Lesson Plan : GCSE Food Technology

Teacher Name:
 G Newman
Grade:
 College/University
Subject:
 Science

Topic:
 Introduction to GCSE Food Technology
Content:
 Seating plans Room expectations Health and safety Where all resources are and what is available to them Hand out exercise books Pupils write required information on front of exercise book Explain course content and pupils and give students a brief resume of course Students to sign for OCR GCSE Food Technology books Explain purpose of books. Pupils write recipe for first practical. Macaroni Cheese. Fill in glossary key words used in recipe
Goals:
 To be familiar with what is expected from the student on the GCSE Food Technology course. To have an understanding of nutrients and the importance of them in our diet.
Objectives:
 To introduce students to the GCSE Food Technology course explaining the course contents and a brief resume of the course. Introduce students to room expectations, health and safety and resources available to them. Identify nutrients, their purpose and where they are obtained.
Materials:
 OCR GCSE Food Technology Exercise books PowerPoint presentations on nutrients and the job they do in the body. PowerPoint presentation where we find these nutrients in food. 3 different recipes x 12 Recipe for Macaroni cheese x 20 copies. Handouts of 2 PowerPoint presentations. DVD Nutrients.
Development:
 Seating plans Room expectations Health and safety Where all resources are and what is available to them Hand out exercise books Pupils write required information on front of exercise book Explain course content and pupils and give students a brief resume of course Students to sign for OCR GCSE Food Technology books Explain purpose of books. Pupils write recipe for first practical. Macaroni Cheese. Fill in glossary key words used in recipe
Practice:
 Class brainstorm nutrients add more detail vitamins minerals etc. Briefly discuss reasons for them in the diet. PowerPoint presentation on nutrients and the job they do in the body. Students to take notes. PowerPoint presentation where we find these nutrients in food.Students to take notes. Give 3 recipes to students Identify what nutrients are in each and why they are important important. Watch DVD on nutrients. Take notes and dicuss.
Accommodations:
 Differentiated instruction using PowerPoint handouts.
Checking For Understanding:
 Recap on student expectations. Recap on the importance of nutrients.
Closure:
 Look forward: Demonstrate first practical ‘Macaroni Cheese’ explaining requirements and expectations of cooking at KS4 Including the importance of being hygienic, safe, organised and working to time. Making roux/all in one cheese sauce. Planning a production schedule for Macaroni Cheese using a line chart. DVD Designing and preparing a meal
Evaluation:
 Changes and additions.

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