Teacher: Mercs
Course: Foods 2
Date: 1 of 3
Semester: 1
Global Essential Question: How do you make adaptations to Yeast bread recipes?
Content Sentence: Students will know what happens when you change ingredients in yeast bread
recipes?
Daily Essential Question: What things should you avoid when using yeast?
NCSCOS: 5.02 Adapt
yeast bread recipes
and products.
Students will engage in:
Whole group instruction
Independent study
Small group instruction
Cooperative learning
Projects
Peer tutoring
Technology
Art/Drama activities
Presentations
Hands-on activities
Role plays
Class Starter /Activating Prior Knowledge: Discuss EQ.
Research
Debate
Lecture
Simulations
Pairing
Other:
Time: 5 min.
Teacher Input/Student Active Participation: Students will make yeast doughs. Time: 30 min.
Teacher will demo make up.
Guided Practice: Teacher will circulate and help students make up breads. They will Time: 30 min.
put in the oven to rise overnight.
Vocabulary:
Time:
Independent Practice with Corrective Feedback: Students will make up Yeast Time:
Breads.
Evaluate /Closure/Summarizing Activity: VoCATS Review.
Clean up.
Time: 10 min.
20 min.
Additional Activity: Yeast Breads jeopardy.
At Home Assignment: Study VoCATS.
Anticipated time
for completion: 10 min.
Modifications Needed: none.
Materials Needed / Text References / Technology Needs: Ingredients, recipes, VoCATS.
Notes to self (Reflection):
Teacher: Mercs
Course: Foods 2
Date: 2of 3
Semester: 1
Global Essential Question: How do you make adaptations to Yeast bread recipes?
Content Sentence: Students will know what happens when you change ingredients in yeast bread
recipes?
Daily Essential Question: What is one new thing you learned from the video yesterday?
NCSCOS: 5.02 Adapt
yeast bread recipes
and products.
Students will engage in:
Whole group instruction
Independent study
Small group instruction
Cooperative learning
Projects
Peer tutoring
Technology
Art/Drama activities
Presentations
Hands-on activities
Role plays
Class Starter /Activating Prior Knowledge: Discuss EQ.
Research
Debate
Lecture
Simulations
Pairing
Other:
Time: 5 min.
Teacher Input/Student Active Participation: Students will put yeast breads in the Time: 10 min.
oven.
Guided Practice: Students will find yeast bread recipes. They will choose an Time: 30 min.
adaptation to each and explain the adaptations they would make in time to rise,
temperature and bake time.
Vocabulary:
Time:
Independent Practice with Corrective Feedback: Students will eat yeast breads and Time: 30 min.
analyze product.
Evaluate /Closure/Summarizing Activity: Clean up.
Time: 10 min.
Additional Activity: VoCATS 4 corners.
At Home Assignment: study.
Anticipated time
for completion: 10 min.
Modifications Needed: none.
Materials Needed / Text References / Technology Needs: VoCATS, yeast bread recipes.
Notes to self (Reflection):
Teacher: Mercs
Course: Foods 2
Date: 3 of 3
Semester: 1
Global Essential Question: How do you make adaptations to Yeast bread recipes?
Content Sentence: Students will know what happens when you change ingredients in yeast bread
recipes?
Daily Essential Question: What would happen if sugar was eliminated from a yeast bread
recipe?
NCSCOS: 5.02 Adapt Students will engage in:
Whole group instruction
Research
yeast bread recipes
Independent study
Small group instruction
Debate
and products.
Cooperative learning
Projects
Lecture
Peer tutoring
Technology
Simulations
Art/Drama activities
Presentations
Pairing
Hands-on activities
Role plays
Other:
Class Starter /Activating Prior Knowledge: Discuss EQ.
Time: 5 min.
Teacher Input/Student Active Participation: Unit Tests
Time: 45 min.
Guided Practice: Students will complete Test Corrections.
Time: 45 min.
Vocabulary:
Time:
Independent Practice with Corrective Feedback:
Time:
Evaluate /Closure/Summarizing Activity:
Time: 10 min.
Additional Activity: VoCATS 4 corners.
At Home Assignment: Finish Corrections.
Anticipated time
for completion: 20 min.
Modifications Needed: Testing mods.
Materials Needed / Text References / Technology Needs: Tests scan trons.
Notes to self (Reflection):