Grade 10 Lesson Plan: Kitchen Design and Management
Date:
Facilitator:
Grade: 10
Subject: Food, Health and Nutrition
Topic: Kitchen Layout and Planning
Lesson Duration: 6 hours
Students’ Profile: The students have been exposed to Family and Consumer Management between grades 8 – 9 which gives them a general understanding of the basics of the subject, Home Economics.
Students have shown interest in learning about the subject to gain knowledge and experience.
Science
● The use of technology to innovatively solve the problem.
Technology
● Develop the abilities to apply the design process and use various technological devices to research and present content.
Mathematics
● Use inductive and deductive reasoning
Resource materials: Notebooks, textbooks, pen and pencil, electronic device for research, Google Classroom
Classroom Safety:
- Students will demonstrate courtesy in regard to the ideas expressed by classmates and show appreciation for the efforts of others
- Students will follow the instructions of the teacher and do the activities given.
General Objective:
Learning Objectives: at the end of each lesson students will:
Lesson 1:
1) Define the terms: work triangle, Ergonomics.
2) Outline factors to be considered when planning the layout of a kitchen.
3) Explain the concept of the work triangle
Lesson 2:
1) Identify the different types of kitchen layouts
2) Describe the different types of kitchen layout
Lesson 3:
1) State the benefits and limitations associated with the various types of kitchen layouts.
2) Name the main activity centres of the kitchen and discuss the activities carried out in each centre.
Lesson 4
1) Discuss guidelines to follow for the efficient use of time for food preparation and service
Methodologies:
Discussion - Providing an avenue for students to share their opinions and experiences about the topic (Kitchen Layout and Planning).
Questioning and Answering- Prompting students to think and become more involved in the lesson.
Prompting - Encouraging response and an atmosphere for unhindered thoughts and ideas.
Guided Discovery- This will enable students to actively participate in the lesson whilst arriving at their understanding of the lesson with the guidance of the teacher.
Content Outline:
What is ergonomics? The study of efficiency in the workplace concerning the arrangement of equipment in the most efficient way so that time and energy are saved.
What is the work triangle?
• An invisible/imaginary triangle formed by the sink, stove and refrigerator.
Factors to consider in planning the layout and design of a kitchen
There are several factors to take into consideration when designing a layout of a kitchen these include:
⮚ Walls
⮚ Location
⮚ Cupboards
⮚ Decorations
⮚ Work centers
⮚ Paints
⮚ Storage units
Walls
It is best to tile areas, which will be easily soiled, such as those areas near the stove and sink. The other section can be painted with oil or water based paint to allow cleaning .It is recommended that light
colours be used in the kitchen so as to enhance lighting.
Location
A kitchen should be located close to the dining room area and have easy access to the outdoors. This will facilitate entry from outside with shopping bags and baskets, as well as easy service of prepared
meals. Food smells are not retained when the kitchen has windows and doors opening outside. The kitchen is best located on the coolest side of the house
Cupboards
Cupboards should be so designed as to allow maximum use of space; for example, use three shelves instead of two, if space allows. They should be placed so that they are within easy reach. The outside
should be finished to allow easy cleaning.
Decoration
Cream, pale blue, light green, yellow and white colours are advisable to use in the kitchen as these colours create an impression of coolness. In more affluent homes, wallpapers and tiles are used to
enhance the kitchen which is most time quite attractive.
Types of Kitchen layout
There are four basic types of kitchen layouts within a rectangular framework. These are
● One wall
● Parallel walls/Gallery
● L-shaped and
● U-shaped
These layouts must be arranged to use spaces efficiently. There are three main centers in each kitchen namely:
● Mixing and preparation center
● Preparation and clean up
● Cooking and serving center
These should be so arranged within the kitchen that the cook moves easily from each stage to the next in the sequence in which food is prepared and served.
Different Kitchen Layouts:
• Single wall/ corridor layout
• L shaped
• U shaped
• Parallel wall
Advantages and Limitations of Different Kitchen Layouts
One wall/Single Line
Appliances and countertops are lined along a straight wall.
Advantages
1. Saves space – it is the most space – effective layout option you have
2. It is best for small kitchens.
3. Costs less for appliances and counter tops.
Disadvantages/Limitations
1. This layout is best for one cook. More than one cook may bump into each other.
Corridor/Gallery
Counter tops and appliances are organized in two rows.
Advantages
1. This is a good layout for small kitchens.
2. Allows you to fit in a relatively narrow space.
3. Allows for an efficient work triangle.
Disadvantages/Limitations
1. It is not an efficient layout for large and wide kitchen spaces.
2. Like the single line/one wall you may have difficulty moving around if there are more than one cook.
L-Shaped Layout
Takes up two adjoining walls, allowing you to create an effective work triangle between appliances and countertops.
Advantages
1. This layout works with almost any small or medium size kitchen.
2. All areas of the kitchen are easy to access.
3. An eating area is usually easy to include.
Disadvantages/Limitations
Not an efficient use of space in a larger kitchen.
2. Like the single line and corridor layout it might be difficult to have extra cooks in the kitchen.
U – Shaped Layout
Cupboards, counter tops, appliances and other kitchen equipment surround you on three sides.
Advantages
1. Provides enough work space and kitchen storage.
2. Allows room for guests and cooks in the kitchen.
3. The recommended work triangle is easy to incorporate and might minimize the distances you have to travel between sink, stove and refrigerator.
Disadvantages/Limitations
1. It can be used effectively only in a medium sized or large kitchen. A small space will feel cramped.
2 Costs more for countertops and appliances as you have more space to fill up.
Activity Centres in the Kitchen:
• Mixing and preparation centre
• Washing and clean up centre
• Cooking and serving centre
Maximising Efficiency in the Kitchen
• Workstations should be arranged to allow work to flow logically.
• Work surface height should be designed to eliminate fatigue.
• Locate your kitchen close to your dining area as well as easy access to outside.
• Equip the kitchen with the appropriate tools and equipment depending on its purpose.
• Place the kitchen on an outer wall to have good natural lighting, otherwise use fluorescent lights.
• Maximum use should be made of all wall spaces so that cupboards can be mounted above and below work counters.
• The kitchen should be well ventilated to allow heat, odour and fumes to escape and fresh air to come in. Windows should be mounted a little higher in the kitchen.
• There should be adequate spaces to fit appliances in comfortably. Do not create a clutter.
• The kitchen should be sized to accommodate the different activities that will be performed in the kitchen. Meal preparation is primary however some persons dine in their kitchens and host social activities.
Activity Highlights
Engagement
1. Students will be shown pictures of different types of kitchen layouts. Students will brainstorm to determine what each picture is depicting. After which they will be asked the following
questions:
1. What makes this place the most delightful place in the home?
2. What are the different things you do in your kitchen?
3. How often do you visit the kitchen?
4. Are there any considerations you think were taken in your kitchen planning and design?
Exploration
Lesson one: Students will be asked to define the term work triangle and ergonomics, additionally they will be asked to brainstorm factors to consider when planning the layout of a kitchen.
Lesson two: Students will be shown different types of kitchens, using the pictures shown students will be asked to describe the types of kitchen layout.
Lesson three: Using pictures shown students will work in groups to identify and make note of the advantages and disadvantages of the different kitchen layouts and examine the main activity centres in
them.
Lesson 4
1.Students will be encouraged analytically to evaluate the relationship among ergonomics, the work triangle, the kitchen layout and their influence on efficiency in the kitchen.
Explanation
Lesson one
1. Students will share their understanding of ergonomics and how it can be applied in the kitchen. They will be prompted to use examples in the kitchen to validate their points.
2. Students will share their responses orally on the factors to be consider when planning the layout of a kitchen.
3. The teacher and students will then generate a class discussion based on the responses; teacher will make clarification where necessary. Students will be provided with additional information on the
factors to consider when planning kitchen layout.
Lesson two: Students will be asked to share their responses. A ppt presentation will be used to provide additional information.
Lesson three: A power point will be used to recap the layouts of the kitchen and to discuss the advantages and disadvantages of each. Individual students will be called upon to justify each point to aid in
their understanding and participation in the lesson. The different activity centres will also be named and discussed. Students will state the main tasks that are completed in each area. Responses will be
validated.
Lesson Four
1.Students will analyse how they think efficiency can be achieved in the different layouts with the use of the work triangles and ergonomics. Points raised will be critiqued. Students also need to use
examples within the kitchen to justify their line of reasoning.
Extension/Elaboration
Lesson one:
Students will complete an unscramble activity about kitchen layout and management.
Lesson two:
Students will be asked to create a pictorial representation of the different types of kitchen layout.
Rubric
Types of kitchen layout identify 4
Image of the different types of layouts 4
Creativity 2
Total 10 marks
Lesson 3: Students will complete an activity on the types of kitchen layout, individual students will be asked to state one advantage and on disadvantage of an assigned kitchen layout identified on the
activity sheet.
Evaluation: Students will particate in an oral answer and question session to answer questions relating the content.
1. Objectives: ● Were all the objectives achieved?
ㅁ Yes ㅁ No
If No: State Objectives(s) and Reason (s)-(insufficient time, lack of instructional
materials/resources, textbooks, projectors, charts, teacher-student relationship, etc.)
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
2. Teaching ● (The strategies used to instruct the lesson
Strategies/Methodology: rate on a scale of 1-10, 10 being the
highest)_____________________
Reasons: (What went well? What did not go well? Class Management, insufficient activities,
poor introductory activities, etc.)
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
3. Overview: Overall, the lesson was:
ㅁ Excellent ㅁ Very Good ㅁ Good ㅁ Fair ㅁ Poor
1. Objectives: ● Were all the objectives achieved?
ㅁ Yes ㅁ No
If No: State Objectives(s) and Reason (s)-(insufficient time, lack of instructional
materials/resources, textbooks, projectors, charts, teacher-student relationship, etc.)
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
2. Teaching ● (The strategies used to instruct the lesson
Strategies/Methodology: rate on a scale of 1-10, 10 being the
highest)_____________________
Reasons: (What went well? What did not go well? Class Management, insufficient activities,
poor introductory activities, etc.)
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
3. Overview: Overall, the lesson was:
ㅁ Excellent ㅁ Very Good ㅁ Good ㅁ Fair ㅁ Poor
1. Objectives: ● Were all the objectives achieved?
ㅁ Yes ㅁ No
If No: State Objectives(s) and Reason (s)-(insufficient time, lack of instructional
materials/resources, textbooks, projectors, charts, teacher-student relationship, etc.)
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
2. Teaching ● (The strategies used to instruct the lesson
Strategies/Methodology: rate on a scale of 1-10, 10 being the
highest)_____________________
Reasons: (What went well? What did not go well? Class Management, insufficient activities,
poor introductory activities, etc.)
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
3. Overview: Overall, the lesson was:
ㅁ Excellent ㅁ Very Good ㅁ Good ㅁ Fair ㅁ Poor
