Chapter 6

Lesson Plan

SUBJECT: Sandwiches TIME:

TOPICS: Sandwich: What’s in a Name?

Composition of a Sandwich
Types of Sandwiches
The Sandwich Buffet
International Sandwiches

OBJECTIVES: Upon completion of this segment the student will be able to do the following:

1. Define a sandwich.
2. Identify the components of a sandwich.
3. Describe how to build a sandwich.
4. List the different types of sandwiches.
5. Demonstrate how to make various cold sandwiches.
6. Demonstrate how to make various hot sandwiches.
7. Describe an Indian taco.
8. Describe a burger.
9. Describe a Monte Cristo sandwich.
10. Describe a club sandwich.
11. Describe a knuckle duster.
12. Describe a barbecue sandwich.
13. Describe a Philly steak sandwich.
14. Describe a French dip sandwich.
15. Describe a Rueben sandwich.
16. Describe a Cajun po’ boy sandwich.
17. Describe a soft shell crab sandwich.
18. Describe a Cuban sandwich.
19. Describe a Swedish smorgasbord.
20. Describe British tea sandwiches.
21. Describe a Greek gyro.
22. Describe Döner kebabs.
23. Describe Mexican tacos.
24. Describe an Italian panini.
25. Describe a croque monsieur.

PROCEDURES:

1. Lecture: The origin of the sandwich.

2. Add definitions for “Key Terms” to notebook; discuss definitions.

MATERIALS:

Resource Books:

1.

2.
 Handouts:

1.

2.

Audio-Visuals:

1.

2.

Demonstrations:

1. Demonstrate how to build a sandwich, while discussing components and presentation

styles.

Student Practicum:

1. Students will prepare a hot and a cold sandwich and show how each can be presented.

EVALUATION:

1. Paper/pencil test using test items from the test bank.

2. Laboratory Evaluation Score Sheet for each sandwich prepared.