1	Café 101 Introduction to Yeast Bread High School Students All grades and levels Ages 14-18
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3	The learner will be able to: Identify the ingredients found in a yeast bread. and Prepare a bread from scratch.
4	Teaching to an Intended Objective Incorporate Four Teacher Actions Provide Information Ask Questions Respond to the Efforts of the Learner Design Activities
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6	The Brain
7	The Recipe Student gets a copy of the recipe Silent reading (no questions) three minutes Students ask questions now Students prepare equipment list in groups Students write out the ingredients Teacher discusses the methodology
8	Kitchen Plan Ingredients
9	Prep time
10	The Show Begins Step by Step… the dough is prepared One student adds the ingredients as… Instructions are read aloud. Some students follow the recipe. A few take notes. Others prefer to observe Comments are and questions are addressed
11	KNEADING IS NEEDED
12	How long does it take to knead dough? Eight to ten minutes by hand
13	Multiple Intelligences Howard Gardner’s 8 Multiple Intelligences Verbal/ Linguistic Logical/Mathematical Visual/Spatial Bodily Kinesthetic Musical/Rhythmic Interpersonal Intrapersonal Naturalist
14	Closure Closure is an opportunity provided by the teacher for the learners to process what they have just learned. It allows the student to reflect & internalize. Must make use of active participation. Can be covert &/or overt. Please describe in your note book a vivid description of the texture of today’s yeast dough. AND What you will do to achieve that texture tomorrow?
15	References Sousa, D. (2001). How The Brain Learns. 2nd Edition. California, Corwin Press, Inc. Gardner, H. (1983). Frames of Mind: The Theory of Multiple Intelligences. New York: Basic Books. Gregorc, A. Ph.D. (1985). Style Delineator. Columbia CT. Gregorc Associates, Inc. STAR – “ Strategies for Teaching Advancement in Ramsey. Ramsey School District. Ramsey, NJ Anatomy of the Brain- http://www.ahaf.org/alzdis/about/anatomybrain.htm