Full lesson	Create for a teacher a set of content for giving a lesson, beginning with the lesson plan. Each new block of materials must begin with an H1 heading (other subheaders must be H2, H3, etc). When you describe required pictures, write those descriptions in curly brackets, for example: {A picture of a triangle}
Which subject	Food technology
What topic	Basics of cooking
What length (min)	30
What age group	Year or Grade 9
Class size	20
What curriculum
Include full script
Check previous homework
Ask some students to presents their homework
Add a physical break
Add group activities
Include homework
Show correct answers
Prepare slide templates
Number of slides	5
Create fill-in cards for students
Create creative backup tasks for unexpected moments

Lesson plan

Lesson Plan: Basics of Cooking

Subject

Food Technology

Topic

Basics of Cooking

Grade Level

Year/Grade 9

Age Group

14-15 years old

Duration

30 minutes

Class Size

20 students

National Curriculum Alignment

This lesson aligns with the national standards for Family and Consumer Sciences, particularly focusing on food preparation skills, safety, and nutrition.

Objectives

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

Identify and use basic cooking techniques (boiling, sautéing, baking).
Understand kitchen safety and sanitation practices.
Prepare a simple recipe using learned techniques.

Materials

Cooking utensils (knives, cutting boards, pots, pans)
Ingredients for the simple recipe (e.g., scrambled eggs or vegetable stir-fry)
Worksheets on kitchen safety and cooking methods
Handouts of the recipe to be prepared in class
Cleaning supplies (sponges, disinfectant wipes)

Lesson Structure

Step Number	Step Title	Length (min)	Details
1	Introduction	5	Briefly introduce the topic of cooking basics. Discuss the importance of kitchen safety and hygiene.
2	Safety Guidelines	5	Hand out safety worksheets. Explain key safety practices in the kitchen.
3	Demonstration of Techniques	10	Demonstrate basic cooking techniques (boiling and sautéing) using the ingredients. Emphasize the correct use of utensils and equipment.
4	Hands-On Practice	7	Students will split into small groups to practice the demonstrated techniques following the provided recipe.
5	Clean-Up and Review	3	Students will clean their workspace. Review key points of the lesson and address any questions.

Homework

Students will complete a worksheet summarizing the cooking techniques covered in class and submit it during the next lesson. The worksheets will be checked for understanding but will not require presentations in front of the class.

Assessment

Students will be assessed on their ability to follow the recipe and cooking techniques during the hands-on practice time, as well as their completion of the homework worksheet.