Tabor School of Education - Lesson Plan

Pre-Service Teacher Name: Taylor Wilmot Date and Time:

11/05/17
School: Faith Lutheran College

Year level: Curriculum Hospitality

11 area:
Topic: Sandwiches
General - Literacy
Capabilities: - Personal and Social
- Critical and Creative Thinking
Lesson Cross- n/a
duration: Curriculum
50 Priorities:
minutes
Aust. - Develop and implement practical skills, including
Curriculum management skills, in an individual or a collaborative
Content context (SACE, 2010).
Descriptions - Select and use appropriate technology to prepare and
(with code) serve food, applying safe food-handling practices (SACE,
2010).

Reference(s South Australian Certificate of Education (SACE) (2010). Food

) and Hospitality: 2017 Subject Outline Stage 1 and Stage 2.
Retrieved from https://www.sace.sa.edu.au/web/food-and-
hospitality/stage-2/planning-to-teach/subject-outline
Anticipated Lesson Outcomes: By the end of this lesson, students will...
Outcomes - Have demonstrated the ability to read, interpret and
execute a recipe.
- Have constructed a Pinwheel sandwich according to the
TAFE SA guidelines.
- Have demonstrated appropriate kitchen safety and food
hygiene.
Students - Students would have prior knowledge of this content and
prior practical skills from previous hospitality subjects and also
knowledge from personal experiences at home.
Resources - Recipes
needed - Whiteboard
- Whiteboard markers
- TAFE SA assessment criteria
- Apron
- Ingredients

Revised for Australian Curriculum January 2014; logo revision February 2016, format revision October 2016
Lesson & Before lesson: Have ingredients set out on the Differentiation
time front bench.
sequence
- Welcome students in atrium
Beginning o Briefly explain continuing on with
2:25 sandwich unit
o Get ready to cook
o Change shoes, wash hands,
aprons
o Students will need
Middle - Meet students at the front bench
2:30 o Discuss practical
o Use A4 piece of paper as
demonstration of which way to
roll sandwiches
2:35 o Soft vs. Hard herbs
o Ask if there are any questions
o Send to collect ingredients and
begin
- Supervise and give time warnings
o 2:40 should have started on
sandwiches
o 2:50 sandwiches should be
going in the fridge/blast
chiller (clean during)
o 2:55-59 slice sandwich
o 3:00 eat
End o 3:10 finish any cleaning
3:15 - If time have discussion while the
students eat regarding the practical
- Advise of cooking next lesson
o Need to bring appropriate shoes
- Dismiss
Assessment What is being assessed and how?
(formative/ Formative visually assessing student skills and providing
summative) relevant feedback
Evaluation Students will continue with sandwich practicals next lesson. They
for will have a double lesson to make open sandwiches and tea
students. sandwiches on Friday.
Where to
next?
Evaluation This lesson went really smoothly and the time line I planned
of your worked efficiently for the class.
planning I need to invest a little more time into my pre-lesson planning, in
terms of the recipe Im using and the exact steps required.

Revised for Australian Curriculum January 2014; logo revision February 2016, format revision October 2016