STEPP Lesson Plan Form

Teacher: Alisha Naranjo

10/28/14
School:

Fort Collins High School

Date:
Grade Level: High School

Content Area: Family and Consumer Science

Title: Knife Skills
Constructivism Technique
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Content Standard(s) addressed by this lesson:

directly from the standard)

Lesson

(Write Content Standards

Objective 7: Demonstrate quality presentation using the principles and elements of

design.
a) Identify table setting techniques
b) Identify the purpose and techniques of garnishing

Understandings: (Big Ideas)

How does presentation effect the costumer?
What is appealing in presentation?

Inquiry Questions: (Essential questions relating knowledge at end of the unit of

instruction, select applicable questions from standard)
How do I properly set a table?
Why are garnishes important?
How can I effectively use garnishes?

Evidence Outcomes: (Learning Targets)

Every student will be able to: (Create your own lesson objectives from the
standard, follow the ABCD format, using student voice)
I can understand table setting techniques and garnishing so that I can use
them in my own food presentation.

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

This means that I understand what the customer might want and
understand my own personal style.

Method of Teaching
Constructivism

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Planned Lesson Activities

Name and Purpose of Lesson
Should be a creative title for you and the
students to associate with the activity.
Think of the purpose as the mini-rationale
for what you are trying to accomplish
through this lesson.
Approx. Time and Materials
How long do you expect the activity to
last and what materials will you need?

Table Setting and Garnishes

This lesson is important because it allows students to see the value in
setting a table properly and using garnishes to improve their food
presentation. Students are given an introduction to the food industries
perspectives on these matters.

Anticipatory Set

Set up a table in the front of the room with proper table setting
techniques and add garnishes to a cupcake to make plating
presentation attractive. Tell students that they are allowed to get
creative and come up with their own ideas today.
Explain appropriate table setting techniques
- Proper placement of dishes and silverware
- Use of table placemats, center pieces, napkins (5 min)
Demonstrate garnishes
- Put chocolate into a piping bag and cut off the tip
- Pipe various designs, shapes, flowers, stars, etc. onto wax paper
and put in the refrigerator to cool
- Explain that once they are cooled they can be used on the plate,
in food, etc. (5 min)
Allow students time to create their own garnishes and refrigerate (25

Procedures
(
-

Total Time: 45 minutes

Materials:
Plates
Cups
Bowls
Silverware
Center pieces
Table place mats
Melted chocolate
Wax paper
Piping bags
Cupcakes
*should be enough for each student in class

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Closure
Differentiation

min)
Have students in their kitchen groups set their tables and decorate
their plates and cupcake with garnishes.
Have students present their tables and plating to you as a customer 5
min)
Ask students to share what they learned today and vote on who had the
best table and garnish presentation.
Clean up (5 min)
Students who are struggling can choose to only present one garnish
while those that are excelling can present a whole plate of garnishes.

Assessment
The platting and tables will serve as the assessment for the day.

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Post Lesson Reflection

1. To what extent were lesson objectives achieved? (Utilize
assessment data to justify your level of achievement)

2. What changes, omissions, or additions to the lesson would

you make if you were to teach again?

3. What do you envision for the next lesson? (Continued practice,

reteach content, etc.)

Colorado State University College of Health and Human Sciences

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