LESSON PLAN 5 - HOSPITALITY STUDIES GRADE 10

Date : / Topic : Food Production
Teacher :
Pre-knowledge : food nutrients, food groups, nutrition, a recipe,
Knowledge : Recipe interpretation, Mise-en-place,
Measuring, Preparation Methods and
Relevant Culinary Terminology such
sauté, Mornay sauce etc.
Skills : Problem solving , teamwork, listening
and note taking skills, calculations
Values : Teamwork
Indigenous knowledge systems: Ingredients used for cooking at home are not measured but estimated.
/ Learning Outcome 3 : Food Production
The learner is able to understand and apply the principles of planning, organising, problem solving and evaluation as related to self and to practices and systems of food production.
Assessment Standards : 3.3
Identify & apply basic treatment to common injuries that might occur in the preparation & service of food & beverage, with special attention to HIV/AIDS risks.
Integration with other LO’s in Hospitality Studies:
Content : Food Production
AS : 3.3 / Teacher activities
(Highlight teaching methods ) / Learner activities
(indicate homework) / Resources
/LTSM / Assessment strategies
What : (SKVs ) / Time
1. Interpret recipes e.g name, format, ingredients, measurements, preparation method, cooking method, equipment, temperature.
preparation time, portions, serving
suggestions, accompaniments,
Correct terminology.
b) Mise-en-place
c) Measuring
·  measuring of ingredients: dry and liquid, volume and mass.
·  measuring of temperatures
·  conversion of recipe (volume
to mass and vice versa )
d) Preparation method
e) Relevant culinary terminology such as sauté, mornay sauce etc. / Brings to the class three different forms( standard form, action form & narrative form ) of recipes either in the form of charts or photocopies and :
- explains the term recipe
- briefly describes the three recipe
formats
- explains other terms with regards to the recipe : e.g name, measurements, cooking method, equipment, temperature, preparation time, portions, serving suggestions, accompaniments and
give learners class work
-distributes recipes to learners and explains that
- before preparing any dish, there is a pre-preparation to do (mise-en-place) e.g
- getting all the required equipment and utensils ready to make the dish or meal,
- set the stoves or oven to the correct temperatures,
- greasing of relevant baking utensils to be used,
- measuring all the ingredients,
- preparing the ingredients (cutting, marinating grating etc ) and ask learners to identify
Mise –en-place to be done from the given recipes
- consolidates the information given by learners
-explains and demonstrates the importance of:
(a) accuracy
(b) using the correct apparatus when measuring ingredients to ensure best results.
-illustrates metrication and measurement of ingredients both liquids and dry as well as conversion of recipe
(volume to mass and vice versa) and provides learners with recipes and conversion tables for them to do conversion.
-groups and gives learners a recipe in which the ingredients and preparation methods are in the wrong order for them to re-write in correct order
-explains and defines few relevant culinary terms in relation to the given recipes
-instructs learners to create a dictionary of culinary terms where they will write all such terms they come across during theory and practical lessons throughout the year. / - learners listen and take notes and ask questions when need arises
- interact with the
information and
participate in
discussion
From the recipes given, learners identify the mise-en-place to be done.
- Using the conversion table provided by the educator, learners convert the volume and mass of ingredients and
vice versa.
-Learners in groups, re-write the recipe in the correct order.
-listen and take notes
-create a dictionary of relevant culinary terms . / Charts and/ or photocopies of recipes
Magazines
Textbooks
Recipe Books / Who : Peer
Educator
Form :
Class work
Tool : Memo
Worksheet for conversion table.
Marking grid / 4 Hours
Expanded opportunities : development of terminology booklet
Reflection : Learners’ ability to interpret a recipe.

Date completed: …………………… Teacher’s Signature: ……………………….

HOD’s Signature: ………………….. Date: ……………..