1. Topic-
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| American Regional Cuisine |
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2. Content-
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| I want my students to understand how culinary styles and traditions
developed throughout history in various regions of the Americas. |
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3. Goals: Aims/Outcomes-
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1.Expose students to culinary history and traditions of the Americas.
2.Emphasis will be on food indigenous to each region.
3. Live cooking demonstration. |
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4. Objectives-
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1.Students will learn the history and styles of cooking in the American
regions. To include North America, Central America, and South America.
2.Define and discuss the unique similarities and differences in American
cuisine
3.Describe foods, preparation methods and traditional dishes associated
with the different American regional cuisine
4.Demonstrate how to prepare a recipe from one of the American regions. |
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5. Materials and Aids-
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| Computer,Projector,Power point presentation,kitchen (Stove) or cook-top,
recipe for a dish, and tools for cooking and cleaning. |
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6. Procedures/Methods-
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A. Introduction-
1.Begin by asking the students about their ethnic background.
2. Start power point:Begin with a quick overview of the Americas before
European conquest. Explain how American cuisine is a global situation,
style, tradition, and multicultural philosophy, with no clear definition
3.Explorers and conquerors changed the traditions of the indigenous
people forever.
4.Old World and New World merchandise became enmeshed very quickly. |
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B. Development-
1. Continue with the power point. Begin discussing American regional
cuisine. Engaging the students with a few questions as you go along.
2. Discuss Mexican cuisine
3. Discuss Central American Cuisine
4. Discuss South American Cuisine |
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C. Practice-
1.Prepare a traditional recipe from a chosen American Region.
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D. Independent Practice-
1.The class will help "mis en place" the recipe.
2. The recipe must yield enough to feed everyone in class. |
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E. Accommodations (Differentiated Instruction)-
1. The teacher will work with students and the school in order to
accommodate any special needs.
2.Any student who is unable to work in preparing food, will have to
read the recipe and help guide his/her fellow students in preparing
the recipe. They will later have to explain to the teacher how the
dish was prepared.
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F. Checking for understanding-
1.The teacher will conduct an informal assessment by conducting
a group discussion after the lesson.
2. I will also be asking questions as the students are helping prepare
the recipe.
3. The students will write a paragraph journal the next day, on what
they learned from the American Cuisine lecture. |
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G. Closure-
1.Clean up after we are done eating.
2. Ask the students what they thought about the dish they helped prepare. |
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7. Evaluation-
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| Have students conduct a survey on how the teacher can improve the
lesson plan. |
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8. Teacher Reflection-
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Some of the questions I can I ask my self
1.Was this lesson worth doing?
2.In what ways was this lesson effective?
3.What evidence do you have for your conclusion?
4.How would you change this lesson for teaching it again?
5.What did you observe your students doing and learning?
6.Did your students find the lesson meaningful and worth completing? |
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