Displaying 1-20 of 100 resources
Resource Type: Website / HyperLinkWhich "Wich"?
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.In this lesson the students will learn the basic components of a sandwich and the different types of sandwiches that are made. S...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkVocabulary Memory Review Game
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson uses the Memory Card Game concept to accomplish a competitive and fun information reinforcement and review of prev...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkUnderstanding Recipes
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will understand the essential parts of a well written recipe as well as understand the importance of following directio...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkTypes of Soup
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This is an introductory lesson about the different types of soup and their basic preparations.Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkTraining Recreation Activity Leaders
Grades: 10 to 12Subjects: No subjects selected.Student will learn what it takes to be trained as outdoor or indoor recreational leaders while planning, participating in, and s...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkThe Vinaigrette
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.In this lesson students will learn about vinaigrettes and make one..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 / 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 / HyperLinkThe Menu
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will learn about and be able to identify the different types of menus from the descriptions to advantages and disadvant...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkThe Making of Bound Salads
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson is about Bound Salads which are salads that are generally made of hearty, non-salad leafy ingredients bound together...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 / HyperLinkThe Food Pyramid (& Now Plate) & You
Grades: 9 to 12Subjects: No subjects selected.Lesson Overview: The students will learn what the food pyramid is and how to use it. From this lesson the students will explor...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkThe Cook's Tools
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This is an introductory lesson which teaches the student the importance of using correct terminology in the kitchen. Students w...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkTable Setting and Service Etiquette
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Making sure that guests dine in an inviting atmosphere is the task of every member of the service staff. From the table setting...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkStocks The Foundation of the Kitchen
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will understand the importance of great stock, define the difference between the various types of stock and create thei...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkStandardized Recipes
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.72 1024x768 Normal 0 false false false /* Style Defi...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkSpecial Event- Event planning
Grades: 10 to 12Subjects: No subjects selected.Students will develop an event plan for creating a special event for specified purpose. All details will be addressed as studen...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkSecret Shopper
Grades: 10 to 12Subjects: No subjects selected.Secret Shopper: What will we learn when we observe others? This lesson will ask students to look for evidence of good and poor c...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkSandwiches
Grades: 10 to 12Subjects: No subjects selected.Sandwiches are a popular food because of their ease in handling and their relatively low cost. Sandwiches are nutritious and c...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkSalads the Cold Sides
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson examines the practice of culinary fundamentals, practical exams, menu production and key terms focusing around tos...Contributor: CTE OnlineViews: 0Favorites: 0