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Prepare scheme of work in strand food and nutrition sub strand meal planning, preparation and serving for grade 6?
Ivy Chepkonga
Mar 19
Prepare scheme of work in strand food and nutrition sub strand meal planning, preparation and serving for grade 6?
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Mar 19
Week 1: Introduction to Meal Planning
- Introduction to meal planning and its importance
- Understanding the food groups and their nutritional benefits
- Basic meal planning principles
- Assignment: Create a simple meal plan for a day
Week 2: Meal Preparation Techniques
- Introduction to basic cooking techniques (boiling, baking, frying, etc.)
- Safety and hygiene in the kitchen
- Recipe reading and following
- Assignment: Prepare a simple recipe using one of the cooking techniques learned
Week 3: Meal Serving and Presentation
- Importance of presentation in food
- Table setting and serving etiquette
- Garnishing and plating techniques
- Assignment: Prepare and present a meal for a family member or friend
Week 4: Special Diets and Allergies
- Introduction to special diets (vegetarian, vegan, gluten-free, etc.)
- Understanding food allergies and intolerances
- Adapting recipes for special diets
- Assignment: Create a meal plan for someone with a specific dietary restriction
Week 5: Meal Planning for Different Occasions
- Planning meals for special occasions (parties, holidays, etc.)
- Budgeting for meals
- Meal planning for different times of the day (breakfast, lunch, dinner)
- Assignment: Plan a special meal for a specific occasion
Week 6: Review and Assessment
- Review of key concepts learned throughout the unit
- Assessment of students' understanding through a quiz or project
- Feedback and reflection on the unit
Note: This scheme of work is a general outline and can be adjusted based on the specific needs and interests of the students in grade 6. Additional resources and activities can be added to enhance the learning experience.
- Introduction to meal planning and its importance
- Understanding the food groups and their nutritional benefits
- Basic meal planning principles
- Assignment: Create a simple meal plan for a day
Week 2: Meal Preparation Techniques
- Introduction to basic cooking techniques (boiling, baking, frying, etc.)
- Safety and hygiene in the kitchen
- Recipe reading and following
- Assignment: Prepare a simple recipe using one of the cooking techniques learned
Week 3: Meal Serving and Presentation
- Importance of presentation in food
- Table setting and serving etiquette
- Garnishing and plating techniques
- Assignment: Prepare and present a meal for a family member or friend
Week 4: Special Diets and Allergies
- Introduction to special diets (vegetarian, vegan, gluten-free, etc.)
- Understanding food allergies and intolerances
- Adapting recipes for special diets
- Assignment: Create a meal plan for someone with a specific dietary restriction
Week 5: Meal Planning for Different Occasions
- Planning meals for special occasions (parties, holidays, etc.)
- Budgeting for meals
- Meal planning for different times of the day (breakfast, lunch, dinner)
- Assignment: Plan a special meal for a specific occasion
Week 6: Review and Assessment
- Review of key concepts learned throughout the unit
- Assessment of students' understanding through a quiz or project
- Feedback and reflection on the unit
Note: This scheme of work is a general outline and can be adjusted based on the specific needs and interests of the students in grade 6. Additional resources and activities can be added to enhance the learning experience.
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