WOODLAND HILLS HIGH SCHOOL LESSON PLAN
SAS and Understanding By Design Template
Name Keteles
week:
Date 10-10-11
Length of Lesson 5 daysContent Area Foods & Nutrition
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STAGE I – DESIRED RESULTS
LESSON TOPIC:
Appetizers and Garnishes
BIG IDEAS:
(Content standards, assessment anchors, eligible content) objectives, and skill
focus)
11.3.12F - Evaluate the application of nutrition and meal planning principles in
the selection, planning, preparation and serving of meals that meet the spacific
nutritional needs of individuals across their lifespan.
11.3.12G - Analyze the relevance of scientific principles to food processing,
preparation and packaging.
11.3F Identify components of a basic recipe
Analyze basic food preparation techniques
Meal Management principles
R11.A.2.1dentify and apply vocabulary.
R11.A.2 Understand nonfiction appropriate to grade level.
UNDERSTANDING GOALS (CONCEPTS):
Students will understand:
There are different classes of appetizers
Garnishes are used to make foods attractive
The nutritional value of appetizers
How to present food in an attractive way
How to prepare appetizer recipes
VOCABULARY:
Appetizer, garnish, canapes, hor d'oeuvres, relishes, cocktails,
spreads and dips
ESSENTIAL QUESTIONS:
What are the 7 types of appetizers?
What is a garnish, and what is its use?
Are appetizers nutritious?
How can I present foods in an attractive manner?
How do I prepare appetizers?
STUDENT OBJECTIVES (COMPETENCIES/OUTCOMES):
Students will be able to:
Identify types of appetizers.
Analyze the nutritional value of appetizer recipes.
Describe methods used to present foods in an attractive way.
Demonstrate the ability to prepare appetizers.
Demonstrate the ability to properly set the table.
Demonstrate proper table manners.
Apply all safety and food preparation skills and techniques
learned in class.
STAGE II – ASSESSMENT EVIDENCE
PERFORMANCE TASK:
Appetizer lab evaluation, class participation, quiz
FORMATIVE ASSESSMENTS:
#1. Open Ended Questions
#2. Brief in Class Writing Promp
#3. Summarizing Main Ideas
Others: Teacher observation during lab
STAGE III: LEARNING PLAN
INSTRUCTIONAL
PROCEDURES:
MATERIALS AND
RESOURCES:
INTERVENTIONS:
ASSIGNMENTS:
Active Engagements used:
#1. Note-Taking
#2. Cooperative Education
Others: Summarizing main ideas
of garnishing video
Describe usage: Note taking
during power point presentation;
cooperative education during lab
experience with kitchen group
Scaffolding used:
#1. Build Vocabulary
#2 . Provide Visual Support
Others: Teacher prompting as
assist in lab experience
Describe usage: Build
vocabulary as view each category
of appetizers, provide visual
support during lab experiences
Other techniques used:
MINI LESSON:
10-10: No School
10-11: Quiz on abbreviations
and measurement equivalencies;
go over lab and clean-up rules &
duties; choose kitchen groups.
10-12 and 10-13: View appetizer
power point and complete study
guide.
10-14: View video on garnishing
and write summary of main
ideas. Copy recipe for lab for the
following week.
Textbook, teacher made
notes, TV-VCR, garnish
video, lab rubric, teacher
made powerpoint with
study guide, kitchen
equipment and supplies
for lab
CONTENT AREA
READING:
Outside reading of
newspaper article and
write summary of main
ideas.
Guided notes, verbal
prompting, recognition of
student effort, providing
samples of good work for lab,
whole group and small group
instruction, individual help
when needed, modeling,
special seating
Complete notes
Complete study guide
Participate in food labs