Lesson Plan: Health and Safety in a Shared Kitchen Environment

Teacher Background Information:

This lesson plan is designed for Year 7 students in New Zealand, aligning with the New Zealand Curriculum standards for Technology. Specifically, it focuses on the Technological Practice and Nature of Technology strands, targeting outcomes related to understanding and implementing proper health and safety measures in a shared kitchen environment.

Curriculum Area and Level:

• Subject: Technology
• Strand: Technological Practice, Nature of Technology
• Curriculum Level: Level 3
• Key Competencies: Managing self, Relating to others, Participating and contributing

Learning Objectives:

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

1. Identify potential hazards in a shared kitchen environment.
2. Explain the importance of following health and safety procedures while working in the kitchen.
3. Demonstrate basic safety practices for handling food and kitchen equipment.

Lesson Duration:

50 minutes

Class Size:

24 students

Resources Needed:

• Interactive whiteboard or projector
• Computer with internet access
• Examples of kitchen hazard images or videos
• Safety signs and symbols handouts
• Kitchen equipment (e.g., wooden spoons, knives, cutting boards, oven mitts)
• Cleaning supplies (e.g., disinfectant, cloths)
• Worksheets for group activity

Lesson Plan Outline:

Introduction (10 minutes)

Objective and Relevance:

• Begin with explaining the importance of health and safety, especially in shared environments like kitchens.

Engaging Starter:

• Show a brief video or slideshow of common kitchen hazards (e.g., wet floors, hot stoves, sharp knives).
• Invite students to point out hazards and discuss why they can be dangerous.

Main Activity (30 minutes)

Group Exploration:

1. Hazard Identification (10 minutes)

   • Split the class into small groups.
   • Each group receives a set of photos or descriptions of different kitchen scenarios.
   • Students discuss and note down potential hazards and safety practices that could mitigate these risks.

2. Role-Play and Demonstration (10 minutes)

   • Each group chooses one safety procedure to demonstrate, such as how to correctly wash hands, use oven mitts, or safely chop vegetables.
   • Groups prepare a short role-play to illustrate both the wrong and right way to handle the situation.

3. Feedback and Discussion (10 minutes)

   • After each group presents, discuss the key safety measures demonstrated.
   • Highlight good practices and areas for improvement.

Wrap-Up and Reflection (10 minutes)

Recap and Reinforce:

• Recap the main safety practices discussed.
• Emphasise the importance of being cautious and proactive in preventing accidents.

Reflection:

• Ask students to think about how the practices learned could be applied at home or in school.
• Hand out a worksheet asking them to list three new things they learned about kitchen safety.

Assessment:

• Group participation and presentation during role-plays.
• Completeness and accuracy of the hazard identification exercise.
• Reflection worksheets handed in at the end of the session.

Additional Links and Resources:

• New Zealand Food Safety: Guidance and standards for handling food safely.
• WorkSafe New Zealand Kitchen Safety: Information on health and safety in workplace environments including kitchens.

This lesson plan encourages active learning and participation, ensuring that students not only learn about kitchen safety but also understand their role in maintaining these standards.