Classroom layout and grouping of students: The teacher will divide students in groups of 4-5 during the lesson. The teacher will group students according to their gender, age, and group cohesion. The students will be first organized in homogenous groups based on their skill levels, interests, gender, cultural background, same abilities and test scores to enhance the degree of students’ participation in the class. The group homogeneity serves the purpose of creating friendly learning environment for all students- a requirement for promoting degree of student participation in their respective groups. Consequently, all students will feel free to ask questions to teacher and peers in the event they come across any kind of difficulty. For the purposes of effective group management, a student leader will be appointed to offer leadership to all constituent groups of the class. The leader will be responsible for the presentation of group work discussions to the entire class and any other correspondence.
The students will be provided with foods of different taste in their respective groups so as to determine their corresponding tastes (sweet, salty, sour or bitter). The lesson will be conducted in a classroom where students can freely interact and explore taste of various foods provided to them for the purposes of learning. Students will start by identifying the taste of the most popular foods before they proceed to the ones they are familiar with. These commonest foods to be given to students include salty chips, dark chocolate, lemon slice, and bread with honey.
The general instructions will first be given to all students in the class followed by individualized instructions delivered to individual students in their small groups. During the entire period of lesson, the teacher will be moving from one group to another supervising what the students are doing to ascertain that that teaching and learning objectives are attained without any mishap. In this sense, the teacher will see to it that students accurately determine the taste of various foods provided during the lesson. Learners will also be helped identify the diagrams and charts of foodstuff provide by the teacher and further predict their taste with due precision. This will go a long way in making all students understand the learning concepts of taste as well the function of tongue as a taste organ in human beings.
Curriculum Standards: The curriculum requires students to master the function of tongue as a taste organ. They should be able to perceive and distinguish between different tastes (sweet, sour, bitter and salty) of foods without any difficulty or confusion.
Performance Indicators: Students will be required to positively perceive and identify different tastes (sweet, sour, bitter and salty) by the use of the tongue as a taste organ. By the end of this lesson, students must also be able to taste and in turn tell the exact taste of the common food they consume in their day to day lives such as bread, chips, burns, and different fruits. Similarly, the students must be in a position to associate diagrams of different food type with their taste based on their past experiences.
Instructional Objectives: by the end of the lesson learners will be able to:
i) Recognize four different tastes: sweet, sour, bitter and salty.
ii) Able to give out different examples of food (at least three) in everyday life and their corresponding taste.
iii) Associate the diagram of various foodstuff with their corresponding taste based on their past experiences.
iv) Draw pictures of different foodstuffs and predict their rightful tastes as sweet, sour, bitter, or salty within their respective groups.
Materials, Resources and Technology: This lesson will require an assortment of foodstuffs with different tastes. These will include salty chips (salty), dark Chocolate (sour), bread with honey (sweet), and lemon slice (bitter). Only fresh food sample will the given to students to avoid changes in taste due to prolonged exposure to open air coupled with the possible oxidation of preservatives present in the food. Clear pictures of various types of foods and fruits will also be given to students in their respective groups so that they can determine their theoretical taste without actual tasting or perception. Whiteboard, drawing markers, painting and colors will also be provides to students. Technological resources such as projector and a printer will be required to enlarge and visualize pictures of foodstuff drawn by different students during classroom presentations.
Students’ present level of performance and skills: The students have been taught about the function of tongue as a taste organ as well as four categories of tastes (sweet, sour, bitter and salty). They also know from the previous lessons that different foods have different taste. The students are therefore ready for an accomplishment of the tasks involved in the lesson.