DYC Department of Education Lesson Plan 1
Subject: Hospitality and Tourism
Title: What the World Eats – China
Date:
Grade: 7-10 Open
Ontario Standards:
Anticipatory Set: Create a seminar type atmosphere in which students feel comfortable expressing their views and experiences. Initial discussion will follow a photo slide show presentation of street foods sold in Beijing, China. The dramatic differences to North American food are represented in this slide show of food stalls in China’s markets. (10 minutes)
Specific Objectives:
· All students speak at least once during discussion.
· Lab - Prepare Braised Lamb Meatball Soup
· All students taste final product
· Students write a reflective statement from today’s class to include observations from slide show and dish prepared.
Required Materials:
· Slide show file on flash drive or photo overheads
· Projector or Overhead
· Stocked pantry –
o Cooking onions – 10
o Fresh ginger – 3 pieces
o Asian five spice powder
o Salt and pepper
o Ground lamb – 15 lbs
o Eggs – 1 dozen
o Cilantro – 1 bunch
o Chicken or vegetable stock
o Sesame oil
o Rice vinegar
· Recipe – class set
Step-By-Step Procedures: (75 minute period)
1. Before class - on blackboard or overhead write details for homework (reflective statement).
2. Begin class by asking favourite foods from around the world. (2 min.)
3. Show slide show – stopping at every three slides to discuss (8 min.)
4. Hand out recipe – read aloud – ask for and answer questions. (2 min.)
5. Students gather mis en place for their stations.
6. Supervise each group of three students as they prepare the dish (30-40 minutes)
7. Sit down as class to sample dish (8 minutes)
8. Clean up and package leftovers for students or staff– (10 – 15 minutes)
9. Any extra time will be used for writing reflective statement
Closure (Reflect Anticipatory Set):
· Asks for comments about the dish prepared – How many would prepare again? Why? Why not?
· Remind students of independent practice
Plan for Independent Practice:
· Students write a reflective statement from today’s class to include observations from slide show and dish prepared. Three to five statements.
Evaluation:
- Formative
o Ensure all students speak at least once during class.
- Summative
o File question sheet in student’s in-class folder.
Reflective statement:
Other:
Recipe – Li Jinxians’s Braised Lamb Meatballs
1 oz onion, chopped
½oz ginger, coarsely chopped
1 pinch Asian five spice powder
1 lb ground lamb
1 egg
3 cups water
1 oz cilantro
1 tsp powdered chicken stock
sesame oil and rice vinegar
salt and pepper
Method
1) Gather all ingredients at work station.
2) Fill pot with 3 cups water and place over burner on medium heat.
2) In a bowl, combine onion, ginger, five-spice, pinch salt, into lamb.
3) Knead until all ingredients are mixed thoroughly.
4) Form lamb into 1 inch balls, then place in boiling water. Keep lamb balls as separate as possible, so they don’t stick together.
5) Increase heat to high. And simmer for 15 minutes.
6) Add cilantro, stock, pepper, sesame oil and vinegar. Mix and serve.
DYC Department of Education Lesson Plan 2
Subject: Hospitality and Tourism
Title: What the World Eats – Food Insecurity in the World
Date:
Grade: 7-10 Open
Ontario Standards:
- Identify, select, and effectively use appropriate kitchen tools to plan and prepare interesting and appealing meals in cooperation with others.
- Identify the various reasons for the choices people make about food
- Demonstrate appropriate use of social science research methods in the investigation of food related issues.
- Describe social, economic, and environmental impacts of global nutrition
- Describe the local, provincial, national, and global impacts of food distribution
Anticipatory Set: Provide all students with a small sample of packaged dried meat to taste.
Specific Objectives:
- Create awareness of the types of food that families in other countries are eating.
- Students will make connections between the discrepancies of global food availability
- Encourage students to sample a very small portion of dried meat and Aiysh (Congealed Porridge)
Required Materials:
- Dried meat – beef or pork purchased from market
- Millet flour
- Aiysh Recipe
- Class copies of article – The state of food insecurity in the world – by the Food and Agriculture Organization of the United Nations
- Overhead map of Dietary Energy Supply
- 10 copies of Hungry Planet by Peter Menzel and Faith D”Aluisio
Step-By-Step Procedures: (75 minute period)
1. Begin by handing out dried meat sample. (2 min.)
2. Ask for student reactions to the taste and texture, comparisons to other foods they have eaten, personal opinions. (2 min.)
3. Put map Dietary Energy Supply on overhead. Ask students to look over the map individually and jot down at least two observations on a piece of paper. Have students share observations to promote discussion. (10 minutes)
Students will likely comment on:
Ø U.S and Europe consume the most calories
Ø A significant portion of Africa consumes the least calories
4. Divide students into 6 or 7 groups and assign each group of students a portion of the article: The state of food insecurity in the world – by the Food and Agriculture Organization of the United Nations. Students must read their portion (5 min.) and then present the important facts to the rest of the class. (10-15 minutes)
5. Show overhead picture of Refuge family in Chad, outside Dafur. Presentation on this family’s life in the Breidjing Refuge Camp. (15 minutes)
6. Demonstrate the method for making Aiysh and encourage students to sample. (10 minutes)
7. Explain that the presentation just given was a demonstration of the final unit project.
8. Assign unit project. Hand out group assignment details and rubric for the unit assessment. Give students 5-10 minutes to choose the country they wish to research and look over chapter in the Hungry Planet. Record selections.(5-10 minutes)
Closure (Reflect Anticipatory Set):
· Ask each group the reason for their selection. They should be able to tie it into the discussions of earlier
· Let students know that the following day will be a work period to prepare the outline for the presentation, begin research, and find two additional sources for information.
Evaluation:
- Formative
o All students speak at least once during class discussions.
o Most students taste the two new foods offered.
Reflective Statement:
Other:
What the World Eats – Group Presentation Rubric
1. Students will prepare an oral presentation AND a poster board that describes your country’s food choices.
2. Required information
i. Map - City/Country/Continent (3 marks)
ii. Population Density and explanation of how it affects the country (5 marks)
iii. Meat consumption per person (1 mark)
iv. Cigarette or fast food consumption per person (1 mark)
v. Life expectancy (1 mark)
vi. Caloric intake per person (1 mark)
vii. Overweight/ Obesity population (1 mark)
viii. Description of daily life and eating habits of a typical family (8 marks)
ix. Pictures of people and food (4 marks)
3. Each group member describes at least one aspect of the poster board. (3 marks)
4. Presentation will take place on the last two days of the unit.
5. Must use two or more additional sources in addition to Hungry Planet. (2 marks)
DYC Department of Education Lesson Plan 3
Subject: Hospitality and Tourism
Title: What the World Eats – Research Day/
Date:
