Don't Be A Dope - Use Soap!

Lesson Content

• Lesson Plan Template:

  CTE Lesson Plan

• CTE Course Info and Benchmark Notes

  
  

  Program Title: Fundamentals of Culinary Careers
  Course Title: Fundamentals of Culinary Careers
  Course Number: 8809200
  Career Cluster: Hospitality & Tourism
  CIP Number: 0420040106
  Course Type: EXPL – Middle School Programs
  CTE Standard(s) or benchmarks:

  • CTE-HOSP.68.8809200.5.4 - Identify and practice food service safety, storage and sanitation procedures

  Integrated benchmarks:

  • ELA.8.C.3.1 – Follow the rules of standard English grammar, punctuation, capitalization, and spelling appropriate to grade level.
  • ELA.7.C.3.1 – Follow the rules of standard English grammar, punctuation, capitalization, and spelling appropriate to grade level.
  • ELA.6.C.3.1 – Follow the rules of standard English grammar, punctuation, capitalization, and spelling appropriate to grade level.

• Unit Outline

  
  

  This lesson is designed to be used with the case study, “Service With A Smile.” See CPALMS resource ID#215725.

• Career Connection

  
  

  Students will use teamwork and collaboration to decide appropriate times that people in the food industry should wash their hands. The will also use nonverbal communication and planning as they create their poster. All of these skills are not only important for this lesson, but for students' everyday lives and eventual careers.

• Learning Objectives

  
  

  Students will be able to:

  • Explain why hygiene is important in the food service industry.
  • Create a poster to demonstrate the understanding of hygiene in the food industry.

• Prior Knowledge

  
  

  Students should be familiar with:

  • the understanding that hand washing prevents spread of disease.
  • the basic positions in a restaurant – for example: food preparers, managers, hosts, and wait staff jobs.

• Guiding Questions

  
  
  • Why is good hygiene important in the food industry?
  • How can food service workers practice good hygiene in the workplace?

• Procedure

  
  
  1. To introduce the lesson, have students turn and talk to a neighbor to answer the question: "When should you wash your hands?"
     • Have each group share 1 answer that they discussed.
  2. Distribute the Case Study, “Service With A Smile.” See CPALMS resource ID#215725. Allow students time to read the case study individually.
  3. Once students have finished reading the case study, have a whole group discussion using the following questions:
     • What did either/both of the waiters do right?
     • What did either/both of the waiters do wrong?
     • Would you want Lilly to be your waiter? Why or why not?
     • Be sure to monitor discussion for use of academic vocabulary specific to the course and case study, any disagreements, and any comments worth discussing further as a whole group.
  4. Place students in groups of 3 - 4 and distribute the Creating Guidelines handout (see attachments) on Hand Washing Guidelines; each group should receive 1 copy. Allow students time to complete the worksheet as a group.
  5. Using the Creating Guidelines handout and the Rubric handout (see attachments) provided, have students create a poster to explain and illustrate proper food industry hand washing protocols.
     • While students are working, monitor groups to ensure all students are part of designing/creating the poster and are actively on task. Be sure students are using relevant academic terms and accurate information about hygiene.
  6. To bring the lesson to a close, students (anonymous) will vote on the poster that best details the hand washing protocols that should be followed in the culinary room for the year.

• Teacher Notes

  
  
  • Teacher should use this lesson early in the year to be used the rest of the school year as hand washing protocols to be used in the culinary classroom.