Displaying 1-20 of 100 resources
Resource Type: Website / HyperLinkThe "Price" of Today's Food
Grades: 9 to 12Subjects: No subjects selected.This lesson introduces students to the hidden costs (to our health, the environment, livestock, etc) of mass produced food that ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkAd Agencies & Print Advertisements
Grades: No grades selected.Subjects: No subjects selected.This lesson explains how advertising campaigns are developed and the changing role advertising agencies play in assisting busine...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkAdvertising
Grades: No grades selected.Subjects: No subjects selected.This lesson introduces advertising and its purpose and explains the different types of media used. This lesson also gives an ove...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFood Preparation Terms
Grades: 9 to 12Subjects: No subjects selected.This activity reviews food preparation terms. This is a great opening activity for returning students (for a level 2 or "B" cou...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkIntroduction to Promotion: Promotion and Promotion Mix
Grades: No grades selected.Subjects: No subjects selected.This lesson explores the concept of promotion and the promotion mix as it connects to Marketing and Business. It also explores ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCritical Temperatures
Grades: 9 to 12Subjects: No subjects selected.The lesson will help students by guiding them in constructing a graph thermometer that helps categorize the temperature zones an...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkThe "Price" of Today's Food
Grades: 9 to 12Subjects: No subjects selected.This lesson introduces students to the hidden costs (to our health, the environment, livestock, etc) of mass produced food that ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCustomer Service
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.During this lesson students will have an introduction to why customer service is vital to the Hospitality industry. Students, t...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkPlate Presentation Based on the Elements and Principles of Design
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Through lots of visual examples in PPT, students will be able to learn the elements and principles that apply to plate design. ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkHow to Concassé
Grades: 9 to 12Subjects: No subjects selected.Todays lesson will be on culinary technique. How to Concass tomatoes You will learn to properly concasse a toma...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkLearning to Properly Cut Orange Segments
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Citrus fruit, especially oranges and grapefruit, are sometimes segmented for presentation purposes. They're used in sal...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkBeef Wholesale/Retail Cuts and Yields
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.These lessons will review the primal or wholesale cuts and discuss retail cuts, cooking methods and have a lab with direct appli...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkMeeting and Exceeding Customer Needs
Grades: 9 to 12Subjects: No subjects selected.In this lesson, students role-play a variety of situations which they might encounter in our small business on a daily basis. Af...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkChewing Gum Lab
Grades: 9 to 12Subjects: No subjects selected.Food Science in a Beginning Foods and Nutrition Class Students weigh a stick of chewing gum before chewing and after chewing. By...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFIFO First in First Out
Grades: 9 to 12Subjects: No subjects selected.FIFO (First in, first out) means that food that comes in first should be used first. Using the FIFO method will ensure ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkMicrowaves, Friend or Foe...Home and Away?
Grades: 9 to 12Subjects: No subjects selected.This is an introductory lesson concerning the ins and outs of using a microwave effectivlely, both at home and in the restaurant...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkThe Importance of a Proper Work Station
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.A restaurant kitchen is composed of different work stations. A station is the area where food is prepared. A clean and organized...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkIntroduction to Whole Grains
Grades: 9 to 12Subjects: No subjects selected.The use of whole grains instead of refined grains is an important trend in Culinary Arts. This lesson will teach students about ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkFunctions of Eggs in Recipes
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Eggs are used in a variety of products from baked goods, to meat loaf, ice cream, and alone as a highly nutritious meal. This l...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLink3. Getting Started - Kitchen Tools & Equipment
Grades: 6 to 12, Community College to GraduateSubjects: No subjects selected.One of the first requirements to becoming a chef is knowledge and skill in the use of culinary tools and equipment. Basic tools...Contributor: CTE OnlineViews: 0Favorites: 0