Learning and Teaching Plan

Date: 31/03/2014 No. of learners: 28 (12 M 14 F) Year 9BC Duration: 1 hour Period 3 Context/Topic/Subject / NC Ref: Practical of Icing for Cupcakes Project In response to previous assessments and evaluations of learning, what actions are you taking? Following the Year 9 Scheme of work, the students are encouraged to cook once a week. The pattern of this scheme is cook one sweet then one savoury dish, the class watched this practical demonstrations last Monday and recorded the method to help them understand what is expected of them in their practical lessons and to keep them on task during the demo. The demonstration will identify each and there uses and where to locate them in the kitchen classroom. As this class is a large and lively one, one of their targets today will be time management. Which specific literacy and/or numeracy skills are being developed? Numeracy Ratios and proportion Literacy Peer assessment and Self Evaluation against their criteria

Aim: For students to make decorations for the top of their cupcakes
Learning Objectives: Students should be able to: 1. Demonstrate making royal icing piping bags and piping techniques 2. Demonstrate modelling of fondant icing decorations and garret frills Assessment strategies Success criteria Most learners will understand and remember some of the different properties of food and state a recipe that uses that function Majority of learners will identify the different functions of food properties and describe them with guidance and be able to state a recipe that uses that function. Few learners will expand their knowledge on Food Final product outcome properties and functions and describe them in detail, listing different recipes that use that function. May do more independent research and offer alternative suggestions or methods to achieve the same result. Differentiation There are 4 pupils on the AEN register. The pupils have been placed into teams and their learning needs have been taken into consideration. I will make extra time for these pupils. Callum Baker, Maryam Shah, Arran Macrory and Josh Booth. Ensuring questions are open ended and more able learners are not restricted within their learning.

High order Questioning

Practical Skills

Oral Feedback

Project Teacher Written feedback

Timing
Introduction ( 5 min) Starter

1. I will spend a few minutes explaining how the lesson will be run with the learning objectives clearly written on the whiteboard. Each objective will be explained clearly and I will ask the students to repeat it back to me what they think is expected of them. ASSESS PRIOR LEARNING TO PITCH THE LESSON APPROPRIATELY Give them time targets. Hand their homework back to them those that have not completed the work will not take part in

( 5 min)

Resources
Whiteboard Worksheet Equipment list Apron Ingredients Royal icing Greaseproof paper, scissors, selection of piping nozzles, Glass bowl icing practice sheet

30 min 10 min Clearing

the practical until the work has been completed. 2. Quick recap of Icing types ,method and collect equipment as on whiteboard Questioning - randomly 3. Teacher will demonstrate how to attach a coupler and decorating tip to a piping bag. 4. Student will practice attaching coupler and decorating tip peer assess 5. Teacher will demonstrate how to fill the bags with frosting that will be used

Plenary (10 min)

for filling and topping. 6. Students will show how they fill the bags with frosting that will be used for filling and topping Peer assess 7. Teacher will demonstrate the use of a straight tip for filling and a star tip for topping. 8. Student will practice the use of a straight tip for filling and a star tip for topping. 9. Teacher will show different decorating items such as candies etc. and suggest how they may be used is important that students understand the format of the lesson they are about to participate in, 10. Student will show different decorating items such as candies etc. Extension Activity if time allows Show PowerPoint laminated slides to help with evaluation work Students to evaluate their practical and peer assess their partners throughout the lesson. An evaluation of their practical will be completed referring to the word bank words previously introduced to the class and using a star diagram on the Revisit the objectives and use the Hand evaluation to ascertain their learning and understanding.

PowerPoint Sensor evaluations star diagram sheets

Learning and Skills across the curriculum (see guidance)

Developing thinking Developing literacy Careers across the world Development of Welsh language/ incidental Welsh Register and date on blackboard Health and safety issues (as applicable) Bags/Blazers in the allocated area potential trip hazard. Hazardous equipment in the food room is: cookers, spillages. Clear any spillages immediately as this will prevent someone from slipping and seriously injuring themselves. Sharp knives to be handled with care when they are used but may not be needed for this session. The use of oven gloves when handling hot equipment.

Homework set (as applicable)

Produce a flow chart of their proposed method

Evaluation / Review of lesson with targets for the next stage of learning