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

### Lesson Plan: Seafood Cookery #### Subject: Food and Nutrition #### Grade: Senior Secondary 2 #### Duration: 90 minutes #### Topic: Seafood Cookery --- #### Objectives: By the end of this lesson, students will be able to: 1. Identify various types of seafood. 2. Understand the nutritional benefits of including seafood in a diet. 3. Demonstrate basic techniques for cooking seafood. 4. Apply food safety practices when handling and preparing seafood. #### Materials Needed: - Assorted types of seafood (e.g., fish fillets, shrimp, clams, etc.) - Cooking equipment (stove, pots, pans, knives, cutting boards, etc.) - Ingredients for cooking (e.g., oil, salt, pepper, lemons, herbs) - Handouts on seafood nutrition and safety - Visual aids (posters or slides of different seafood types) - Recipe booklets --- #### Lesson Outline: 1. **Introduction (10 minutes)** - Start with an engaging question: "Who has ever cooked or eaten seafood before?" - Discuss the diversity of seafood and its popularity globally. - Outline the objectives of the lesson. 2. **Types of Seafood (15 minutes)** - Use visual aids to display common types of seafood: fish (salmon, tuna), crustaceans (shrimp, crab), mollusks (clams, mussels), etc. - Briefly describe the characteristics and uses of each type. - Invite students to share any personal experiences with different seafood types. 3. **Nutritional Benefits (15 minutes)** - Distribute and review handouts on the nutritional benefits of seafood. - Discuss the importance of Omega-3 fatty acids, proteins, vitamins, and minerals found in seafood. - Explain how seafood can be part of a balanced diet. 4. **Food Safety Practices (10 minutes)** - Discuss the importance of proper handling and cooking to avoid foodborne illnesses. - Highlight key practices: proper storage, avoiding cross-contamination, cooking to the right temperature. - Demonstrate hand washing and other hygiene practices. 5. **Cooking Demonstration (20 minutes)** - Demonstrate a simple seafood recipe. For example: "Lemon Garlic Shrimp." - Show step-by-step techniques: cleaning, marinating, cooking. - Allow students to ask questions and clarify steps. 6. **Hands-On Practice (15 minutes)** - Divide students into small groups. - Each group will choose a simple seafood recipe from the booklet provided and will follow the method demonstrated to prepare their dish. - Monitor and assist as needed, ensuring safety practices are followed. 7. **Tasting and Feedback (10 minutes)** - Allow groups to taste their prepared dishes. - Have a brief discussion on what went well and any challenges faced. - Collect feedback on the taste, texture, and overall cooking experience. 8. **Wrap-Up and Assignment (5 minutes)** - Summarize key points of the lesson—types of seafood, nutritional benefits, safety practices, and cooking techniques. - Assign homework: Students will research and write a short report on a seafood dish from another culture, including its nutritional value and traditional cooking method. --- #### Evaluation: - Participation in discussions and hands-on activities. - Quality and teamwork during the cooking practice. - Completion and quality of the homework assignment. - An end-of-lesson quiz on types of seafood, their nutritional benefits, and safety practices. --- #### Homework: Students will research and write a short report on a seafood dish from another culture. The report should include: - The name and origin of the dish. - Nutritional benefits of the dish. - Traditional cooking methods used. --- #### Additional Notes: - Ensure all allergies are checked prior to the lesson. - Provide alternative tasks for students unable to participate in hands-on cooking due to dietary restrictions. ---