WOODLAND HILLS HIGH SCHOOL LESSON PLAN

SAS and Understanding By Design Template

Name Keteles Date 10-10-11 Length of Lesson 5 daysContent Area Foods & Nutrition Edline was updated this
week:
My Class website was updated this week:

STAGE I – DESIRED RESULTS

LESSON TOPIC: BIG IDEAS:
Appetizers and Garnishes (Content standards, assessment anchors, eligible content) objectives, and skill
focus)

11.3.12F - Evaluate the application of nutrition and meal planning principles in

the selection, planning, preparation and serving of meals that meet the spacific
nutritional needs of individuals across their lifespan.
11.3.12G - Analyze the relevance of scientific principles to food processing,
preparation and packaging.
11.3F Identify components of a basic recipe
Analyze basic food preparation techniques
Meal Management principles
R11.A.2.1dentify and apply vocabulary.
R11.A.2 Understand nonfiction appropriate to grade level.

UNDERSTANDING GOALS (CONCEPTS):       ESSENTIAL QUESTIONS:

Students will understand:
There are different classes of appetizers
Garnishes are used to make foods attractive
The nutritional value of appetizers
How to present food in an attractive way
How to prepare appetizer recipes
What are the 7 types of appetizers?
What is a garnish, and what is its use?
Are appetizers nutritious?
How can I present foods in an attractive manner?
How do I prepare appetizers?

VOCABULARY: STUDENT OBJECTIVES (COMPETENCIES/OUTCOMES):

Appetizer, garnish, canapes, hor d'oeuvres, relishes, cocktails,
spreads and dips
     
Students will be able to:
Identify types of appetizers.
Analyze the nutritional value of appetizer recipes.
Describe methods used to present foods in an attractive way.
Demonstrate the ability to prepare appetizers.
Demonstrate the ability to properly set the table.
Demonstrate proper table manners.
Apply all safety and food preparation skills and techniques
learned in class.

STAGE II – ASSESSMENT EVIDENCE

FORMATIVE ASSESSMENTS:
PERFORMANCE TASK: #1. Open Ended Questions
Appetizer lab evaluation, class participation, quiz #2. Brief in Class Writing Promp
#3. Summarizing Main Ideas
Others: Teacher observation during lab
STAGE III: LEARNING PLAN
INSTRUCTIONAL
PROCEDURES:
Active Engagements used:
#1. Note-Taking
#2. Cooperative Education
Others: Summarizing main ideas
of garnishing video
Describe usage: Note taking
during power point presentation;
cooperative education during lab
experience with kitchen group
MATERIALS AND INTERVENTIONS: ASSIGNMENTS:
RESOURCES:
Guided notes, verbal Complete notes
Textbook, teacher made prompting, recognition of Complete study guide
notes, TV-VCR, garnish student effort, providing Participate in food labs
video, lab rubric, teacher samples of good work for lab,
made powerpoint with whole group and small group
study guide, kitchen instruction, individual help
equipment and supplies when needed, modeling,
for lab special seating
CONTENT AREA
READING:

Scaffolding used: Outside reading of

#1. Build Vocabulary newspaper article and
#2 . Provide Visual Support write summary of main
Others: Teacher prompting as ideas.
assist in lab experience

Describe usage: Build

vocabulary as view each category
of appetizers, provide visual
support during lab experiences

Other techniques used:

     

MINI LESSON:
10-10: No School
10-11: Quiz on abbreviations
and measurement equivalencies;
go over lab and clean-up rules &
duties; choose kitchen groups.
10-12 and 10-13: View appetizer
power point and complete study
guide.
10-14: View video on garnishing
and write summary of main
ideas. Copy recipe for lab for the
following week.