Displaying 6 resources
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 / HyperLinkPlanning a company picnic
Grades: No grades selected.Subjects: No subjects selected.Students will assume the role of event planner for a company and design a memo to company employee's inviting them to the annual...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
Resource Type: Website / HyperLinkMenu Pricing
Grades: PS/Pre-K to 12, Community College to GraduateSubjects: No subjects selected.Students will be able to identify the influences that effect menu prices and various menu pricing methods.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 / HyperLinkJuice Critique
Grades: 9 to 12Subjects: No subjects selected.Examining nutrition labels can be a fun way to bring skills, such as reading, math, and investigating, to life in the classroom....Contributor: CTE OnlineViews: 0Favorites: 0