Ghana curriculum lesson note
SHS 3 Food and Nutrition 2nd Semester Week 16 Lesson Plan
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| Weekly Learning Plan | |||
| Subject | Food and Nutrition | Week | 16 |
| Duration | 60 minutes | Form | SHS 3 |
| Strand | Food Production | Sub-Strand | Food Processing Techniques |
| Learning Outcome(s) | 3.2.2.LO.1 - Demonstrate understanding and practical application of Work ethics, quality and professionalism in the food industry — practical/application within the curriculum sub-strand Food Processing Techniques. | ||
| Learning Indicator(s) | 3.2.2.LI.5 - Work ethics, quality and professionalism in the food industry | ||
| Lesson Focus | Work ethics, quality and professionalism in the food industry | ||
| Previous Knowledge | Learners recall the immediately preceding knowledge/skill needed to engage with Work ethics, quality and professionalism in the food industry — practical/application; the starter diagnoses this rather than assuming mastery. | ||
| Lesson Objective(s) | Identify or explain the key subject idea/procedure in Work ethics, quality and professionalism in the food industry — practical/application. Complete the concrete guided/practical task for Work ethics, quality and professionalism in the food industry — practical/application accurately. Apply Work ethics, quality and professionalism in the food industry — practical/application 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 Work ethics, quality and professionalism in the food industry — practical/application? What would a strong practical/application response to Work ethics, quality and professionalism in the food industry — practical/application look like? How would changing the context, data or constraints affect a decision about Work ethics, quality and professionalism in the food industry — practical/application? | ||
| Pedagogical Strategies | Diagnostic questioning Experiential/problem-based learning Collaborative analysis Guided modelling Independent application Peer/self assessment | ||
| Teaching & Learning Resources | Food-product labels/photos Exhibition floor-plan sheet Price cards Marketing/work-ethics rubric | ||
| Key Notes on Differentiation | |||
| Content | Provide a partially completed example, labelled materials or vocabulary support for learners who need scaffolding in Work ethics, quality and professionalism in the food industry — practical/application. Extend the task by adding a new constraint, less familiar case or requirement to compare alternatives in Work ethics, quality and professionalism in the food industry — practical/application. | ||
| 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 Work ethics, quality and professionalism in the food industry — practical/application; analyse it using two curriculum criteria and recommend one improvement. | ||
| Lesson Activities | |||
| Stage | Teacher Activity | Learner Activity | Assessment / DoK |
| Starter10 minutes | Present an unseen case/material set for Work ethics, quality and professionalism in the food industry — practical/application using Food-product labels/photos; do not model the solution. Ask learners to identify the first decision, calculation, language feature or practical step. | Inspect the prompt/materials, record an initial response about Work ethics, quality and professionalism in the food industry — practical/application, and justify it briefly. | Not provided. |
| Activity 115 minutes | Give fresh data/materials for Work ethics, quality and professionalism in the food industry — practical/application and require learners to complete the subject-specific task without a worked example. | Plan a mini food exhibition/bazaar layout with product categories, traffic flow, food-safety controls, pricing and promotion. Use the fresh case/materials and show all evidence, workings or process decisions. | Check independent transfer: correct method/technique, use of evidence and completeness of the concrete output. |
| Activity 220 minutes | Have pairs exchange outputs for Work ethics, quality and professionalism in the food industry — practical/application; provide a quality-control checklist tied to the actual product/calculation/performance and require evidence-based corrections. | Prepare a 60-second product/career pitch or work-ethics response and score it with a class rubric. Then peer-audit another output, identify one precise defect/error and propose a correction. | Score both the original output and the accuracy of the peer correction against the subject checklist. |
| Activity 310 minutes | Present one deliberately flawed example related to Work ethics, quality and professionalism in the food industry — practical/application; require each learner to locate the defect and produce the corrected version. | Identify the exact error/weakness in the flawed Work ethics, quality and professionalism in the food industry — practical/application example, correct it and write one sentence explaining why the correction is valid. | Check that the learner corrects the actual defect rather than merely rewriting the example. |
| Lesson Closure | Compare the model criteria with the errors found in the unseen Work ethics, quality and professionalism in the food industry — practical/application task; highlight the one quality check learners should carry into future work. Complete a one-minute exit response using a concrete example from the lesson on Work ethics, quality and professionalism in the food industry — practical/application. | ||
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More SHS 3 Food and Nutrition 2nd Semester Lessons
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