Planning

Planning Ahead

What can you realistically accomplish in the given class time, in a relaxed manner? The Food is Elementary cooking lessons can be taught in 45 minutes with careful planning. The ideal time frame is 1 to 1. 5 hours so the cultural elements, cooking, and eating are not rushed. However if you have limited time, an option is to split one lesson into 2 days and do the background info one day and the cooking the next day.

 

Shopping

Read through the recipes and make a comprehensive shopping list ahead of time. Consider…

– How many classes are you teaching this week?

– What recipe(s) is each class making?

– What ingredients, and how much of each ingredient, do you need for each class?

– Where will you get the ingredients?

– Are there any specialty items that might be difficult to find?

– Are there substitutions in case you can’t get an ingredient?

– When will you get the foods and how will they be transported?

– Where will you store the foods for safe and easy access?

– Do any ingredients need to be cooked or prepped ahead of time? (rice, potatoes)

 

Organizing Materials

– Do you need to make copies or slides of the recipe?

– What cooking tools do you need and how you will you organize them for students to have quick and safe access?

– Do you have enough clean dishes to teach two classes in a row or will you need to wash dishes after every class?

– How will you keep track of the cost of foods for lessons?

– What materials will you use to support the cultural elements of the lesson? (maps, pictures, websites, slides, music, videos, books, specialized cooking equipment, art, clothing, guests, etc.)

 

Organizing the Students

– How will the students and tasks be organized? Will you split them into groups or work as a whole class? Will students be assigned to specific jobs or will you let them choose how to be involved?

– What tasks need to be done to prepare the recipe, and in what order?

– How will you ensure everyone has an opportunity to help out and participate in some way during the lesson?

– What routines are in place? Do students know how to read the recipe, wash hands, pick jobs, set the table, serve the food, clean up?

– What enriching activities will you provide for students who are idle?