PBLesson Edouard Manet – ‘Luncheon in the Studio’

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Project-based lesson

 

Edouard Manet – ‘Luncheon in the Studio’

 

  1. Idea of the project: Investigation of the biography and the work of the artist; historical period; typical dishes and spices.
  2. Idea of the project: Investigation of the biography and the work of the artist; historical period; typical dishes and spices.
  3. Objectives :
  • to gain some relevant knowledge of the food in the particular/corresponding period of the French cuisine – dishes and spices;
  • to upgrade the knowledge and skills, acquired in the classes of theory and practice.
21th Century skills Learning skills & Technology Tools Teaching Strategies Evaluation
Information and communication

 

The students are able to :

1. Apply theoretical knowledge in specific practical actions, to apply them in new and changeable conditions in a creative way

2.  Analyze the processes action, to characterize them, to reveal and establish the inquisitional connections dependencies.

3. Analyze and choose the rates of the parameters of the technological regimes.

4. Control the processes, to find violations and defects and to apply ways and methods of their disposal.

5. Plan and regulate the technological processes, to make and read technological schemes;

6. Select appropriate raw materials.

7. Prepare dishes from the French cuisine;

8. Organize and plan the actions in the kitchen.

– investigation,

 

– discussion,

 

demonstration,

 

–  explanation,

 

– role plays

 

 

– conclusion test;

-independent creature of technological scheme;

-solving creative task;

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thinking and reasonable skills

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Personal and workplace skills

 

The students are able to:

1. Develop the skills of analysis, comparison, summary, conclusions, evaluation and self-evaluation of the activity, development of the will and the emotions;

2. Develop the skills of scholastic and labor activity;

3. Develop independence and the ability of applying the knowledge in practice:

4. Form  and development of cognitive interests in the field of production of foods;

5. Form and development of taking independent decisions connected to the selection of optimal parameters of the technological process; emotional balance in critical situations;

6. Form and develop of skills in relation to teamwork, discipline, respect of the team, will, ambition, criticism, etc;

1. Form and develop of emotional balance and skills for fast and adequate reaction in crisis, emergency and risky situations, making the right decisions promptly and on time;

2. Organize the work and distribute the tasks;

3. Combine the components of the dishes;

4. Prevent  wasting the food products;

5. Make calculations;

6. Replace major products with similar ones.

 

 

discussion

disputes

role plays

educational games

 

 

 

 

 

 

 

 

 

 

 

 

group work

work in pairs

giving

feedback

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • to do some research into specific dishes for the period, products and spices;
  • to master some cooking skills;
  • to develop Technological Schemes for the assortments.

Evaluation: Final test, scorecard.

Major group products: seafood products, fruits, oysters, lemon

Assessment and feedback:

Teamwork, critical thinking, problem solving (replacement of major products with similar ones), verbal communication, evaluation map

Other methods of assessment:

Observing, research, discussion, blog

Project map: ‘Luncheon in the Studio’

The dish: Lemon chicken with rice

Products: 2 tbsp. oil, 8 chicken drumsticks, 300 grams rice, 1 pcs buillon,1 lemon, salt, black pepper.

Technology:  1.Fry the chicken drumsticks in the oil.  2. Add the rice and 100 ml of water. 3. Put the buillon, salt and the black pepper. 4. Add 500 ml water and bake in a normal temperature in the oven. Put some lemon slices before serving.

Materials and equipment:

Technological schemes, recipe book, scorecard

The procedure:

The forms of education combine the interconnection between the teacher and the students to reach the objectives and reveal the process functioning education in theory and practice. Choose the lesson-class-lesson.

LESSON STEPS:

  1. Revising the knowledge and improving skills

Revising and checking the knowledge, practice, problem solving, problem tasks, simulation of problem situation and setting the study problem  in order to get motivation and interest for the study process.

 

The revision is held by the problems-based tasks or revision of the knowledge by discussion, or taking a short test.

 

  1. Gaining the new knowledge and master new skills

It is done through:

  • Problems setting scene;
  • Story telling;
  • Discussion;
  • Demonstration;
  • Heuristic lecture.
  1. Applying of the knowledge and skills

It is done through:

  • Practice;
  • Independent preparation of the technological scheme;
  • Creative task;
  • Final test;
  • Giving homework.
  1. Rational choice of methods and means of education

The most used methods are storytelling, lecture, laboratory practice, technological documentation, demonstration, excursion.

  1. Differentiation of students’ independent and team work.

At the beginning of the lesson the revision of the knowledge the teacher gives an independent task for the students- the class is divided in groups and every groups has a test.

During the next stage the students make technological schemes of different dishes of the French cuisine.

For the application of the new knowledge in the end of the lesson the class is divided into groups and all groups have a short task or a test.

  1. Methods and means of checking the knowledge and skills

1.Educational objectives.

The students have to know:

– Manet’s biography;

– the artist’s work;

– typical features and traditions of the French cuisine;

– preparation of dishes for the period;

– esthetical decoration  of the dishes;

– safety work rules of the student;

– requirements for self hygiene and workplace hygiene;

– good quality production demands;

2.Educative objectives:

– to form ethical qualities;

– to know how to organize their work and distribute tasks;

– to combine the components;

– to prevent wasting the food;

– to form and develop esthetical criteria and skills for production of dishes with nice and attractive appearance

  1. Developing objectives:

– to form and develop the skills to reveal inquisitional connections and relations between the quality of the raw materials and the parameters of the technological process.

– to form and develop the skills of making independent decisions in terms of the right selection of the parameters of the technological processes;

– to develop  cognitive interests while revealing the dependencies, similarities and differences in implementing the production of dishes from the French cuisine.

– to perfect skills  of doing analysis, comparisons, evaluations and conclusions related to the production technology.

 

 

 

 

 

 

 

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