Ghana curriculum lesson note

SHS 3 Food and Nutrition 1st Semester Week 15 Lesson Plan

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Weekly Learning Plan
Subject	Food and Nutrition	Week	15
Duration	60 minutes	Form	SHS 3
Strand	Food Production	Sub-Strand	Food Production Technology
Learning Outcome(s)	3.2.1.LO.1 - Demonstrate understanding and practical application of Sugar craft and confectionery decoration techniques within the curriculum sub-strand Food Production Technology.
Learning Indicator(s)	3.2.1.LI.1 - Sugar craft and confectionery decoration techniques
Lesson Focus	Sugar craft and confectionery decoration techniques
Previous Knowledge	Learners recall the immediately preceding knowledge/skill needed to engage with Sugar craft and confectionery decoration techniques; the starter diagnoses this rather than assuming mastery.
Lesson Objective(s)	Identify or explain the key subject idea/procedure in Sugar craft and confectionery decoration techniques. Complete the concrete guided/practical task for Sugar craft and confectionery decoration techniques accurately. Apply Sugar craft and confectionery decoration techniques 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 Sugar craft and confectionery decoration techniques? What would a strong practical/application response to Sugar craft and confectionery decoration techniques look like? How would changing the context, data or constraints affect a decision about Sugar craft and confectionery decoration techniques?
Pedagogical Strategies	Diagnostic questioning Experiential/problem-based learning Collaborative analysis Guided modelling Independent application Peer/self assessment
Teaching & Learning Resources	Flour/ingredient samples Recipe cards Mixing/baking equipment where available Sensory evaluation sheet
Key Notes on Differentiation
Content	Provide a partially completed example, labelled materials or vocabulary support for learners who need scaffolding in Sugar craft and confectionery decoration techniques. Extend the task by adding a new constraint, less familiar case or requirement to compare alternatives in Sugar craft and confectionery decoration techniques.
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 Sugar craft and confectionery decoration techniques; 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 Sugar craft and confectionery decoration techniques; ask learners to identify one nutrition/science/safety issue it raises.	Inspect the prompt/materials, record an initial response about Sugar craft and confectionery decoration techniques, and justify it briefly.	Not provided.
Activity 115 minutes	Demonstrate or analyse the critical food-science/nutrition steps for Sugar craft and confectionery decoration techniques, explicitly linking each step to the expected food or health outcome.	Compare flour types/ingredient functions using recipe cards and identify structure, tenderness, aeration and flavour roles.	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 Sugar craft and confectionery decoration techniques with measured observations.	Carry out or plan a flour-product/confectionery practical using the named method; record ingredient quantities, method control points and product quality.	Assess process control, hygiene/safety, measurements, result and explanation.
Activity 310 minutes	Give an individual food case requiring a specific recommendation or calculation about Sugar craft and confectionery decoration techniques.	Evaluate the product with a sensory/quality rubric and propose one nutrition, texture or decoration improvement.	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 Sugar craft and confectionery decoration techniques. Complete a one-minute exit response using a concrete example from the lesson on Sugar craft and confectionery decoration techniques.

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