Students will demonstrate adequate food and kitchen safety procedures.
This lesson is one to use if teaching or reviewing kitchen safety and sanitation. The teacher will need to set up one of the kitchens like a crime scene using props and the scenarios listed on page 1 on this lesson plan. Students have time to observe the kitchen and then will write a detailed article on what they think happend to the victim. If students get done early, have them draw a picture of the accident in the white box on page two.
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.
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.