Lesson Plans Bethany Riddle -- Room 101 Nov. 21 - 25, 2016
Healthy & Safe Food (Periods: 1,2,5, 7)
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Y / Focus: Macaroni & Cheese.. 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: Homemade Tortillas/Quesadillas. 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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Lesson Plans Bethany Riddle -- Room 101 Nov. 21 - 25, 2016
Personal Wellness (Periods: 6)
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Y / Focus: Baked potatoes & spud video from alton brown.. 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: Homemade Tortillas/Quesadillas. 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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Lesson Plans Bethany Riddle -- Room 101 Nov. 21 - 25, 2016
Nutrition & Wellness II (Periods: 3, 8)
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Y / Focus: License to become a parent. Standard 9: Nurture and care for children, Advanced Benchmark A: Associate attributes and skills needed to assume the parenting role with healthy adult characteristics, Descriptor 1: Assess adult readiness for assuming parenting roles according to a – g.
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 All students will work on their license to become a parent power point in the library or the computer lab.
Differentiation: Learning Environment. Students can choose to work alone or with a partner.
Resources: SMART Board, Computers, Rubric
Assessment: All students will present their projects to the class and take all other students tests. If students are not taking the tests they will lose points.
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Y / Focus: Homemade Tortillas/Quesadillas. 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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