Lesson Plan Cover Sheet

Food, Nutrition, and Wellness

Teacher Name: Shaughna Robinson

School Name: New Manchester High School

Unit Name: Employability Skills

Time Frame: 7 days

CAREER TECHNOLOGY EDUCATION STANDARDS:

1.1 Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.

1.2 Demonstrate creativity with multiple approaches to ask challenging questions resulting in innovative procedures, methods, and products.

1.3 Exhibit critical thinking and problem solving skills to locate, analyze, and apply information in career planning and employment situations.

1.4 Model work readiness traits required for success in the workplace including integrity, honesty, accountability, punctuality, time management, and respect for diversity.

1.5 Apply the appropriate skill sets to be productive in a changing, technological, and diverse workplace to be able to work independently, interpret data, and apply team work skills.

1.6 Present a professional image through appearance, behavior, and language.

RELATED SKILLS/KNOWLEDGE/ATTITUDES:

Positive Attitude

Professionalism

MATERIALS/RESOURCES AVAILABLE:

Textbook

Graphic Organizer

Videos - http://www.dol.gov/dol/media/webcast/20121015-softskills/20121015-softskills-1-Enthusiasm-Attitude.htm

-  https://www.youtube.com/watch?v=q-jxEVT1sFw

Lecture Notes

Food, Nutrition, and Wellness

Daily Lesson Plan

Teacher Name: SR

School Name: NMHS

Lesson Title: Professionalism

Time Frame: 90 minutes

CTAE Standard(s):

1.1 Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.

1.6 Present a professional image through appearance, behavior, and language.

ESSENTIAL QUESTION(S): / SEQUENCE OF INSTRUCTION / TIME
What is professionalism?
What is considered professional dress? / Transfer In:
Yesterday we discussed “hard skills” required for the food science field. Today we will begin our discussion of soft skills. The first topic we will discuss is professionalism. Additionally, we will determine what it means to have a professional appearance.
Set Induction:
https://www.youtube.com/watch?v=q-jxEVT1sFw / 2 minutes
3 minutes
DAILY OBJECTIVES: / LEARNING ACTIVITIES
(engage, explore, explain, evaluate, enrichment)
Standard:
1.1, 1.6
Objective:
Given: definitions and images of professionalism and professional image
What: create and present an infographic or digital poster of a comparison of professionalism vs nonprofessional behavior
How well: according to assignment checklist / Day 2
Teacher will give a short lecture on the professionalism. Students will take notes using a graphic organizer or note guide.
Students will think-pair-square personal definitions of professionalism. A representative from each group will relay findings to the class.
Teacher will give a short lecture of professional appearance and the food science field. Students will take notes using a graphic organizer or note guide.
Students will be paired. Students will create an infographic or digital photo of five comparisons of professional appearance vs nonprofessional appearance and/or professional behavior vs non- professional behavior. Students will state a brief description of each comparison during presentations.
Pairs will showcase infographic or digital poster with the class. / 10 minutes
10 minutes
20 minutes
30 minutes
10 minutes
CLOSURE:
1) In your own words, what is professionalism?
2) State one behavior that is considered professional and one indicating nonprofessional behavior.
3) Why is it important to have a professional appearance in healthcare? / 3 minutes
TRANSFER OUT:
Today we discussed the basic definition of professionalism and why exhibiting professionalism is important in our field. Tomorrow we will discuss additional soft skills needed for our field. / 2 minutes
MODIFICATIONS / ACCOMMODATIONS:
Differentiation – Circle choice(s) below
Content Process Produce
Describe how:
90 minutes Total