Yet another week of 90+ degree temperatures in Iowa left me with early dismissals on Monday and Tuesday. I was appreciative to leave my 86 degree classroom but bummed at the effect on the knife skills lab. With a couple tweeks, everything is back in order. My layout is now similar to a standard one hour class.
Day 1 (One hour)
- I demonstrated the cutting skills for the soup
- Students labeled the parts of a knife with the first five minutes of American Slicer
Day 2 (One hour)
- Students reviewed cutting skills with the remaining 15 minutes of American Slicer
- Students cut the vegetables for their soup
Day 3 (Full 85-minute block)
- Cook soup
- Utensil identification quiz activity
- Eat soup
- Clean up soup
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