1. Topic-
How to Make a Delicious Ham and Cheese Sandwich.
 
2. Content-
Sandwich construction
 
3. Goals: Aims/Outcomes-
1. Identify the materials necessary to make a delicious sandwich.
2. Recall the steps of traditional delicious sandwich-making.
3. Ability to produce a delicious and edible sandwich.
 
4. Objectives-
1. Correct materials and amounts are selected by students.
2. All sandwich-making steps are properly followed (e.g. slicing, layering, spreading).
3. Student produces a delicious, edible sandwich comparable to model.
 
5. Materials and Aids-
On-the-Vine Tomatoes (1 per 2 student)
Sweet Yellow Onions (1 per 2 students)
Green Leaf Lettuce (1 head per 10 students)
Bread (2 per 1 student)
Ham (3 slices per student)
Cheese (1 slice per student)
Brown Mustard OR Mayonnaise (1 packet per student)
Sink(s) with Strainer(s)
Paper Towels
Knives (1 per student)
Cutting Boards or Surfaces (1 per student)
Visuals (projected color pictures) of materials at each step in the process.

Finished sandwich to serve as a model.

Worksheets showing step-by-step instructions on sandwich-making and safety tips on certain steps.
 
6. Procedures/Methods-

A. Introduction-

1. Students are told that today we will be making sandwiches.
2. Students will be asked if they have ever eaten a sandwich. Past experiences with sandwiches are discussed. Were they good or bad? What was on them?
3. Students will be asked if they have any past experience with making sandwiches. Were their sandwiches good? What did they learn about making sandwiches (any tips to share)?
4. Students are told that today we will be identifying the materials that are important, and learning step-by-step how a good sandwich is made. We will then assess our efforts by testing the sandwiches for taste and texture.
 

B. Development-

1. Teacher will go through the overhead materials and read (as students follow along) the step-by-step instructions of sandwich making.
2.While worksheet/photos are still visible and projected, Teacher will wash hands and demonstrate the steps.
A. proper washing/straining of vegetables and explain why washing is important (e-coli, dirt, bacteria)
B. Proper techniques for slicing lettuce, tomatoes and onions. Pointing out importance of each safety tip and possible dangers.
C. Demonstrate spreading mayo/mustard.
D. Demonstrate the layering order of all foods (lettuce, tomato, meat, cheese, onion), and will explain why order is important (soggy bread, loose vegetables falling out, etc.)
E. Demonstrate different cutting options for finished product (triangles, rectangles, crustless, etc.)
3. Teacher will check for understanding and ask follow up questions on safety rules/reasons, order of ingredients, first steps, etc.
 

C. Practice-

1. Students will wash hands and gather the correct amount of materials for their station.
2. Students will wash and strain vegetables.
3. Students will wait for teacher's signal and then begin to slice lettuce, tomatoes and onions.
 

D. Independent Practice-

1. Students will finish slicing vegetables.
2. Students will spread condiments on bread.
3. Students will layer ingredients on sandwich.
4. Students will cut sandwiches as desired.
5. Students will clean their stations and return to desks with their sandwiches.
 

E. Accommodations (Differentiated Instruction)-

1.If necessary, students can be supplied with pre-sliced produce.
2.If necessary, students can be teamed with a helper to complete their sandwich and clean up.
 

F. Checking for understanding-

1.Ask students if their sandwiches look like the picture.
2. Ask students if they encountered any issues during their sandwich making, and how those issues could have been avoided.
3. Ask students to rate the taste/texture of sandwich.
 

G. Closure-

1. Ask the students if they will do anything different next time (e.g. add or remove any ingredients, use different condiments, etc).
2. Ask students why it's important to learn how to properly make a sandwich.
3. Congratulate students on their sandwiches. Eat up.
 
7. Evaluation-
1. Did the lesson run on schedule?
2. Were all students able to successfully create sandwiches?
3. Did anyone get injured?
 

This Lesson Plan is available at (www.teacherjet.com)