Lecture Topic: How to Make Nachos
Lecture Date: October 31, 2013
Members: Greg Jones Jennifer Crawley David Sutton

Lesson Plan:
Students will be introduced to the history of the nacho chip dish that is prepared with meat and vegetables. Students will take a brief look at the Mexican dish and how it has been exported to different parts of the world. They will also be shown the different styles of nachos and where they are most popular.
Students will then be introduced to appropriate vocabulary that will help them in the preparation of the dish (ingredients, cooking utensils, preparation verbs, taste adjectives).
Students will then be coached in the proper way to prepare and serve the dish. The ingredients and cooking equipment will be provided and the students will be given an opportunity to prepare and then sample two different styles of nachos (beef and chicken).

Goal of this lecture:
The goal will be to introduce students to this Mexican dish that has gained global popularity through the adaptation and mixing of different cultural tastes. We believe that a comparison can be made to the popularity of the mixed rice Korean dish known as bibimbab.

Number of students invited: 15 maximum
Materials needed: Students will be provided with the necessary ingredients and cooking supplies. They will not be required to bring anything.

Location: 02B122, Library