Lesson Plan for Senior Secondary 2 - Food and Nutrition - Preparation For Practical

### Lesson Plan: Preparation for Practical Food and Nutrition #### Subject: Food and Nutrition #### Class: Senior Secondary 2 #### Duration: 60 minutes #### Lesson Topic: Preparation for Practical **Objectives:** 1. Students will understand the importance of preparation in practical food and nutrition sessions. 2. Students will learn how to plan and organize their workspace. 3. Students will be able to list the tools and ingredients needed for various recipes. 4. Students will grasp the safety measures and hygienic practices required in the kitchen. **Materials Needed:** - Whiteboard and markers - Notebooks and pens - Sample recipes - Kitchen tools and equipment (e.g. knives, cutting boards, measuring cups) - Ingredients for sample recipes - Hygiene and safety posters **Lesson Outline:** 1. **Introduction (10 minutes)** - Greet the students and take attendance. - Briefly explain the importance of preparation in food and nutrition. - **Talking Point:** “Why is preparation vital in cooking?” - **Response Expected:** Ensures efficiency, safety, and better results. - Present the learning objectives for the lesson. 2. **Discussion: Steps in Preparation (15 minutes)** - Explain the key steps in preparation for practical sessions. - **Step 1:** Reading and understanding the recipe. - **Step 2:** Gathering all necessary tools and equipment. - **Step 3:** Preparing ingredients (washing, peeling, cutting, etc.). - **Step 4:** Setting up a clean and organized workspace. - **Step 5:** Following hygiene and safety protocols. - Interaction: Ask students for examples or experiences where poor preparation affected their cooking. 3. **Activity: Group Planning Exercise (15 minutes)** - Divide the class into small groups. - Assign each group a simple recipe. - Instruct them to list all the tools, utensils, and ingredients they will need. - Have them outline the steps they would take to prepare for making the recipe. - Groups present their plans to the class. 4. **Safety and Hygiene (10 minutes)** - Discuss the importance of kitchen safety. - **Key Points:** Proper handling of sharp objects, safe use of kitchen appliances, awareness of hot surfaces. - Explain the basics of kitchen hygiene. - **Key Points:** Washing hands, sanitizing surfaces, cross-contamination prevention. - Show posters or images related to safety and hygiene. - Q&A session to address any concerns or questions from students. 5. **Conclusion and Recap (5 minutes)** - Summarize the key points covered: - Importance of preparation - Steps involved - Safety and hygiene practices - Encourage students to always prepare thoroughly before any practical cooking task. - Assign homework: Have students prepare a personal checklist for a recipe of their choice and bring it to the next class. **Assessment:** - Participation in group activity and discussions. - Oral questioning and interaction during the lesson. - Review of the homework checklist in the next class. **Homework:** - Each student should choose a recipe, write a checklist of necessary tools, ingredients, and safety precautions, and bring it to the next class for review. **Note to Teacher:** - Ensure all kitchen equipment is handled safely during the lesson. - Encourage students to ask questions and clarify any doubts about the preparation process. By the end of the lesson, students should have a clearer understanding and readiness for successful and safe practical cooking sessions.