Plants and Animals

Key Learning Area: Design and Technologies

Year level: 2

Syllabus links:

ACARA

This technology and design unit allows students to explore how plants and animals are grown for food, clothing and shelter and how food is selected and prepared for healthy eating (ACTDEK003)

Topic Analysis:

This lesson allows students to explore the tools, equipment and techniques used to prepare food safely and hygienically for healthy eating.

Students will first brainstorm rules and equipment needed for preparation of healthy food. Once students have a sound understanding of the required topic they will be able to produce their own safe preparation of healthy eating posters using a range of eye capturing pictures and fonts to portray their chosen message. 

Literacy Considerations: 

Words such as healthy, hand washing, rules, safety, apron, vegtables, rinse, spray and wipe may be used.

Getting Focussed: 

Students will be gathered on the carpet in front of the interactive whiteboard.

Begin dicussion with students about what is healthy eating and what is not. 

Ask students questions such as:

• What do we need to do to ensure we are preparing our food safely and hygenically
• What types of equipment do we need
• What should we be wearing when preparing meals 
• What is the sequence we would need to follow 

*Teacher will be forming a mindmap with students on the interactive whiteboard of the braistormed ideas

This activity allows students to gather an understanding of what rules and steps needed to be considered when preparing a food that is healthy. 

Link to mind map:

https://sites.google.com/site/designandtechnologies3441/home/how-food-i…

Link to food preperation YouTube clip:

https://www.youtube.com/watch?v=3DdQ0lGsU5g

After watching the YouTube clip ask the students to review the mindmap allowing them to add or delete information.

Middle:

Once students have a general understanding of the context they will be broken into small groups of three.

In the groups students are asked to create a simple poster to promote one of the rules/considerations of healthy food preperation. 

This activty allows students to become agents in their own learning as they use word or paint to complete their poster. Students will be encouraged to use images from the google sites information portal. 

Explain to students some of the design aspects posters should portray to make them visually appealing:

• Bright Colours
• Use of Font
• Simple and to the point information
• Borders

*Teacher may need to review how to add images to the poster using word

Lesson Outcomes:

• Students will develop an understanding of the correct rules and procedures to follow when preparing healthy food safely and hygenically.
• Students will understand the uses of appropriate equipment in food preperation. 
• Students will work with a range of information communication technologies to design a poster of the chosen context.
• Students will use a range of literacy associated with the topic.
• Students will begin to use a range of multidimensional learning environments.

Conclusion:

Plough Back

Students are asked questions about certain things covered in the lesson to check for understanding

• Rules and Considerations - what we should and shouldnt do?
• Whats design features are important about posters?

Celebrity Heads

One student is chosen to place a card on their head. The cards will show a piece of equipment or a healthy food item. 

The chosen student with the card on their head will ask the class simple questions such as;

• Am I a piece of equipment?
• Am I used for hygene purposes?
• Am I a vegtable?
• Am I a fruit?

The class will respond with yes or no until the correct card is guessed by the chosen student.

Vege Bingo

Students will each be given an assorted vege bingo card. The teacher will call out different types of vegetables showing a picture to students. The first student with a row or column of counters placed on there vege bingo card will win a small prize.

Assessment Rubric