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During my senior year of college, I designed a 15 lesson unit on Careers for fifth graders. This exciting unit required the students to take on the role of the teacher, each being divided into one of four groups, and then researching and presenting a career within the group. They also had the opportunity to have a day "Job Shadowing." There were lessons where adults would come in from the community and present their career to the class. Each student picked the career that interested s/he the most and presented a hands-on project at the end (for instance, if they chose carpenter, they would show the class something they had made out of wood, etc.).
 
The following lesson is the seventh lesson in the series of lessons. It is complete with interactive worksheets and partner activities.

Lesson 7: Group 3A Presentations—Artistic Field

 

Objectives:

1. Students will receive information about 2-3 additional jobs in the Artistic field, presented by their fellow students.

2. Students will work in small groups to prepare their part of the 5th Grade Banquet.

3. Students will prepare the outline for the Class Story.

4. Students will enjoy a fabulous meal—created just by them!

 

Summary: Group 3A will present the selected jobs they chose (i.e. Chef and Singer/Dancer). Through either a PowerPoint presentation, poster, video, or lecture, the student(s) will introduce the class to 2-3 jobs in the Artistic Field. Following their presentations, the teacher will add any additional information about the field s/he feels would be helpful, and allow time for questions.  For “Experience Time”, the students will be working as a class to prepare a “5th Grade Banquet”.  The teacher will have cleared it ahead of time for the students to be able to eat this meal instead of the school lunch (using the lunchtime to prepare the meal), and has also cleared it so they can use the Home Economics room at the school for their meal preparation.  Once in the room, the students will be separated into four groups: Appetizer group, Main Course group, Bread and Vegetables group, and Dessert Group. They will pick randomly from a hat to decide which group they are in and with whom they will be working. The teacher will have the ingredients, recipes, utensils, and equipment ahead of time. The groups will work cooperatively in designated parts of the room to prepare their part of the meal. While the meal is cooking, the teacher will give an introduction to the Class Story which they will be writing tomorrow. The students will break into partners, decide as a class what the story will be about (characters, plot, etc.), and break apart the chapters to each partner group)

 

 

5th Grade Banquet

 

Group 1: Appetizer Group—Mozzarella Sticks

1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce

--Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

--Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. ---Sprinkle with the remaining cheese and serve with the Marinara Sauce.

 

Group 2: Main Course—Lasagna

1 pound uncooked lasagna
2 pounds ricotta
6 eggs
Sunday Ragu, recipe above, or other tomato sauce
1 pound grated mozzarella
1 cup grated Parmesan

--Preheat oven to 350 degrees.

--Cook lasagna in boiling salted water until al dente. The pasta will cook further in the oven.

--In a small mixing bowl, stir together ricotta and eggs.

--In a 12 by 24-inch baking dish, spoon some sauce to just cover bottom surface of dish. ---Arrange lasagna to cover all sauce. Spread a thin layer of egg-ricotta mixture over the pasta, and finish layer with a sprinkling of mozzarella and Parmesan. Repeat process until all lasagna noodles have been used: there should be about 3 layers. Cover the top layer of lasagna with Ragu and mozzarella. Cook for 1hour. Serve hot.

 


Group 3: Bread and Vegetable—Croissants and Green Bean Casserole

(Makes 6 servings.)
Prep Time: 5 minutes Cook Time: 35 minutes

- 1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 tsp. black pepper
- 2 pkgs. (9 oz. each) frozen cut green beans, thawed*
- 1 1/3 cups French's® Original French Fried Onions

1. Combine soup, milk and pepper in a 1 1/2 qt. baking dish; stir until blended. Stir in beans and 2/3 cup French's French Fried Onions.

2. Bake at 350ºF for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup French Fried Onions. Bake 5 minutes or until onions are golden.

Bread—Use Pillsbury Croissants, follow directions on package

 

Group 4: Dessert—Peanut Butter Cream Pie

8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/2 cup crunchy peanut butter
2 tablespoons milk
1/2 cup chopped roasted peanuts
4 cups heavy cream, whipped until thick, in all
1 prepared 9-inch graham cracker crust
1/2 cup chopped salted peanuts
1 cup chocolate sauce
1/4 pound chocolate, shaved into curls
Fresh mint sprigs

--Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. -------Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. --------Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.