Lesson Plan: Introduction to HACCP for Grade 9-12 Culinary Arts Students

Teacher: Chef Ramos School: Summit High School Class Duration: 2 hours Class Timing: 2:30 p.m. to 4:30 p.m. Class Days: Monday - Friday

Introduction: - Greet the students and introduce yourself as Chef Ramos. - Explain that today’s lesson will focus on Hazard Analysis and Critical Control Points (HACCP), an essential concept in the culinary arts industry. - Emphasize the importance of HACCP in ensuring food safety and preventing foodborne illnesses. - Share the lesson objectives: to understand the principles of HACCP, identify potential hazards, and learn how to implement HACCP in a professional kitchen.

Lesson Outline: 1. Introduction to HACCP (15 minutes) a. Define HACCP and its significance in the culinary industry. b. Discuss the seven principles of HACCP. c. Show a short video explaining the basics of HACCP. (Link: [insert video link])

1. Identifying Hazards (20 minutes) a. Explain the different types of hazards in a kitchen environment (physical, chemical, biological). b. Engage students in a discussion about common hazards they may encounter in a kitchen. c. Provide examples and scenarios for students to identify potential hazards. d. Distribute a worksheet for students to complete, identifying hazards in a given kitchen setup. (Link: [insert worksheet link])

2. Critical Control Points (CCPs) (20 minutes) a. Explain the concept of CCPs and their role in preventing hazards. b. Discuss the importance of monitoring and controlling CCPs. c. Show a video demonstrating the identification and control of CCPs. (Link: [insert video link]) d. Engage students in a questioning session to ensure understanding.

3. Implementing HACCP (20 minutes) a. Explain the steps involved in implementing HACCP in a professional kitchen. b. Discuss the importance of documentation and record-keeping in HACCP. c. Show a video showcasing the implementation of HACCP in a real kitchen. (Link: [insert video link]) d. Facilitate a class discussion on the challenges and benefits of implementing HACCP.

Lab Activity Differentiation: - Divide students into small groups. - Provide each group with a different kitchen scenario. - Instruct students to identify potential hazards, critical control points, and develop a HACCP plan for their assigned scenario. - Chef Ramos will circulate among the groups, providing guidance and answering questions.

Assessment: - At the end of the lab activity, each group will present their HACCP plan to the class. - Chef Ramos will assess the accuracy and completeness of the plans. - Students will be evaluated based on their understanding of HACCP principles, identification of hazards, and ability to develop a HACCP plan.

Plenary: - Summarize the key points covered in the lesson. - Allow students to ask any remaining questions or seek clarification. - Provide additional resources for further self-study. - Encourage students to apply HACCP principles in their own cooking practices.

Video and Worksheet Resources: 1. Introduction to HACCP video: [insert video link] 2. Hazard Identification Worksheet: [insert worksheet link] 3. CCPs Demonstration video: [insert video link] 4. HACCP Implementation video: [insert video link]

Note: The video and worksheet links provided above are placeholders. Please insert appropriate resources based on your curriculum and availability.