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): Nurturance p.17. Students will read the prompt and complete
the student activity.
Teacher will show YouTube clip: NBC
Show-Kitchen Fire Safety
Chapter 6 Kitchen Safety
Work Session: 1. Kitchen Safety PowerPoint {CTAE}.
Students will answer guided questions during presentation.
2. TEACH L3 p.TM87- Students
will be put into groups of 3 or 4 (small group) and assigned one type of
kitchen accident. Using the chapter material,
students will create a demonstration for the class on how to prevent
accidents of that type. {commercial}
Daily Homework:none
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