1. Topic-
Life Skills for Survival
 
2. Content-
Make a Sandwich / preparing food, health
 
3. Goals: Aims/Outcomes-
1. Students comprehend and demonstrate their knowledge of what goes into a sandwich.
2. Students understand the time it takes to create a sandwich.
3. Students can apply their knowledge of sandwich making to create new sandwiches for themselves.
 
4. Objectives-
1. Identify essential ingredients for a sandwich
2. Identify instruments needed to make a sandwich
3. Identify phases of sandwich creation process
4. Demonstrate their ability to create a sandwich following each stage and selecting appropriate materials (ingredients/utensils).
 
5. Materials and Aids-
spoon, sharp knife for cutting, pre-sliced bread, ketchup, mustard, turkey slices (sealed), Romaine lettuce, onions, tomatoes, plate, cutting board, towel to wipe down, access to sink, sponge (cleaning)
 
6. Procedures/Methods-

A. Introduction-

Students will take a sandwich apart (which I have premade) and identify the ingredients, possible utensils I used to make it and steps. They will write these things down in their notebooks under the headings:
ingredients, utensils needed, stages
 

B. Development-

1. I will show students the ingredients they need and the utensils they will need to make sure they have.
2. (stage 1) I will show students prepare each ingredient
3. (stage 2) I will show students how to cut tomatoes (length-wise working outside in), onions (same process), lettuce (grabbing the lettuce tightly and cutting off the head until you reach the stem) using knife and cutting board
4. (stage 3) I will show students how to prepare the bread by first adding 1-2 tablespoons of ketchup and mustard to one side of each piece, then spreading the ketchup/mustard together using a spoon
4. Then I will show students the proper order to arrange the material: first lay the two slices of bread on the plate with ketchup/mustard side facing up, then add lettuce to one side and 1-2 tomato slices to the other, then add turkey to one side and then 1-2 onion slices to the other.
 

C. Practice-

1. Students will write down all the materials they need (if not already done) and arrange them on their tables
2. Students will prepare the tomatoes /onions under my supervision
3. Students will then assemble their sandwich following my instructions.
I will walk around to monitor progress
 

D. Independent Practice-

1. Students will create their own sandwich using 2 new ingredients from an assortment of 5 which I have brought in.
2. Once they finish creating their sandwich, they will write down the materials and the steps they used in order to create their new sandwich.
The class will share these sandwiches next time and vote on the best one.
 

E. Accommodations (Differentiated Instruction)-

1. Students with limited strength/ability to cut the ingredients will become official note-takers and partner up with another student who will do the cutting
2. Students with difficulty hearing will be given visual sheet with instructions in addition to the verbal demonstration.
 

F. Checking for understanding-

1. Teacher will quiz students on the steps for making a sandwich and ingredients at the end with a short quiz.
 

G. Closure-

1. After voting, students will gather as the teacher explains the importance of choosing healthy ingredients and using a variety of richly colored foods to add flavor to the sandwich. We will also discuss other methods of preparing a sandwich, like toasting the turkey, etc.
 

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