Grade: 9
Class: Family and Consumer Sciences
Time/Length: 2 to 3 weeks |
Subject: Kitchen Equipment 
Topics: Kitchen Utensils, Small Kitchen Appliances, Knives, and Garnishing Tools.
Curriculum Overview: The following unit will teach students proper names of various kinds of kitchen utensils, small kitchen appliances, knives, and garnishing tools.
The unit will provide extended learning activities that can be done at home. Students will be able to link on the surveys and quizzes to challenge their knowledge and skills. Students can link on the various web sites for recipes, knife comparisons, kitchen utensil products, and new small kitchen appliances.
Goals:
Goal 1 - Read, Write, and Communicate effectively and responsibility.
Goal 2 - Know and apply the core concepts and principles of art and health.
Goal 3 - Understand the importance of work and how performance, effort, and decisions directly affect future career and educational opportunities.
Family and Consumer Science Standards:
8.2 - Demonstrate food safety and sanitation procedures.
8.3 - Demonstrate selecting, using, and maintaining food production equipment.
14.1 - Analyze factors that influence nutrition and well practices across the life span.
14.3 - Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.
Resources: Students will have access to check out from the Family and Consumer Science Department and use textbooks, videos, DVD's, kitchen utensils, small kitchen appliances for home use for a 2 to 3 day time period. Due to liability situations and the Bethel School District Policy, students will not be permitted to check out various types of unique kitchen knives.
Accommodations for Students with Special Needs: Students with special needs should be monitored when working with knives, small kitchen appliances, garnishing tools, and kitchen utensils that are very sharp.
Multicultural Connections: Parents can share their experiences, customs, history and culture to their student while they are previewing and working on this unit.
On Going Assessments: Parents can monitor their students successes by using the Food Lab Planning and Rubric Sheet by clicking on to Assessment Sheets.
Parents can assess their student and check for comprehension and understanding by giving oral quizzes, provide cooking opportunities at home, and viewing various kinds of kitchen equipment at local grocery or retail stores.
Mapping:
Lets get cooking and learn about kitchen utensils!!
You may contact Michelle Hamilton by e-mail at mhamilton@bethelsd.org