6th Grade
UNIT 1- Intrduction and Responsibility
Introductions/Nametags/ Responsibility/Organization/Preparation
1. Pencil/Pen
2. Paper/Tablet
Elastic/Hair Net
3. Folder/Binder
4. SSR Book
5. Hair
Objectives: Discuss the importance of coming to class prepared, being responsible,
organization skills, planning and independence.
UNIT 2 – Kitchen Safety
Identify safe food preparation and handling techniques.
Demonstrate the correct way to wash their hands and do the dishes. (Students
practice washing their hands and are told that they must wash their hands upon
entering the room.
Illustrate the importance of following safe food preparation and handling
procedures.
Students will demonstrate food safety and sanitation procedures.
Students will prepare a recipe following safe food preparation and handling
procedures.
LAB –students will clean their work area efficiently Opening Activity: Students will read the
Food Bac Hand Out
y and correctly.
Lesso: Students will read the Food Bac Hand Out
UNIT 2 BACTERIA
Standards:
11.3.6A Demonstrate knowledge of techniques used to evaluate food in various
forms. (e.g. canned, frozen, dried, irradiated.)
11.3.6G Describe the physical, biological, and chemical changes that take place
in food preparation
11.3.6B Describe food handling techniques.
11.3.6F Analyze basic food preparation techniques and food-handling
procedures.
11.3.9 Explain how scientific and technological developments enhance our food
supply (e.g., food preservation techniques, packaging, nutrient fortification.).
Methods:
The teacher will thoroughly describe safe food preparation and handling
techniques and will explain the importance of following these procedures.
Lecture, Demonstration and Power Point Presentation – Food Pathogens and
Bacteria, Recipe Preparation, Poster creation, Media Video: The Great Food
Fight.
Students will be divided into four groups. Each group is assigned a topic. 1.
Cleaning the Kitchen 2. Cross-Contamination/Pathogens 3. Cooking and
temperature danger zone 4. Chilling and temperature danger zone. Teacher
will laminate poster and hang in room for next class.
Evaluation:
Participation
Poster
Lab Participation and Evaluation
LAB 1: Students will prepare a recipe (Meatballs).following safe food
preparation and handling procedures.
Students will clean their work area efficiently and correctly.
Recipe will include room for discussion on the following topics: canned,
frozen, dried, irradiated.
Students who finish first will work on the extra credit Kitchen Math Worksheet
or SSR
UNIT 3 – Kitchen Safety
Objective: Students will list and describe safety rules necessary to maintain a safe and
accident free classroom.
Standards: 11.2.6 B Deduce the importance of time management skills.
11.2.6 C Classify the components of effective teamwork and leadership
11.
Method: Discussion, Demonstration, Shared experiences, Video lesson, Recipe Practicum
Evaluation: Quiz
Students will view the safety video, Kitchen Safety. Quiz next class.
LAB Prepare Recipe Meatballs 3 ways/ Food Lab Meatball with Tomato Basil Cream Sauce
over Pasta
Lesson 2 Kitchen Safety Conclusion – Begin Lesson 3 – Cooking Methods
Opening Activity: Students will have some time to review the safety rules
before the quiz.
After Quiz (Correct together). Before collecting and entering grades, have
students use the cooking method cards to try to categorize the cooking
methods into healthy or less healthy categories, based upon the description of
the card.
UNIT 4 – HEALTHY Baking
Objectives: Students will distinguish between healthy and less-healthy cooking methods.
Students will define several cooking terms.
Students will prepare a healthy recipe using various healthy cooking
techniques.
Students will Analyze the nutritional content of the recipe.
Standards: 11.3.6 Analyze factors that effect food choices.
Method: Cooking Method Cards, Power point presentation – Healthy Cooking, Teacher
Demonstration, Recipe Preparation.
Evaluation: Observation, Lab Evaluation
Closing Activity, Teacher will distribute a recipe (Foccacia Bread) using various methods of
healthy cooking. Students will be assigned tasks.
Assignment: Food Preperation Teminology Worksheet.
LAB – Lesson 4 Cooking Equipment. Healthy Baking Techniques
Opening Activity: Students will wash their hands and gather their ingredients.
Students will prepare the topping for Foccacia Bread/Discuss Nutritional Analysis of the
Recipe.
Students will Clean up and begin playing the kitchen equipment game.
LAB – Students will finish preparing the Foccacia Bread recipe/ and Serve.
Students will Start a mini lesson on Kitchen Equipment
UNIT 5 – KITCHEN EQUIPMENT
Objectives: Students will view a measuring demonstration and apply it to measuring in a
practical baking recipe.
The student will identify healthy baking ingredients and techniques.
The student will demonstrate a healthy baking technique while following basic
food preparation techniques and safe food handling
Standards: 11.2.6B Deduce the importance of time management skills.
11.3.6A Analyze factors that effect food choices.
11.3.6F Analyze basic food preparation techniques and food-handling procedures.
Method: Teacher Demonstration of the correct use of equipment.
Powerpoint presentation- Healthy Baking
Healthy Baking Lab
Evaluation: Lab Evaluation, MEASURING QUIZ
Have students wash their hands and gather their ingredients.
LAB: Students will assemble their focaccia bread and Bake it.
Show powerpoint presentation on Healthy Baking
Assignment: Kitchen Equipment worksheet.
UNIT 6 – Measuring
Objectives: Students will view a measuring demonstration and apply it to measuring in a
practical baking recipe.
The student will identify healthy baking ingredients and techniques.
The student will demonstrate a healthy baking technique while following basic
food preparation techniques and safe food handling
Standards: 11.2.6B Deduce the importance of time management skills.
11.3.6A Analyze factors that effect food choices.
11.3.6F Analyze basic food preparation techniques and food-handling procedures.
Method: Teacher Demonstration of Measuring.
Powerpoint presentation- Healthy Baking
Healthy Baking Lab
Evaluation: Lab Evaluation, MEASURING QUIZ
Have students wash their hands and gather their ingredients.
LAB: Students will assemble their focaccia bread and Bake it.
Show powerpoint presentation on Healthy Baking
Assignment: Kitchen Equipment worksheet.
Lesson 6- Identifying Kitchen Equipment
Objectives: Students will identify kitchen equipment by describing the name of the item and
its use.
Standards: 11.3.6F Analyze basic food preparation techniques and food-handling procedures.
Method: Teacher observation
OBJECTIVES:
11.3.3 F. Identify components of a basic recipe (e.g. safety techniques).
11.3.6 F. Analyze basic food preparation techniques and food-handling procedures.
WARM- Up
Identify Safety Hazards in the Kitchen – (Safety Hazards in the Kitchen Diagram)
Explain How to Prevent Kitchen Accidents – (Safety Rules) – Sign and Study for Quiz Next Class
Name Game
Day 2:
Study Rules
Collect Safety Folders With Signatures
Give out the Safety Test.
Warm-Up- Basic First Aid (Orange Text Pg. 186-192)
Safety Assessment:
Sanitation: Explain how food becomes contaminated with pathogens
Describe common types of foodborne illness.
List the symptoms of foodborne illness
Prevent foodborne illness
Day 3: - Prepare Breakfast- LAB
Day 3: Measuring Demonstration
Day 4: LAB- Monster Cookies
Day 5: Chapter 10 review/ Assessment – Bake Cookies – Measuring Pre-Assessment: Math
Anchor : Radius Diameter
Day 7: CHAPTER 10 – Objectives Finish Radius/ Diameter Lesson – Chapter 10 Test.
Day 8: Chapter 10 Discussion
Day 9: Chapter 10 Mise en Place Stir-Fry
Day 10: Prepare Stir Fry
Day 11: Review Ch 10-
Begin Chapter 7- The Cooks Tools :Identify Kitchen tools and small appliances; Decide which
kitchen tools and small appliances suit your needs; Describe how to care for tools and
Appliance, Complete a correct table setting.
DAY 9:
Day 10: Table setting and Etiquette.
Day 11: SOUP LAB
Day 12: Assessment Ch. 10 and Tablesetting and etiquette: CH 1: Food Nutrition and YouExplain why a nutritious diet is important; Describe a Healthy Person, Explain how diet and
health are related; name the needs to satisfied by eating; List factors that affect food
choices, Explain why you eat the foods you do.
Day 13: Explain the importance of Eating Breakfast; What is Calcium and why is it most
important to eat calcium rich foods when you are a teenager? Plan Breakfast Lab.
OSTEOPOROSIS
Day 14: Breakfast Lab
Day 15. Chapter3: Your Nutrition Toolbox- Describe the Food Guide Pyramid; Name the Food
Groups and the Nutrients they contain. List the Dietary Guidelines for Americans and describe
how you can use them to improve your diet; Rate Your Diet Using the Food Guide Pyramid and
the Dietary Guidelines for Americans. Plan Meals Using the Food Guide Pyramid and the
Dietary Guidelines for Americans.
Day 16: Fraction Pre- Assessment Sandwich Fractions: Design a Healthy Sandwich (Pg. 344
“Building a Sandwich”
Day 17: Sandwich Lab
FOOD PREP STATIONS:
Day 18: Kitchen 1 - CH 6- Cooking with Microwaves
Day 19: Kitchen 2 -CH 15- Fabulous Fruits
Day 20: Kitchen 3 Ch 16- Versatile Vegetables
Day 21: Kitchen 4 Ch 20- Dairy Delights
Day 22: Clean -up