Grade level: 9

Subject: Cookery
Topic: Making Different Types of Sandwiches
Time Frame: 1 hour

Objectives:
At the end of the lesson, the students should be able to:
1. Identify different types of sandwiches.
2. Demonstrate the proper way of making a sandwich.
3. Explain the nutritional value of sandwiches.

Materials:
1. Bread (white, wheat, rye, or whole grain)
2. Spreads (peanut butter, jam, honey, mayo, mustard, cheese, cream cheese)
3. Fillings (ham, chicken, tuna, egg, bacon, lettuce, tomato, cucumber, avocado)
4. Knife
5. Cutting board
6. Plate

Procedure:
I. Introduction (5 minutes)
A. Greetings
B. Review of previous lesson about food safety and sanitation
C. Objectives of the lesson

II. Discussion (20 minutes)

A. Definition of a sandwich
B. Different types of sandwiches (e.g., club, BLT, grilled cheese, peanut butter and jelly, tuna salad)
C. Nutritional value of sandwiches

III. Demonstration (20 minutes)

A. Explain the proper way of making a sandwich
B. Demonstrate how to make different types of sandwiches

IV. Application (10 minutes)

A. Divide the class into groups of three
B. Provide each group with the necessary materials
C. Allow them to make their own sandwiches
D. Encourage them to be creative and experiment with different fillings and spreads

V. Evaluation (5 minutes)
A. Ask the students to present their sandwiches to the class
B. Evaluate based on presentation, taste, and creativity

VI. Conclusion (5 minutes)

A. Recap of the lesson
B. Encourage the students to continue exploring and experimenting with different sandwich recipes at home.
Assessment:
The students will be assessed based on their presentation, taste, and creativity in making their own sandwiches.

Extensions:
For advanced students, they can research and make their own specialty sandwiches or try making international
sandwiches like the Vietnamese Banh Mi, Italian Panini, or Greek Gyro.