Академический Документы
Профессиональный Документы
Культура Документы
Microteach IV
Lesson Cycle
Lesson Title/Topic: 6th Grade Culinary Arts/Chef
Concept: Understandings of a Chefs career and how to prepare an appetizer and desert
Standards/Rationale: B. Connections of mathematics to nature, real world situations,
and everyday life
1. Use multiple representations to demonstrate links between mathematical and
real world situations.
Learning Target:
Student can prepare 2 dishes with 80%
accuracy on presentation appeal and flavor
when given the recipes.
Assessment:
Complete 2 dishes with creative
presentation and correct flavor
combinations.
Materials: bowls, Ziploc bags, food, gloves, Clorox wipes, power point, aprons, products
Lesson Cycle: (Direct instruction)
The teacher will:
Focus/Mental Set:
Show video about culinary arts and what a
chef does in the kitchen.
Food Images Video for fun
Teacher Input:
Ask Q1 What is your favorite meal or dish
to eat?
Describe how it tastes?
Ask another student Q1.
Have you helped make this before?
Explain how this is made?
Present the power point presentation.
The power point presentation explains the
different types of chefs and what different
schools they can attended for your degree.
Guided Practice:
Divide students into 6 groups of 5 students.
Students need to clean off all items from
their table. One student will need to grab
one Clorox wipe and sanitize their table.
Pass out rubber gloves to each student.
Tell the students to not look or touch the
bag that you place in front of them.
Talk about mixing items together to come
up with a flavor that is tantalizing to the
taste buds.
Student 1 will pull out the top seasoning in
Modifications/Correctives:
Reteach:
Work with students on the computer to
look up a new recipe. Discuss with them
each part of the recipe. Work with the
students to build a Venn diagram for the
different positions in a kitchen and
breaking down their different pays and
schools to attend.
Follow IEP
References: