**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
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### 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.
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**Assessment:**
- Students will be assessed based on their participation, teamwork, adherence to safety protocols, cooking techniques, and final presentation of seafood dishes.
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**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**