Submitted by: Catherine King
UNIT: Sculpture - Careers
Lesson: Playing with Food - Food sculpture
Grade Level: High School (adaptable to middle school)

Objectives:

TSW learn proper cutting techniques
TSW learn about pattern and design
TSW learn to use food as a sculptural medium
TSW learn about career of Garde Manger

Preparation

• Prepare a PowerPoint from food art examples found on line
• Experiment with cutting techniques
• Prepare Item Lotto - Students will draw from a hat subject choices - PERSON, LAND ANIMAL, PLANT/FLOWER, INSECT, WATER ANIMAL, Architecture, VEHICLE

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Standards Met

Standard 1: Creating, Performing, and Participating in the Arts
Students will actively engage in the processes that constitute creation and performance in the arts (dance, music, theatre, and visual arts) and participate in various roles in the arts.
Standard 2: Knowing and Using Arts Materials and Resources
Students will be knowledgeable about and make use of the materials and resources available for participation in the arts in various roles.

Materials

For Demo       1. 1 Carrot       2. 1 Green Pepper       3. 1 Baking Potato       4. Toothpicks       5. Paring Knife       6. Channeling Knife       7. Cutting Board

For student work       8. Sketch paper Worksheet (Word file)       9. Pencil      10. Baking Potatoes      11. Carrots - Green/Red Peppers      12. Apples (any kind)      13. Grapes/Radishes      14. Toothpicks      15. Cloves      16. Knives      17. Mat Board for cutting on (and display)      18. Lemon Juice/Spray Bottle      19. Item Lotto (see note) any additional fruits and vegetables desired.

Visuals

1.      PowerPoint Presentation - "Go Ahead - Play With Your Food"
2.      Demo - Palm Tree

Vocabulary

1.      Garde Manger
2.      Brainstorming
3.      Medium
4.      Paring Knife
5.      Channel Knife

Set up and Distribution, Process and Steps

DEMO - Palm Tree Take the paring knife and cut the potato in half, demonstrating safe cutting techniques to the students Place the potato on a piece of mat board or paper for display Cut the top and bottom off of the carrot, and use the channeling knife to make the channels down the body of the carrot. Using the paring knife, cut notches into the tree to represent the bark of the palm tree Using the paring knife, cut a jagged edge in the pepper to create the leaves of the palm tree. Using toothpicks, attach the carrot to the potato, and the pepper to the carrot to create the finished product.

Class #1

1. Provide Worksheet to each student at beginning of class.
2. Show PowerPoint presentation on food sculpture and encourage student responses on materials and objects used in sculpture
3. Demo on creating a pepper palm tree, making sure to discuss safe cutting techniques.
4. Each team of 4 students will be assigned two food items. They are as such: 
   Potato & Carrot, Apple & Radish, Potato & Radish, Apple & Carrot, Radish & Carrot, Potato & Apple.
5. Students will write down what their food items will be on their worksheet.
6. Sculpture item lottery - Each team will pick from a hat what kind of item they will be creating - Items will then be written down on the worksheet. The options are: Person, Land Animal, Plant/Flower, Insect, Water Animal, Architecture, & Vehicle.
7. Begin sketches - plan additional fruits and vegetables needed. Bring in what is needed next day.

Class #2

1. Have food items available for students (teams can supply some of their own)
2. Demonstrate proper and safe cutting techniques before providing cutting tools to students
3. Provide mat boards to each team to cut on
4. Provide toothpicks & cloves to each team
5. Finish sketches - select best for sculpture - each team assign duties to members
6. Teams will construct sculpture with items provided.
7. Critique at end of class to provide feedback on the overall success of each team's project.
8. Photograph student work. Optional: Invite faculty to judge the work - award prizes for winning sculptures

Critique

1. How well did each group handle the assignment?
2. Did the entire group participate in the design and creation of the sculpture?
3. Suggestions, ideas, ways to improve upon the project
4. Grading Rubric

Clean up

1. Students will sponge clean each table
2. Throw out scraps left over from the project
3. Who keeps the finished piece?
4. One student in each group will clean the knife

Saving and Storage

Photograph each piece. The shelf life is very limited, so there is no long term storage

Rubric

Student Handout and Rubric (Word file)

Alternate Rubric:

Assessment Rubric
Students Names:						Class Period:
Assignment: Food Sculpture						Date Completed:
Circle the number in pencil that best shows how well you feel that you completed that criterion for the assignment.		Excellent	Good	Average	Needs Improvement	Rate Yourself	Teacher’s Rating
Criteria 1 – Sketches for sculptures		10	9 – 8	7	6 or less
Criteria 2 – Originality of sculpture design		10	9 – 8	7	6 or less
Criteria 3 – Cutting and assemblage  of sculpture. Presentation of Sculpture		10	9 – 8	7	6 or less
Criteria 4 – Effort: took time to develop idea & complete project? (Didn’t rush.) Good use of class time? Participation in Group		10	9 – 8	7	6 or less
Criteria 5 – Craftsmanship – Neat, clean & complete? Skillful use of the art tools & media?		10	9 – 8	7	6 or less
Total: 50 (possible points)	Grade:					Your Total	Teacher Total

Student Comments:

Teacher Comments: