Oct 18 - Mictroteaching: How to make "no-bake" protein bites

EDCP 342 Microteaching Lesson Plan

Subject: Baking	Skill Level: Beginner	Date: Wednesday October 18, 2017	Duration: 10 minutes
Lesson Overview	Students will learn what a recipe is and how to read and follow it. Students will learn to make no-bake protein bites and what it means to be “no-bake” and the benefits to such a recipe as well as the function of various ingredients including binding, base, flavor, sweetener and nutrition. They will also learn how to vary a recipe through ingredient substitution, addition or removal in order to obtain a customized taste.
Class Profile	4-5 students
Big Idea(s)	No-bake protein bites can be a quick, healthy snack which all can enjoy.

Curriculum Competencies (Student’s will be able to…)	·         Read and follow a recipe ·         Measure ingredients, level measuring cups and spoons ·         Use improvisation to alternate a recipe based on taste and preference
Content (Student’s will know…)	·         Binding ingredients, base, flavor, sweetener, nutrition ·         No-bake recipes ·         No-bake protein bites recipe

Materials, Equipment and Resources Needed for this Lesson

1 cup oatmeal 2/3 cup toasted coconut flakes 1/2 cup peanut butter 1/2 cup ground flax seeds 3/4 cup semisweet chocolate chips 1/3 cup honey 1 tablespoon chia seeds (optional) 1 teaspoon vanilla extract Medium sized bowl 2 spoons Measuring cups, measuring spoons Leveling knife Baking tray Recipe

	Lesson Stages	Learning Activities	Assessment	Time Allotted
1.	Introduction	1)      Hook: Who is hungry? Who likes granola bars? 2)      Introduce recipe.	n/a	30 seconds
2.	Reading a Recipe	1)      Has anyone baked before? No-bake recipe is much quicker and easier. 2)      Teacher gives recipes to students to read. 3)      Discuss organization of a recipe into ingredients and directions.	Formative assessment – discussion about recipe and prior knowledge of recipes	1 minutes and 30 seconds
3.	Measuring Ingredients	1)      Teacher asks if any students know how to measure ingredients. 2)      Student(s) can demo how to measure. 3)      Teacher can show students how to level the measure properly. 4)      Students will measure out ingredients and add them to the bowl using techniques discussed and learned.	Formative assessment – students demonstrate their ability to measure ingredients and level spoons and cups	5 minutes
4.	Finish Recipe and Discuss Ingredients	1)      Students will roll bites into balls. 2)      Teacher will inquire to students and discuss binding, base, flavor, sweetener or nutrition ingredients. 3)      Ask students to list other possible ingredients they could use for the same purposes.	Formative assessment – test students’ understanding of types of ingredients by getting them to list other examples	1 minute
5.	Discuss Variations	1)      Teacher will give examples of variations to the recipe: mocha, carrot cake, trail mix, cashew ginger, blueberry almond, white chocolate mocha etc. 2)      Teacher will ask students to come up with their own variation to the recipe.	Formative assessment – test students’ understanding of substitutions and additions by getting them to list other examples	1 minute
6.	Conclusion	1)      Students wash hands and chill bites in refrigerator for 30 minutes, then they can eat them or take them home.	n/a	1 minute

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