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Indigenous Ways of Knowing & Being
Biology, History, Indigenous Language, On-the-Land, Social Studies, Science

10, 11, Youth (up to age 30), Post-Secondary

Acknowledgement Protocol

Please read this Acknowledgement before the start of this lesson to respect the knowledge that is being shared and the Land of the People where the knowledge originates:

Note: As long as the 'Acknowledgement Protocol' is followed to honour the Land and the People where a lesson plan originates, lesson plans appearing on NCCIE.CA may be adapted to different places and different ages of learners. What is the Land Acknowledgement where you live?   Read More


Name Role/Job Title Place
Belinda Daniels
Steffany Salloum
Bettina Schneider

Learning Outcomes

Upon successful completion of this lesson plan, students will be able to:

1. Define and demonstrate cooking terms and procedures (boil and simmer animal brains). (COM, TL)  [Commercial Cooking 10, 20, 30 (4.5A)]

2. Understand how basic stocks are made. (TL) [Commercial Cooking 10, 20, 30 (5.2B)]

3. Understand meat composition, aging, cuts, and cooking methods.   [Commercial Cooking 10, 20, 30 (10.1)]

4. Students will demonstrate what they learned by observing the videos.

5. Students will critique and re-iterate what the procedure is, what else can be added (as ingredients) to the mixture of brains and boiling. 

Teachers' Guide


  • Physical (e.g., Tactile, Experiential, Visual) Learners
Title Type


This section contains information for assessing progress in students' learning. While Indigenous approaches to assessment may be highlighted, conventional assessment methods may also be discussed:

Related resources on NCCIE.ca

Title Type
Buffalo Hide Tanning and Teachings – Part 6 – Braining a Buffalo Hide Link
Buffalo Hide Tanning and Teachings – Part 7 – Smoking a Buffalo Hide Link

Where can I find additional information?

Title Type
Brain Tanning - Tanning Leather Link
Hide Tanning: The Woods Cree Way Link
Saskatchewan Archaeological Society Link
Offally Good Cooking Link
Commercial Cooking Curriculum 10, 20, 30 (SK) Link

Holism and All Our Relations

This lesson plan has been developed with an Indigenous lens that is holistic in nature, a way of being and knowing that acknowledges our relationships with 'all our relations', including plants and animals, other human beings, the water, land, wind, sun, moon, stars, and more - everything seen and unseen. With 'all our relations' in mind, this lesson plan has been developed with a focus on:

Relationship with the land
On-the-land/outdoor learning experiences
Language and Culture
Intergenerational learning with Elders/Knowledge Holders
Ethics in the classroom: care, truthfulness and trust, respect, integrity
Relationship with family, ancestors
Connections with everyday life
Healthy relationship with self and identity
Personal reflection time (connecting with thoughts and feelings)

Lesson Plan Length

Estimated Length (hh:mm): 0:50
(includes time for instruction, activities, self-reflection, and assessment, if applicable)

Other Details

Unit Plan Title:
Stream: General, Academic
Meets curriculum expectations or outcomes for: Saskatchewan

Lesson Plan Topics


Please contact Bettina Schneider  for more information.