1. Topic-
Student Master Chef
 
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-
1. Prepare healthy snack
 
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-

1. Practice activity
 

D. Independent Practice-

1.Group activity
 

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
 

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