GOLD SEAL HAND BUILT CERAMIC TEAPOT LESSON

Size: px
Start display at page:

Download "GOLD SEAL HAND BUILT CERAMIC TEAPOT LESSON"

Transcription

1 GOLD SEAL LESSON HAND BUILT CERAMIC TEAPOT Subject(s) Visual Art, Ceramics, History Grade Level Rigor/Relevance Framework K n o w l e d g e C A D B Application Instructional Focus Learning Visual Arts: s understand and apply media, techniques, and processes. Application: s demonstrate understanding and application of media, techniques, and processes. Tools and Technology: s use appropriate tools and technologies to model, measure, and apply the results in a problemsolving situation. s communicate the reasoning used in solving these problems. Problem-Solving and Critical Thinking Skills: s apply a variety of problem-solving strategies and critical thinking skills to investigate and solve problems from across the curriculum as well as from practical applications. Visual Arts: s will demonstrate knowledge of structures and functions. s understand the visual arts in relation to history and cultures. s will choose and evaluate a range of subject matter, symbols, and ideas Reading: s read a variety of grade level materials, applying strategies appropriate to various situations. Listening: s listen for a variety of purposes appropriate to the grade level. Communication: s communicate and apply visual art concepts. s will design and create a hand built teapot. s will learn the history of teapots and the relevance of teapots in the present. s will demonstrate knowledge of previously learned techniques and methods used in ceramics. s will develop advanced hand building skills. s will develop advanced creative design skills using the elements and principals of art. s will use problem solving skills and critical thinking skills in regards to the form and function when creating their teapot. s will discuss copyright laws. s will display their teapots and evaluate each other s work based on the elements and principles of design. 1

2 Performance Task Overview s will develop an understanding of the history of teapots as well as its relevance today. They will explore various teapot images through different resources comparing traditional designs to contemporary teapots found throughout the world using the internet, books, and magazines. Copyright laws will be discussed. s will design and construct an original functional teapot. s will have previous knowledge of hand building techniques including slab, coil, and pinch methods. Craftsmanship as well as glazing techniques and choices should be pleasing. s will display their teapots and evaluate each other s work based on the elements and principles of design. Description 1. s will read the Teapots handout (pg7 below). 2. Class discussion of the history of teapots, the different compositions used to make teapots, various uses for teapots, how to make tea in a teapot, why tea is good for your health, as well as copyright laws will follow reading assignment. 3. s will proceed to explore resources for images of contemporary and traditional teapots in order to get ideas for their teapot. Document sources that inspire you. 4. From their research students will develop their original design sketch of a teapot using contemporary or traditional designs. This sketch will be used as a reference to the construction of their ceramic teapot. sketch must meet teacher approval. 5. s teapots will be constructed in their choice of either slab, pinch, or coil method. 6. Teapots must be designed and constructed with a handle, lid, and a spout. 7. Remind students that all attached pieces must be scored and slipped to create a well crafted piece. 8. The teacher will give a demonstration of how to construct a ceramic teapot. 9. Assessment sheets (pg 6 &7) will be distributed and discussed with students 10. Examples of teapots by previous students and artists will be examined. 11. s will then start constructing their teapots using their approved sketches. 12. s will first construct the base (body) of the teapot using slab, coil, or pinch method. 13. s will then construct a functional and well designed spout. 14. s will estimate and measure the the spout on the base of their teapot. They will mark where they are attaching the spout where the student will pierce holes in the teapot base as a straining device. When holes are cut and smoothed, students will attach 2

3 Essential Skills the spout. 15. s will create and form a functional and well balanced handle (carved, pulled, coil, or slab) and attach to desired location of the teapot. 16. s will add a clay foot or feet to bottom of the base of teapot. 17. Next students will create a functional lid to fit the top of the teapot. Remind students they need to add a flange in the mouth of their teapot(a ledge in the opening of the teapot for the lid to rest on) or a flange on the bottom of the lid (a thin wall of clay added to the bottom of the lid that fits inside the mouth of the teapot) in order to hold the lid securely in place. 18. s will use a damp sponge in order to smooth cracks and rough edges. 19. s will control drying of teapots by lightly covering piece with open plastic bag. 20. s will select s, unders, and/or under pencils to finish piece after first firing. 21. s will add their designs from their sketches onto their teapots and finish with s that is pleasing. 22. s will be asked to demonstrate vocabulary knowledge by using the appropriate terminology when referring to their pieces. 23. s will display and critique one another s work. E8 Prepare and deliver individual speeches that address the needs of the target audience by gathering information, rehearsing, making eye contact, speaking loudly enough, and delivering information in a well-organized fashion. E2 Read for main ideas and supporting details and discriminate important ideas from unimportant ideas to aid comprehension. E4 Use resources (dictionary, grammar books, thesaurus, online references, etc.) as needed to edit. E31 Apply an understanding of graphics, layout, white space, italics, graphs, charts, and other visual aids to enhance informational reading, writing, or presenting. E3 Follow oral directions. E10 Participate in (sometimes leading) one-on-one or group discussions by asking questions, asking for clarification, taking turns speaking, agreeing and/or disagreeing courteously, making informed judgments, and working toward a common goal. S4 Make observations and accurate and precise measurements using senses, tools, and technology. SS6 Solve problems effectively by characterizing a problem through identification of variables and relationships and moving to a solution. SS31 Identify connections between particular historical events and larger social, economic and political trends and developments. M3 Use proportional reasoning to solve real-world problems. 3

4 Scoring Guide See Attached Attachments/ Resources (list here) Standards Contemporary Teapots author Susan Peterson The Craft and Art of Clay author Susan Peterson Ceramic Monthly Magazines The Eccentric Teapot: Four Hundred Years of Invention author Garth Clark Exemplar: Raquel Shaw Images of teapots researched on the internet (i.e.) National Visual Art Content Standards Content Standard 1: Understanding and applying media, techniques, and processes. Content Standard 2: Using knowledge of structures and functions. Content Standard 3: Choosing and evaluating a range of subject matter, symbols, and ideas. Content Standard 4: Understanding the visual arts in relationship to history and cultures. Content Standard 5: Reflecting upon and assessing the characteristics and merits of their work and the work of others. Content Standard 6: Making connections between visual art and other disciplines. Submitted by: Leslee Smith, Huntington High School, lsjsmith@access.k12.wv.us 4

5 Scoring Guide Hand Built Teapot Assessment Name Date _ Design Sketch Originality of Piece Craftsmanship The Elements and Principles of Design Creativity Criteria Excellent ideas and design for meeting Sketch is well developed and well executed. outstanding originality of design and excellent technical skill, exhibits excellent use of elements: shape, form, color, texture, space, and principles of design: balance, harmony, unity, proportion, rhythm, repetition, emphasis, and composition. Used own ideas, willing to experiment, worked hard to apply ideas. Strong ideas and design for meeting Sketch is nicely developed and nicely executed. strong originality of design and strong technical skill, exhibits strong use of the elements and 3principles of design Used parts of other artists ideas as well as own ideas, willing to experiment, Average ideas and design for meeting the Sketch is in development originality of design and technical skill, exhibits use of the elements and principles of design Used some ideas from other artists, unwilling to experiment. Weak ideas and design for meeting Sketch is weak in development little originality of design and weak technical skill, exhibits weak use of the elements and principles of design Copied ideas from pieces researched.little variety or difference shown. Poor ideas and design for meeting Sketch is poorly developed and executed. no originality of design and poor technical skill, exhibits poor use of the elements and principles of design Copied ideas verbatim from pieces researched. No variety or difference shown. Points 5

6 Criteria Points Construction Outstanding effort and skill in execution. Advanced demonstration of Satisfactory effort and skill in execution. Strong demonstration of Average effort and skill in execution. Demonstration of techniques is. Weak effort and skill in execution. Demonstration of techniques is weak. Lack of effort and skill in execution. Demonstration of techniques is not evident. Functionality Functionality and handle Aesthetics Excellent construction including use of a well executed Excellent enabling excellent highly pleasing with excellent choices in color and Satisfactory including a nicely executed Satisfactory enabling satisfactory strongly pleasing with strong choices in color and Average including a Average enabling pleasing with choices in color and Weak including Weak enabling weak weak with weak choices in color and Poor. Lack of Poor enabling poor not pleasing with poor choices in color and Name incused on bottom of piece 5 points 50 possible points Total Teacher Comments: 6

7 Attachments/Resources Teapots Brief History of the Teapot The teapot can be traced back to China during the Ming Dynasty, about The potters of Yixing Province created an und teapot of brown or red stoneware for seeping tea leaves. When Dutch importers brought tea to Europe in 1610, the teapot also made the trip. They were small and broad-based with spouts and handles. By the end of the sixteenth century, the Chinese were making the teapot of fine d porcelain with blue and white designs. Porcelain was first produced in Europe in the early 1700's in Germany. Soon France and England were producing the porcelain teapot and other tea wares. The English, under Josiah Spode, created a distinctive look for English China with the addition of bone ash to the porcelain clay. Teapot Composition Today we can find a teapot in the finest china to stoneware and glass in every shape and form imaginable. Although a china teapot or porcelain teapot holds heat the best, a ceramic teapot or stoneware teapot is fun and mood setting as well as a great conversation piece. Teapot Uses Naturally, the teapot can be used for tea, but you can also serve coffee or cocoa from a teapot just as easily. Coffee and Cocoa can be made right in your teapot or simply poured into your teapot for serving. Making coffee in a teapot is almost as easy as using your drip coffeemaker. Purchase a filter cone and filters and place on the opening of your teapot. Add ground coffee to the filter and heat water in a tea kettle and slowly pour the heated water over the coffee in the filter. Be sure not to pour more water than the teapot will hold. Making the perfect pot of tea Fill your kettle with fresh cold water. While the kettle is heating, pre-warm your teapot and tea cup by filling with hot tap water. When the tea kettle is ready, empty the tap water from your teapot and add the tea. One rounded teaspoon for each teacup. As a general rule, let the tea seep 1 to 2 minutes for green teas, 2 to 3 minutes for oolong teas, and 3 to 5 minutes for black teas. Tea and Your Health Tea (plain) contains no sodium and has only 4 calories per cup. It is free of additives and artificial colors. Some of the top medical schools have found that washing minor skin ailments such as cuts, sunburn, acne, and athlete's foot in green tea aids the healing process. Polyphenols (a natural antioxidant found in tea) are found to increase the number of white blood cells in the body and so may increase the immune system. These polyphenols along with the oils in tea aid in digestion. Some studies have shown a lower incidence of cancers of the skin, lung, and stomach in tea drinkers. Tea has greater antioxidant power than many fruits and vegetables. The natural antioxidants in tea may help combat the risk of developing Coronary Heart Disease. Drinking 4 to 5 cups a day may reduce blood cholesterol and high blood pressure. There are other studies showing a decrease in blood clotting, another common cause of cardiovascular disease. Tea (especially green tea) is naturally rich in fluoride, making it good for the teeth. A recent study conducted by Dr. Howard Sesso and associates at Harvard Medical School in Boston 7

8 examined 340 men and women who had suffered heart attacks and found that those who drank a cup or more of black tea daily had a 44 percent reduction in heart attack risk compared to non-tea drinkers. In another study by Dutch researchers it was found that participants who drank one to two cups of black tea daily had a 46 percent lower risk of severe aortic atherosclerosis, a factor that contributes to cardiovascular disease. Those who drank more than four cups a day had a 69 percent lower risk. 8

9 Teapot, Award Winner Huntington Museum of Art Portfolio 2009, Artist Raquel Shaw 9

Bishop Druitt College Food Technology Year 10 Semester 2, 2018

Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September

More information

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions 9-12th Grade Economics Inquiry Is Fair Trade Fair? Public Domain Image Supporting Questions 1. What is fair trade? 2. If fair trade is so unique, what is free trade? 3. What are the costs and benefits

More information

Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits

Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Objectives: Students will identify fruits as part of a healthy diet. Students will sample fruits. Students will select favorite fruits. Students

More information

The Individual and the Community Castle Rock Institute CRI 331/ART 331 Spring 2004

The Individual and the Community Castle Rock Institute CRI 331/ART 331 Spring 2004 Visual Process in the Ceramic Medium Instructor - Leigh Cohen The Individual and the Community tilethis@bellsouth.net Castle Rock Institute 828-281-1030 CRI 331/ART 331 Spring 2004 Course Description In

More information

SPLENDID SOIL (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2

SPLENDID SOIL (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2 (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2 OVERVIEW In this activity, students will examine the physical characteristics of materials that make up soil. Then, they will observe the

More information

UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80

UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.10 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to provide advice

More information

Make Modelling Chocolate Roses

Make Modelling Chocolate Roses Youth Explore Trades Skills Make Modelling Chocolate Roses Description In this activity, students will make a simple modelling chocolate that can be made into small roses or other sculptures. It also includes

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school

More information

Please sign and date here to indicate that you have read and agree to abide by the above mentioned stipulations. Student Name #4

Please sign and date here to indicate that you have read and agree to abide by the above mentioned stipulations. Student Name #4 The following group project is to be worked on by no more than four students. You may use any materials you think may be useful in solving the problems but you may not ask anyone for help other than the

More information

Make Holiday or Themed Cookies

Make Holiday or Themed Cookies Youth Explore Trades Skills Make Holiday or Themed Cookies Description In this activity, students will prepare, make, and bake a sugar cookie recipe. They will finish the cookies by decorating them with

More information

UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60

UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers

More information

LEVEL: BEGINNING HIGH

LEVEL: BEGINNING HIGH Nutrition Education for ESL Programs LEVEL: BEGINNING HIGH Nutrition Standard Key Message #3: Students will influence children to eat healthy meals and snacks. Content Objective Students will be able to

More information

Chef de Partie Apprenticeship Standard

Chef de Partie Apprenticeship Standard Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)

More information

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of

More information

Multiplying Fractions

Multiplying Fractions Activity Summary In this activity, students will: Practice multiplying fractions in a practical Prior Knowledge Essential Skills Basic knowledge of multiplying fractions situation Revise a recipe using

More information

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,

More information

MyPlate The New Generation Food Icon

MyPlate The New Generation Food Icon MyPlate The New Generation Food Icon Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson:

More information

How Much Sugar Is in Your Favorite Drinks?

How Much Sugar Is in Your Favorite Drinks? Lesson 3 How Much Sugar Is in Your Favorite Drinks? Objectives Students will: identify important nutrition information on beverages labels* perform calculations using nutrition information on beverages

More information

Multiple Choice: Which product on this map is found in the location that is farthest from Delaware? vanilla sugar walnuts chocolate

Multiple Choice: Which product on this map is found in the location that is farthest from Delaware? vanilla sugar walnuts chocolate Lesson Title: International Pie a Taste of the World Lesson Author: Mary Matthes (mmatthes@cape.k12.de.us), Cape Henlopen School District Lesson Description: Based on reading the book How to Make an Apple

More information

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY EAT TOGETHER BEAN MEASURING ACTIVITY EAT BETTER TARGET AUDIENCE Grades 3 & 4 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE CURRICULUM INTEGRATION 50 minutes (may also do in two lessons by teaching

More information

Cooking Club Lesson Plan

Cooking Club Lesson Plan Cooking Club Lesson Plan Fruit Grades 6-12 I. Lesson Objectives: A. Students will discuss the importance of eating a variety of colorful fruit. B. Students will identify at least two health benefits of

More information

December Lesson: Eat a Rainbow

December Lesson: Eat a Rainbow December Lesson: Eat a Rainbow Goals: Students will learn the health benefits of consuming a diet rich in fruits and vegetables Students will learn that fruits and vegetables should fill half their plates

More information

MBA 503 Final Project Guidelines and Rubric

MBA 503 Final Project Guidelines and Rubric MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab

More information

Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement

Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for CATCH 7 th Grade - Lesson 7 The Color Power of Fruits and Veggies Educator Self-Assessment Supervisor

More information

Cupcake Competition. FCS Lesson BAKING AND PASTRY ARTS

Cupcake Competition. FCS Lesson BAKING AND PASTRY ARTS Volume 40 Foods & Cooking FCS Lesson Grade Level: Middle School Time Required: 3 days for 45-50 minute class periods National FCS Standards for Food Production and Services: 8.2 Demonstrate food safety

More information

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,

More information

Herbalicious Poetry, Match-up, Butter & Tea Grade 5/6 Facilitator Notes

Herbalicious Poetry, Match-up, Butter & Tea Grade 5/6 Facilitator Notes , Match-up, Butter & Tea Grade 5/6 Facilitator Notes Objective: Students will connect their individual sense of taste with a fun, group literacy activity. Recipe Category: Plants & Gardening Cooking Time:

More information

Objectives. Required Materials:

Objectives. Required Materials: Objectives 1. Children will explain one reason carrots are healthy for them. 2. Children will explain that carrots come from a plant that grows in the ground. 3. Children will experience carrots using

More information

EMC Publishing s C est à toi! 3, 2E Correlated to the Colorado World Language Frameworks French 3

EMC Publishing s C est à toi! 3, 2E Correlated to the Colorado World Language Frameworks French 3 EMC Publishing s C est à toi! 3, 2E Correlated to the Colorado World Language Frameworks French 3 CONTENT STANDARD: Students communicate in a foreign language while demonstrating literacy in all four essential

More information

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place

More information

From Hunters and Gatherers to Farmers

From Hunters and Gatherers to Farmers From Hunters and Gatherers to Farmers ANSWER KEY How did the development of agriculture change daily life in the Neolithic Age? P R E V I E W In the boxes below, create a two-part cartoon strip that shows

More information

UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25

UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.07 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve non-alcoholic

More information

Activity 2.3 Solubility test

Activity 2.3 Solubility test Activity 2.3 Solubility test Can you identify the unknown crystal by the amount that dissolves in water? In Demonstration 2a, students saw that more salt is left behind than sugar when both crystals are

More information

Senior Chef Production Cooking Apprenticeship Standard

Senior Chef Production Cooking Apprenticeship Standard Senior Chef Production Cooking Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery

More information

Fractions with Frosting

Fractions with Frosting Fractions with Frosting Activity- Fractions with Frosting Sources: http://www.mybakingaddiction.com/red- velvet- cupcakes- 2/ http://allrecipes.com/recipe/easy- chocolate- cupcakes/detail.aspx http://worksheetplace.com/mf/fraction-

More information

Structures of Life. Investigation 1: Origin of Seeds. Big Question: 3 rd Science Notebook. Name:

Structures of Life. Investigation 1: Origin of Seeds. Big Question: 3 rd Science Notebook. Name: 3 rd Science Notebook Structures of Life Investigation 1: Origin of Seeds Name: Big Question: What are the properties of seeds and how does water affect them? 1 Alignment with New York State Science Standards

More information

Cooking Club Lesson Plan

Cooking Club Lesson Plan Cooking Club Lesson Plan Fruit Grades 6-12 I. Lesson Objectives: A. Students will discuss the importance of eating a variety of colorful fruit. B. Students will identify at least two health benefits of

More information

NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:

NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace

More information

Subject Area: High School French State-Funded Course: French III

Subject Area: High School French State-Funded Course: French III FORMAT FOR CORRELATION TO THE GEORGIA PERFORMANCE STANDARDS Subject Area: High School French State-Funded Course: 60.01300 French III Textbook Title: Publisher: C est a toi! Level Three, 2 nd edition EMC

More information

Practice of Chinese Food II Hotel Restaurant and Culinary Science

Practice of Chinese Food II Hotel Restaurant and Culinary Science Practice of Chinese Food II Hotel Restaurant and Culinary Science Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education: 2009.03.01~2017.02.28 Occupational Competency

More information

GENERAL FOODS GUIDELINES FOR ALL MEMBERS

GENERAL FOODS GUIDELINES FOR ALL MEMBERS GENERAL FOODS GUIDELINES FOR ALL MEMBERS Learn basic information about nutrition (Refer to Food Guide Pyramid.) Learn food preparation skills. Learn how to plan, purchase, prepare and serve nutritious

More information

Year 8 Health Food Key Stage 3 Rationale September 2012 July 2013

Year 8 Health Food Key Stage 3 Rationale September 2012 July 2013 INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made

More information

Compare Measures and Bake Cookies

Compare Measures and Bake Cookies Youth Explore Trades Skills Compare Measures and Bake Cookies Description In this activity, students will scale ingredients using both imperial and metric measurements. They will understand the relationship

More information

GN , CCNE: Texas Chili Cook-Off

GN , CCNE: Texas Chili Cook-Off GN-000-26, CCNE: Texas Chili Cook-Off Client-centered nutrition education uses methods like group discussions and hands-on activities to engage participants in learning. This outline starts with a Snapshot

More information

TRACKS Lesson Plan. Fruit Fruit Rocks Grades 5 8 Girls Club

TRACKS Lesson Plan. Fruit Fruit Rocks Grades 5 8 Girls Club TRACKS Lesson Plan Fruit Fruit Rocks Grades 5 8 Girls Club I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical

More information

Youth Explore Trades Skills

Youth Explore Trades Skills Youth Explore Trades Skills Cook Cooking Starches Description In this activity students will become familiar with the equipment used in cooking various starches (pasta, rice, potato) and will demonstrate

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE

More information

FCS Lesson Plans: Teacher Guide Pork Stir-Fry

FCS Lesson Plans: Teacher Guide Pork Stir-Fry Grade Levels: Middle School & High School Introductory Level National FCS Standards: Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous

More information

C est à toi! Level Three, 2 nd edition. Correlated to MODERN LANGUAGE CURRICULUM STANDARDS EXPANDING LEVEL

C est à toi! Level Three, 2 nd edition. Correlated to MODERN LANGUAGE CURRICULUM STANDARDS EXPANDING LEVEL Communication Communicate in Languages other than English C est à toi! Level Three, 2 nd edition Correlated to MODERN LANGUAGE CURRICULUM STANDARDS EXPANDING LEVEL Standard 1.1 Students engage in conversations,

More information

RESEARCH UPDATE from Texas Wine Marketing Research Institute by Natalia Kolyesnikova, PhD Tim Dodd, PhD THANK YOU SPONSORS

RESEARCH UPDATE from Texas Wine Marketing Research Institute by Natalia Kolyesnikova, PhD Tim Dodd, PhD THANK YOU SPONSORS RESEARCH UPDATE from by Natalia Kolyesnikova, PhD Tim Dodd, PhD THANK YOU SPONSORS STUDY 1 Identifying the Characteristics & Behavior of Consumer Segments in Texas Introduction Some wine industries depend

More information

Vegetarian Culinary Arts Courses 2018/2019

Vegetarian Culinary Arts Courses 2018/2019 Vegetarian Culinary Arts Courses 2018/2019 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 102. Introduction to Culinary Fundamentals VGCA 109. Professional Cooking: Soups, Sandwiches

More information

Stratford School Academy Schemes of Work

Stratford School Academy Schemes of Work Number of weeks 22 Content of the unit Assumed prior learning (tested at the beginning of the unit) 1 lesson a fortnight. This scheme of work has been developed to enable pupils to learn where food comes

More information

MEAT WEBQUEST Foods and Nutrition

MEAT WEBQUEST Foods and Nutrition MEAT WEBQUEST Foods and Nutrition Overview When a person cooks for themselves, or for family, and/or friends, they want to serve a meat dish that is appealing, very tasty, as well as nutritious. They do

More information

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Promotion QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS The

More information

CREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake.

CREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake. EVENT CATEGORY Occupational Senior COMPETITION TOPIC sponge cold foaming method minimum 10 and

More information

7: MyPlate Veggies and Vitamins

7: MyPlate Veggies and Vitamins [ 74 ] Activity A: Veggie Bagel Smiles Objectives: Participants will be able to: Recall 2 food groups that are good sources of fiber Identify 1 way vitamin A benefits your body Identify 1 way vitamin C

More information

Teacher s Manual. Rebecca W. Keller, PhD

Teacher s Manual. Rebecca W. Keller, PhD Teacher s Manual Rebecca W. Keller, PhD Cover design: David Keller Opening page: David Keller, Rebecca W. Keller, PhD Illustrations: Rebecca W. Keller, PhD Copyright 2013 Gravitas Publications, Inc. All

More information

FCS Lesson Plans: TEACHER GUIDE Pork Chops

FCS Lesson Plans: TEACHER GUIDE Pork Chops Grade Levels: Middle School & High School Introductory Level National FCS Standards: Apply menu-planning principles to develop and modify menus. Prepare various meats using safe handling and preparation

More information

Shop for Healthy Groceries

Shop for Healthy Groceries TOOLKIT #5 LESSON PLAN: Healthy Grocery Shopping 1 Shop for Healthy Groceries with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American Institute for Cancer

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D.

Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D. Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D. Overview: This lesson is a group of activities that may be used

More information

Unit title: Fermented Patisserie Products (SCQF level 7)

Unit title: Fermented Patisserie Products (SCQF level 7) Higher National Unit specification General information Unit code: DL3F 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 02 Unit purpose This Unit is designed

More information

Big Green Lessons Germination: Kindergarten-2 nd Grade

Big Green Lessons Germination: Kindergarten-2 nd Grade Big Green Lessons Germination: Kindergarten-2 nd Grade Lesson Outcomes In this lesson, students will identify that seeds germinate and grow into plants. A seed is made up of different parts (cotyledon,

More information

Page 1 of 5

Page 1 of 5 2017-2018 Page 1 of 5 The Cupcake Challenge Competitive Event is a State Event conducted at the NJ FCCLA Fall Leadership Connection. It is an individual or team event that encourages members to create

More information

Bean and Veggie Enchiladas

Bean and Veggie Enchiladas TOOLKIT #1 LESSON PLAN: Eat Powerful Plant Foods Bean and Veggie Enchiladas Eat powerful plant foods with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American

More information

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4

More information

Make Biscuits By Hand

Make Biscuits By Hand Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of

More information

Lesson 4. Choose Your Plate. In this lesson, students will:

Lesson 4. Choose Your Plate. In this lesson, students will: Lesson 4 Choose Your Plate In this lesson, students will: 1. Explore MyPlate to recognize that eating a variety of healthful foods in recommended amounts and doing physical activities will help their body

More information

TRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8

TRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8 MyPlate Build a Healthy Plate Grades 5-8 TRACKS Lesson Plan I. Lesson Objectives: A. Students will identify MyPlate food groups and examples of foods from each group. B. Students will explain the importance

More information

appetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion

appetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion Four Goodness Sake: Lesson for Fourth Grade Purpose To help students develop awareness that food preferences and cooking styles may be based upon geographic, ethnic, and/or religious/family beliefs, but

More information

Sugar Shocker CURRICULUM CONNECTIONS. Sugary Drinks Learning Activity. Sugary Drinks

Sugar Shocker CURRICULUM CONNECTIONS. Sugary Drinks Learning Activity. Sugary Drinks Sugar Shocker Sugary Drinks Learning Activity 4 Knowing what is in drinks helps us to make healthy choices. This activity will engage students in thinking about sugary drinks, enabling them to make more

More information

World of Wine: From Grape to Glass

World of Wine: From Grape to Glass World of Wine: From Grape to Glass Course Details No Prerequisites Required Course Dates Start Date: th 18 August 2016 0:00 AM UTC End Date: st 31 December 2018 0:00 AM UTC Time Commitment Between 2 to

More information

Ohio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It!

Ohio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It! Page 1 Ohio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It! Task Topic: Task Title: Teaching Message(s): Resources: Vegetables & Fruits Eating More Vegetables & Fruits: You

More information

JCAST. Department of Viticulture and Enology, B.S. in Viticulture

JCAST. Department of Viticulture and Enology, B.S. in Viticulture JCAST Department of Viticulture and Enology, B.S. in Viticulture Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State

More information

Food as Art: California Roll as a fusion of American and Asian styles

Food as Art: California Roll as a fusion of American and Asian styles Food as Art: California Roll as a fusion of American and Asian styles Masami Toku California State University, Chico The lesson plan of Food as Art is an example of how to integrate visual art with other

More information

Academic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology

Academic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology Academic Year 2014/2015 Assessment Report Bachelor of Science in Viticulture, Department of Viticulture and Enology Due to changes in faculty assignments, there was no SOAP coordinator for the Department

More information

Prepare and serve wines

Prepare and serve wines Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and

More information

Overview of Assessment Tools PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1. Candidate s Name:

Overview of Assessment Tools PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1. Candidate s Name: PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1 Candidate s Name: Location: Date: Included in this package: Information about the practical assessment s to prepare your menu Instructions: Read all of the information

More information

Food Matters. Main Core Tie. Additional Core Ties. Group Size

Food Matters. Main Core Tie. Additional Core Ties. Group Size Food Matters Summary In the following activities, the students will experience seeing bread made and experience making butter. They will also see whether the product was produced by a physical or chemical

More information

RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Customer Relations RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

More information

UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80

UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.16 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to take food orders and provide

More information

Feeling Hungry. How many cookies were on the plate before anyone started feeling hungry? Feeling Hungry. 1 of 10

Feeling Hungry. How many cookies were on the plate before anyone started feeling hungry? Feeling Hungry. 1 of 10 One afternoon Mr. and Mrs. Baxter and their 3 children were busy working outside in their garden. Mrs. Baxter was feeling hungry, so she went inside to the kitchen where there was a plate full of cookies.

More information

UV31168 Advanced skills and techniques in producing meat dishes

UV31168 Advanced skills and techniques in producing meat dishes Advanced skills and techniques in producing meat dishes The aim of this unit is to develop your knowledge, understanding and practical skills in producing meat dishes. The unit builds on existing skills

More information

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism QSRM-15 CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Communication Skills QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT

More information

World of Wine: From Grape to Glass Syllabus

World of Wine: From Grape to Glass Syllabus World of Wine: From Grape to Glass Syllabus COURSE OVERVIEW Have you always wanted to know more about how grapes are grown and wine is made? Perhaps you like a specific wine, but can t pinpoint the reason

More information

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs)

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs) TODDLER PROGRAM (18 mos 3 yrs) Parents & Toddlers (18 mos 2.5 yrs w/ caregiver) Beginning at 18 months, children are taught to explore basic motor skills through movement, music, and props. This class

More information

WACS culinary certification scheme

WACS culinary certification scheme WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional

More information

ARE THE SEEDS OF ALL FRUITS THE SAME?

ARE THE SEEDS OF ALL FRUITS THE SAME? ACTIVITY 1 ARE THE SEEDS OF ALL FRUITS THE SAME? EXPERIMENT OBJECTIVES AND CONTENT In this activity, students gain a better understanding of the seeds of edible fruits. ESSENTIAL KNOWLEDGE Matter: Characteristics

More information

Plant Parts - Roots. Fall Lesson 5 Grade 3. Lesson Description. Learning Objectives. Attitude and Behavior Goals. Materials and Preparation

Plant Parts - Roots. Fall Lesson 5 Grade 3. Lesson Description. Learning Objectives. Attitude and Behavior Goals. Materials and Preparation Plant Parts - Roots Lesson Description In this lesson, students will learn more about the roots of a plant. They review all 6 plant parts and then focus on the purpose of roots. Students dissect a radish

More information

Analyzing Student Work to Inform Our Practice and Improve Student Learning

Analyzing Student Work to Inform Our Practice and Improve Student Learning to Inform Our Practice and Improve Student Learning English Learner Achievement: Our Collective Responsibility Session Outcomes 1. Understand the importance of knowing your purpose and expectations for

More information

Food Demonstrations, Ages 8-12

Food Demonstrations, Ages 8-12 Food Demonstrations, Ages 8-12 A. Appearance of presenter B. Confidence C. Voice quality and grammar D. Topic selection E. Introduction F. Knowledge of subject matter G. Organization H. Food safety handling

More information

STACKING CUPS STEM CATEGORY TOPIC OVERVIEW STEM LESSON FOCUS OBJECTIVES MATERIALS. Math. Linear Equations

STACKING CUPS STEM CATEGORY TOPIC OVERVIEW STEM LESSON FOCUS OBJECTIVES MATERIALS. Math. Linear Equations STACKING CUPS STEM CATEGORY Math TOPIC Linear Equations OVERVIEW Students will work in small groups to stack Solo cups vs. Styrofoam cups to see how many of each it takes for the two stacks to be equal.

More information

Sample Guide and Delivery Schedule/Curriculum plan Culinary Operations

Sample Guide and Delivery Schedule/Curriculum plan Culinary Operations Sample Guide and Delivery Schedule/Curriculum plan Culinary Operations Course Title Culinary Operations Time 3 hours Session/class/topic title Introduction to Course Accumulated total = 6 Course introduction

More information

COURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation

COURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation COURSE OUTLINE CERTIFIED MASTER CHEF COURSE NAME: PRE-REQUISITE FOR: PERIODS/WEEKS: Baking and Pastry Arts Theory Certified Master Chef 45 Hours online learning PREPARED AND/OR REVIEWED BY: Professor Micheal

More information

Maintaining a Healthy Garden

Maintaining a Healthy Garden LESSON PLANS FOR 2011-12 SCHOOL YEAR Grade 2 Maintaining a Healthy Garden Lesson ten: How do we manage pests in the garden? Garden Patrol from GROWING IN THE GARDEN, Iowa State University Extension and

More information

LUXE À LA FRANÇAISE : FRENCH LUXURY

LUXE À LA FRANÇAISE : FRENCH LUXURY SUMMER CERTIFICATE PROGRAM LUXE À LA FRANÇAISE : FRENCH LUXURY Summer Business Certificate Certificate awarded by: Groupe ESCE International Business School Welcome event: July 2 nd, 2018 (morning) Start

More information

Which Came First the Chicken or the Egg?

Which Came First the Chicken or the Egg? Arizona Grown Specialty Crop Lesson Plan Which Came First the Chicken or the Egg? U LEVEL: Grades 4-6 SUBJECTS: Health: Nutrition, Life Science, Social Studies AZ ACADEMIC STANDARDS: 1CH-R1, 1CH-R7, LS-R5

More information

Investigation 1: Ratios and Proportions and Investigation 2: Comparing and Scaling Rates

Investigation 1: Ratios and Proportions and Investigation 2: Comparing and Scaling Rates Comparing and Scaling: Ratios, Rates, Percents & Proportions Name: KEY Per: Investigation 1: Ratios and Proportions and Investigation 2: Comparing and Scaling Rates Standards: 7.RP.1: Compute unit rates

More information

Grapes of Class. Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state?

Grapes of Class. Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state? Grapes of Class 1 Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state? Goal: Students will investigate the differences between frozen,

More information

Investigation 1: Ratios and Proportions and Investigation 2: Comparing and Scaling Rates

Investigation 1: Ratios and Proportions and Investigation 2: Comparing and Scaling Rates Comparing and Scaling: Ratios, Rates, Percents & Proportions Name: Per: Investigation 1: Ratios and Proportions and Investigation 2: Comparing and Scaling Rates Standards: 7.RP.1: Compute unit rates associated

More information