“At its core, kinesthetic learning gives students the opportunity to move out from behind their desks and to interact with their surroundings.”[i]

Activity 1 – for Foods & Nutrition 11/12

In this class, I would like to include my students in the demonstration of creating this delicious gluten-free breakfast. My objective for this demonstration is to enhance students’ problem solving skills through critical analysis of the recipe. I would also like them to begin to construct their own ideas around gluten-free meals from prior knowledge. The idea of this unit around “Food Fads” is to increase students knowledge of different ingredients, understand why people eat the things they do (because of allergies, etc), and to see how media influences our diets. As a component of the Foods and Nutrition IRP relevant theory and demonstrations must be covered. Within my lessons, I believe it is important to be creative to better enhance student engagement, kinesthetic to include all learning styles, and organized to ensure that students gain the skills that they need in interesting and adaptive ways. How I will observe this activity is to visually observe students engagement in the activity. By having each student read out a step of the recipe they will be a master of that step and be able to bring that to their unit for the following lab. By having students involved in the process they are in charge of their learning. The steps of the recipe will then be posted onto FreshGrade for them to obtain for their lab. I would like to include a reflection at the end of the week to see how students felt about the activities I incorporated into the week’s lessons. This will help me understand if the integration of my kinesthetic activities is enhancing my students learning in HE classes.

Activity 2 – for Culinary Arts 11/12

This activity involves a unit challenge! This is not a competition but a tool for me to assess their creativity, ability to work as a team, and critical thinking through the process of creating their own recipe from mystery ingredients. This particular activity focuses on PBL.

This is the CHOPPED 2 day CHALLENGE

Day 1 – There will be the mystery box of ingredients. Each unit will receive their box. From the ingredients given each unit will have to invent a dish to make next lab (Day 2).

They will create a unit name – Restaurant name, list the 4 ingredients, what their nutrient properties are (this will require some research), what the recipe is called (creativity is key here), and what their ingredients are for their recipe. They are allowed to include other ingredients to their dish, but the mystery ingredients need to be the star of their dish!

Day 2 – Students will arrive in lab ready to make their creations from the mystery box.

Their goals for the day are:

1. Team work and organization
2. Timing – show process throughout challenge – photos
3. Appearance – finished product to be uploaded to FreshGrade

Taste – each student in unit will comment on Freshgrade analyzing the taste of their final dish.

[i] Mobley, K. & Fisher, S.. 302