Standards: FCS-FNW-9. Students will discuss food safety in the kitchen, including cross-contamination and the risk associated with lack of human cleanliness in creating foodborne illnesses.
FCS-FNW.10. Students will demonstrate safe food sanitation procedures
Opening Warm-up AND/OR Activator (highlight one): 2nd block: Spoilage {p57}. Students will read the prompt and complete the student activity.
Work Session: 2nd block:
1. Will check discuss Chapter 5 assignments.
2. Teacher will discuss Chapter 5 Media project.
3rd & 4th block
1. Bellwork: Impromptu Speeches: Food Safety. Student will choose a strip of paper and write on the topic.
3rd block:
2. Activity: Teacher will show students how to find food inspection reports online and how to navigate an food inspection report.
- Students will work in groups of 3 or 4 to compare 3 different food inspection questions with guided questions. Students wills share results/responses.
3rd block: Some of the students will share Foodborne Article reviews. Will check and discuss Chapter 5 Assignments.
-Teacher will discuss Chapter 5 Media Project.
4th block:
Teacher will discuss Chapter 5 media project. Students will work on projects in the computer lab.
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