Displaying 1-20 of 64 resources
Resource Type: Website / HyperLink2. Knife Safety & Sharpening
Grades: 6 to 12, Community College to GraduateSubjects: No subjects selected.Most chefs take pride in their personal equipment. Keeping their knives sharp and in the best condition at all times to ensure ...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
Resource Type: Website / HyperLinkAn Introduction to Herbs
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.In this unit students will identify, taste and understand the use of fresh herbs. During this lesson the students will learn t...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkBasic Knife Handling Skills With a Chef's Knife
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Student will demonstrate the three basic knife handling skills of pinching the blade, tip to table, and hiding the fingertips wh...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkBasic Knife Skills and Cutting Techniques
Grades: 10 to 12Subjects: No subjects selected.In this section, we will examine all knives found in a commercial kitchen along with correct definitions and uses of the knife. ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkBeef Cuts and Basic Cookery
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This is an introductory lesson about the beef primal cuts. The student will learn the carcass location of each primal and how i...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 / HyperLinkBurn, Baby, Burn - The Role of Metabolism and Activity Level
Grades: 9 to 12Subjects: No subjects selected.This lesson will provide students with information on metabolism and activity level. Here students will learn the role of metab...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkButchering a Chicken
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will be able to set up a safe work station, utilize the correct tools to butcher a whole chicken into 9 pieces and clea...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCaramel Making
Grades: 9 to 12Subjects: No subjects selected.For part of a unit on Carbohydrates, students make caramels to learn the basic principles of candy making.Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkComposed Salads
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This lesson will examine how to make and cost out various types of composed salads.Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCooking 101, Sauces
Grades: 10 to 12Subjects: No subjects selected.This lesson will introduce the students to the ingredients, and procedures used in making stocks. This will give the students t...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCreating Work Habits Grade - "On the Clock Behavior"
Grades: 9 to 12Subjects: No subjects selected.In this lesson, students will examine what behaviors they think they would like their employees to have if they owned their own ...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 / HyperLinkCroissants
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.This is a lesson plan to use after the introduction to laminated doughs. Students will be learning what the characteristics of ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkCulinary Caregiving
Grades: 9 to 12Subjects: No subjects selected.In order to prepare students for those times in their lives when they may be called upon or may want to cook a meal for someone ...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 / HyperLinkDesigning a Menu
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will learn how to design a menu by using tools and knowledge they have gained from previous lessons on different types ...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkDevilish Eggs
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Deviled eggs are a popular hors d' oeuvre or appetizer but everyone makes them different. Students will put their own twist on t...Contributor: CTE OnlineViews: 0Favorites: 0
Resource Type: Website / HyperLinkDo You Have a Future in Customer Service?
Grades: 10 to 12Subjects: No subjects selected.Students will be introduced to the qualities, talents and skills necessary for a successful career In the hospitality industry....Contributor: CTE OnlineViews: 0Favorites: 0