INDIVIDUAL GOALS:
- My goal is for students to gain a better understanding of the basics of cooking/the kitchen.
- My goal is for students to learn to work together cooperatively.
- My goal is for students to create a safe cooking environment.
- My goal is for students to understand the importance of sanitation.
- My goal is for students to learn how to compare nutrition labels.
WEEK 1
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Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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Kitchen/Food Safety
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Nutritional Info Comparisons
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Lab Prep
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Peach Cobbler
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Lab Prep
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WEEK 2
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Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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Buffalo Wings
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Lab Prep
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Cornbread
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Vote/Prep Day
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Bake & Prepare for Hoedown
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LESSON PLANS:
Kitchen/Food Safety:
- The next two weeks will be full of cooking in order to prepare for the hoedown. It is important to start these two weeks with a quick review of safety in the kitchen. The teacher will give students a tour of the lab sections (kitchen units) describing food danger zones, unsafe areas, etc. After the quick tour, students will complete a worksheet. The teacher will explain the directions thoroughly. The worksheet consists of a series of pictures. The pictures will display different “scenes” in the kitchen, and the student will have to identify what is “wrong” with the picture. For example, there may be a picture of a sauce pan on the stove with the handle hanging over the edge. The student will write what they believe is “unsafe” for each picture while the teacher assists with questions and continues by explaining each scenario.
- Karina: N/A
- Jim: Should be okay since the first portion of class will be spent moving around. In addition, we will not be doing the same thing straight for the entire class period.
Nutritional Info Comparisons:
- The teacher will give a quick layout of the next two weeks telling the students that they will be cooking Peach Cobbler, Buffalo Wings, and Cornbread (all “Western” foods). The teacher will split the class into three sections at random. Each section will be in charge of a different recipe. Students will be looking at the nutrional facts in their assigned recipe. Once they have a good understanding of what the labels represent, they will share with the other two groups. They can use this time to compare fats, sugars, etc. Teacher will lead discussion and answer questions.
- Karina: She won’t have to speak a whole lot considering there will be other students in her group. However, a smaller group to work with may make her feel more comfortable speaking.
- Jim: I split the class into sections and tried to make nutritional info a little more interesting so that he can stay focused and on task.
Lab Prep:
- Tomorrow, students will be making peach cobbler. Today, the teacher will thoroughly explain the recipe so that the students have a clear idea of what to expect the next day as far as what their roles are and what they need to do. The teacher will also divide the class into groups of 3-4 so that they know which “lab” partners they have. This will allow them to divide responsibilities as far as who will do what the next day. Once the teacher has finished with instructions, the students (in their lab groups) will gather all supplies that they will need for the next day and put by their assigned kitchen area.
- Karina: A smaller group to work with might make her feel more confident to speak rather than speaking to the entire class.
- Jim: I allowed the students to move around the last part of class so that they could gather their supplies. This also broke up the “sitting” time.
Peach Cobbler:
- Teacher will be available for questions; she will be watching the students as they bake today. Students will wash hands, preheat ovens, follow their recipes and safety/sanitary procedures as they have learned earlier in the year. Once the cobbler is done, they will get to taste it once they have cleaned their kitchens properly. Teacher will inspect cleanliness.
- Karina: NA - small group, more comfortable
- Jim: He will be able to move around and work on different things throughout the class period which will keep him busy.
Lab Prep:
- Tomorrow, students will be making buffalo wings. Today, the teacher will thoroughly explain the recipe so that the students have a clear idea of what to expect the next day as far as what their roles are and what they need to do. The teacher will also divide the class into different groups of 3-4 so that they know which “lab” partners they have. This will allow them to divide responsibilities as far as who will do what the next day. Once the teacher has finished with instructions, the students (in their lab groups) will gather all supplies that they will need for the next day and put by their assigned kitchen area.
- Karina: A smaller group to work with might make her feel more confident to speak rather than speaking to the entire class.
- Jim: I allowed the students to move around the last part of class so that they could gather their supplies. This also broke up the “sitting” time.
Buffalo Wings:
- Teacher will be available for questions; she will be watching the students as they bake today. Students will wash hands, preheat ovens, follow their recipes and safety/sanitary procedures as they have learned earlier in the year. Once the buffalo wings are done, they will get to taste them once they have cleaned their kitchens properly. Teacher will inspect cleanliness.
- Karina: NA - small group, more comfortable, and different classmates to work with.
- Jim: He will be able to move around and work on different things throughout the class period which will keep him busy. (new group as well)
Lab Prep:
- Tomorrow, students will be making cornbread. Today, the teacher will thoroughly explain the recipe so that the students have a clear idea of what to expect the next day as far as what their roles are and what they need to do. The teacher will also divide the class into different groups of 3-4 so that they know which “lab” partners they have. This will allow them to divide responsibilities as far as who will do what the next day. Once the teacher has finished with instructions, the students (in their lab groups) will gather all supplies that they will need for the next day and put by their assigned kitchen area.
- Karina: A smaller group to work with might make her feel more confident to speak rather than speaking to the entire class.
- Jim: I allowed the students to move around the last part of class so that they could gather their supplies. This also broke up the “sitting” time.
Cornbread:
- Teacher will be available for questions; she will be watching the students as they bake today. Students will wash hands, preheat ovens, follow their recipes and safety/sanitary procedures as they have learned earlier in the year. Once the cornbread is done, they will get to taste it once they have cleaned their kitchens properly. Teacher will inspect cleanliness.
- Karina: NA - small group, more comfortable (different group)
- Jim: He will be able to move around and work on different things throughout the class period which will keep him busy. (different group)
Vote/Lab Prep:
- Today, students will vote for their favorite western recipe. The winner of the peach cobbler, buffalo wings, or cornbread will be served at the hoedown. Whatever the winner is will be baked tomorrow. Today, students will use the skills they have used earlier in the year to convert the chosen recipe to figure out how many times the recipe should be doubled in order to have enough for everyone at the hoedown. Once the voting and conversions are completed, lab prep will start. The teacher will review the recipe with the students so they have a clear idea of what to expect the next day as far as what their roles are and what they need to do. The teacher will also divide the class into different groups of 3-4 so that they know which “lab” partners they have. This will allow them to divide responsibilities as far as who will do what the next day. Once the teacher has finished with instructions, the students (in their lab groups) will gather all supplies that they will need for the next day and put by their assigned kitchen area.
- Karina: A smaller group to work with might make her feel more confident to speak rather than speaking to the entire class. (different group)
- Jim: I allowed the students to move around the last part of class so that they could gather their supplies. This also broke up the “sitting” time. (different group)
Bake & Prepare for Hoedown:
- Teacher will be available for questions; she will be watching the students as they bake today. Students will wash hands, preheat ovens, follow their recipes and safety/sanitary procedures as they have learned earlier in the year. Once the food is done, they will get to taste it once they have cleaned their kitchens properly. Teacher will inspect cleanliness. The students will then figure out the portion size and dish up the food onto paper plates to get it ready for the snack table at the hoedown tonight.
- Karina: NA - small group, more comfortable (different group)
- Jim: He will be able to move around and work on different things throughout the class period which will keep him busy. (different group)
JIM: ADHD
KARINA: Persistent articulation problems
