Room 13 - Food and Consumer Education

(1) Create authentic and creative task question that is relevant to the students;

(2) Use of Google Classroom to provide immediate qualitative feedback to students;

(3) Included differentiated instructions/ products (dishes, recipe) in project planning

• Planning of a series of lessons using e-pedagogy as a guide.

• Students will be able to consider various factors to plan and prepare balanced and interesting bento set using My Healthy Plate as a reference for school going children.

• Use of budgeting video to calculate food costs based on recipe quantity (blended learning/ flipped learning).

• Preparing the students to make wise informed decisions.

• Allowing them to see the relevance in the current and daily context.