ARE THE

LESSONS I'VE
CREATED
INCLUSIVE?
LET'S RIP ONE
APART!
 INCLUSION & FOODS

For my inquiry presentation, I was inspired after our

inclusion seminar to find how inclusive I was in my
lesson planning. I felt that I was but wanted to dig a
little deeper and tear apart my lessons. For this, I
decided to begin with Foods. I thought that out of all
my lessons, this would be the most inclusive.

When looking at my unit plans and lesson plans, I

can see that I have utilized differentiation through
assessment, clearly articulate goals but what I lack is
in the practical hands-on ‘lab’ work (same goes for
my science lessons). When I looked at a recipe, I
immediately realised that I wasn’t incorporating the
‘8 magic keys’.
THE ORIGINAL RECIPE
 * WHAT'S NOT WORKING?

Font size
Title (different language, no description)
What the heck is a yield?
Time constraints
Ingredient list (overwhelming)

!
What's a Tbsp?
Grated/Sliced (more description please)
Additional steps with recipes...
NEW VERSION

Still needs work but I'm loving the new updated

*
recipe!
WHAT I
FOUND:
!
Not having a time constraint was
refreshing and more realistic
Not saying ‘servings’ was easier to
read
Including pictures of kitchen
implements would help everyone
Breaking up the lesson into steps
instead of ‘method’ was easier to
follow
 WHAT I'D DO
NEXT TIME:
KEEP NOT THE END, JUST THE BEGINNING

IT Consult the student and EA to settle on what is best

practice for writing recipes
Further breakdown the recipe into manageable kitchen

UP! roles for group members (especially for the younger

students)
Include a description with the recipe name (ie sandwich
with chicken, pickled vegetables, peanut sauce)
Create a template for recipes so that the students have
a NEW structure to follow (Recipe, Method & Related
Image Organizer)