MODULE 1: Culinary Nutrition
MODULE 1: Culinary Nutrition
UNIT 1: Nutritional Analysis and Baking of Česnica
Partner: LOFS
UNIT 1: Nutritional Analysis and Baking of Česnica
Partner: LOFS
Lesson Plan
Lesson Plan
Embedded Files
Partner: LOFS
Topic Overview
Topic Overview
This UNIT 1 will delve into the intricacies of Culinary Nutrition while connecting it with the Serbian national dish Česnica. Key topics covered include:
Nutritional Components of Česnica
Culinary Arts: Česnica Preparation
Efficient Use of Kitchen Technology
Integration of STEAM in Culinary Practices
STEAM Area/Subjects:
STEAM Area/Subjects:
Science: Understanding the chemistry of fermentation and baking.
Technology: Using digital tools for recipe adjustments and nutritional analysis.
Engineering: Creating efficient kitchen workflows for baking Česnica.
Mathematics: Calculating ingredient proportions and nutritional values.
Art: Exploring the artistic presentation and cultural symbolism of Česnica.
Learning Objectives
Learning Objectives
By the end of this module, participants will:
Understand the nutritional components and health benefits of Česnica.
Analyze the chemical processes involved in yeast fermentation and baking.
Appreciate the cultural significance of Česnica in Serbian traditions.
Apply STEAM principles to optimize the preparation and presentation of Česnica.
Outcomes
Outcomes
Teachers will deliver a multidisciplinary lesson that combines culinary arts and STEM education, enhancing students' understanding of the science and culture behind traditional foods. Students will demonstrate their knowledge through practical baking activities, nutritional analysis, and creative presentations, developing teamwork and collaboration skills.
Estimated Duration: Approximately 2-3 hours
Roles
Roles
Role of Students:
Role of Students:
Analyze nutritional content using digital tools.
Calculate nutritional values of ingredients.
Modify and enhance the recipe.
Bake Česnica.
Present findings and receive peer feedback.
Role of the Teacher:
Role of the Teacher:
Provide background information and resources.
Facilitate group formation and discussions.
Guide students through nutritional analysis and recipe adjustments.
Oversee the baking process.
Facilitate presentations and debriefing sessions.
Students workshop in Warsaw, LOFS, Poland
Activity 1:
Activity 1:
Nutritional Analysis and Baking of Česnica
Nutritional Analysis and Baking of Česnica
Type of activity: Project-Based Learning
Necessary Materials:
Necessary Materials:
Ingredients for Česnica (flour, water, yeast, salt, optional: sugar, raisins, walnuts)
Kitchen tools (mixing bowls, measuring instruments, ovens, safety gear)
Graph paper and pencils for sketching kitchen layouts
Digital tools for nutritional analysis and recipe adjustments
Poster boards or presentation materials
Goals of the Activity:
Goals of the Activity:
Students will analyze the nutritional content of Česnica and explore ways to enhance its nutritional value.
Teams will collaborate to prepare Česnica, considering both practical and cultural factors.
Students will present their findings on the nutritional analysis and preparation process, explaining their rationale and choices.
Step-by-step description:
Step-by-step description:
Introduction:
Introduce the Nutritional Analysis and Baking Challenge, providing background information on the nutritional components of Česnica.
Group Formation:
Divide students into small groups and assign each group the task of analyzing and preparing Česnica.
Nutritional Analysis:
Provide digital tools and resources for students to analyze the nutritional content of Česnica.
Students will calculate the nutritional values of the ingredients used in Česnica (e.g., carbohydrates, proteins, fats, vitamins, and minerals).
Recipe Adjustment:
Encourage students to explore ways to enhance the nutritional value of Česnica by modifying the recipe (e.g., adding whole grains, nuts, or reducing sugar content).
Facilitate group discussions and offer guidance as students develop and refine their recipes.
Baking:
Guide students through the process of baking Česnica, applying their knowledge of chemistry, nutrition, and kitchen design.
Presentations:
Have each group present their findings on the nutritional analysis and preparation process, explaining their design rationale and addressing questions from classmates.
Encourage peer feedback and reflection on the nutritional value and cultural significance of each recipe.
Reflection:
Conduct a debriefing session where students reflect on the challenges and considerations involved in enhancing the nutritional value of traditional dishes.
Check the understanding:
Check the understanding:
Assess students' understanding through group presentations, peer feedback, and a reflective discussion on the nutritional value and cultural significance of their Česnica recipes.
Skills developed
Skills developed
Nutritional Analysis
Understanding of Fermentation
Cultural Awareness
Artistic Presentation
Teamwork and Collaboration
Critical Thinking
Pedagogical Approaches
Pedagogical Approaches
Collaborative Learning
Project-Based Learning
Experiential Learning
Inquiry-Based Learning
Cultural and Environmental Awareness
Interdisciplinary Approach
Cross-Curricular Connections
Technology Integration
Digital tools recommendation
Digital tools recommendation
Content Creation and Editing:
Canva
Adobe Creative Suite
Filmora
Piktochart
Social Media and Content Sharing:
Instagram
YouTube
Pinterest
Reddit
Presentation and Visualization:
Microsoft PowerPoint
Google Slides
Prezi
Mentimeter
Project Management and Collaboration:
Asana
MS Teams
Zoom
Google Drive
Trello
Page updated
Google Sites
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