HES Lesson Plan
Name: __Karen Mills______________________
Date
__9/24/2012_ Cooperating Teacher/Mentor: _D. Lucas___________
Organization: _Parkway South H.S._________ Grade/Age Level: __16-18 year olds___
Length of Lesson: 45 minutes
___
Title of Lesson: ____Introduction to Germany and Its Cuisine___________________________________________________
1.
Goal(s)
 Analyze the effects of cultural influences on food choices. American Association of Family & Consumer Sciences (2011) National Standards –
Nutrition and Wellness, Content Standards and Competency 14.1.2
 Analyze the effects of global and local events and conditions on food choices and practices. American Association of Family & Consumer Sciences
(2011) National Standards – Nutrition and Wellness, Content Standards and Competency 14.1.4
2. Prior Knowledge
 At the beginning of the lesson, the following questions will be asked:
 Why do you eat what you do?
 What does where you grew up have to do with what you eat?
 Have any of you travelled to Germany before?
 What do you know about Germany?
 What German foods have you tried?
3. Learner Outcomes:
A. At the completion of
the lesson, students will
recite all five of the
topographic features of
Germany.
Cognitive/Remembering
4. Assessment of
Learner Outcomes:
A. When questioned
in class, students will
list the five
topographic features
of Germany. DOK 1:
Recall
5. Procedures:
6. Questions:
A. Details in outline form. Lesson given via a PowerPoint presentation. Equipment
needed includes a computer and cables to connect to overhead projecting system. I
do not anticipate having any learners with special needs. Students will remain in
one large group for this lesson.

Facts about Germany (verbal/linguistic learners)
 Geography
 Germany is in Europe
 Land borders
1. Borders with Austria, Belgium, Czech Republic,
Denmark, France, Luxembourg, Netherlands,
Poland, and Switzerland.
 Water borders
1. Baltic Sea and North Sea
 A part of the European Union
 The topography of Germany
 Mountains, rivers, valleys, climate, coastline
A. What are the
topographic
features of
Germany
1
HES Lesson Plan
Name: __Karen Mills______________________
Date
__9/24/2012_ Cooperating Teacher/Mentor: _D. Lucas___________
Organization: _Parkway South H.S._________ Grade/Age Level: __16-18 year olds___
Length of Lesson: 45 minutes
___
Title of Lesson: ____Introduction to Germany and Its Cuisine___________________________________________________
B. At the completion of
the lesson, students will
compare and contrast at
least two features of the
United States and
Germany.
Cognitive/Analyzing
D. At the completion of
the lesson, students will
explain two instances of
how topography and
geography have impacted
German cuisine.
Cognitive/Understanding
B. When questioned
in class, students will
outline some of the
similarities and
differences between
the United States and
Germany. DOK 3:
Strategic Thinking.
D. When questioned
in class, students will
explain how
topography and
geography has
influence German
cuisine using at least
two examples DOK 1:
Recall
B. Comparing American geography and topography

Features of the United States
 Geography
 Borders with Canada and Mexico
 Topography
 Mountains, rivers, climate, coastline
C. How has topography and geography impacted American (naturalist and
visual/spatial learners)

What types of regional cuisine are there in the United States and what
geography and topography may have influenced that cuisine?
 Southern
 Coastline
 Southwest
 Proximity to Mexico
 Midwest
 River valleys providing fertile soil for crops and farms
 West
 Ranching

What are typical foods that you eat and why do you think you eat them
(intrapersonal learners)?
D & E. How Germany’s topography and geography have impacted its cuisine
 Northern coastline and rivers
o Seafood
 Fertile valleys
o Crops and farming
 Mountains
o Pig farming
 Prior Soviet Bloc areas
o Russian and Slavic influence
 Proximity to France, Belgium and the Netherlands
B. What parts of
Germany and the
United States are
similar and what
parts are different?
D. Can you
explain how
topography and
geography has
influenced German
cuisine?
2
HES Lesson Plan
Name: __Karen Mills______________________
Date
__9/24/2012_ Cooperating Teacher/Mentor: _D. Lucas___________
Organization: _Parkway South H.S._________ Grade/Age Level: __16-18 year olds___
Length of Lesson: 45 minutes
___
Title of Lesson: ____Introduction to Germany and Its Cuisine___________________________________________________
E. At the completion of
the lesson, students will
attribute at least two
reasons why German
cuisine varies by region.
Cognitive/Analyzing
E. When asked in
class, students will
outline why German
cuisine varies by
region using at least
two examples. DOK
3: Strategic Thinking

o Influx of herbs and cooking techniques
German regional cuisine (verbal/linguistic learners)
o Northern
 Topography and geography
 Seas, rivers, lush valleys, Denmark
 Foods
 Fish (Aalsuppe), berries (Rote Gruetze),
cabbage (Sauerkraut), marzipan (from trade
routes), potatoes (Himmel und Erde)
o Eastern
 Topography and geography
 Prior Soviet Bloc, cosmopolitan Berlin, lush
river valleys (grain and vegetables)
 Foods
 Currywurst, Kaffe und Kuchen, pickled
vegetables, breads, fish stews
o Southern
 Topography and geography
 Mountains (hunting), cold climate, pig farming,
Switzerland and Austria
 Foods
 Noodles (Spaetzle and Maultaschen), dumplings
(Knoedel or Kloesse) made from flour or potato,
gingerbread (Lebkuchen), pretzels (Brezeln),
Schnitzel, ham
o Western
 Topography and geography
 Borders with France, Belgium, Luxembourg and
Netherlands, and lush river valleys for grain and
potato cultivation
 Foods
 Potatoes (Kartoffelknoedel), beef stews
E. Why do you
think German
cuisine varies by
region?
3
HES Lesson Plan
Name: __Karen Mills______________________
Date
__9/24/2012_ Cooperating Teacher/Mentor: _D. Lucas___________
Organization: _Parkway South H.S._________ Grade/Age Level: __16-18 year olds___
Length of Lesson: 45 minutes
___
Title of Lesson: ____Introduction to Germany and Its Cuisine___________________________________________________
(Sauerbraten), bread (pumpernickel), mustards
(Senf), herbed sauces (Gruene Sosse)
F. Closure
 Key concept reinforcement
o Countries that abut a region can impact the cuisine of that region
 For example, potatoes are found throughout Germany,
but the influence of neighboring countries can impact
how they are prepared
o The physical features of a region can impact the cuisine of that
region
 For example, access to seas or rivers increase the seafood
found in that regional cuisine.
References for this lesson:
American Association of Family & Consumer Sciences. (2011). Family & consumer sciences national standards – Nutrition &
wellness. Retrieved from http://nasafacs.org/national-standards--competencies.html
Central Intelligence Agency. (2012). The world factbook. Retrieved from https://www.cia.gov/library/publications//the-world-
factbook/geos/gm.html
GermanFoods.org. (n.d.). Germany’s states and regional food specialties. Retrieved from
http://www.germanfoods.org/consumer/facts/foodregions.cfm
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