and make the food correctly. Students will complete the lab journal.
Differentiation: Learning Environment. All students will cook within their lab group. However the groups choose what they cook so they can make complicated dishes or simple dishes which ever fits their skill level and interest.
Resources: SMART Board, Kitchens, Lab Journal
Assessment: Students will be graded off of the completion of their lab journal as well as their behavior and willingness to participate and work in their group.
Lesson Plans Bethany Riddle -- Room 101 Oct 24 - 28, 2016
Nutrition & Wellness II (Periods: 3, 8)
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Y / Focus: Lasagna. Strand 3: Food and nutrition, Outcome 3.5: Food preparation, Competencies 3.5.1 Evaluate the physical, biological and chemical makeup of foods and the effects on food preparation. 3.5.2 Develop recipes that preserve nutrient values and promote healthy eating patterns. 3.5.5 Adjust and convert recipes to achieve specific serving sizes and ingredient substitutions. Outcome 3.3 Food selection, Competencies 3.3.5 select nutritious food choices at home and when dining out, 3.3.7 Create daily food plans that meet current USDA dietary guidelines and contribute to healthy eating habits. Outcome 3.4 Food safety and sanitation, 3.4.6 Apply personal food safety and sanitation processes and procedures to prevent contamination and cross contamination at home and in the work place. 3.4.2 prevent food safety risks by controlling conditions under which bacteria grow.
Lesson Delivery: Students will be told at the beginning of class what the goals are for the lesson. Standards will be on the SMART Board. Focus of lesson will be on the board. Students will work within their lab group to find a recipe, bring in food, and make the food correctly. Students will complete the lab journal.
Differentiation: Learning Environment. All students will cook within their lab group. However the groups choose what they cook so they can make complicated dishes or simple dishes which ever fits their skill level and interest.