# Lesson Plan: Practical Cooking - Food and Nutrition
## Class: Senior Secondary 1
## Topic: Practical on Cooking Food
### Lesson Duration
- 2 hours
### Lesson Objectives
By the end of the lesson, students should be able to:
1. Identify and understand the importance of proper food hygiene and safety during cooking.
2. Demonstrate basic cooking techniques and skills.
3. Understand and apply the basic principles of nutrition in meal preparation.
4. Prepare and present a simple, balanced meal using learned techniques.
### Materials Needed
- Ingredients for a simple, balanced meal (e.g., chicken or tofu stir-fry with vegetables and rice)
- Cooking utensils (knives, cutting boards, pots, pans, spatulas, etc.)
- Kitchen equipment (stove, oven, microwave, etc.)
- Recipe handouts with step-by-step instructions
- Aprons and hairnets for hygiene
- Hand sanitizer and disinfectant wipes
- Kitchen safety posters
- Nutritional information charts
### Lesson Outline
#### Introduction (15 minutes)
1. **Welcome and Attendance (5 minutes)**
- Greet students and take attendance.
- Provide aprons and hairnets.
2. **Introduction to the Day's Activity (10 minutes)**
- Brief the students on the purpose and objectives of the practical lesson.
- Discuss the importance of food hygiene and kitchen safety.
- Explain the recipe and its nutritional benefits.
#### Hygiene and Safety Demonstration (20 minutes)
1. **Hand Washing and Kitchen Hygiene (10 minutes)**
- Demonstrate proper handwashing techniques.
- Show how to sanitize work areas and utensils before starting.
2. **Kitchen Safety Rules (10 minutes)**
- Explain safety procedures such as handling knives, fire safety, and preventing cross-contamination.
- Display and discuss kitchen safety posters.
#### Cooking Practical (1 hour)
1. **Preparation (10 minutes)**
- Distribute the recipe handouts.
- Review the ingredients and equipment needed.
- Divide students into small groups.
2. **Demonstration by Teacher (15 minutes)**
- Show students the step-by-step process of preparing the meal.
- Emphasize proper techniques, such as chopping vegetables, marinating protein, and cooking rice.
3. **Student Cooking Activity (35 minutes)**
- Allow students to start cooking, moving around to assist and supervise.
- Encourage teamwork and collaborative learning.
- Ensure compliance with safety and hygiene practices.
#### Presentation and Tasting (20 minutes)
1. **Plating and Presentation (10 minutes)**
- Guide students on how to plate their food attractively.
- Discuss the importance of food presentation.
2. **Tasting and Feedback (10 minutes)**
- Allow students to taste their prepared meals.
- Facilitate a group discussion to provide feedback on taste, texture, and presentation.
- Reinforce the nutritional aspects of the meal prepared.
#### Conclusion (5 minutes)
1. **Recap of Lesson Objectives (2 minutes)**
- Summarize the key points covered in the lesson.
- Highlight the importance of nutrition in everyday meals.
2. **Clean-up and Storage (3 minutes)**
- Instruct students to clean their workstations and utensils.
- Ensure leftovers are stored properly or discarded.
### Assessment
- Observation of students’ adherence to hygiene and safety practices.
- Evaluation of the end product based on taste, presentation, and nutritional balance.
- Participation and teamwork during the practical session.
### Homework/Extension Activity
- Assign students to research and bring a recipe that incorporates elements of a balanced diet.
- Ask students to write a short reflection on what they learned from the practical lesson.
### Notes for Teachers
- Ensure all students understand the importance of safety and hygiene.
- Be prepared to provide additional support to students who may require it during the cooking process.
- Encourage creativity within the framework of the recipe provided.
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This lesson plan aims to foster practical cooking skills, awareness of food safety, and an understanding of nutritional principles. Adjustments can be made based on the available resources and the specific needs of the students.