Learning Objectives:
Understand the concept of "mise en place" in culinary arts.
Demonstrate the ability to organize ingredients and tools for making a sandwich.
Cultivate a sense of gratitude for the process of preparing and enjoying food.
Duration:
90 minutes
Materials:
Ingredients for making sandwiches (bread, vegetables, condiments, etc.)
Kitchen tools and utensils
Gratitude journals or paper
Whiteboard and markers
Presentation on "mise en place"
A: Activate (15 minutes):
Gratitude Reflection: Begin the class with a brief discussion about the concept of gratitude, emphasizing
the importance of appreciating the process of preparing and enjoying food. Ask students to share one
thing related to food that they are grateful for.
Introduction to Mise en Place: Transition into the culinary aspect by introducing the concept of "mise en
place." Explain that it is a French culinary term that means "everything in its place" and is about
organizing and preparing ingredients before cooking.
A: Aim (5 minutes):
Clearly state the learning objectives for the lesson, emphasizing the importance of both understanding
"mise en place" and cultivating gratitude in the culinary context.
A: Acquire (40 minutes):
Presentation on Mise en Place: Use a PowerPoint presentation or whiteboard to illustrate the concept of
"mise en place." Discuss why it's a crucial practice in the culinary world and how it contributes to
efficiency and successful cooking.
Demonstration: Demonstrate how to apply "mise en place" by preparing ingredients for a sandwich.
Discuss the importance of having everything organized and ready before starting the actual cooking
process.
Hands-On Activity: Divide the class into small groups and provide each group with the ingredients and
tools needed to make sandwiches. Instruct them to apply the "mise en place" concept by organizing
their workspace and ingredients before making the sandwiches.
A: Apply (25 minutes):
Gratitude Journaling: While the sandwiches are being made, ask students to take a moment to write
down something they are grateful for in the context of preparing and enjoying food.
Group Sharing: Have each group share their gratitude reflections with the class. This can foster a positive
and appreciative atmosphere in the culinary setting.
Sandwich Tasting and Reflection: After making the sandwiches, allow students to taste and reflect on the
experience. Discuss how being organized and expressing gratitude enhanced the process.
Assessment:
Evaluate students based on their engagement in the "mise en place" activity, their ability to apply the
concept, and their participation in the gratitude reflection and discussion.
Homework:
Assign a written reflection for homework, asking students to write about how the concept of "mise en
place" can be applied in their daily lives beyond the kitchen and how cultivating gratitude contributes to
a positive mindset.
Remember to adapt the lesson plan based on the specific culinary facilities available to you and any
potential dietary restrictions or preferences of the students.
