**Lesson Plan: Food Service**
**Grade Level:** Senior Secondary 3
**Subject:** Food and Nutrition
**Duration:** 90 minutes
**Lesson Topic:** Food Service
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### Lesson Objectives:
By the end of this lesson, students should be able to:
1. Understand what food service is and its significance.
2. Identify and describe the different types of food service systems.
3. Recognize the roles and responsibilities of various staff in a food service environment.
4. Understand the importance of hygiene and safety in food service.
5. Apply simple techniques for effective food service.
### Materials Needed:
- Whiteboard and markers
- Projector and slides
- Handouts with key points
- Samples of menus from different types of food service establishments
- Video clips on food service operations
- Sanitizing equipment (gloves, hand sanitizers, etc.)
- A table setting with cutlery, napkins, and glassware for practical demonstration
### Lesson Plan Outline:
#### Introduction (10 minutes)
1. **Welcome and Attendance:**
- Take student attendance and welcome the class.
2. **Ice-Breaker:**
- Ask students to share any experiences they have with food service (restaurants, cafeterias, etc.).
- Encourage a brief discussion on what they noticed and liked or disliked about the service they received.
3. **Overview of Objectives:**
- Explain the objectives and expected outcomes of the lesson.
#### Lesson Development (45 minutes)
**Part 1: Introduction to Food Service (10 minutes)**
- Define food service.
- Discuss the significance of food service in the hospitality and culinary industry.
**Part 2: Types of Food Service Systems (15 minutes)**
- Use a projector to show slides with images and descriptions of various food service systems:
- Traditional or Table Service
- Buffet Service
- Fast Food Service
- Cafeteria Service
- Tray Service
- Room Service
- Distribute handouts with key points for students to keep as a reference.
**Part 3: Roles and Responsibilities of Food Service Staff (10 minutes)**
- Discuss the hierarchy in a food service environment: Manager, Chef, Waitstaff, Bussers, etc.
- Show a short video clip illustrating these roles in action.
- Emphasize teamwork and communication.
**Part 4: Hygiene and Safety in Food Service (10 minutes)**
- Discuss the importance of hygiene and safety.
- Show a slide with common hygiene practices (frequent hand washing, wearing gloves, sanitizing surfaces).
- Demonstrate proper sanitizing techniques with available materials.
#### Practical Application (25 minutes)
1. **Table Setting Demonstration (10 minutes):**
- Demonstrate the proper way to set a table, step by step.
- Have a few students volunteer to set a table following your example.
2. **Role-play Exercise (15 minutes):**
- Divide the class into small groups and assign roles (manager, chef, waitstaff).
- Have each group simulate a food service scenario, incorporating what they have learned about roles and hygiene.
- Rotate roles so each student gets to experience different aspects of food service.
#### Conclusion (10 minutes)
1. **Recap and Questions:**
- Summarize the key points covered in the lesson.
- Open the floor for any questions or clarifications.
2. **Assessment:**
- Give a brief written quiz or a few oral questions to assess understanding.
3. **Assignment:**
- Ask students to visit a local food service establishment (restaurant, café, etc.) and write a short report on their experience, focusing on the type of service system, staff roles, and hygiene practices observed.
### Homework:
Students will write a short report on their visit to a local food service establishment, including observations on the type of service system, staff roles, and hygiene practices. This will be due at the next class session.
### Follow-up:
In the next lesson, review and discuss students' reports, addressing any additional questions and reinforcing key concepts. Potentially plan a field trip to a local restaurant or campus cafeteria for a real-life observation experience.
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This lesson plan will engage students practically and theoretically, helping them understand the essentials of food service within the Food and Nutrition subject.