Master+Chef+Resources

Students will develop an understanding of the importance of nutrition and healthy eating. Students will gain knowledge about what healthy meals are by constructing healthy meals and snacks for themselves and to share with their peers. It is aimed that students will learn a number of healthy and delicious meals and snacks that they can easily make at home for themselves and their family. All students will be given the opportunity to make one of the three snacks/meals that will be provided to all students throughout the day. For example the two groups in the morning who will be making fruit kebabs will not only be making them for themselves but for the rest of the students in the school for morning tea. This is the same for the mid morning groups who will be making pizza muffins for lunch for all the students in the school and the afternoon group who will be making afternoon tea. Morning groups: fruit kebabs and smoothies Middle of the day groups: pizza muffins End of day: melon ball caterpillars __Introduction __ Introduce ourselves to the students and explain what St Mary’s Healthy Master Chef Class is all about. Assess students’ prior knowledge about health and nutrition by asking students to put up their hand if they can tell you what are healthy foods. Explaining to students that healthy foods are foods that we need to be eating most in our diets (refer to Nutrition Australia’s Healthy Living Pyramid). Ask students why is it that we need to eat these foods most? Remembering to point out that our body needs the nutrients from these foods so as they can function to their best ability. __Body __ Explain to students what recipe they will be making today for themselves to eat and also to share with the rest of the school. Go through recipe procedure, providing recipe method handout sheets to students to follow and take home with them. All the ingredients will be laid out for students, with fruit and vegetables being cut up prior to the day commencing so as we eliminate the risk of students injuring themselves with knives. Ask students to all go and wash their hands thoroughly with soap and water and emphasis that this is an important part of health and safety when we are cooking, especially when we are making food for other people as well. Students will come up and collect the ingredients that they require and will proceed in making their healthy meal or snack. Parent helpers and ourselves will be walking around and assisting students with the preparation of their meal/snack. The classes will need to make enough so as there is one meal/snack for very student in the school, plus a few extras for teachers and parent helpers. Once students have finished the preparation of their meal/snack, ask them to come and place it up the front of the room on trays/plates as they will be eating their snack/meal later on at recess/lunch. __Conclusion __ Students will need to clean up their area where they have been working. Get class back together and ask students if they think they would make the healthy meal or snack at home for themselves or their family. Ask students if they can tell you any other healthy snacks/meals that they can think of that they might be able to make. Give students examples from the Safeway Fresh Food Kids leaflets that are advertised on TV and explain how healthy meals and snacks can be very easy to make and also fun and yummy too! Thank students for having us in their school today. Explain that they will be brining the snacks/meals that they made out to the students at recess/lunch for everyone in the school to share. Direct students to their next activity.
 * __St Mary’s Master Chef Class – Lesson Plan (Carly and Claire) __**
 * Level: Prep – Grade 6 **
 * Time: 45 – 50 minutes **
 * Objective: **
 * Method: **

Equipment Required: 2x ovens 1x cheese grater 1x pie warmer 12x table spoons 5x oven trays 1x roll of gladwrap 4x tongs 1x blender 5x chopping boards 3x knifes 1 x sink 3x chux 1x fridge