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Online chat on a given topic on a Moodle platform

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Online chat on a given topic on a Moodle platform

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Online chat and self-introduction (Student introduce them self to other students on a Moodle platform

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Online chat on a given topic on a Moodle platform

Delegation (Cleaning roster)
in the practical class

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Questioning
Discussions

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Australia's cuisine culture: a history of our food

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(Students)
Prior Knowledge
Presentations
Students practising cooking

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Research
Schoology Online Discussion

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2.4 Engage students around the video content with questions 

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2.4 Engage students around the video content with questions 

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Group Discussion

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1.3 Students are reqiured to Read Articles, Cook books 

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1.3 Students are reqiured to Read Articles, Cook books 

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How you can spark students’ interest in the topic

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What learning activities students can do to experience the content in a hands-on way

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To link students’ own experience with the theory

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Student activity do to apply both their experiential learning and the theoretical explanation

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Students feedback & assessment

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Identification of appropriate ingredients, the interpretation of recipes and application of cooking techniques and methods.

Overall Explanation

Cooking technique

Presentation

F/S & OHS

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Identification of appropriate ingredients, the interpretation of recipes and application of cooking techniques and methods.

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Identification of appropriate ingredients, the interpretation of recipes and application of cooking techniques and methods.

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Identification of appropriate ingredients, the interpretation of recipes and application of cooking techniques and methods.

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Cooking demo
Show vido clip (YouTube)

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Identification of appropriate ingredients, the interpretation of recipes and application of cooking techniques and methods.

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Practical demo
Students practice the dishes
Reading publications

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Open questions, Preview Assessment task 2 (Essay) and (1st Practical Assessment task 1)

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Kahoot (Rules in the kitchen & Cooking)
Further reading -  cookery books/magazines
Basic knife skills
Hygiene and OH&S

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Peer-assessment

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Peer-assessment

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3.3 Students are reqiured to Read Articles, Cook books 

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3.3 Students are reqiured to Read Articles, Cook books 

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Research

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Scaffolding (Work flow plan)
Puzzle

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Further reading -  cookery books/magazines
Reading publications

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Peer-assessment