Tabor School of Education - Lesson Plan

Pre-Service Teacher Name: Taylor Wilmot Date and Time:

17/05/17
School: Faith Lutheran College

Year level: Curriculum Hospitality

10 area:
Topic: Chicken Parmigiana
General - Literacy
Capabilities: - Personal and Social
- Critical and Creative Thinking
Lesson Cross- n/a
duration: Curriculum
110 Priorities:
minutes
Aust. - Develop, modify and communicate design ideas by
Curriculum applying design thinking, creativity, innovation
Content and enterprise skills of increasing
Descriptions sophistication(ACTDEP049)
(with code) - Evaluate design ideas, processes and solutions against
comprehensive criteria for success recognising the need for
sustainability (ACTDEP051)
Reference(s http://www.australiancurriculum.edu.au/technologies/design-and-
) technologies/curriculum/f-10?layout=1#level9-10

Anticipated Lesson Outcomes: By the end of this lesson, students will...

Outcomes - Have demonstrated safe food handling and storage
practices
- Have demonstrated their ability to read, comprehend and
follow a recipe
Students - Students will have prior knowledge of safe food handling
prior practices from previous hospitality subjects
knowledge
Resources - Ingredients
needed - Apron
- Recipes
Lesson & Differentiation
time
sequence
- Welcome students
Beginning o Change shoes
11:10 o Remove things from wrists
o Apron
o Wash hands
- Verbally run through the practical
11:15 o Working in pairs
One schnitzel each, but
working together on the
wedges and veg bake
o Do the wedges first and get them
in the oven
Middle - Send students to collect all ingredients
Revised for Australian Curriculum January 2014; logo revision February 2016, format revision October 2016
11:20 for the wedges
o Remind to preheat ovens
- Supervision
o Wedges should be in the oven at
11:35 latest 11:40
- Gather students again around front
11:38-40 bench
o Demonstrate roux (get the butter
melted while they finish up
wedges)
o One student work on the veg
bake, one student work on the
11:45 schnitzel
- Send students to collect ingredients for
next stage
12:10 - Supervise
- 12:10 wedges should be coming
out of oven
- 12:10 Veg bake should be going
into the oven
12:30 o Keep track of where students are
12:40 up to and give instruction
End accordingly
12:50 o Be cleaning while food is in the
oven
- Food ready and eating
- Clean up
- Dismiss
Assessment What is being assessed and how?
(formative/ Formative visual assessment of student progress and skills
summative) Formative visual assessment of kitchen safety and food hygiene
skills
Evaluation Students will be moving on to work on their theory for this TAFE
for SA unit. They will be working through a practice test in the next
students. week or so that will require them to draw upon knowledge from
Where to prior practicals such as this one.
next?
Evaluation This lesson was sequenced really well for this class, allowing
of your enough time for each component of the recipe and also providing
planning enough physical demonstration. The students worked really well
through this lesson.

Revised for Australian Curriculum January 2014; logo revision February 2016, format revision October 2016