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INNOVATIVE LESSON PLAN[ CHEF IN A RESTAURANT ]
Name of the teacher trainee : Anila Edward Name of Institution : G.C.T.E, Thycaud
Name of the supervising teacher : Smt. K. Rajashree Standard : VIII
Subject : Biology Date : 23.10.2015
Unit : Beauty of natural things Duration : 40 Minute
Topic : Traditional and Fast foods Strength : 28/30
.
Objective
New Terms
Concept
Major Concept
Minor Concept
To develop hypothesing skill in pupil.
To identify the traditional food and Fast food.
To compare sources of both food.
To develop inferential skills in pupil.
Content Analysis
Traditional food, Fast food, Proposition, Preservatives, Chemicals, Flavour.
Food
 Traditional food
 Fast food
Syntax
Class room interaction procedure
Teachers Activity Student Activity
Phase I
Concept formation
1.Datacategorization
2.Grouping
Every time study. All of you become very
tied.So I prepare a lot of food for you.
I am a good shuff so I prepare variety of
food items for you.Every one come on and
taste it.
.
Hai…Its smell fill saliva in our mouth
This is biriyani,chappathi, Noodles, Pasta,
Idle, Omelet, Bread, Soft drinks, Pizza,
Fish curry, Sandwich, Rice, Burger, Fruit
juice, Pudding, Steam cake and so on.
Come on students taste it
But one condition each one take one food
item.
Students seeing these food items and try to understand
it
Students taken the food items.
Students answered we select our own favourite food
items.
3.Labelling
Phase II
Interpretation of Data
1.Comparing and identifying the
relationship.
I give one minute for you.Can you form any
group?
Students form group.
Students form two groups on the basis of
taking food
Can any one say what is the logic behind this
grouping?
We have formed two groups of food items on
the basis of taking food items. Now let us try
to know more about them by compairing.
Whether the members of the group taken food
items have common attributes?
Group A Group B
Iddli
Dosa
Omlette
Fishcurry
Rice
Kappa
Steamcake
Ada
Kanji
Kozhukatta
Noodles
Biriyani
Pizza
Sandwitch
Friedchicken
Burger
Puddings
Softdrinks
Parotta
Shavarma
Yes.
Group Ais Healthyfood and Group B isunhealthyfood.
Group A isnon spicy,GroupB is spicy fooditems.
Group A are nutritious,healthyandeasilycookable.
Group B are newgeneration,halfcooked andare
unhealthy.
2.Making Generalized Inference
PHASE III
Application of generalization.
Try to make generalized information about the
data.
Any other attributes?
Can you told your conclusions
Yes, you have rightly concluded.
Shuff introduce some new food items food items
they are Butffer chicken, meals, Ground nut,
Illaneer, Pepsi, Chilli parotta’.
Group A are traditional foodthatishealthyforour
body.
[GENERALIZEDINFERENCE1 ]
Group B are unhealthyfastfoodthatisrich inoil , lipids.
[GENERALIZEDINFERENCE2 ]
Traditional foodare part of our culture fromthe last
generations.Theyare healthy,good totaste anddoes
not cause diseases.
Fast foodsare made tasty usingchemical makingitspicy
and are unhealthyasitcontainsa lotof fatoils.
Studentslookatthat fooditemsandtry to understand
it.
1.Hypothesing
2.Explain the prediction
3.Verifying the prediction
Students try to identify which food taking
members are come close together?
What is the logic behind this
categorization?
Using logical reasoning student try to
overcome the unfamiliar situation.
Students generalization become true.
Traditional
food
Fastfood
Meals
Groundnut
Ilaneer
Butterchicken
Chilliparotta
Pepsi
Mealsis made our home whichishealthyandavailable in
lowcost.Pepsi isacarbonateddrink,itisacidic andsour
intaste,not healthy.
REVIEW QUESTIONS.
 What are fast food?
 Which food do we eat every day?
 What are traditional food?
 Which food is nutritious – Traditional or Fast food?
ENRICHMENT ACTIVITY
 Make collection of the harmful effects of fast food.
 Collect the information about the chemicals added in to the fast food

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Innovative Lesson plan template

  • 1. INNOVATIVE LESSON PLAN[ CHEF IN A RESTAURANT ] Name of the teacher trainee : Anila Edward Name of Institution : G.C.T.E, Thycaud Name of the supervising teacher : Smt. K. Rajashree Standard : VIII Subject : Biology Date : 23.10.2015 Unit : Beauty of natural things Duration : 40 Minute Topic : Traditional and Fast foods Strength : 28/30 .
  • 2. Objective New Terms Concept Major Concept Minor Concept To develop hypothesing skill in pupil. To identify the traditional food and Fast food. To compare sources of both food. To develop inferential skills in pupil. Content Analysis Traditional food, Fast food, Proposition, Preservatives, Chemicals, Flavour. Food  Traditional food  Fast food
  • 3. Syntax Class room interaction procedure Teachers Activity Student Activity Phase I Concept formation 1.Datacategorization 2.Grouping Every time study. All of you become very tied.So I prepare a lot of food for you. I am a good shuff so I prepare variety of food items for you.Every one come on and taste it. . Hai…Its smell fill saliva in our mouth This is biriyani,chappathi, Noodles, Pasta, Idle, Omelet, Bread, Soft drinks, Pizza, Fish curry, Sandwich, Rice, Burger, Fruit juice, Pudding, Steam cake and so on. Come on students taste it But one condition each one take one food item. Students seeing these food items and try to understand it Students taken the food items. Students answered we select our own favourite food items.
  • 4. 3.Labelling Phase II Interpretation of Data 1.Comparing and identifying the relationship. I give one minute for you.Can you form any group? Students form group. Students form two groups on the basis of taking food Can any one say what is the logic behind this grouping? We have formed two groups of food items on the basis of taking food items. Now let us try to know more about them by compairing. Whether the members of the group taken food items have common attributes? Group A Group B Iddli Dosa Omlette Fishcurry Rice Kappa Steamcake Ada Kanji Kozhukatta Noodles Biriyani Pizza Sandwitch Friedchicken Burger Puddings Softdrinks Parotta Shavarma Yes. Group Ais Healthyfood and Group B isunhealthyfood. Group A isnon spicy,GroupB is spicy fooditems. Group A are nutritious,healthyandeasilycookable. Group B are newgeneration,halfcooked andare unhealthy.
  • 5. 2.Making Generalized Inference PHASE III Application of generalization. Try to make generalized information about the data. Any other attributes? Can you told your conclusions Yes, you have rightly concluded. Shuff introduce some new food items food items they are Butffer chicken, meals, Ground nut, Illaneer, Pepsi, Chilli parotta’. Group A are traditional foodthatishealthyforour body. [GENERALIZEDINFERENCE1 ] Group B are unhealthyfastfoodthatisrich inoil , lipids. [GENERALIZEDINFERENCE2 ] Traditional foodare part of our culture fromthe last generations.Theyare healthy,good totaste anddoes not cause diseases. Fast foodsare made tasty usingchemical makingitspicy and are unhealthyasitcontainsa lotof fatoils. Studentslookatthat fooditemsandtry to understand it.
  • 6. 1.Hypothesing 2.Explain the prediction 3.Verifying the prediction Students try to identify which food taking members are come close together? What is the logic behind this categorization? Using logical reasoning student try to overcome the unfamiliar situation. Students generalization become true. Traditional food Fastfood Meals Groundnut Ilaneer Butterchicken Chilliparotta Pepsi Mealsis made our home whichishealthyandavailable in lowcost.Pepsi isacarbonateddrink,itisacidic andsour intaste,not healthy.
  • 7. REVIEW QUESTIONS.  What are fast food?  Which food do we eat every day?  What are traditional food?  Which food is nutritious – Traditional or Fast food? ENRICHMENT ACTIVITY  Make collection of the harmful effects of fast food.  Collect the information about the chemicals added in to the fast food