JHS3 Career Technology · Term 3, Week 4
Planning for Making Artefacts/products
Full lesson notes coming
Notes for this lesson are being prepared. The curriculum details below are complete and ready to use for your planning.
Curriculum details
- Strand
- Designing and Making of Artefacts/products (Strand 5)
- Sub-strand
- Planning for Making Artefacts/products (5.3)
- Content standard
- B9.5.3.1 - Demonstrate understanding of planning for making artefacts/ products/ meals
- Indicator
- B9.5.3.1.2 - Demonstrate Skills in menu planning
- Suggested placement
-
Term 3, Week 4
(Week 28 of the year)
Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.
- Curriculum reference
-
Career Technology, Common Core Programme (JHS1-JHS3), 2023, p. 111
Transcribed from the official NaCCA publication. Check this page against the source.
Exemplars (from the NaCCA curriculum)
1. Explain what is meant by a menu. E.g., A menu is a list of dishes or kinds of food served at a meal. 2. Discuss the importance of planning a menu. E.g., it helps customers to be made aware of what dishes are available in the restaurant and the price per dish. 3. Discuss the factors to consider when planning a menu. E.g. - Availability of tools, equipment and skilled personnel. - Availability of foods/foods in season. 4. Discuss some types of menu in groups. E.g., A' la Carte, Table d'hôtel 5. In groups, plan a menu for discussion in class. 6. Display planned menus for appraisal