Lesson plan 2-3

[Christine Moguel]

LESSON 2

Grade Level: 12+    Subject: Culture and Communities/East Asia

Lesson Aim/Objective: The objective of this lesson is to expose students to the cultural side of East Asian culture and food traveling to an Asian food market and selecting the items needed to make the food.

Materials: Ipads, Projector, poster board, markers, lined paper, pencil, visual flash cards for each ingredient needed in the recipe, money to buy the ingredients in dollar bill increments.

Common Core Standards:  Reading Standards for Literature K–5

• Ask and answer questions to demonstrate understanding of a text, referring explicitly to the text as the basis for the answers
• Make connections between the text of a story or drama and a visual or oral presentation of the text, identifying where each version reflects specific descriptions and directions in the text.
• Distinguish their own point of view from that of the narrator or those of the characters.
• Use information gained from illustrations (e.g., maps, photographs) and the words in a text to demonstrate understanding of the text (e.g., where, when, why, and how key events occur).

Speaking and Listening Standards K-5

• Speak audibly and express thoughts, feelings, and ideas clearly.
• With guidance and support from adults, explore word relationships and nuances in word meanings. a. Sort common objects into categories (e.g., shapes, foods) to gain a sense of the concepts the categories represent.

Motivation: The motivation for this lesson is to get out of the classroom into the community and explore new and different ingredients- in stores and in a community most students are no familiar with.  They will be identifying ingredients at the Asian market or the international section of the grocery store.   Some students will need visual flash cards to be able to identify and match different ingredients with pictures.

Instruction/Procedure:

1. After identifying which recipe (group 1- stir fry noodles with veggies and chicken; group 2- California rolls, group 3 pork egg rolls)  each of the three groups will be preparing the students will use their ipads and look up the ingredients.  I will ensure to check each student medical record on file to see what allergies students have to specific food prior to selecting recipes. Make flash cards and shopping lists depending on the students’ cognitive function.
2. Front load the students with key vocabulary they will be using as ingredients, cooking utensils and appliances (example:  noodles, soy sauce, electric griddle, electric wok, spatula, oyster sauce etc.)  Have students share our their groups shopping list accompanied
3. Have students write out the words into sentences or say the sentence out loud.
4. Break out into groups and make shopping list.  Write the steps to the recipe- in Instruct the students to compile 4-5 typical recipes for the country that have 5 or less ingredients (to make life easier in the classroom).  Students are encouraged to use a classroom ipad to do their research.
5. Have students work in pairs to find a store that will carrying the appropriate items to make the recipes in class.
6. Using a navigational app like google maps- have the students find the shortest public transportation route to the store.
7. Regroup to share out about what each group will be making

Assessment Activity:

1. Work samples
2. Responses to discussion question /informal observations
3. Quiz
4. Final presentations

 

Follow Up:

Create a flier to send home with describing the activity that the students will be participating in- with the students.   Have the students each practice describing what they will be doing for this specific activity- so they can communicate what they are doing school to their parents,      

 

 

LESSON 3-

Grade Level: 12+    Subject: Culture and Communities/East Asia

Lesson Aim/Objective: The objective of this lesson is to learn how to prepare simple Asian recipes – that the students can hopefully integrate and cook at home with their parents.  Students will learn to measure ingredients, season, cook , and serve each of the three dishes.

Materials: Ipads, Projector, poster board, markers, ingredients to make different types of food, electric skillet, electric wok, spatulas, knifes, spoon, measuring cup, written recipe, written task analysis of the recipe.

Common Core Standards:  Reading Standards for Literature K–5

• Ask and answer questions to demonstrate understanding of a text, referring explicitly to the text as the basis for the answers
• Make connections between the text of a story or drama (recipe and task analysis) and a visual or oral presentation of the text, identifying where each version reflects specific descriptions and directions in the text.
• Distinguish their own point of view from that of the narrator or those of the characters.
• Use information gained from illustrations (e.g., maps, photographs) and the words in a text to demonstrate understanding of the text (e.g., where, when, why, and how key events occur).

Speaking and Listening Standards K-5

• Speak audibly and express thoughts, feelings, and ideas clearly.
• With guidance and support from adults, explore word relationships and nuances in word meanings. a. Sort common objects into categories (e.g., shapes, foods) to gain a sense of the concepts the categories represent.

Motivation: Food preparation is one the most engaging and motivational activities in our vocation/living skills curriculum.  I get full participation and 100% memory retention on the content of the lesson every time we do cooking lessons.  The students enjoy prepping and creating the meal as well as enjoying the meal in the end. 

Instruction/Procedure:

1. Communicate the activity – and review all safety procedures before starting the lesson (e.g. washing hands,  wearing gloves, washing veggies to prep them for the recipe,  understanding the dangers of electrical appliances).
2. Assign a group leader in each group along with a supervising adult)
3. Clean all food prep areas- tables
4. Plug in electrical appliances
5. Have the group leader read off the recipe while the supervising staffs work with setting each student up with their task.
6. Measure ingredients and separate them in separate containers for students to be able to one by one add the ingredients and take turns.
7. Have adults chop veggies and chicken
8. Have each student take turns seasoning the recipe.
9.  Cook the food… noodle stir fry in the electric wok, and spring rolls on the electric griddle.
10. Take turns having students stir, mix, prepare noodles, egg rolls.
11. Serve food.  Turn off appliances.
12. Have students fill out the “taste assessment” for each group and for each recipe.
13. Have students assist with cleaning up. 

Assessment Activity:

1. Work samples- food tasting
2. Chef/Student evaluation
3. Responses to discussion question /informal observations
4. Quiz

Follow Up:  Once the students have cleaned up, do a quick round of – My favorite recipe was?  My favorite cuisine is?  How are these food different from what I eat at home?  Students will share out verbally, with gestures, and informally about their culinary experience. 

 

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