Lesson Plan: Making Fruit Kebabs

Overview

Subject: Technology

Year Level: Year 7 (Ages 11-12)

Duration: 45 minutes

Class Size: 10 students

This lesson plan is designed for Year 7 students in New Zealand, aligning with the New Zealand Curriculum for technology. The focus is on technological practice, specifically Outcome Development and Evaluation, at Level 3 of the curriculum. Students will engage in planning and creating fruit kebabs, considering nutritional value, presentation, and taste, promoting an understanding of food technology as a technological area.

Learning Objectives

By the end of this lesson, students will be able to:

1. Understand basic food handling and safety practices.
2. Explore the properties and characteristics of various fruits regarding their taste, texture, and nutritional value.
3. Apply basic principles of design in food presentation.
4. Evaluate the success of their fruit kebabs based on set criteria including aesthetics, taste, and nutritional balance.

Resources and Materials

• Chopping boards
• Knives (safety knives if available)
• Small plates
• Variety of fruits (e.g., kiwifruit, apples, oranges, bananas, strawberries, etc.)
• Skewers
• Paper towels
• Disposable gloves
• Serving platters
• Example of a beautifully arranged fruit platter (either an actual sample or a photo)

Pre-Lesson Preparation

• Prepare fruit by washing and setting them aside to dry.
• Set up a workstation for each student with access to chopping boards and knives.
• Prepare a demonstration area to show fruit cutting techniques and skewer assembly.

Lesson Plan

Introduction (5 minutes)

• Begin with a discussion on what technology is and how it applies to food preparation.
• Introduce the project: making fruit kebabs. Discuss the importance of including a variety of colours and flavours, as well as nutritional benefits.
• Highlight safety measures for handling knives and hygiene practices such as washing hands and wearing gloves.

Demonstration (5 minutes)

• Demonstrate how to safely cut fruit into pieces suitable for skewering.
• Show an example of a fruit kebab and discuss elements such as colour balance, placement, and skewer handling.

Practical Activity (25 minutes)

Step 1: Planning

• Students plan their fruit kebabs on paper, deciding which fruits to combine based on the principles discussed.

Step 2: Preparation

• Students wash their hands and put on gloves.
• Under supervision, students cut their chosen fruits and assemble them on skewers according to their plan.

Step 3: Presentation

• Students arrange their completed kebabs on plates or a platter, considering the presentation.

Cleanup (5 minutes)

• Students clean their work areas and wash the equipment used.

Evaluation and Discussion (5 minutes)

• Each student presents their fruit kebab to the class, explaining their choice of fruits and arrangement.
• Class discussion and feedback on what worked well and what could be improved.
• Discuss the nutritional value of the fruits used.

Assessment

• Students will be assessed on their ability to follow safety procedures, their planning and execution of the fruit kebab design, and their participation in the evaluation discussion.

Relevant Links

• New Zealand Curriculum Technology (External Link to New Zealand Curriculum Guide for Technology)
• Food Safety in Schools (External Link to resources on food safety)

This lesson plan offers a hands-on approach for students to explore food technology, reinforcing knowledge about healthy eating, food preparation, and presentation within the technological context.