LESSON PLAN

You may use the below template to design learning experiences mapped with cross – curricular areas and other core skills.

Name :Ms Aman Kalsi
School: GMPS
Role: Assistant Teacher
Title of the Learning Experience: How Food Gets Spoiled?
Age Group and Class: Yrs Class-9-10 Yrs Class-V
Subjects Covered:
Topic of Subject 1: English-Improving Vocabulary
Topic of Subject 2: SCIENCE-SCIENCTIFIC TERMS
Spoilage, Airtight, Pasteurisation, Pickling, Drying, Corning, Preservatives
Pre- Content(Warm up exercises)
*Why do we eat food?
* What is a balanced diet?
*Different types of fruits and vegetable?
*What is the difference between perishable and non- perishable food items?
Learning Objectives (put 3 – 4 in all)(general and specific)
GENERAL
*Understanding the concept of ‘food spoilage’
*To understand how food spoilage occurs
*To find the ways to prevent foodspoilage
SPECIFIC
*To provide knowledge of the methods of preservation
*Toreflect on different ways in which to improve ourhealth and wellness
Design of Learning Experience (Lesson Planning):
Period 1-INTRODUCTION
TOPIC- How Food Gets Spoiled?
Lesson will be introduced by cutting a piece of fruit in half and discuss with learners how you can we preserve the fruit so the other half piece of the fruit can be eaten the next day. Alsodiscuss what might happen if you left the fruit out. Introduce learners to the concept of ‘food spoilage,’ and allow them to comparethe fruit that was stored in the fridge in plastic and the half that was left out.
Period 2-EXPLORE
TOPIC-Ways to prevent food spoilage
Topic will be introduced by displaying following items on a table:
  • A can of food
  • A bag of frozen vegetables
  • A vacuum-packed food
  • A bag of dried fruit
Tell the learners how these types of preserving and packaging help to make food last longer. Explain in detail different methods of preserving food items.
Period 3- Importance of preserving food
In this, the learners will be explained the importance of preserving the food items and dangers of eating spoiled food.
Students through video will be educated about the problems caused by food spoilage..
Students through video will be educated about the diseases caused due to deficiency of food.

Students will be assessed on the basis of response given to the questions asked.
Period 4-Period 5(Subject 1)
ENGLISH-VOCABULARY
1.Read and discuss background and vocabulary: spoiled, patches, sour, germs, drying, soaking, storing.
2.Hand out copies of the Reading Page
—Students will read independently or as a class
—Students will discuss scientific reasons for why the different methods of food preservation
Period5 (Subject 2)
SCIENCE-SCIENCTIFIC TERMS
Spoilage, Airtight, Pasteurisation, Pickling, Drying, Corning, Preservatives
Core Skills linked with the Learning Experience (tick the most appropriate one, maximum three)
Critical Thinking and Problem Solving Student Leadership and Personal Development

Creativity and Imagination Citizenship
Communication and collaboration Digital Literacy
How will you assess the learning ?(Teacher’s Resources / activities conducted)attach annexure
The questions will be asked side by side during the teaching and assignment questions will be done with them to assess the learning
EVALUATION-Prompt questions
Concept Based worksheet
Tips for Lessons Preparation :
This lesson can be done through drawings on the blackboard; flashcard or even the picture chart can be used to show.
Teacher’s Observation:

Teachers Name-Ms.Mahanta Makan H.O.D. Name-Ms. Ranjeeta Principal- Ms.Sumati Anand

Signature: Signature: Signature:

WORKSHEET

Task one: Food spoilage and Food preservation

Fill in the table by listing:

• Method of preservation: how the food is preserved

• Food group: list the food group the food belongs to.

Sample of Food / Explain the method of preservation / Food group
A can of peas
A bag of frozen vegetables
A bag of dried fruit
A jar of fruit jam