Lesson Plan for Senior Secondary 3 - Food and Nutrition - Food Service

**Lesson Plan: Food Service** **Grade Level:** Senior Secondary 3 **Subject:** Food and Nutrition **Duration:** 90 minutes **Lesson Topic:** Food Service --- ### 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. --- This lesson plan will engage students practically and theoretically, helping them understand the essentials of food service within the Food and Nutrition subject.