Lesson Plan Format

Teacher’s Name: Megan McCleary

Date: April 12
Grade: HS Fds 1 and HS Fds 2
Length of Class: 9:45-10:55 (70 minutes) and 2:20-3:30 (70 minutes)
Topic: Traditional Bannock and Berries Recipe
Materials:
 Ingredients for recipe
 Lab evaluations
 Chrome books

Curricular Outcomes:
TQS 5: Applying foundational knowledge about First Nations, Metis and Inuit
Basic competencies (8.1.1, 8.1.2, 8.1.3, 8.1.4, 8.2.1, 8.2.2, 8.2.3, 8.2.4, 8.2.5, 8.3.1, 8.3.2)
Safety and Sanitary practices (7.1, 7.2.1, 7.2.2, 7.2.3, 7.2.4, 7.2.5, 7.2.6, 7.3, 7.4, 7.5)

Objectives:
At the end of the lesson students will be able to:
1) Prepare ingredients for recipe
2) Create/assemble recipe

Time Allowed Teacher’s Activities Students’ Activities Assessment

10 minutes Introduction
 Attendance
 I will say: “we are going
to be making bannock
with a raspberry
compote today”.
 “Compote can be made
with fresh or dried fruit
(whole or cut into
pieces) that's slowly
cooked in a sugar syrup
(sometimes containing
 liquor and spices). Slow
cooking is important for
the fruit to maintain its
shape. The Culinary
Institute of America
considers compote to be
one of two types of fruit
sauce: there's coulis,
made with smooth,
pureed fruit and then
there's compote, which is
a chunky mixture. While
preserves and conserves
are typically jarred,
compotes are often
(although not always)
made and used
immediately as a
component of a dish.
Compote applications
can be either sweet or
savory.
I found this recipe from a
website called “5 Indigenous-
Inspired recupes to make at
home”. The person who shared
this recipe explains it in this
way: There are few foods that I
associate more with Indigenous
recipes than bannock and
berries. I grew up eating this
tasty treat at childhood camps
before learning of its aboriginal
origins. Bannock and berries are
as much a comfort food as they
are a staple among the first
 people of Turtle Island

My family has gone on to make

this dish at the Great Spirit
Circle Trail on Manitoulin
Island in Ontario as well as on a
Wendake storytelling experience
in Montreal, Quebec. And I
think we’ve got the recipe and
the technique squared off!

Bannock is a super easy

Indigenous recipe. But it can be
varied in the way its served.
Traditionally it’s a simple
combination of flour and water.
It can be deep-fried, baked, or,
as is traditional, cooked on a
stick over an open flame. You
can serve bannock with meat,
with stew, or, my favorite, enjoy
bannock with wild berries.

Move to foods lab

5 minutes  I will explain the recipe
and what is required of  Students will meet me around the island in the
students foods lab
Bannock & Raspberry
Compote Recipe
 Bannock Ingredients:
 2 cups flour
 2 Tbsp baking powder
 1/3 cup sugar
 2/3 tsp salt (1/3 tsp
twice)
 Vegetable oil for frying
 Bannock Instructions:
 Preheat vegetable oil in a
deep frying pan to 350.
 Mix flour, sugar, baking
powder, and salt together
in a medium-sized bowl.
 Add water and mix until
dough becomes thick
and sticky. Do not over
mix or the dough will
become tough.
 Roll the dough into a
large ball and slice into
equal pieces.
 Flatten each ball of
dough with your hands.
 Drop dough into the oil
and dry until it is golden
brown on both sides and
soft, but cooked inside.
 Raspberry Compote
Ingredients:
 1 cup frozen raspberries
 ¼ cup white sugar
 ¼ lemon. Juiced and rind
 1 pinch of salt

 Raspberry Compote
Instructions:
 Cook the berries in a
saucepan over medium
heat until soft.
 Add sugar, lemon juice,
rind, and salt.
 Continue cooking until
the sugar is dissolved.
  Serve bannock drizzled
with compote.

40 minutes Make recipe and clean up

 Summative:
15 minutes Research presentation- milk group (pink class) 1. Research
Finish lab evaluations- orange and pink classes presentation
If time permits review quiz as a class and administer 2. Lab
quiz evaluations
3. End of
module quiz