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Remote Learning Plan: Planning Daily Food Choices. Grades 9 - 12

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This Remote Learning Plan was created by Marla Prusa in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for Grades 9 - 12 Family and Consumer Science students. Students will create a personal meal plan.   This Remote Learning Plan addresses the following NDE Standard: HSE.HS.3.11  Compare and contrast personal eating habits to current USDA recommendations for a healthy dietIt is expected that this Remote Learning Plan will take students 120 minutes to complete.Here is the direct link to the Google Doc:  https://docs.google.com/presentation/d/1fsv_d_pUA850N8RPYqWxyNOiPsSwMBzdC7fMMrDHRqE/edit?usp=sharing

Material Type: Lesson Plan, Teaching/Learning Strategy

Author: Marla Prusa

Food Safety, Sanitation, and Personal Hygiene

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Short Description: Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Long Description: Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Other books in the series include: Basic Kitchen and Food Service Management Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions. Word Count: 14532 ISBN: 978-1-7753524-6-4 (Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Material Type: Textbook

Author: The BC Cook Articulation Committee

There are Bacteria in My Yogurt

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The suppression of bacterial growth in food keeps our food supply safe.  However, there are also helpful bacteria in many foods and in our bodies.  Understanding how to control the growth of bacteria is important for both keeping harmful bacteria from growing and promoting the growth of welcome bacteria.  In this series of lessons, students will learn what bacteria need for growth and how to prevent that growth.  Students will be growing harmful bacteria on bread and helpful bacteria in yogurt. 

Material Type: Activity/Lab, Lesson Plan, Unit of Study

Author: Cristal Robbins

Kitchen Safety

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Many young adults and college students begin transitioning into adulthood with distinct deficiencies in their kitchen skills. Kitchen skills are a daily life component useful in safely preparing nutritionally adequate meals. They can also serve the additional purpose of entertainment as a way to grow a love of cooking. These knowledge gaps affect their culinary performances and their abilities to thrive independently in the adult environment. To help fill these gaps, Chosen Ten Instructional Design has created an interactive digital learning course for incoming college students to learn about cooking and managing a personal kitchen. This interactive learning object intends to provide instruction on critical areas of kitchen safety that are relevant to these learners now and will increase their confidence in the kitchen as they progress through life. Consisting of an interactive PowerPoint with infographics, other interactive elements, and videos, this digital learning object has been uploaded to OER Commons, where it can be accessed by both the target learning group and anyone who feels that their culinary knowledge and skills require refreshing.

Material Type: Lesson, Module, Unit of Study

Authors: Anastasia Iarmanova, Asierleigh Richards, Craig Scutro, Frank Dominguez, Heather Holbrook, Jose Morales, Justin Davis, Nicole Rodriguez Welch, Trista Morales, Wayne Burdette

Safety and Sanitation Station Rotation

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Students are using what they have learned about safety and sanition and completing three different labs with their knowledge. They will predict what might happen when unsaintary elements are in the kitchen, they will set up a refrigerator properly, and they will find safety hazards in a kitchen. After the labs they will summarize their findings and explain how this can be helpful for their lives.

Material Type: Lesson Plan

Author: Kelsey Miller

Carbohydrates

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High School students will learn more about carbohydrates in the body and why they are essential. They will also analyze the effects of surpluses and deficiencies in the body of carbohydrates and identify foods that carbohydrates can be found in.

Material Type: Activity/Lab, Lecture, Lesson Plan

Author: Michelle Paxton

Fats

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High School students will learn more about fats in the body and why they are essential. They will also analyze the effects of different types of fats and making healthy fat choices.

Material Type: Activity/Lab, Lesson Plan

Author: Michelle Paxton

Vitamins & Minerals

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High School students will learn more about vitamins & minerals in the body and why they are essential. They will also analyze the effects of the different types of vitamins & minerals and the purpose of varying types.

Material Type: Activity/Lab, Homework/Assignment, Lesson Plan

Author: Michelle Paxton

Proteins

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High School students will learn more about protein in the body and why it is essential. They will also analyze complete vs. incomplete proteins and making healthy protein choices.

Material Type: Homework/Assignment, Lesson Plan

Author: Michelle Paxton

Elements of Design (One-Day Lesson)

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OverviewStudents will be introduced to (or quickly review) the elements of design in this one-day lesson. Students will begin with a Quizzizz game. Next, the students will use a notes sheet to follow along with a slide deck to learn about this topic. While taking notes, students will doodle, write, reflect, and discuss the elements of design as prompted by the slides. Discussion questions are included in the Notes section on each slide. At the end of the class period, the students will watch a music video and discuss how the elements of design are incorporated into the video. If there is extra time, additional discussion questions are included at the end of the slide deck. Essential QuestionWhat should be done about students learning to use the elements of design to create a visually appealing end result? 

Material Type: Lesson Plan

Author: Audrey Foster

Principles of Design (One-Day Lesson Plan)

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Students will be introduced to (or quickly review) the principles of design in this one-day lesson. Students will begin with a review of the elements of design.. Next, the students will use a notes sheet to follow along with a slide deck to learn about this topic. While taking notes, students will doodle, write, reflect, and discuss the principles of design as prompted by the slides. Discussion questions are included in the Notes section on each slide. Students will combine their new knowledge of the principles of design with their previous knowledge of the elements of design as they create greeting cards. At the end of the class period, the students will watch a music video and discuss how the principles and elements of design are incorporated into the video. If there is extra time, additional discussion questions are included at the end of the slide deck. 

Material Type: Lesson Plan

Author: Audrey Foster

5 Love Languages

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In this lesson, students will learn about the five love languages. Students will be able to identify them, and will learn how to apply them in various relationships. Students will take the quiz to learn their top love language and will reflect on how they will apply this information to bettering their life. 

Material Type: Lesson Plan

Author: Shelby Wallick

Shoebox Rooms

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Throughout this 5-day project (45-minute class periods), the students will apply their knowledge of the elements and principles of design to create a shoebox room. This works well as either a unit project over the elements and principles of design for high school or an Interior Design unit project for middle school.  Each student will bring in a shoebox and recycled materials. The student will receive five days to create a cohesive room. At the beginning of the five days, the student will receive the Shoebox Room Instructions & Grading Rubric, which should guide their designs.   This lesson is a designed to be a summative assessment over the Elements and Principles of Design in an Interior Design unit. For a refresher on this knowledge, review the following two links: Elements of Design - https://oercommons.org/courseware/lesson/105052Principles of Design - https://oercommons.org/courseware/lesson/105123

Material Type: Lesson Plan

Author: Audrey Foster

Pajama Pants Project

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Throughout this project, the students will construct a pair of pajama pants. This project will take about seven days (50-minute class periods) for students to complete. Everyday, students will begin with setting up their sewing machines and setting goals for the day. Students will follow the written and video instructions to complete the project. At the end of each day, students will reflect upon what they accomplished and what they hope to improve upon for the following day. As there are written and video instructions, students can move through the project at their own pace.  This project works well for middle school or as a project to refresh students on how to use the sewing machine and construction terminology in high school. (In my classroom, I give students the choice to complete the PJ Pants or the Pillowcase Project.)

Material Type: Lesson Plan

Author: Audrey Foster

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