FCS 462 Lesson Plan

Name: Kristen Chambers

Date 10-31-2016

Lead Teacher/Mentor: Erik England

Organization: West Kentucky Community and Technical College Grade/Age Level: 2 nd year culinary arts students Length of
Lesson: 10-15 minutes
Title of Lesson: Lets get in the Kitchen!

1. Describe characteristics of students/learners who will require differentiated instruction to meet their diverse needs
impacting instructional planning in this lesson of the unit.

n/a
2. Identify Essential Questions
and/or Unit Objectives Addressed
in this Lesson:
1. How affordable is alternative
baking?
2. Is it possible to maintain an
alternative lifestyle?
3. How are recipes
modified/substituted?

5. Lesson Objectives/targets:
Include Blooms levels addressed
(cognitive, affective, and
psychomotor).

3. Connect to Appropriate
Standards:
8.0 Food Production and Services

1. 8.1.3 Summarize education and

training requirements and opportunities
for career paths in food production and
services.
2. 8.7.2 Demonstrate quality services that
meet industry standards in the food
service industry.
3. 8.7.5 Demonstrate sensitivity to
diversity and individuals with special
needs.
4. 8.5.14 Demonstrate cooking methods
that increase nutritional value, lower
calorie and fat content, and utilize
herbs and spices to enhance flavor.
6. Assessment of Lesson Objectives:
In the space below, describe your
assessment procedures. Include copies of
all assessment tools after the lesson plan.

4. Pre-Assessment of Prior
Knowledge:
Students will be involved in a blind
taste test to decide whether a baked
good is vegan or not and evaluate its
appearance, taste, texture, and to
describe how the product makes
them feel.

7. Instructional Strategies: In the

space below, describe what you, the
teacher, will do to ensure student
learning.

Objective # 1:
Students will be informed about the
affordability of alternative baking so
they can use these skills to perform
in their professional field.

Assessment description: Through

open class discussion and
presentation students will gain
knowledge of affordable baking.
Assessment accommodations:

Objective # 2:
Students will be given base
knowledge on how to uphold an
alternative lifestyle to educate
others in their industry field.

Assessment description: Students

will know what it takes to uphold an
alternative lifestyle. They will be
able to demonstrate that knowledge
to others in their industry.
Assessment accommodations:

Objective # 3:
Students will be able to demonstrate
a modified/substituted recipe in lab
in order to execute these skills in
their professional field.

Assessment description: Students

will be given a recipe to make in the
classroom with
modifying/substituting the
ingredients to make it vegan.
Assessment accommodations:

Strategy/Activity: Informative
presentation along with student
group discussion.
Activity Adaptations:
Media/Technology/Resources:
Handouts; PowerPoint

Strategy/Activity: Open discussion

about food alternatives and
alternative lifestyles.
Activity Adaptations:
Media/Technology/Resources:
Handouts

Strategy/Activity: Read through

recipes, pick out
modifications/substitutes, and
modify the recipe.
Activity Adaptations:
Media/Technology/Resources: Recipe
handouts, ingredient substitutions,
evaluation forms.

8. Teacher Procedures: Describe the sequence of strategies and activities you will use to engage students and accomplish
your objectives. Within this sequence, describe how the differentiated strategies will meet individual student needs and diverse
learners in your plan. (Use this section to outline the who, what, when, and where of the instructional strategies and activities.)
Lesson 3 will start off with blind taste tests of different baked goods. They will be asked to evaluate the product as a whole. Lesson
3 is more engaging the student in lab activities. Getting them into the kitchen to explore new ingredients, try new ingredients, and

taste test their finished products. Students will be given evaluation forms to fill out when their recipes are finished to evaluate the
product and themselves as bakers. We will be discussing the affordability of alternative baking. Price point from least expensive to
the most expensive ingredients. As a class we will also be discussing what it takes to lead an alternative lifestyle. How to stick the
lifestyle and uphold to the best of your abilities.