Lesson Plan for Senior Secondary 2 - Food and Nutrition - Practical On Sea Food Cookery

**Lesson Plan: Food and Nutrition - Practical on Seafood Cookery** **Grade Level:** Senior Secondary 2 **Subject:** Food and Nutrition **Lesson Title:** Practical on Seafood Cookery **Duration:** 2 hours --- ### Objectives: By the end of this lesson, students will be able to: 1. Identify different types of seafood. 2. Understand the nutritional benefits of consuming seafood. 3. Demonstrate safe handling and preparation of seafood. 4. Cook a variety of seafood dishes using different techniques. 5. Practice proper plating and presentation of seafood dishes. ### Materials Needed: - Various types of fresh seafood (fish, shrimp, mussels, etc.) - Knives and cutting boards - Pans, pots, mixing bowls - Seasonings (lemon, salt, pepper, herbs) - Cooking oil and utensils - Plates for presentation - Recipe handouts - Aprons and gloves - Cleaning supplies ### Lesson Structure: **Introduction: (15 minutes)** 1. **Greetings and Roll Call:** Take attendance and ensure all students are present. 2. **Introduction to Seafood:** Provide a brief overview of the types of seafood (fish, shellfish, crustaceans, etc.) and their nutritional benefits. - Discuss Omega-3 fatty acids, high-quality protein, vitamins, and minerals found in seafood. 3. **Safety and Hygiene:** Emphasize the importance of handling seafood safely to prevent foodborne illnesses. Cover topics such as: - Hand washing - Proper seafood storage - Avoiding cross-contamination 4. **Objectives of the Practical:** Outline what students are expected to learn and achieve by the end of the lesson. **Demonstration: (30 minutes)** 1. **Demonstration of Seafood Preparation:** Show students how to clean, de-vein, and fillet different types of seafood. 2. **Cooking Techniques:** Demonstrate a variety of cooking methods including grilling, steaming, baking, and frying. - Show how to season and marinate seafood. - Discuss the importance of not overcooking seafood to maintain its texture and flavor. 3. **Presentation Tips:** Provide tips on plating and garnishing seafood dishes attractively. **Practical Activity: (60 minutes)** 1. **Group Work:** Divide students into small groups, assigning each group a different type of seafood dish to prepare. - Ensure each group has all the necessary ingredients and tools. 2. **Preparation and Cooking:** Students will follow the recipe handouts to prepare and cook their assigned seafood dishes. - Monitor students and provide guidance as needed. - Encourage teamwork and proper time management. 3. **Presentation:** Once the dishes are cooked, each group will plate and present their dish. - Allow time for students to taste and evaluate each other's work. **Conclusion: (15 minutes)** 1. **Group Presentation:** Each group presents their dish, explaining the preparation method, cooking technique used, and any challenges faced. 2. **Class Tasting:** Allocate time for the class to taste the different seafood dishes prepared by each group. 3. **Reflection and Feedback:** - Discuss what went well and what could have been improved in the cooking process. - Provide constructive feedback to each group. 4. **Q&A Session:** Open the floor for any questions or clarifications related to seafood cookery. **Homework/Extension Activity:** - Assign students to research a unique seafood recipe from a different cultural cuisine and prepare a short presentation on its nutritional benefits and cooking method. - Encourage students to try preparing a seafood dish at home and document their experience with photos and a brief write-up. --- **Assessment:** - Students will be assessed based on their participation, teamwork, adherence to safety protocols, cooking techniques, and final presentation of seafood dishes. --- **Notes for Instructor:** - Ensure all seafood is fresh and stored at appropriate temperatures to ensure safety. - Be prepared to support students with varying skill levels in cooking. - Encourage creativity while maintaining food safety and nutritional value. **End of Lesson Plan**