FNW Agenda Week of October 14, 2019

Time	Day 1: Monday	Day 2: Tuesday	Day 3: Wednesday	Day 4: Thursday	Day 5: Friday
10-15 minutes  Activator   (Warm-Up Prep for Lesson Outcomes; Review or Preview)	Warm Up:  Microorganism- Students read the prompt and answer the student activity,	Warm Up:  Food Safety Quiz  YouTube-Sanford & Son (Food Inspector)	Warm Up:	Warm Up:  Activity-Bloopers. students will have one minute to write down as many “bloopers” or unsafe actions in the kitchen. Each student will one ‘blooper” and what makes the action unsafe.	Warm Up:  You tube clip: Burning down the house   You tube clip- NBC Show: Kitchen Fire Safety
15-20 Minutes  Extension of Activator   (Connect to yesterday’s or today’s learning/collect work/introduce or reference Essential Question or standard; re-teach material in a different way)	Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption   HUM-FNW-8 Compare the causes and foods at risk for illnesses.  Essential Question:  How can a food-borne illness be prevented?	Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption  HUM-FNW-8 Compare the causes and foods at risk for illnesses.   Essential Question:  How can a food-borne illness be prevented?	Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.   HUM-FNW-8 Compare the causes and foods at risk for illnesses.  Essential Question:  What safety prevention practices should be a part of any kitchen?   Why should we study food safety in the kitchen?	Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.   HUM-FNW-8 Compare the causes and foods at risk for illnesses.  Essential Question:  What safety prevention practices should be a part of any kitchen?   Why should we study food safety in the kitchen?	Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.   HUM-FNW-8 Compare the causes and foods at risk for illnesses.  Essential Question:  What safety prevention practices should be a   Why should we study food safety in the kitchen?
35-40 Minutes  Lesson Activities:  Introduce content/skills of the day   (Group work, teacher lecture, lab, math problems, writing, assessment, etc.)	*Announce Unit 3 Test-Tuesday 10.22.19*  1. Discuss Not so Safe Supper Handout  2. Department of Health Inspection Reports activity	Department of Health Food Inspection Report Assignment.	PSAT Day~No class	Chapter 19 Kitchen Safety  1. Teacher will introduce Chapter 6 Kitchen Safety..discuss the main idea and EQ   2. Direct Instruction: Teacher will show CTAERN Kitchen Safety PowerPoint. Students will complete notes with the PPT.   -Complete: How to handle kitchen emergencies graphic organizer p. 85 –  Chapter 6 Vocabulary (Content & Academic) p. 43	1. Discuss the handling kitchen emergencies handout.   2. Whole group reading First Aid appendix { choking, CPR, poisoning}   3.Kitchen Bloopers handout (identify the 20 mistakes)   4. Chapter 6 Kitchen Safety DVD-students will compete guided questions with the video. -Share responses  1. Signs of Safety handout.   2. Sanitation in the kitchen handout Activity B (10 mistakes)   3. Chapter 5/Chapter 6 Packet  Kitchen Equipment