New+Lesson+Plan+with+technology

This is the New Lesson Plan with Technology.

#3932. Introduction to Eggs and Breakfast Foods
Posted Thu Feb 22 11:59:04 PST 2007 by Kelly Holder (holderka@pickens.k12.sc.us). BJ Skelton Career Center, Easley, SC USA Materials Required: Kitchen Staples-cream, eggs, desired meats and cheeses, flour, butter, oven, internet access, crayon Activity Time: 2 hours and 40 minutes (could be broken down) Concepts Taught: Culinary Skills using eggs
 * other, level: Senior**

Daily Lesson PlanIntroduction to Eggs and Breakfast Foods Teacher Name: Kelly Holder Subject: Culinary Arts 2 Class Periods: PM Date(s):2-21-07 Daily Review:0 PACT1 Prior Learning1 Objective1 Thinking Skills0 _Academic Objectives:To gain a higher understanding of the properties and use of eggs. Standard(s):D-1,D-2,E-1,G-2, G-6, G-10,G-1 Lesson Introduction: Start with a short discussion on the production of eggs in America. Talk about local egg farmers and commercial egg production operations. Use VuVox collage video to introduce eggs in a new and creative way. This will reinforce the parts of the egg and stages of egg production on small farms and large commercial operations. Demonstrate to students how this technology can help them in their studies. Students can take pictures and make a short story to convey a message or present a project. Activity #2: Explain commercial production of eggs in a large scale hatchery. Notes: Field trips to local hatcheries would be a wonderful way for students to learn about this. Ex. Clemson University.Activity #3: Discuss the coagulation of eggs. Notes: I will introduce a short Animato video on the coagulation process. These videos are very short with the free version. Activity #4: Assign the recipes for the day and explain how to make quiche. Notes: Activity #5: Make quiche and discuss the taste and texture as related to the eggs. Notes: • Homework or extension activity: Try to prepare quiche at home and present a mini lesson to family member. • Assessment/Reflection: Each student will be given an egg diagram to properly access the students knowledge of the subject matter. A practical exam on how to make quiche will also follow to further evaluate the students progress. Targeted Practices (Check and make notes as desired.) 1 Assessment-practical examination of quiche making 1 Cooperative Learning- the students work together to make quiche. The stronger students help the weaker understand.1 Learning Styles-Visual learners will benefit from egg diagrams, audio learners from the discussion and hands on learners from the egg production.0 Multiple Intelligences

Nets-t Standards for this lesson are: Student Standards: NETS-s-1a. Students apply existing knowledge to generate new ideas, products, or processes. NETS-s-2b Students communicate information and ideas effectively to multiple audiences using a variety of media and formats. NETS-s-3 Students use digital tools to gather, evaluate,and use information. Teaching Standards: NETS-t-2a. Design or adapt relevent learning experiences that incorporate digital tools and resources to promote student learning and creativity. NETS-t-2c. Customize and personalize learning activities to address students' diverse learning styles, working strategies, and abilities using digital tools and resources. NETS-t-3d. Model and facilitate effective use of current and emerging digital tools to locate, analyze, evaluate, and use information resources to support research and learning. NETS-t-4b. Address the diverse needs of all learners by using learner-centered strategies and providing equitable access to appropriate digital tools and resources.