Work+Plan+Unit


 * __ Work Plan Unit __**


 * __ Primary Student Objective __**** : Develop and implement a work plan in a food lab; including: market order, list of preparation steps, timetable, and lab evaluation. **

The following unit was adapted to meet the Pennsylvania Academic Standards in Family Consumer Science, using Understanding by Design principles. This unit is a modified version of a unit found in the Career and Technical Education Course Blueprint for Food I, developed by the Public Schools of North Carolina and the State Board of Education. More information and all resources can found at: http://www.dpi.state.nc.us/cte/family/curriculum/programs/. ** Food 1: Work Plans ** Market orders (aka grocery lists), list of preparation steps, timetable, and the assignment of team lab roles are tools that ensure successful completion of labs in school and food preparation at home. Safety and sanitation are critical elements in the successful completion of labs.
 * Stage 1 – Desired Results  ||
 * ** Established Goals (Standards) **
 * __ PA Academic Standards for Family Consumer Science __**
 * 11.3.9.F: ** Hypothesize the effectiveness of the use of meal management principles (e.g., time management, budgetary considerations, sensory appeal, balanced nutrition, safety, sanitation).
 * 11.2.12.C: ** Analyze teamwork and leadership skills and their application in various family and work situations. ||
 * ** Students will understand that: **

Reading and following the recipe as you go along ensures success in the lab. Team members can choose which tasks they want to do, when they want to do them. Once the product has been tested, the work is over. || ** Essential Questions: ** When preparing food, how do I get everything ready on time?
 * Potential Misconceptions: **

How can I ensure that my food is delicious?

What tools can I use to successfully prepare food at home and at school?

How will I work with my team to successfully complete labs? || Components of a Work Plan, Market Order, Prep Steps list, Timetable, and Lab Evaluation. Reasons for using the above tools for successful lab completion and home food preparation. Various team jobs and the duties relating to each of those jobs. || Using a written recipe, students will be able to:
 * ** Students will know: **
 * Stage 1 – Desired Results (continued)  ||
 * ** Students will be able to: **
 * Create a Market Plan
 * Create a Prep Steps list
 * Identify opportunities for dovetailing
 * Create and implement a Timetable
 * Evaluate team lab performance ||
 * Stage 2 – Assessment Evidence  ||
 * ** Performance Tasks: **
 * Market Plan (simple recipe)
 * Prep Steps worksheet (simple recipe)
 * Timetable (simple recipe)
 * Lab Evaluation (brownies) || ** Other Evidence: **
 * Various blog responses
 * Dear Katie letter
 * Prep Steps flow charts
 * Lab evaluation worksheet
 * Work Plan and Timetable Test
 * Notebook
 * Exit interview ||
 * Stage 3 – Learning Plan  ||
 * ** Day 1 **
 * 1) Pre-assessment - Read “Dear Katie” – a letter to an advice columnist about how to get all of the food for a special meal on the table at the right time. Offer advice on how the writer can accomplish her goal.
 * 2) Identify the goals for the unit.
 * 3) Identify and discuss the elements of a Work Plan – use Work Plan Power Point presentation.
 * 4) Create Market Plan for brownie recipe.
 * 5) Choose a simple recipe (25 minutes or less) from a cookbook or the internet and create a Market Plan. (Performance Task)
 * 6) Blog response: How will using a working plan help you achieve the goals of the unit?
 * Day 2 **
 * 1) Examine the reasons for creating a “Prep Steps” list – use Prep Steps Power Point presentation.
 * 2) Define “dovetailing”. Identify examples of dovetailing.
 * 3) Guided Practice: Create a Prep Steps flow chart with post-it notes. Orange for steps used in every lab; blue for those steps specific to the brownie lab.
 * 4) Guided Practice: Use post it notes to decide how the steps can be dovetailed.
 * 5) List the steps on the Prep Steps worksheet, indicating when steps are to be dovetailed.
 * 6) Create Prep Steps flow chart for the simple recipe (chosen Day 1).
 * 7) Blog response: What pitfalls can be avoided using a Prep Steps list?
 * Day 3 **
 * 1) Complete Prep Steps worksheet for the simple recipe and evaluate using Prep Steps worksheet rubric. (Performance Task)
 * 2) Introduce the Jobs and Duties checklist.
 * 3) Guided practice: Create Timetable for brownie recipe – Timetables Power Point presentation.
 * 4) Create Timetable for simple recipe and evaluate using Timetable rubric. (Performance Task)
 * Day 4 **
 * 1) Blog response: Tomorrow you will finally bake the brownies! How will you know if you’ve successfully completed the lab, besides delicious brownies?
 * 2) Analyze the steps for evaluating a lab – Lab Evaluation Power Point and rubric.
 * 3) Do a lab rehearsal – review Market Plan, confirm all ingredients and equipment are available, Prep Steps, and Timetable. Make any necessary changes to the documents based on the rehearsal.
 * 4) Complete Lab Evaluation Worksheet.
 * Day 5 **
 * 1) Complete Brownie lab. Teacher will use a checklist to assess the preparation and teamwork aspects of the lab for the duration of the lab. ||
 * Stage 3 – Learning Plan (continued)  ||
 * ** Day 6 **
 * 1) Teams should prepare for Lab Evaluation.
 * 2) Teacher will meet with each team to discuss lab planning, preparation, and implementation and complete Lab Evaluation Rubric. (Performance Task)
 * 3) Students should prepare their notebook for evaluation.
 * 4) Teacher will meet with each student to assess understanding of the essential questions during an individual interview. ||

Work Plan Unit

Work Plan PP

Prep Steps PP

Timetables PP

Lab Evaluation PP