Ghana curriculum lesson note
SHS 2 Food and Nutrition 2nd Semester Week 7 Lesson Plan
Create your lesson notes your way
Create, personalize and download your complete lesson notes on Sirbus.
| Weekly Learning Plan | |||
| Subject | Food and Nutrition | Week | 7 |
| Duration | 60 minutes | Form | SHS 2 |
| Strand | Food Production | Sub-Strand | Food Production Technology |
| Learning Outcome(s) | 2.2.1.LO.1 - Demonstrate understanding and practical application of Selecting cooking methods, tools and fuels using heat-transfer principles within the curriculum sub-strand Food Production Technology. | ||
| Learning Indicator(s) | 2.2.1.LI.2 - Selecting cooking methods, tools and fuels using heat-transfer principles | ||
| Lesson Focus | Selecting cooking methods, tools and fuels using heat-transfer principles | ||
| Previous Knowledge | Learners recall the immediately preceding knowledge/skill needed to engage with Selecting cooking methods, tools and fuels using heat-transfer principles; the starter diagnoses this rather than assuming mastery. | ||
| Lesson Objective(s) | Identify or explain the key subject idea/procedure in Selecting cooking methods, tools and fuels using heat-transfer principles. Complete the concrete guided/practical task for Selecting cooking methods, tools and fuels using heat-transfer principles accurately. Apply Selecting cooking methods, tools and fuels using heat-transfer principles 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 Selecting cooking methods, tools and fuels using heat-transfer principles? What would a strong practical/application response to Selecting cooking methods, tools and fuels using heat-transfer principles look like? How would changing the context, data or constraints affect a decision about Selecting cooking methods, tools and fuels using heat-transfer principles? | ||
| Pedagogical Strategies | Diagnostic questioning Experiential/problem-based learning Collaborative analysis Guided modelling Independent application Peer/self assessment | ||
| Teaching & Learning Resources | Cooking-method cards Heat-transfer diagram Kitchen equipment/realia Observation table | ||
| Key Notes on Differentiation | |||
| Content | Provide a partially completed example, labelled materials or vocabulary support for learners who need scaffolding in Selecting cooking methods, tools and fuels using heat-transfer principles. Extend the task by adding a new constraint, less familiar case or requirement to compare alternatives in Selecting cooking methods, tools and fuels using heat-transfer principles. | ||
| 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 Selecting cooking methods, tools and fuels using heat-transfer principles; 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 Selecting cooking methods, tools and fuels using heat-transfer principles; ask learners to identify one nutrition/science/safety issue it raises. | Inspect the prompt/materials, record an initial response about Selecting cooking methods, tools and fuels using heat-transfer principles, and justify it briefly. | Not provided. |
| Activity 115 minutes | Demonstrate or analyse the critical food-science/nutrition steps for Selecting cooking methods, tools and fuels using heat-transfer principles, explicitly linking each step to the expected food or health outcome. | Match cooking methods to conduction, convection and radiation using pots, oven/grill, boiling water and hot-air examples. | 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 Selecting cooking methods, tools and fuels using heat-transfer principles with measured observations. | Plan a controlled cooking comparison for one food using two methods, recording time, texture, colour and likely nutrient-retention implications. | Assess process control, hygiene/safety, measurements, result and explanation. |
| Activity 310 minutes | Give an individual food case requiring a specific recommendation or calculation about Selecting cooking methods, tools and fuels using heat-transfer principles. | Choose a cooking method, tool and fuel for a stated dish/context and justify safety, efficiency and food-quality considerations. | 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 Selecting cooking methods, tools and fuels using heat-transfer principles. Complete a one-minute exit response using a concrete example from the lesson on Selecting cooking methods, tools and fuels using heat-transfer principles. | ||
Create your lesson notes your way
Create, personalize and download your complete lesson notes on Sirbus.
More SHS 2 Food and Nutrition 2nd Semester Lessons
Week 1Sub-strand: Food SecurityWeek 2Sub-strand: Food SecurityWeek 3Sub-strand: Food SecurityWeek 4Sub-strand: Food SecurityWeek 5Sub-strand: Food Production TechnologyWeek 6Sub-strand: Food Production TechnologyWeek 7 (current)Week 8Sub-strand: Food Production TechnologyWeek 9Sub-strand: Food Production TechnologyWeek 10Sub-strand: Food Production TechnologyWeek 11Sub-strand: Food Processing TechniquesWeek 12Sub-strand: Food Processing TechniquesWeek 13Sub-strand: Food Processing TechniquesWeek 14Sub-strand: Food Processing TechniquesWeek 15Sub-strand: Food Processing TechniquesWeek 16Sub-strand: Food Processing Techniques