Lesson Topic: Knife Skills

Lesson Description: This is an entire Knife Skills Introduction Unit. It will likely take 2-5 days depending on your class.

Learning Goals/Outcomes: The students will learn about knives, how to correctly use them and practice using them as well.

Nebraska Standards:

BMM.HS.2.5.h  Explain how to care for knives properly.

BMM.HS.2.5.i  Demonstrate the proper use of knives.

BMM.HS.2.5.k  Describe and demonstration basic pre-preparation techniques.

SECONDARY OBJECTIVES (these will be a part of this unit, but are not the key concepts being worked on.)

BMM.HS.2.7.g List and demonstrate effective writing skills.

BMM.HS.2.7.h Define organizational communication and give examples of when it might be used.

BMM.HS.2.9.i  Identify procedures for storing vegetables.

BMM.HS.2.9.j Match and cook vegetables to appropriate methods

BMM.HS.2.11.c Using a variety of recipes and cooking methods, prepare potatoes.

Teacher Planning:

Equipment/Materials Needed: Individual Computers/Chromebooks or iPads, Knives, Cutting Boards, Bowls, Peelers, Celery, Carrots, Potatoes.

Time Required for Lesson: This depends on your students, and if you choose to have them work entirely independently or in a modified way, moving through it together. Minimum 2 90 minute blocks, up to 5 50 minute periods.

Lab Set-up:

Technology Use:

__x___ YES               _____NO

Instructional Plan:

Anticipatory Set/Pre-Activity: Use the teacher slides to go through introduction of the activity, basic safety and to make sure everyone understands what is happening and the expectations. *this is NOT a lesson you want to just "throw up there." TAKE THE TIME to go over it very thoroughly first so that you understand what all is happening first.

Benefits/Explanation/Career Readiness Standards: Basic Knife skills is a foundation for any Culinary class.

Activities (i.e. instructions, lesson, lab or project):

TEACHER PRESENTATION (this one has the answers filled in, in a presentation type format.): https://docs.google.com/presentation/d/1hcmTxBF4pN3dnLhQZGoBWKND5GUVzfaDDmaHMNUdMcY/edit#slide=id.g42fbb008cb_0_178

STUDENT "WORKBOOK" (Make a COPY FOR EACH STUDENT as they will edit): https://docs.google.com/presentation/d/1ZkF2rtVorDM63DBuYEjtFE24F0aPLnV1xfFw5jjXm4U/edit?usp=sharing

Closure:

Assessment :

The assessments are embedded in the activity.

Supplemental Information:

Modifications: Potentially could have students work with a partner.

Safety Precautions: Make certain students understand basic Knife safety (included at the beginning).

Comments (adaptations for various grades/ages, teaching styles, etc.)