Unit Plan Template     

Unit Author
First and Last Name					Rikka Marie R. Caballero
School District					DAS, Toledo
School Name					Don Leo Belleza y Villaruel Vocational School
School City, State					DAS, Toledo City
Unit Overview
Unit Title
The Creative Art of Garnishing
Unit Summary
In this unit there are some Rules and Principles that are in line with the concept of garnishing, and different styles and tools are also introduced to give student an experiential learning through the hand’s on activity of making garnishes out of fresh fruit and vegetables where creativity, skills, innovativeness and discipline can be portray and enhance through this unit.
Subject Area
Culinary Arts II Objectives: The rules, principles and styles of the garnishing Differentiate the needed tools for the specific design or style of garnishing Show a sample demonstration from the different style of designs in garnishing Appreciate the beauty and essence of garnishing in food display
Grade Level
Second Year High School
Approximate Time Needed
1 hour every meeting, twice a week, 8 meetings per month
Unit Foundation
Targeted Content Standards and Benchmarks (BEC COMPETENCIES)
The students will be able to acquire the basic knowledge and so they can easily apply it to real world work where there skills and capabilities can be exposed and enhance
Student Objectives/Learning Outcomes
The students will be able to know the basic concepts about garnishing, and so they must master the skill on all types of garnishing out of making it through the newly-innovative tools in garnishing.
Curriculum-Framing Questions
		Essential Question		Why is it that Culinary skills is important in our vocation that is part of our lesson?
		Unit Questions		What makes the garnishes important in terms of food technology?
		Content Questions		Why is it that skills and basic techniques is a must in garnishing?
Assessment Plan
Assessment Timeline
Before project work begins Students work on projects and complete tasks After project work is completed ·    Identification on the materials and strategies to be done by this project ·    They will able to assess the needed materials to be used and the needed skills to be practice and learn ·    The students make the activity fun and enjoyable when they  makes the task with their partners and share the ideas and skills that they master on the activity ·    The students are directly engage and they should complete the task along with their partner, they should be able to finish at least 5 different styles of garnishing ·    The students should be able to analyze the differences of the garnishing style and they should be able to compare and make the right choice for their prefere nces to the stlye of garnishing. ·    The student’s asseses their own project and also assess their peers for the other’s and own project. By this process they will learn to judge and explore their skills in creating and assessing other’s work.
Assessment Summary
The students assess their own and their peer product with the standard of my rubric. The student should be able to present a product with the style of garnishing that they used through explanation and presentation of their project. This will happen after they done the project in the classroom.
Assessment Rubric Product:                                                                 Management of the environment Cleanliness of the project-50                                        orderliness-                             15 The style being used-       5                                         cleanliness of the activity place- 10 The way it is presented-   20 OVER-ALL-100%
Unit Details
Prerequisite Skills
Skills in cutting, carving and innovativeness
Instructional Procedures
The teacher will guide with tye student’s to this said activity and also with the guided hand-outs for their own material
Accommodations for Differentiated Instruction
	Special Needs Students		Teacher directed demonstration on the different style of garnishing
	Nonnative Speakers		NONE
	Gifted/Talented Students		The student’s leran to explore their skills without the guide of a teacher, this student arevery much capable with just the guide of hand-ossut materials. They were talented student’s that are in need with the mind to developed and improved their skills.
Materials and Resources Required For Unit
Technology – Hardware

x Camera  Computer(s)  Digital Camera x DVD Player  Internet Connection	Laser Disk  Printer  Projection System  Scanner x Television	x VCR  Video Camera  Video Conferencing Equip. x Other Garnishing tools
Technology – Software
Database/Spreadsheet  Desktop Publishing  E-mail Software  Encyclopedia on CD-ROM	Image Processing  Internet Web Browser x Multimedia	Web Page Development  Word Processing x Other Videos

Printed Materials	G. de Guzman et al. book, 1998, hand-outs
Supplies	Fruits, vegetables, garnishing tools, laboratory gown and laboratory utensils
Internet Resources	http://www.garnishingstylesworld.gplog.com
Other Resources	Mentors like older teacher, Parents to guide and seek help and teacher who can creatively do experiments of new design in garnishing

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