Tabor - School of Education - Lesson Plan

Pre-Service Teacher Name: Taylor Wilmot

Date: 13/09/16

Tuesday Week 8

Curriculum area: Year level: 7

Lesson time: 80 minutes
Home Economics
(double)
Topic: French Toast General capabilities:
Cross-curriculum
- Literacy
priorities:
- Critical and Creative
Thinking
- Numeracy
- Personal and Social
School: Temple Christian
College
Curriculum
Use project management processes when working
Content
individually and collaboratively to coordinate production
Descriptions
of designed solutions (ACTDEP039)
Anticipated
Lesson Outcomes:
outcomes
By the end of this lesson, students will have
demonstrated the ability to apply project management
skills to document and use project plans to manage
production processes
Students prior
Students have worked in the school kitchen before and
knowledge
are aware of where are the equipment is
Students have had prior experience with fry pans and
stove tops in Home Ec lessons.
Resources
o Apron
o White board
o Spatula
needed
o Bread
markers
o Salt
o Eggs

Revised for Australian Curriculum January 2014; logo revision February 2016.

Lesson & time

sequence

Beginning
11:40

Middle

End
1:00

Differentiation
Last Chance
This class has a
o Class teacher has students
student with a nut
allergy
who need to hand up work
(anaphylactic).
before they can cook
There are no nuts
o Fathers Day research and
in this recipe,
comparison
however as her
o Scrap book evaluation
allergy is severe I
If students do not have
have double
the work completed
checked all the
they must complete it
ingredients we
during the lesson
will be using and
Check they all have the recipe
made sure there
Hygiene time
are no traces of
Gather students
nuts in any
Discuss the practical
product.
o Key skills:
Safe and appropriate
use of technology
Demonstrate Step 1
Supervise while students cook in
groups
Bring students back together and
dem step 2
Supervise while students cook in
groups
While one member of the group
finishes up cooking/food is in the
oven. Dishes and clean up can be
done.
Once cooked, students to present
their food product and (if time
allows) sit and eat.
o During this time a wrap up of
the lesson can happen,
discuss what went well, how
the foods taste, etc.
If time allows:
o Mind map of why do we eat
breakfast?
Breaking the fast
Social reasons
Get you started in the
day
Energy
Brain function
Restores sugar
levels
Nutritional reasons
Link the AGHE
Vitamins/Mineral
s
Protein/Carbs

Revised for Australian Curriculum January 2014; logo revision February 2016.

Assessment of
students
(formative/summ
ative)

Methods to be used:
Formative walk around the class and visually assess
how the students are going with the practical.

Evaluation for
students.
Where to next?

This lesson is the practical component of their healthy

breakfast assignment that we will continue working on in
Fridays lesson.

Evaluation of
your planning

This is the longest lesson I have had to plan for during my

placement and also the lesson where we will be covering
the most content.
I planned this lesson while talking with my mentor
teacher, so I did not find it too challenging and she was
present to help me arrange it in the best way possible
and also to discuss teaching strategies.

Revised for Australian Curriculum January 2014; logo revision February 2016.