8/12/2019 Learning Plan Sewctet Pizza Dough Year 9 and 10th
Feb
1/2
Learning and Teaching Plan
Date: 10/02/2014 Year : Year 9bc No. of learners: 28(12 male 14
Female)Duration: 1 hour
Period 3 Monday
Context/Topic/Subject / NC Ref: Cookie Dough Practical
In response to previous assessments and evaluations of learning,
what actions are you taking? Following
the Year 9 Scheme of work, the students are encouraged to cook
once a week. The pattern of this scheme is
cook one sweet then one savoury dish, the demonstrations are to
help them understand what is expected of
them in their practical lessons and to show technique and
processes. We also making the students aware and
become more accustomed to the kitchen equipment, utensils and
techniques. The previous demonstration I
identified each step / process and what was happening at
each.
Which specific literacy and/or numeracy skills are being
developed?
Lesson starter activity with numeracy
Literacy sheet writing their method during the demonstration
1) Choose and Handleequipment safely2) Make their pizza dough
using the correct method3) Reflect upon their making process via a
mind map
Success criteria(range of abilities)
Most learners
Most learners
Few learners
Assessment strategies (How will you assess?)
List all of the ingredients in the chocolate chip brownie
recipe
Identify the processes used in demo and in the correct order
Students will be able to calculate appropriate amounts of
ingredients
for Brownies when doubling or tripling the recipe
Q&ADifferentiation (What specific strategies will you use to
ensure access and challenge for ALL learners?)
Timing
Introduction
( 5 min)
Starter
( 5 min)
2 mins
Semi-Circle
23 min
It is important that students understand the format of the
lesson they are
about to participate in, I will spend a few minutes explaining
how the lesson
will be run with the learning objectives clearly written on the
whiteboard. Each
objective will be explained clearly and I will ask the students
to repeat it back
to me what they think is expected of them.
Give the pupils 5 minutes to complete the Starter exercise. I
have compiled a
worksheet for completion while we are taking register and
waiting forstragglers
Demonstration
The class will then be given instructions to take their books to
complete while
I am demonstrating, with their pen and ta book (to lean on) and
get in a semi-
circle as they have previously for a demonstration. They will do
it one table at
a time and with very little noise. Time target
Demonstration of a Chocolate brownieGo through ingredients
and
equipment
Activities to observe: Q What is a Bain Marie? How we going to
melt the
chocolate? Why use the bain marie?
Resources
Register,
whiteboard with
learning
objectives,
PowerPointor
worksheet with
Numeracy
starter
Worksheet
Equipment list
Apron
Glass Bowl
Mixing Bowl
8/12/2019 Learning Plan Sewctet Pizza Dough Year 9 and 10th
Feb
2/2
5 min
Plenary
(10 min)
A bain marie is a water bath made by putting a pan or bowl of
food over a
pan of hot water which should be kept at just below boiling
point. It is used
to melt food or to keep delicate sauces and soups hot without
further
cooking, or for foods which spoil if cooked over a direct heat
source.
Demonstrate using a bain marie to melt chocolate.
Beating dry ingredients and eggsSilky consistency? Describe?
Baking brownies
Finish worksheet brownie method
Share answers on starter and reiterate the method using the
students written
notes to ascertain knowledge and use Q&A randomly for
assessment
Extension Activity if time allows
Show PowerPoint or use whiteboard to introduce Sensory
evaluations and
star diagrams
Students to create star diagramssensory evaluation
An evaluation of their last practical dish will be completed
referring to the
word bank words previously introduced to the class and using a
star diagram
on the whiteboard to look at specific characteristics as a whole
class activity.
Using the random name generator ask the classrevisit the
objectives and
use the Hand evaluation to ascertain their learning and
understanding.
Measuring jug
Sieve
Tablespoon
Wooden Spoon
Baking Tray
Cooling rack
Baking tin
PowerPoint
Sensor
evaluations
star diagram
sheets or
produce one in
their books
Learning and Skills across the curriculum (see guidance)
Developing thinking - Developing literacy
Developing number
Development of Welsh language/ incidental Welsh
Register and date on blackboard
Health and safety issues (as applicable)
Bags/ coats/Blazers in the allocated areapotential trip hazard.
Hazardous equipment in the food room is:
cookers, spillages. Clear any spillages immediately as this will
prevent someone from slipping and seriously
injuring themselves. Sharp knives to be handled with care when
they are used but may not be needed for this
session. The use of a oven gloves when handling hot equipment.
Year 7 do not touch the ovens.
Homework set (as applicable) None setEvaluation / Review of
lesson with targets for the next stage of learning
