MoLHR & BISHT Group

MoLHR & BISHT Group Group members: Ms. NorbuDema Ms. Karma Lhazom Ms. ChenchoTshering Ms. KinleyWangmo Mr. KinleyGyeltshen Mr. Ugyen Mr. Khandu Mr. LekiDorji Mr. Karma Dorji Unit: Who Am I?

Big Idea- Identity

Do not hide yourself

Our intention

Element of the unit

Essential Questions

Summary of the unit (KUD) Essential Question: What shapes who you are and what you want to be?

lesson plan • Topic : Personal attributes and goal setting • Objective of lesson: Develop a clearer sense of themselves and what they want to be • Learning Activity: • Case study: Ask the students to develop a brief biography on the individual student’s role model/hero and make an assessment on what and how the characteristics of their role model’s/hero contributed to their achievements/ success/greatness. The students can adopt any method of research - internet, library, interview the actual person • Self reflection: Through mindfulness practice ask them to reflect on their own characteristics, what defines them and what shaped them as they are

Implementation plan

Bhutan International School of Hospitality and Tourism Cooking Mindfully in the Tourism Industry

BIG IDEA: To make students realize that becoming a cook is great career and that they are crucial parts of the successful tourism Industry that contributes to the country economy . Also make them aware of the origins and ends of the food being used in order to make them mindful about the choice of food. • Essential Questions: • Why is cooking important? • How can cooking become enjoyable? • How can cooking contribute to promoting tourism and economy?

Learning Activity Ideas to make lesson plan: • Integrate into current classes by organize a cooking class encompassing all of KUD: • Students get divided into groups of 4 and are each given one recipe each. Start the process by going and buying their own ingredients as opposed to being handed the ingredients. This will bring them to be aware of where the cooking ingredients come from and costs of those items . Educate them on the use of pesticides . See if they can tell the diff between products that have pesticides on them • Prep the food them selves using the recipes given to them enabling them to understand recipes , portion control, cooking methods, storage of any excess food • At the end of the class they are also made to clean up and segregate waste and also demonstrate compost the biodegradable waste • Get the students to make a menu/recipe using only local organic foods

THANK YOU • བཀྲིས་བདེ་ལེགས།

MoLHR & BISHT Group