Date: /
Topic: Vegetarian Dishes
Teacher: / Learning Outcome3 :The learner is able to understand and apply the principles of planning, organizing, problem solving and evaluation as related to self and to practices and systems of food production.
Assessment Standard5 :
Demonstrate a knowledge and understanding of the following food commodities- vegetarian dishes
Integration with other LOs in Hospitality Studies:-
LO12.3.4
Integration with other subjects: Consumer Studies :- LO11.2.1
Pre-knowledge:The teacher asses learners their understanding of the advantages and disadvantages of being Vegetarian.
Knowledge: Vegetarian dishes:-
-Types of vegetarians
-preparation methods
-cooking method
Skills: application, cooking. planning , organizing
Values: Healthy leaving, respect of other people’s cultures / beliefs acknowledging different eating habits.
Indigenous knowledge systems: Different cultural and religious beliefs on vegetable dishes.
Content:
Vegetarian Dishes:-
Types of vegetarians
- Preparation methods :- ( Sorting, washing, soaking – legumes ).
- Cooking methods ( boiling, steaming, saute, frying, baking, grilling, roasting ). / Teacher activities:
(Highlight teaching methods)
Activity 1:- The teacher sources a variety of information to discuss the different types of vegetarian dishes ( Ovo –vegetarians, lacto & vegans. (Ref. to LPG p29 ).
-The teacher consolidates .
Activity 2 :- Preparation and cooking methods.
-The teacher conducts experiments ( effect of heat & bicarbonate of soda ) as well as demonstration lessons on cooking methods. / Learner activities
(Indicate homework)
. Activity 1:- Learners search for the different types of vegetarian dishes from magazines and interview different vegetarians.
-Learners give feedback.
Activity 2 :- Learners prepare various vegetarian dishes in groups using a variety of techniques and cooking methods. / Resources
/LTSM
Food magazines
Local vegetarians
Recipe books
Vegetarian guest speaker /
Assessment strategies
What: (SKVs)
Who:Teacher
Peer
Form:
Investigation
Practical work
Tool:
Observation / Time
8hrs
Expanded opportunities ( Include enrichment and special needs) :- Vegetarian Guest Speaker is invited to share information .
.
Reflections :- Evaluation of the application of cooking and preparation methods.
Date completed: ……………………Teacher’s Signature: ……………………….
HOD’s Signature: ………………….. Date: ……………..