UNIT LESSON PLAN: FOD 3160 March 22, 2018

LESSON PLAN

Grade/Subject: FOD 3160 Unit: Regional Cuisine Lesson Duration: 1HR 30MINS
OUTCOMES FROM ALBERTA PROGRAM OF STUDIES
General Learning Outcomes:
2.0 explore the availability of ethnic foods in the marketplace
5.0 Demonstrate basic competencies
Specific Learning Outcomes:
3.1 demonstrate and evaluate a wide variety of preparation techniques characteristic of the region of choice
3.2 prepare recipes that demonstrate the commonality of foods across regions; e.g., wraps, perogies
3.3 create an original regional recipe
3.4 present techniques and preparation of a regional recipe through a variety of methods of presentation; e.g., posters,
digital slide show, demonstration, video, YouTube
3.5 research and demonstrate specialized equipment used in food preparation
4.3 use all materials, products and implements appropriately
4.4 clean, sanitize and store materials, products and implements correctly
4.5 dispose of waste materials in an environmentally safe manner
5.1 demonstrate fundamental skills
5.2 demonstrate personal management skills
5.3 demonstrate teamwork skills
LEARNING OBJECTIVES
Students will:
1. Understand and explore what makes the cuisines of the region unique; e.g., climate, fuels
available, trade, economic conditions, common use of major foodstuffs
4. Understand the importance of changes in foods, food patterns and food preparation techniques
as people adapt to new cultures
ASSESSMENTS
Observations: Key Question:
Do the students have any prior knowledge? Which of the food groups was most dominant in the cultures
explored?

Written/Performance Assessments:
Students are assessed for their contributions to the class through discussion and involvement in
activity.
LEARNING RESOURCES CONSULTED
Resource #1: Instructors resource guide
MATERIALS AND EQUIPMENT
* List of Ingredients
* Kitchen supplies (Cleaners)
PROCEDURE
Introduction (_10_min.):
Advance Organizer/Agenda:
1. Clean Stations
2. Introduce Guest and give a little background as to why berry soup is a traditional food of
the FNMI
3. Introduce Recipe
4. Break into groups and start cooking
Assessment of Prior Knowledge:
Class discussion
Transition to Body:
Class expectations and review of last class
1
UNIT LESSON PLAN: FOD 3160 March 22, 2018
What are the 5 regions?
What are cultural delicacies?
Body (_25_min.):
Learning Activity #1:
This will be an introduction when addressing the main topic. It’s an inclusive assessment that
gears toward an open conversation on topics.
I would pose questions like;
 Where might we have berry soup?
 Is this food used in our ceremonies? (Maybe)
Assessments:
 Are the students engaged in conversation?
 Are there commonalities?
 Are they portraying identification towards Central Canada?
Learning Activity #2 Learning from our guests

Learning Activity #3 Cooking

Learning Activity #4 CLEANING

 Students must clean after they are done cooking!

Closure ( _10_min.):
Exit slip on KEY question:
Self assessment
They must answer the four questions

Answer any questions

Consolidation/Assessment of Learning:
Students are assessed for their teamwork, communication and ability to follow the recipe.

Transition To Next Lesson:

On Monday we start our assignment!