All resources in Gadsden Elementary School Distict
TEACHER SUBMITTED - Culinary Arts, Teacher Submitted Items, Culinary Arts Instructional Terminology Quizlet
(View Complete Item Description)Culinary Arts Instructional Terminology Quizlet
Material Type: Interactive
Assessment Resources, Assessment Resources, Technical Skills Assessment Review PROJECT
(View Complete Item Description)In this lesson the students will:Prepare for the technical skills assessment by reviewing materials.Create a presentation relating to state standards and present findings to the class.Demonstrate knowledge of technical standards in a practice assessment.Demonstrate mastery of program knowledge in final assessment.
Material Type: Lesson
Culinary Institute of America
(View Complete Item Description)Support for High School Culinary Arts Teachers and Guidance Counselors We know you’re as committed as we are to helping students learn and succeed—and we’d like to help you. Here are some education resources from the CIA to spark a passion in your students for culinary arts and pursuing careers in the food industry. Whether for use in the classroom or simply for handing out to interested students, these materials are perfect for the aspiring young chef or food professional in your school. Please share, and let your students know about the CIA. The knowledge and skills they’ll gain here—along with the food-focused, full collegiate experience they’ll enjoy—will prepare them for an amazing life of food. And that CIA degree they’ll carry with them into the workforce is the most respected education credential in the business.
Material Type: Activity/Lab, Lesson, Lesson Plan
Career Planning & Job Search Skills Lessons
(View Complete Item Description)Material Type: Full Course
Pipeline AZ
(View Complete Item Description)Explore Careers, Industries, and Education Programs in Arizona. Pipeline AZ is a cloud based workforce ecosystem helping people figure out who they are and what they can do.
Material Type: Interactive, Primary Source, Teaching/Learning Strategy
Start Strong - Beginning of the School Year
(View Complete Item Description)Material Type: Full Course
Culinary Arts Curriculum Year 1, Teamwork, Culinary Introductions Lesson 1 Unit 1 Yr 1
(View Complete Item Description)This lesson's focus in on student introductions and beginning to have students work together as a team. In a culinary setting, working well together is a very important part of the success of the organization.
Material Type: Lesson Plan
Culinary Arts Curriculum Year 1, Recipe Interpretation, Culinary Recipe Parts and Formats Lesson 1 Unit 9 Y1
(View Complete Item Description)This lesson addresses: Common recipe abbreviations, the parts of a recipe, different recipe formats, and measurement systems.
Material Type: Lesson Plan
Culinary Arts Curriculum Year 1, Fruits, Culinary Fruits Unit 16 Overview and Quiz
(View Complete Item Description)Unit overview and Quiz
Material Type: Assessment
Culinary Arts Curriculum Year 1, Recipe Interpretation, Culinary Equivelants Review Lesson 6 Unit 9 Y1
(View Complete Item Description)This lesson addresses: The recall of equivalents using a packet that students can keep as a reference tool; the practice of volume and weight calculations using a BINGO activity.
Material Type: Lesson Plan
Culinary Arts Curriculum Year 1, Yeast Breads, Culinary Soft Pretzels Operational Lesson 3 Unit 11 Y1
(View Complete Item Description)At least 51% of this lesson is in the lab.This lesson addresses: Students prepare soft pretzels after blooming yeast. Egg wash is also practiced.
Material Type: Lesson Plan
Culinary Arts Curriculum Year 1, Recipe Interpretation, Culinary Measurement Conversions Lesson 5 Unit 9 Y1
(View Complete Item Description)This lesson addresses: Basic math skills and calculations for scaling recipes up and down, Recipe Conversion Factors, and halfing/doubling recipes.
Material Type: Lesson Plan
Culinary Arts Curriculum Year 1, Fruits, Culinary Fruit Salad Operational Lesson 2 Unit 16 Y1
(View Complete Item Description)This lab has the flexibility of all students preparing the same recipe, or each group preparing a different recipe based on available ingredients and teacher preference.Students use several fruit varieties and categories to prepare fruit salads.At least 51% of this lesson is in the lab.
Material Type: Lesson Plan
Culinary Arts Curriculum Year 1, Equipment, Culinary Large Equipment Care and Maintenance Lesson 3 Unit 6 Y1
(View Complete Item Description)This lesson covers the importance of taking care of large commercial equipment properly and the recommended routine care and maintenance.
Material Type: Lesson Plan
Culinary Arts Curriculum Year 1, Recipe Interpretation, Culinary Scaling and Measuring Techniques Lesson 2 Unit 9 Y1
(View Complete Item Description)This lesson addresses: Measurement techniques, using scales, what it means to tare with scales, and what weight and volume measurements mean.
Material Type: Lesson Plan