MODULE 6-Sustainable Cooking
MODULE 6-Sustainable Cooking
UNIT 2: Sustainable Cooking with Placki Ziemniaczane
Partner: GAL
UNIT 2: Sustainable Cooking with Placki Ziemniaczane
Partner: GAL
Lesson Plan
Lesson Plan
Embedded Files
Partner: GAL
Topic Overview
Topic Overview
This UNIT explores the principles of sustainable cooking through the preparation of Placki Ziemniaczane (Potato Pancakes). Key topics covered include:
Sustainable sourcing of ingredients
Nutritional benefits of Placki Ziemniaczane
The environmental impact of food choices
Traditional and modern cooking methods
STEAM Area/Subjects:
STEAM Area/Subjects:
Science: Investigating the nutritional composition and health benefits of potato pancakes.
Technology: Using digital tools for recipe documentation and analysis.
Engineering: Exploring energy-efficient cooking techniques.
Art: Creative presentation of the prepared dish.
Mathematics: Calculating ingredient quantities, nutritional values, and environmental impact.
Learning Objectives
Learning Objectives
The module aims to:
Understand the principles of sustainable cooking and their application to Placki Ziemniaczane.
Analyze the nutritional content and health benefits of Placki Ziemniaczane.
Explore the environmental impact of food choices and cooking methods.
Develop skills in using digital tools for documenting and presenting culinary projects.
Outcomes
Outcomes
By the end of this module, students should be able to:
Prepare Placki Ziemniaczane using sustainable cooking practices.
Conduct a nutritional analysis of the dish.
Assess the environmental impact of their cooking methods and ingredient choices.
Use digital tools to document and present their culinary projects creatively.
Activity 2:
Activity 2:
Food Waste Audit and Recipe Innovation
Food Waste Audit and Recipe Innovation
Type of activity: Collaborative Project-Based Learning
Necessary Materials:
Necessary Materials:
Kitchen waste collection bins
Weighing scales
Notebooks or digital devices for data recording
Ingredients for Placki Ziemniaczane and other potential recipes
Cooking equipment (graters, bowls, frying pans, stoves)
Digital tools for documentation and presentation (computers/tablets with internet access)
Research resources on food waste and sustainability
Goals of the Activity:
Goals of the Activity:
Engage students in identifying and quantifying food waste during cooking.
Innovate recipes using leftover ingredients to minimize waste.
Develop awareness of food waste's environmental impact and ways to reduce it.
Enhance digital literacy through documentation and presentation of findings.
Step-by-step description:
Step-by-step description:
Introduction to Food Waste:
Start with a discussion on the importance of reducing food waste and its environmental impact.
Introduce the concept of a food waste audit and how it can help in creating sustainable cooking practices.
Food Waste Audit:
During the preparation of Placki Ziemniaczane, have students collect and weigh all food waste generated, including peels, scraps, and unused portions.
Record the type and amount of waste generated in a notebook or digital device.
Recipe Innovation:
Divide students into small groups and challenge them to create new recipes using the collected food waste.
Provide additional ingredients if necessary and guide students through safe and creative cooking practices.
Encourage students to think about how they can repurpose peels, scraps, and other leftovers into delicious and nutritious dishes.
Cooking and Experimentation:
Allow students to cook their innovative recipes, focusing on minimizing additional waste.
Ensure that each group documents their process, including the original waste collected and the final dish created.
Analysis and Discussion:
Once the cooking is complete, have students present their innovative recipes and the amount of food waste they managed to repurpose.
Discuss the nutritional content of the new dishes and how they contribute to reducing food waste.
Facilitate a discussion on the broader implications of food waste and how such practices can be implemented in daily life.
Digital Documentation:
Using digital tools, students will create a detailed report or presentation that includes their food waste audit data, recipes, cooking process, and final dishes.
Include photos, videos, and scientific data to support their findings.
Presentation and Reflection:
Organize a session where students present their findings and innovative recipes to the class.
Encourage reflection on the challenges and successes of minimizing food waste and the potential for further innovation.
Check the understanding:
Check the understanding:
Skills developed
Skills developed
Critical thinking and problem-solving
Collaboration and teamwork
Digital literacy and documentation
Creativity and innovation in cooking
Environmental awareness and sustainable practices
Pedagogical Approaches
Pedagogical Approaches
Collaborative Learning
Project-Based Learning
Experiential Learning
Inquiry-Based Learning
Problem-Solving Challenges
Technology Integration
Cross-Curricular Connections
Cultural and Environmental Awareness
Reflective Practice
Digital tools recommendation
Digital tools recommendation
Canva
iMovie
Clipchamp
Adobe Premiere
Visme
Adobe Spark
Social Media and Content Sharing:
Instagram
TikTok
YouTube
Pinterest
Presentation and Visualization:
Microsoft PowerPoint
Google Slides
Prezi
Mentimeter
Kahoot!
Project Management and Collaboration:
Asana
MS Teams
Zoom
Google Drive
Trello
Page updated
Google Sites
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