FAMILY AND CONSUMER SCIENCES LESSON PLAN LESSON: #1 TITLE: What is Real Food? SUBJECT: Culinary AUTHOR: Karen Redanz GRADE LEVEL: 9-12 STANDARDS: CTE Standards: A. Family and Consumer Sciences Skills: Develop a common core of skills related to Family and Consumer Sciences Education. 1. Analyze ways in which individuals and families manage resources to meet goals related to food acquisition, production, and nutrition. B. Nutrition and Wellness Practices: Analyze factors that influence nutrition and wellness practices across the lifespan. 2. Explain the impact of physical, psychological, cultural, spiritual, and social influences on food choices. 3. Describe the impact of global and local events and conditions on the cost and availability of foods. C. Nutritional Needs: Evaluate the nutritional needs of individuals and families in relation to health and wellness across the lifespan. 4. Describe the effect of nutrients on health, appearance, and peak performance. 5. Explain the relationship of nutrition and wellness to individual and family health throughout the lifespan addressing the diversity of people, culture, and religions. 6. Describe the impact of food and diet fads, food addictions, and eating disorders on wellness. 7. Evaluate sources of food and nutrition information, including food labels, related to health and wellness. FCS National Standards: A. Family and Consumer Sciences Skills: Develop a common core of skills related to Family and Consumer Sciences Education. 1. Analyze ways in which individuals and families manage resources to meet goals related to food acquisition, production, and nutrition. B. Nutrition and Wellness Practices: Analyze factors that influence nutrition and wellness practices across the lifespan. 2. Explain the impact of physical, psychological, cultural, spiritual, and social influences on food choices. 3. Describe the impact of global and local events and conditions on the cost and availability of foods. Common Core Standards: Speaking and Listening Literacy.SL.11-12.1b Work with peers to promote civil, democratic discussions and decision-making, set clear goals and deadlines, and establish individual roles as needed. Language Literacy.L.11-12.2 Demonstrate command of the conventions of standard English capitalization, punctuation, and spelling when writing. Literacy.L.11-12.6 Acquire and use accurately general academic and domain-specific words and phrases, sufficient for reading, writing, speaking,
Market Order List only items needed to be purchased Cost Analysis of every ingredient used Using Peapod.com or another on-line tool look up cost of every ingredient in each recipe. Students will use basic math calculations to determine cost of specified amount used in recipe. For example, if student used ¼ cup of olive oil then cost is determined by calculating how much each Tablespoon cost and then multiplying this amount by 4T used in recipe. Time Schedule estimated in advance Students may use their textbook Food for Today to review how to create a time schedule. A table or excel sheet can be created to write the steps to execute their meal planning project. Nutritional Analysis Sugar, Fat and Salt per serving Student will create a table or excel sheet that lists each ingredient of every recipe with a column for sugar, salt and fat. Students may calculate total amount from food label or online source. Peapod.com has most ingredient labels available to collect this information to determine the amount of fat, salt, and sugar in their meal. Table Setting (photograph) This page includes a photograph of your table appropriately set for your menu choice. Table must be free of clutter and display a center piece. Meal Evaluation Adult Complete rubric Rubric completed and signed by an adult attending meal. Meal Self Evaluation Complete rubric Rubric completed by student. Photographs must include mis en place and final products Students should have a minimum of 15 pictures that include mis en place, final products, table setting, guests, and clean up. Student should be visible in pictures. Reflection of your process - 2 pages typed Students will reflect on the process and execution of Meal Planning Project. Respond to the following questions: What went well? What went wrong? Did you like your recipe choices? What did you learn from this project? Were you surprised by anything? What did you like about this project? Didn't like? What would you do differently next time?