1. Topic-
|
|
2. Content-
|
Key vocabulary: Values, CMOP-E, healthy eating, creativity, taste,
presentation, food pyramid, occupational transitions, therapeutic
Subject Matter: Healthy eating
|
|
|
3. Goals: Aims/Outcomes-
|
1. Prepare a well-balanced snack
2. To use creativity to design well-balanced meals
3. To show an awareness of healthy choices |
|
|
4. Objectives-
|
|
5. Materials and Aids-
|
*Blender (2), Toaster, Sandwich maker, Peeler (3), Cutting boards
(5), Knives (5), Mixing bowls, Cups, Plastic plate, Rubbish bags,
Toothpicks, Forks, Sanitizing gel
*PowerPoint |
|
|
6. Procedures/Methods-
|
A. Introduction-
1. Introduction to topic & theme
2. Relevance to CMOP-E
3. Real-life implications to student living
4. Viv's relevance to OT
5. Today's objective |
|
|
B. Development-
1. Overview of activity (objectives for lesson)
2. Safety concerns
|
|
|
C. Practice-
|
D. Independent Practice-
|
E. Accommodations (Differentiated Instruction)-
1. Explain ingredients (gluten free)
2. Different materials on offer |
|
|
F. Checking for understanding-
1. All facilitators to monitor groups
|
|
|
G. Closure-
1. Bring activity together again & relation to CMOP-E
2. Get feedback
3. Group presentations
|
|
|
7. Evaluation-
|
1. Reflection activity
2. Judging |
|
|