LESSON PLAN

Area of learning: Design and Technology Title/Topic/Focus: Chocolate

Class: Food Technology When/Where:

Lesson Prepared by: Georga Fisher

What are the students going to learn? Key Concepts /Specific Learning Outcome(s)

ACARA outcomes
Investigate the ways in which products, services and environments evolve locally, regionally and globally
and how competing factors including social, ethical and sustainability considerations are prioritised in the
development of technologies and designed solutions for preferred futures (ACTDEK029)

Analyse how food and fibre are produced when designing managed environments and how these can
become more sustainable (ACTDEK032)

 Students will look at where chocolate comes from, its origins and how it is produced.
 Students will investigate what chocolate is made of and by whom
 Students will consider issues raised in the production of chocolate,
ie child/slave labour, the use of palm oil and sustainability considerations, and carbon foot print/
food miles.

Preparation/booking checklist: eg. Library, AV, computer room, gym

 Library visit
 Computer access (in library)
 AV to play video

Resources

 Pens/ Pencils
 Note books/ Paper
 Chocolate examples x5
 Samples for tasting

Lesson Outline

Timing I will… Students will…

10 mins INTRODUCING THE LESSON
What do Hersheys, Haighs and Cadbury have in Listen
common? Watch the video
Introduce the topic Give responses as prompted
Play the video, https://www.youtube.com/watch?
v=3lBLqT0dDaU 3mins
Brainstorm what students already know about
chocolate as a group and write it on the board

20mins DEVELOPING THE LESSON

Direct students to break into groups of 4 and
explain that they are required, in their groups, to
research one of the questions relating to chocolate
to bring back and share with the class. Explain that
as a homework task students will have to produce
a poster which displays the things they find out in
their research.
Students form groups and choose how they want to
research their question using internet, books (from
library) etc.
Students research their given question and record
their findings
 Assign each group a question Students share their groups findings with the rest of
Where does it come from? the class.
What is it made of? Define words pertinent to the topic and explain
Who makes it? them to the rest of the class
Where and when did it originate?
What is UTZ certification?
What issues are raised in the production of
chocolate?

Monitor class groups progress, make suggestions,

give guidance if needed.

15mins CONCLUDING THE LESSON

Show class examples of chocolate bars and discuss Students have input in discussion and answer
as a group what the information we have found questions as prompted.
out in our research tells us about each example.
Comparing price with quality and ethical Eat sample!
implications. Asking students which one they
would choose now that they know the things they
have found out.
Outline homework task- Create a poster displaying
the findings of your research on chocolate ready
for the next class.
Give each student a sample!

Assessment/Feedback for the students:

Formative assessment – Participation in class discussion,

-verbal feedback given to students in the process of discussion
- Observation of students’ participation in group research activity
-Quality and depth of research relayed back to the class
-Completion of homework poster task.

Evaluation/reflection (for you and mentor/peer after the lesson):

What learning occurred?

What evidence of this did you observe?

What things worked?

What would you do differently next time?

Your response here can be both specific to the lesson content and also to the overall process of teaching.

What do you need to follow up on next lesson?

Homework task completed