Ghana curriculum lesson note
SHS 1 Food and Nutrition 2nd Semester Week 11 Lesson Plan
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| Weekly Learning Plan | |||
| Subject | Food and Nutrition | Week | 11 |
| Duration | 60 minutes | Form | SHS 1 |
| Strand | Food Production | Sub-Strand | Food Processing Techniques |
| Learning Outcome(s) | 1.2.2.LO.1 - Explain the key ideas related to food costing and portion control. | ||
| Learning Indicator(s) | 1.2.2.LI.5 - Food costing and portion control | ||
| Lesson Focus | Food costing and portion control | ||
| Previous Knowledge | Learners recall the immediately preceding knowledge/skill needed to engage with Food costing and portion control; the starter diagnoses this rather than assuming mastery. | ||
| Lesson Objective(s) | Identify or explain the key subject idea/procedure in Food costing and portion control. Complete the concrete guided/practical task for Food costing and portion control accurately. Apply Food costing and portion control independently to a new case, data set, text, material or performance situation. | ||
| Essential Question(s) | What evidence or procedure is needed to work accurately with Food costing and portion control? What would a strong practical/application response to Food costing and portion control look like? How would changing the context, data or constraints affect a decision about Food costing and portion control? | ||
| Pedagogical Strategies | Diagnostic questioning Experiential/problem-based learning Collaborative analysis Guided modelling Independent application Peer/self assessment | ||
| Teaching & Learning Resources | Recipe cards Kitchen scale/measuring tools Calculator Recipe-evaluation sheet | ||
| Key Notes on Differentiation | |||
| Content | Provide a partially completed example, labelled materials or vocabulary support for learners who need scaffolding in Food costing and portion control. Extend the task by adding a new constraint, less familiar case or requirement to compare alternatives in Food costing and portion control. | ||
| Process | Use mixed-ability pairs for the first application, then require an individual transfer task. Allow oral/visual demonstration where appropriate while retaining the same subject accuracy criteria. | ||
| Product | Use a checklist/rubric tied to the concrete output for this week rather than participation alone. For advanced work, require justification with evidence, calculations, source reference or quality criteria. | ||
| Success Criteria | The learner uses correct subject terminology and evidence. The learner completes the week’s concrete product/calculation/performance with acceptable accuracy. The learner explains why the procedure/choice fits the stated context rather than giving a memorised general answer. | ||
| Homework | Photograph, sketch or describe one home/community example of Food costing and portion control; analyse it using two curriculum criteria and recommend one improvement. | ||
| Lesson Activities | |||
| Stage | Teacher Activity | Learner Activity | Assessment / DoK |
| Starter10 minutes | Display a food sample, label, menu, recipe or processing image directly related to Food costing and portion control; ask learners to identify one nutrition/science/safety issue it raises. | Inspect the prompt/materials, record an initial response about Food costing and portion control, and justify it briefly. | Not provided. |
| Activity 115 minutes | Demonstrate or analyse the critical food-science/nutrition steps for Food costing and portion control, explicitly linking each step to the expected food or health outcome. | Annotate a recipe to identify ingredient functions, critical measurements, heat/process steps and expected yield. | Check the learner’s identification of the food/nutrition principle and use of evidence. |
| Activity 220 minutes | Learners complete a practical, experiment, menu/recipe, preservation, packaging or product task that applies Food costing and portion control with measured observations. | Scale or modify the recipe for a different number of portions or nutrition goal and recalculate quantities accurately. | Assess process control, hygiene/safety, measurements, result and explanation. |
| Activity 310 minutes | Give an individual food case requiring a specific recommendation or calculation about Food costing and portion control. | Prepare an evaluation table comparing original and modified recipe for taste, texture, nutrition, cost and presentation. | Check whether the recommendation fits the person/food/context rather than being generic. |
| Lesson Closure | Ask learners to state one process variable (time, temperature, quantity, ingredient, storage or person need) that must be controlled for success in Food costing and portion control. Complete a one-minute exit response using a concrete example from the lesson on Food costing and portion control. | ||
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More SHS 1 Food and Nutrition 2nd Semester Lessons
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