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Lesson  Plan    

Class:  Year  7  Food  Technology   Date:  20.  11  .17   Time:  Start:  9:30  am      Finish:  10:30  am  

Key  Learning  Area:  Design  and  Technologies   Lesson  Topic:    


Mandatory  
Food  Safety  and  Personal  Hygiene    

Recent  Prior  Experience  (specific  relevant  concepts,  skills  and  values  the  school  students  have  experienced  prior  to  this  lesson):  
Students  have  an  understanding  of  key  terms  used  within  the  kitchen  (e.g.  misplace,  hazard,  hygiene)  and  are  familiar  with  key  equipment  names  and  uses  (e.g  knife,  
chopping  board,  oven).  They  have  completed  a  worksheet  on  safety  rules  while  working  within  a  kitchen.  
 
Syllabus  Outcome(s):   Indicators  of  Learning  for  this  lesson:   Assessment:  
(One  or  two  only.  Please  note  the  syllabus   Behaviours   that   contribute   toward   achievement   of   Strategies  which  will  be  used  to  assess  
reference  number  AND  write  out  in  full).   outcome(s).     learners’  attainment  of  learning  outcomes.    
  Quote  syllabus  numbers.  Must  be  clear,  specific,  observable.     Should  be  linked  to  each  learning  indicator.  
  Curriculum  Content  Strands  may  be  used  as  headings.  
   
-­    4.1.1  Demonstrates  hygienic  handling  of  food   By  the  end  of  this  lesson,  the  students  will:    
to  ensure  safe  and  appealing  product   -­     Formative   assessment-­   Ss   add   their   already  
-­   Planning   and   making   quality,   safe   and   nutritious   food   items,   existing  knowledge  to  the  Popplet  board.  
  using   a   range   of   food   preparation   tools,   equipment   and  
 
techniques.  
  -­   Informal   summative   assessment-­   discussion  
 
  between  T  and  Ss  at  the  end  of  each  activity.    
-­    List  and  identity  important  food  and  hygiene  hazards.  
   
 
  -­   Observes   and   notes   students   understanding  
-­    Explain  why  a  particular  action  or  activity  might  cause  a  hazard.   through  questioning  during  the  lesson.  
   
-­   Understand   how   to   work   safely   and   hygienically   in   the   food   -­   Assess   and   observe   Ss   competency   of   food  
technology  classroom.   safety   and   personal   hygiene   knowledge   through  
worksheets.    
Any  safety  issues  to  be  considered:   Resources:  
List  resources  you  used  in  preparing  the  lesson  AND  those  used  in  the  lesson  implementation.  
Ensure   all   bags   are   at   the   front   of   the   room   to  
avoid  trip  hazards.   Class  role    
Ensure  no  obstructions  to  movement.   Individual  access  to  laptops/computers  with  internet  access.    
Ensure   students   are   seated   correctly   and   chairs   Activity  Worksheets  in  Workbooks  (p.  3-­4  and  p.  23):  
are  pushed  in  when  not  seated.  
•   Food  Safety  in  the  Kitchen  (p.  3)    
Monitor   students   while   on   computers   to   ensure  
safe  and  ethical  use  of  ICT.     •   Personal  Hygiene  (p.  4)    

  •   Pizza  Muffins  Recipe  (p.  23)    


Pens  and  Pencils  
Smartboard  
What  not  to  do  in  the  kitchen/health  and  safety  -­  Jamie  Oliver's  Home  Cooking  Skills  Video    
Link:  https://www.youtube.com/watch?v=IA8IW5abQTg  
Popplet  Website  link:  http://popplet.com/app/#/3973469  
Prepared  questions  
Socrative  quiz:  https://socrative.com  
 

Lesson  Sequence  

Lesson  Content  /  Indicators  of   Timing   Teaching  Strategies  /  Learning  Experiences:   Resources  and  Organisation:  
Learning  (What  is  Taught):   (How  it  is  taught)  
(mins)    
Note  key  skills,  concepts  and   Write  detailed  steps  showing  what  the  teacher  (T)  will  do  
values     and  what  students  (Ss)  will  do.    
addressed  in  each  section.  Link  to  
 
your  Indicators  of  Learning.    
INTRODUCTION  
Stimulate  and  gain  students  interest  in     T:  At  the  door,  greets  Ss  as  they  walk  into  classroom.  Marks   Class  role  
food  safety  and  hygiene.     role.  
  Individual  access  to  laptops/computers  with  internet  
T  gets  a  greater  understanding  of   T:  Asks  Ss  to  log  onto  their  Popplet  account  and  complete   access.    
9:30  am  –  
students  existing  knowledge  through   question  asked.  Has  website  open  and  displayed  on  
9:45  am   Smartboard  files  loaded  prior  to  lesson  
Popplet  board.     smartboard  for  Ss.    
(15  mins)   T  involves  as  many  students  as  possible  within  
  Ss:  Add  examples  and  information  to  the  Popplet  board.   discussion.    
 
Q.  List  examples  of  food  safety  and   T  and  Ss:  openly  discuss  answers  to  question.  T  reads  out  
 
personal  hygiene  practices  that  one   points  Ss  have  added  on  the  board.  Ss  explain  the  
should  follow  in  the  kitchen.   importance  of  their  points.    
A.  Always  wash  hands,  have  clean   T:  Introduces  todays  lesson  topic  to  Ss.  Explains  that  today  
uniform,  always  clean  all  dirty   they  will  be  looking  at  food  safety  and  personal  hygiene  that  
equipment,  use  different  chopping   is  important  when  working  within  the  kitchen.  Key  terms  of  
boards.     food  safety,  hazard,  risk  and  personal  hygiene  are  defined.        
 
DEVELOPMENT  
Develop  an  understanding  of  potential     Video  Activity-­     Smartboard  
food  safety  hazards  and  personal  
9:45  am  –   T:  Loads  ‘What  not  to  do  in  the  kitchen’  YouTube  video  on   What  not  to  do  in  the  kitchen/health  and  safety  Video  
hygiene  practices  within  the  kitchen.    
9:55  am   smartboard.  Asks  students  to  carefully  watch  video.   (5  mins  38  secs)-­    
 
(10  mins)   T:  Pauses  the  video  when  a  hazard  or  risk  is  identified.  Asks   https://www.youtube.com/watch?v=IA8IW5abQTg  
Identifies  and  explains  how  to  prevent   Ss  to  explain  what  the  person  has  done  wrong  in  the  video.    
 
these  hazards  from  occurring,     Distribute  workbooks  to  students    
Ss:  Identify  and  explain  the  hazard.  
   
 
T  and  Ss:  Summary  of  key  points  in  video  is  discussed  at   Pens  and  Pencils  
 
  end.      
  T  moves  around  classroom  giving  oral  feedback,  
   
assisting  those  who  need  help.      
   
  Worksheet  Activities-­    
  Prepared  questions    
  T:  Hands  out  Ss  Workbook.  Asks  Ss  to  individually  complete    
  Food  Safety  in  the  Kitchen  and  Personal  Hygiene   Food  Safety  in  the  Kitchen  Worksheet  (p.  3  of  
Why  is  it  important  to  maintain  a  clean  
worksheets  on  pages  3-­4.     workbook).  
working  area  when  preparing  food?    
  As  Ss  are  completing  the  worksheet,  T  moves  around  the    
Why  are  good  personal  hygiene   Personal  Hygiene  Worksheet  (p.  4  of  workbook)  
9:55  am  –   class  giving  oral  feedback  and  making  themselves  available  
practices  so  important?    
10:15  am   if  Ss  needs  assistance.    
How  can  you  prevent  hazards  while   (20  mins)   Pizza  Muffins  Recipe  (p.  23  of  workbook)
Ss:  Complete  worksheet.  
cooking  in  the  classroom?    
  T:  Goes  through  completed  worksheets  with  Ss.  Gives  
What  do  you  think  is  most  important  to  
  students  opportunity  to  fill  in  any  unidentified  hazards  and  
remember  about  food  safety  and  
  ask  any  necessary  questions.  Asks  Ss  how  they  can  avoid  
personal  hygiene  practices  and  why?  
  certain  hazards  within  the  classroom.      
   
 
  Ss:  Fill  an  any  missing  hazards.  Answers  T  questions  and  
 
ask  questions  for  greater  understanding.    
   
   
 
 
Pizza  Muffins  Activity-­  
What  safety  practices  should  you    
follow  when  using  an  oven.     T:  Informs  Ss  that  next  lesson  will  be  a  practical  lesson  
  where  in  their  pairs  they  will  make  pizza  muffins.    
What  does  T  stand  for  in  food    
measurements?     Asks  Ss  to  turn  to  pizza  muffin  recipe  on  p.  23  of  workbook.    
What  other  measuring  cups  can  I  use   10:15  am  –   T:  Goes  through  recipe  with  Ss  to  ensure  they  understand  
if  I  cannot  find  a  ½  measuring  cup  in   10:25  am   the  key  steps  and  safety  concerns  when  completing  the  
my  bay?   (10  mins)   recipe.  
What  is  the  importance  of  weighing   T:  Explains  to  Ss  the  importance  of  weighing  and  measuring  
and  ratios  when  cooking?   ingredients  within  recipes.  Discusses  measuring  cup  ratios,  
grams  and  common  measurements  used  within  food  
technology.    
Quizzes  Ss  understanding  of  kitchen  safety  and  measuring  
of  ingredients.          
 
CLOSURE  
Students  developed  an  in  depth     T:  Asks  Ss  to  list  and  explain  the  key  points  of  today’s  lesson   Computers/laptops  and  socrative  website    
understanding  of  food  safety  hazards   using  exit  slip  on  socrative  website.      
  T  notes  those  who  mention  food  safety  and  personal  
and  good  personal  hygiene  practices  
T  and  Ss:  Discuss  why  it  is  important  to  follow  such  practices   hygiene.    
within  a  kitchen  through  visual  and   10:25  am  –  
within  the  kitchen  and  the  consequences  of  not.    
theoretical  learning.     10:30  am  
T:  Encourages  Ss  to  watch  food  handlers  preparing  meals  
  (5  mins)  
and  identify  any  food  safety  hazards  they  breach  or  assess  
What  is  the  importance  of  maintaining     their  personal  hygiene  practices.    E.g.  At  home  or  in  
good  hygiene  practices  and   restaurants.      
 
minimizing  food  safety  hazards?  
T:  Reminds  Ss  that  next  lesson  is  a  practical.  Reminds  
 
  students  to  bring  a  tea  towel  and  container  for  muffins.