Sample Lesson Plan

Number in Group (15) Venue: Unit 5 Room

Length of Lesson 2 hrs Number (4) of (10) Date 09/02/2021

PART 2

Class Lesson Title L6 Acc Adv Cert in Prof Cook Yr 1 Semester 2 Larder Module
Lesson 4

Aim

To give students the theoretical and practical ability to dissect a carcass of lamb and
know what each joints are and where they are used.

Learning Outcomes

On completion of this class session the participants will be expected to be able to:
Know the dissection order of a carcass of lamb.
Know the quality points to look for in a carcass
Know the joints, uses and approx. weights
Know the French term used for each joint

Lesson Content:
Introduction

Brief recap on what had been covered in previous session a quick Q and A with the
aid of a slide. Students were then appraised as to what they would be expected to
learn in this session.

Session outline

The Class will be broken into two parts. The first part will comprise of the theory
aspect, naming the joints; the French equivalent and location of same using an on-
screen diagram as in the handout. Individual Questions and Answers along with
good group participation. Keeping to the timing plan will be a big challenge. Recap
and Recall

Learning activities

Engaging students through the use of open questions

Encouragement of open discussion using leader points from information already
learned on associated topics/subjects
Recap recall
Wrap up with minute paper consolidating what has been learned and identifying any
difficult areas.

Conclusion

Collect the minute papers’, give briefing on the next lecture hand out associated
notes for same. Advise students that videos etc are available on Moodle. Gather all
raw ingredients and equipment for return to CPU, open discussion on any course
topic.

Tasks:

Handouts/Worksheets/Resources Required

Handouts with working area for students

Big screen and laptop
White board
Markers
Power Point and clicker
Lamb Carcass (for Group Dissection)
Lamb Racks (for individual practice)
Butchers Saw
Boning Knife
Steel Gloves
Lesson Outline

Time Content Teacher Activity Student Activity Aids

9am Get class settled Talking & Talking signing None
sign in sheet filled Listening in getting class
brief chat about non ready
academic events

9.05am First slide Recap Talking, Answering Screen

from last lesson. Questioning, Listening Laptop
Listening Feedback Power
/Questioning Point
Clicker
Markers
White
Board

9.10am Second Slide first of Talking & Listening Screen

today’s lesson Listening Engaging Laptop
picture of blank Encourage Interpreting Power
carcass participation Discussing Point
note good Clicker
points on white Markers
board White
Board

9.15am Slide Three. Talking & Listening Screen

Labelled diagram of Listening. Name Interpreting Laptop
Lamb carcass. Joints in Questioning Power
White board required order Heads Down Point
labelled French give French Avoid Clicker
equivalent equivalent. Engagement Markers
Engage White
students. Ice Board
break to get
students started

9.25am Slide Four. Quality Talking & Listening Screen

points of lamb Listening Note Interpreting Laptop
good points on Engaging Power
white board Point
Clicker
Markers
White
Board
Time Content Teacher Activity Student Activity Aids
9.30am Brief Video of start Observing Listening Screen
of lamb carcass Listening Interpreting Laptop
dissection Highlighting Clicker
Points

9.34 am Brief Recap and Talking Talking Screen

Recall Listening Listening Laptop
Encourage Participation Power
participation /Engagement Point
Clicker
Markers
White
Board

9.36am Practical carcass Talking & Watching Lamb

dissection Listening Engagement
Carcass
Questioning Participation
Demonstration Questioning Butchers
of dissection
Saw
with class
participation. Boning
Knife
Steel
Gloves

10.35am Recap of practical Talking & Answering Lamb

dissection listening Listening Carcass
Questioning Engaging Screen
Encouraging Interpreting Laptop
Power
Point
Clicker
Markers
White
Board
10.45 Coffee Break
am-
11.00am

11.05am Individual Practice Questioning Answering Lamb

with pair share Assessing Interpreting Racks
activity Assisting Sharing White
Encouraging Participation board
Practical work Markers
on Lamb Racks

Time Content Teacher Activity Student Activity Aids

11.45am Recap /Recall Reaffirm Answering Screen
learning Listening Laptop
Talking Noting Power
Listening Point
Engaging Clicker
Encouraging Markers
White
Board

11.55am One minute Paper Observing Participating/Wri Paper/pen

Next session over- Talking ting s
view Noting for next
session
Sample Slides from the power point presentation.

Q U ALITY P OINTS TO LOOK F OR IN A

C ARCASS OF L AMB
 La m b sh ou ld be u nder On e Yea r Old
 Bones porous, wit h sligh t blu ish t in ge.
 F a t evenly dist ribu t ed, h a r d br it t le, fla ky a n d

 clea r wh it e in colou r .

 Lea n flesh fir m dull r ed, wit h fin e t ext u re or

 gr a in .

 Befor e pr epa r a t ion , ca r ca sses sh ould be hu n g

L ARD ER M OD U LE L ES S ON 4 in a cool, dr y a r ea (cold room ) for u p t o five or
D is s e c tio n of a c a rc a s s o f La m b six da ys. Th is will im prove t a st e, t ext u r e a nd
t ender ise t h e m ea t .

L ABE LLE D J OINTS F ROM CARCASS OF

C ARCASS O RDE R F OR D ISSE CTION L AMB

F RENCH T E RMINOLOGY F OR L AMB J OINTS

En g lis h F re n c h

 Sh ou lder  L’epa u le
 Leg  Le Gigot
 Br ea st  La Poit r in e
 Middle Neck  Le Cou
 Le Ca r r e
 Scr a gg E n d
 La Selle
 Best E n d  Les Rogn on s
 Sa ddle  Le Coeu r
 Kidn eys Liver  Le Foie
 Sweet br ea ds  Le Ris
 Ton gu e  La La n gu e
Post Class Lesson Reflection

Strengths from Class Areas For Improvement

Challenges from Class Extra Preparatory Notes for Next Practical