1. Topic-
Making Fresh Pasta
2. Content-
Pasta Dough making
Use of pasta machine
Cooking Pasta
3. Goals: Aims/Outcomes-
1.Make fresh pasta, from recipe
2.Use a pasta machine
3.Prepare pasta with a sauce in pan
4. Objectives-
1.Proper dough consistency, not too wet or too dry
2.Proper use of the machine, ensuring dough is properly floured and handled
3.Cooked pasta is done correctly, to al dente.
5. Materials and Aids-
olive oil
pasta machine
rolling pin
measuring spoons/cups
pot, pan
recipe printed off
sauce prepared
6. Procedures/Methods-

A. Introduction-

1.Culinary Ticket asking the student to describe what al dente means to them
2.Students will get into groups of 3 or 4
3.Some students may be opt to prepare sauce
4. Students will get in to uniform and go to kitchen to prepare their work station.

B. Development-

1.Teacher will demo a preparation using the same recipe and equipment as the students
2.Students will be reminded to use the rubric on the back of their culinary ticket as a guide for participation.

C. Practice-

1.Students will begin preparing their station, and making the pasta
2.Students will prepare a pot of boiling water at start of activity
3.Students will cook prepared pasta and finish it in the pan with a sauce for sampling.

D. Independent Practice-

1.Students should divide the activity among the group members
2.Station cleanliness is allays a must , attention to "cleaning as we work" will be stressed
3.Pacing, and attention to their dough quality is important. 100% success is not expected all the time, however the students efforts to achieve the desired result is noted.

E. Accommodations (Differentiated Instruction)-

1.Steps can be assisted with for students with physical limitations
2.Recipe can be read, and steps explained

F. Checking for understanding-

1.Frequent checks as the student works will be used to examine the product
2.Students cohesiveness as a team is observed, teammates should find a means to be useful to their group at all times.
3.At conclusion the effort the students used towards preparation, as well as clean up are weighed.

G. Closure-

1.Students will clean their stations, and wash dishes
2.students will return to classroom, and complete the exit ticket, and surmise the process of pasta making in their own words.
3. Students will sell evaluate , and submit their culinary ticket.
7. Evaluation-
1. Standard rubric, on the culinary ticket, will be used to grade their work for the day

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