Students learn from hands-on application why a recipe is important (especially when working in a lab setting together).
Main Curriculum Tie:
Career and Technical Education Introduction
Standard 6 Objective 3
Demonstrate basic skills related to nutrition, food preparation, and clothing and textiles.
- food service, anything requiring following directions
Bread, cheese, butter, frying pan, turner, plates.
Background For Teachers:
Have lab groups prepared ahead of time.
Student Prior Knowledge:
None... it actually works best if they've never been in a kitchen before.
Intended Learning Outcomes:
Students will recognize the purpose of using recipes when cooking.
1. Have students go back to their kitchens.
2. Tell them they are going to be making grilled cheese sandwiches as a group.
3. Don't give them any instructions on how to make a grilled cheese sandwich. Let them try to figure it out as a group.
4. As they argue, tell them they have to work it out as a group. (Unless it gets really ugly).
5. After the lab, have them outline the problems they ran into as a group and list these on the board.
6. Discuss the purpose of a recipe with the class and give them examples of good recipes from cookbooks to look at.
Strategies For Diverse Learners:
Students can help each other while in the kitchen.
Give the students credit for following lab rules and procedures. They should also get some credit for positively participating in their group.
Created Date :
Jul 28 2003 11:20 AM