Tabor School of Education - Lesson Plan

Pre-Service Teacher Name: Taylor Wilmot Date and Time:

15/05/17
School: Faith Lutheran College

Year level: Curriculum Hospitality

10 area:
Topic: Chicken Parmigiana Pt.1
General - Literacy
Capabilities: - Personal and Social
Lesson Cross- n/a
duration: Curriculum
50 Priorities:
minutes
Aust. - Develop, modify and communicate design ideas by
Curriculum applying design thinking, creativity, innovation
Content and enterprise skills of increasing
Descriptions sophistication(ACTDEP049)
(with code) - Evaluate design ideas, processes and solutions against
comprehensive criteria for success recognising the need for
sustainability (ACTDEP051)
Reference(s - http://www.australiancurriculum.edu.au/technologies/desig
) n-and-technologies/curriculum/f-10?layout=1#level9-10

Anticipated Lesson Outcomes: By the end of this lesson, students will...

Outcomes - Have observed and replicated the de-boning of chicken
thigh
- Have demonstrated safe food handling and storage
practices
- Have demonstrated their ability to read, comprehend and
follow a recipe
Students - Students may have had some experience with de-boning
prior chicken at home
knowledge - Students will have prior knowledge of safe food handling
practices from previous hospitality subjects
Resources - Ingredients
needed - Apron
- Chicken thigh (demonstration)
- Recipes

Revised for Australian Curriculum January 2014; logo revision February 2016, format revision October 2016
Lesson & Before lesson: Set out crumbing station Differentiation
time
sequence
- Welcome students
Beginning o Change shoes
11:10 o Get ready to cook
Aprons
Wash hands
- Meet students at front bench
o Today we will be starting our
chicken parmigiana practical
o Only doing the de-boning and the
crumbing not cooking
- Demonstration of the de-boning of a
Middle chicken thigh
o Remove excess and skin
o Cut across the top of the bones
o Small cuts to release the bone
o Remove the bone
o Trim
Speak while demonstrating
Direction of the knife
Why can buying cut of
meat with the bone
be beneficial
What are the bones
useful for?
Try to keep a neat
piece of meat for the
schnitzel
- Verbally run through flattening followed
by seasoning
- Send students to start de-boning
- Once someone has finished, stop the
class and call them all over to the
crumbing station
o Start at the flour end
o Dry meat
o Coat in flour and shake off excess
o Dip in egg wash and let drain off
o Dip in breadcrumbs gently press
on crumbs for even coverage
o Shake off the excess
o Glad wrap, label with name and
date.
11:30
One dry hand (flour, crumb)
one wet hand (egg wash)
11:50 - Send to continue de-boning
- Supervise
End o Stay near crumbing station where
12:00 possible to assist students
- Once schnitzel is wrapped, put in
refrigerator and begin clean up
Revised for Australian Curriculum January 2014; logo revision February 2016, format revision October 2016
 - Brief next lesson
- Dismiss

Assessment What is being assessed and how?

(formative/ Formative visual assessment of students ability to observe and
summative) replicate de-boning techniques
Formative visual assessment of students capacity to read,
comprehend and carry out instruction
Evaluation Students will continue with this practical next lesson. They will fry
for the schnitzel they made today, be topping it with concasse and
students. cheese before cooking it in the oven. Students will also be
Where to making potato wedges and vegetable bake to accompany the
next? parmigiana.
Evaluation I really needed to be more on the ball with time management.
of your Lesson ended up running over by 5 minutes and I was cleaning
planning for another 10 after.

Revised for Australian Curriculum January 2014; logo revision February 2016, format revision October 2016