Teacher: Mercs
Course: Foods 1
Date: 1 of 3
Semester: 1
Global Essential Question: How do work plans help with food preparation?
Content Sentence: Students will be able to create and utilize a work plan and work in teams.
Daily Essential Question: What is a work plan?
NCSCOS: 1.02
Students will engage in:
x Whole group instruction
Research
Independent study
Small group instruction
Debate
Cooperative learning
Projects
x Lecture
Peer tutoring
Technology
x
Simulations
Art/Drama activities
Presentations
Pairing
Hands-on activities
Role plays
Other:
Class Starter /Activating Prior Knowledge: Students will write EQ and will discuss as Time: 10 min
a class.
10 min
Understand processes
and benefits of a work
plan and teamwork for
preparing healthy
foods.
1.02W Processes for Preparing Healthy Foods Key Terms and Key
Teacher Input/Student Active Participation: Healthy fruit smoothie with 5 minute Time: 20 min
quick write.
Guided Practice: PowerPoint 1.02C Work Plans the Secret to Success! and 1.02D Market Time: 30
Order Key
10 min.
1.02E Work Plan
10 min.
1.02F Market Order
Vocabulary: 1.02 Key Terms
Time: 15 min
Independent Practice with Corrective Feedback:
Do market order and work plan with own recipe in groups of 4.
Time: 30 min.
Evaluate /Closure/Summarizing Activity: Turn in Market orders and work plans as a Time: 10 min
group.
Additional Activity: Ticket out the door with favorite recipe in front of room.
At Home Assignment: None
Anticipated time
for completion:
Modifications Needed: Work collaboratively.
Materials Needed / Text References / Technology Needs: laptop, projector, work plan and market
order copies. Preparing for healthy foods. Fruit smoothie ingredients. Work plan ppt copies.
Notes to self (Reflection):
Teacher: Mercs
Course: Foods 1
Date: 2 of 3
Semester: 1
Global Essential Question: How do work plans help with food preparation?
Content Sentence: Students will be able to create and utilize a work plan and work in teams.

Daily Essential Question: What are the benefits of preparing and following a work plan for
preparation of healthy foods?
NCSCOS: 1.02
Students will engage in:
Whole group instruction
x
Independent study
x Small group instruction
x
Cooperative learning
Projects
Peer tutoring
Technology
Art/Drama activities
Presentations
Hands-on activities
Role plays
Class Starter /Activating Prior Knowledge: Answer EQ and discuss as a class.
Understand processes
and benefits of a work
plan and teamwork for
preparing healthy
foods.
Research
Debate
Lecture
x
Simulations
Pairing
Other:
Time: 5 min.
Teacher Input/Student Active Participation:
1.02J Listing Preparation Tasks Note Sheet.
Time: 15 min.
Guided Practice: 1.02Q Do You Have the Time? Activity Sheet.
Time: 15 mins.
Vocabulary:
Time: done
Independent Practice with Corrective Feedback: 1.02R Work Plan Evaluation
Time: 30 min.
1.02S Work Plan Note Sheet
Evaluate /Closure/Summarizing Activity: Go over work plans and market orders for Time: 30 min.
next day.
Additional Activity: none needed.
At Home Assignment:
Modifications Needed: copies of ppt notes etc. provided.
Materials Needed / Text References / Technology Needs:
Notes to self (Reflection):
Anticipated time
for completion:
Teacher: Mercs
Course: Foods 1
Date: 3 of 3
Semester: 1
Global Essential Question: How do work plans help with food preparation?
Content Sentence: Students will be able to create and utilize a work plan and work in teams.

Daily Essential Question: What is teamwork? What are the benefits of utilizing teamwork in
preparing healthy foods?
NCSCOS: 1.02
Students will engage in:
Independent study
x
Cooperative learning
Peer tutoring
Art/Drama activities
x Hands-on activities
Class Starter /Activating Prior Knowledge:
Understand processes
and benefits of a work
plan and teamwork for
preparing healthy
foods.
x
Whole group instruction
Small group instruction
Projects
Technology
Presentations
Role plays
Research
Debate
Lecture
Simulations
Pairing
Other:
Time:
Teacher Input/Student Active Participation: LAB: Have students select a simple Time: 90 min
smoothie recipe from cookbooks or Internet. Use 1.02F Market Order, and 1.02N
Timetable Sheet to lead students in preparation for lab.
Notes to teacher: 1.02U Work Plan Duties (optional) may be used in conjunction with the
timetable to determine duties in the kitchen. Keep for later lab to determine “rotation” of
duties.
Guided Practice: Students will prepare a simple recipe in groups to establish work Time: done.
plan and market order success.
Vocabulary:
Time:
Independent Practice with Corrective Feedback: Students will make snack mix
Time: done
Evaluate /Closure/Summarizing Activity: Clean up and lab eval.
Time: 10 min
Additional Activity: Play dovetailing Pictionary.
At Home Assignment: none
Anticipated time
for completion:
Modifications Needed:
Materials Needed / Text References / Technology Needs: ingredients. Lab evals.
Notes to self (Reflection):