Culinary Arts Curriculum Year 1, Dining Operations, Culinary Dining Operations Lesson 7 Unit 19 Y1 Menu Styles
(View Complete Item Description)This lesson addresses: Different types of menus and menu design basics.
Material Type: Lesson Plan
All resources in Culinary Arts
Culinary Arts Curriculum Year 1, Employability, Culinary Professional Standards in the Classroom Lesson 4 Unit 2 Y1
(View Complete Item Description)This lesson gives students the role of directly relating classroom behaviors to the standards. It is part one of a rubric creation activity, so that students feel they are in a collaborative setting where they help clearly define expectations that they will be following all year.
Material Type: Lesson Plan
TEACHER SUBMITTED - Culinary Arts, Cyber Cooking, Cyber Cooking in the Kitchen - Session 6
(View Complete Item Description)Cyber Cooking in the Kitchen is a 6-week program to help you learn how to prepare simple, healthy, and delicious food for you and your family created by NC Cooperative Extension. Each 1-hour session contains: Research-based nutrition information from Cooperative Extension, Basic cooking techniques, Healthy recipes, Weekly Challenge
Material Type: Activity/Lab
Culinary Arts Curriculum Year 1, Culinary Curriculum Overview, Culinary Arts Scope & Sequence and Task Analysis
(View Complete Item Description)A Scope and Sequence document is a tool that provides a brief outline of the standards and recommended teaching order for a particular course. A Scope and Sequence document outlines for each year of the program three crucial learning criteria: the Technical and Professional Skill Standards to be taught in each unit, the suggested order for teaching the content and skills, and the number of units to be included in each grading cycle or quarter.The suggested Task Analysis refers to the suggested flow of each unit to ensure coherence and completeness. Its purpose is to give direction to designing curriculum. It is aligned to both the Program Blueprint for Instruction & Assessment as well as the Instructional Framework and Scope and Sequence.
Material Type: Student Guide
TEACHER SUBMITTED - Culinary Arts, Teacher Submitted Items, Iron Chef Culinary Arts Final Exam
(View Complete Item Description)This Culinary Arts Iron Chef FInal Exam project is designed for advanced students to complete individually. It requires at least 1 week of class time and also involves guest judges who evaluate the taste, presentation and creativity of the final plate.
Material Type: Activity/Lab, Lesson, Lesson Plan
TEACHER SUBMITTED - Culinary Arts, Teacher Submitted Items, Alternative Baking Project
(View Complete Item Description)This project was used in a Commerical Baking class to explore the application of various dietary trends and their impact on baked goods/dessert items.
Material Type: Activity/Lab, Lesson
Culinary Arts Curriculum Year 1, Cooking Methods, Culinary Arts Cooking Methods Unit 14 Overview
(View Complete Item Description)Teacher guidance for the successful implementation of this unit.
Material Type: Teaching/Learning Strategy
Remix
Culinary FAT TOM and TDZ Lesson - Student
(View Complete Item Description)Student Version: This lesson addresses: Common acronyms that are used to identify proper food-handling procedures, and how to prevent the growth of microorganisms.
Material Type: Homework/Assignment, Lecture Notes
Culinary Arts Curriculum Year 1, Food Safety, Culinary Enhancement Lesson: Employee Manual
(View Complete Item Description)This lesson gives students the opportunity to review all concepts by using their notes to create employee manuals for their kitchen. They work together in groups and follow a grading rubric to create a manual, then present it to another group. Lesson could be adapted to be longer, or to be completed using technology.
Material Type: Lesson Plan
Hospitality Management Curriculum Year 1
(View Complete Item Description)Material Type: Full Course
TEACHER SUBMITTED - Culinary Arts, Teacher Submitted Items, Culinary Arts Formative Assessment Items - By Standard
(View Complete Item Description)These sets of assessment questions are aligned to the 2017 Technical Standards. They are Teacher Submitted and have been submitted to the AZ CTE Curriculum Consortium use by all program teachers. These assessment questions and resources have not been edited.
Material Type: Assessment
Paper Chicken Project
(View Complete Item Description)Hands-on project designed to help students identify the parts of a chicken and prepare for fabricating a whole raw chicken.
Material Type: Homework/Assignment
Hospitality Management Curriculum Year 1, Food and Beverage Career Pathways, Hospitality Front of the House Operations Lesson 1 Unit 8 Y1
(View Complete Item Description)In this lesson, students will define terminology, list the six functions of the front-of-the-house and the members of the front-of-the-house staff.
Material Type: Lesson
Culinary Arts Curriculum Year 1, Culinary Curriculum Overview, Culinary Arts Year 1 Benchmark Assessment
(View Complete Item Description)This Year 1 Assessment Test Map is aligned to the Blueprint for Instruction and Assessment as well as the Scope & Sequence. It documents the number of assessment items on the Year 1 Program Benchmark Assessment in alignment with the Technical Skills Assessment. This Test Map corresponds with the technical standards endorsed in May 2017.
Material Type: Assessment
TEACHER SUBMITTED - Culinary Arts, Cyber Cooking, Cyber Cooking in the Kitchen - Session 2
(View Complete Item Description)Cyber Cooking in the Kitchen is a 6-week program to help you learn how to prepare simple, healthy, and delicious food for you and your family created by NC Cooperative Extension. Each 1-hour session contains: Research-based nutrition information from Cooperative Extension. Basic cooking techniques.Healthy recipes.Weekly Challenge
Material Type: Activity/Lab, Lesson, Teaching/Learning Strategy
TEACHER SUBMITTED - Culinary Arts, Cyber Cooking, Cyber Cooking in the Kitchen - Session 3
(View Complete Item Description)Cyber Cooking in the Kitchen is a 6-week program to help you learn how to prepare simple, healthy, and delicious food for you and your family created by NC Cooperative Extension. Each 1-hour session contains: Research-based nutrition information from Cooperative Extension, Basic cooking techniques, Healthy recipes, Weekly Challenge
Material Type: Activity/Lab, Lesson, Teaching/Learning Strategy
TEACHER SUBMITTED - Culinary Arts, Cyber Cooking, Cyber Cooking in the Kitchen - Session 5
(View Complete Item Description)Cyber Cooking in the Kitchen is a 6-week program to help you learn how to prepare simple, healthy, and delicious food for you and your family created by NC Cooperative Extension. Each 1-hour session contains: Research-based nutrition information from Cooperative Extension, Basic cooking techniques, Healthy recipes, Weekly Challenge
Material Type: Activity/Lab, Lesson, Teaching/Learning Strategy