ESSENTIAL QUESTION: Why would we study food safety in the kitchen?
Opening Warm-up AND/OR Activator (highlight one): What are the common symptoms associated with food
borne illness?
Work Session: Chapter 5 Food
Safety and Sanitation
: 1. Creepy Critter Project: Students will research a chosen Bacteria or
Parasite using guided research questions to create animated technology
presentation. Students will be graded using a
powerpoint rubric. Or Four Steps to Food Safety.
-Media Center
Closing/Summarizer:
List one interesting thing you
learned during your research.
Differentiation for Struggling Students:
Web
Based Lesson: Food Safety #31-Students will answer guided questions using
various internet resources.
Thursday, March 27, 2014
Standards:
HUM-FNW-8 Compare the causes and
foods at risk for illnesses.
HUM-FNW-7 Analyze food safety and
sanitation procedures from production to consumption.
Opening Warm-up AND/OR Activator (highlight
one): Temperature Danger
Zone. Students will read the prompt and complete the student activity.
Work Session: (First half of class) Students will present: Creepy Critter Project: Students will research a chosen Bacteria or
Parasite using guided research questions to create animated technology
presentation. Students will be graded using a
powerpoint rubric.
2. Chapter 6 Kitchen Safety
Friday, March 28, 2014
Standards: HUM-FNW-8 Compare
the causes and foods at risk for illnesses.
HUM-FNW-7 Analyze food safety and
sanitation procedures from production to consumption.
Work Session: 1. ( First half of
class) Students will present: Creepy Critter Project: Students will research a chosen Bacteria or
Parasite using guided research questions to create animated technology
presentation. Students will be graded using a
powerpoint rubric.
2. Chapter 6 Kitchen Safety
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.