21 results
Middle school vocational education laboratories for Google Apps
Mock Calf Castration Lab
Want to get your students hands-on with livestock management practices? This activity is always a classroom favorite. Students love to get messy and serves as a great how-to guide for surgical castrations. This project can be added in when covering reproduction, livestock management, or a cattle unit.
Grades:
7th - 12th
Types:
Poultry-Egg Lab Packet
Includes: Presentation of 3 different egg labs that includes procedures and rational Anatomy of an egg lab sheet Egg development in chicks lab sheet Egg osmosis and diffusion lab sheet Stages in embryonic development worksheet
Grades:
8th - 12th
Types:
Understanding The Egg Lesson Plan
Perfect for middle school or first year ag students. Can be used for science classes as well. Includes teaching materials (the presentation is in my shop or in the bundle), egg lab, and quiz.
Subjects:
Grades:
6th - 10th
Types:
Also included in: Understanding The Egg Bundle
Introduction to Soils Bundle
Includes: Soil media, types and horizons presentation Matching set of guided notes for students Review questions at the end of the presentation Edible soils horizon lab instructions and lab sheet
Subjects:
Grades:
8th - 12th
Culinary Arts: Labs Bundle
This has seven different lab types included: some straight forward lab (muffins) and others are more experimental to make students differentiate cooking methods, tastes and textures of products (potatoes and rice). The Derring Experiment is the most scientific of the bunch and blends scientific method to cooking methods. It's a great way to bring out the "science" in the Family and Consumer Scientist.
Grades:
8th - 12th
Types:
Pearson Square Lab Bundle
Bundle Includes: Pearson Square Lab SheetSigns for “Feed Store” setup and labels for all feeds and crude protein percentages
Grades:
8th - 12th
Types:
ANNOTATE A RECIPE
AP English courses emphasize annotation as a part of comprehensive reading skills. I have taken this idea to help students comprehensively read recipes in foods courses. I've included a slideshow going through the steps and the process of annotation along with their own copy of the recipe. You could have students follow along or do it on their own after you show them. The annotation key could be used throughout the semester or year for every recipe as a repetitive tool to assist students in unde
Grades:
8th - 11th
Types:
Crazy Cookie Dough Lab - Baking & Pastry, FACS, FCS, Cooking, High School
n this lab, students will create their own cookie variation.Each group will measure out their base ingredients and then will add ingredients of their choice to create a new type cookie. I like to do this lab at the end of our cookie unit. It is a great way for students to demonstrate their knowledge of what they have learned by creating their own cookie. This can be costly, so I like to have students use any ingredients that I have on hand and/or possibly allow them to bring in ingredients. T
Grades:
8th - 12th
Types:
Also included in: Baking & Pastry COOKIE Bundle - FACS, FCS, Cooking, High School
Appetizer Lab Plan, Recipes, and Evaluation- FACS, FCS, Cooking, Culinary, HS
This document includes nine recipes, a lab plan and evaluation for students to fill out. Depending on the length of your class periods, this is typically a one to two day lab. This is the first lab I do with my students during our Appetizer Unit. All recipes are teacher tested and student approved!
Grades:
7th - 12th
Types:
Also included in: Appetizer Unit Bundle - FACS, FCS, Cooking, Culinary, High School
Plating and Presentation: Culinary Plating Elements and Styles Slides
This slide show and lesson can help add plating and design principles to plating and presenting foods. It also helps inspire students to be creative, but also plan a plate using technical knowledge and language. Show the slides to students and create two different labs specifically about art and plating. Depending on the level of skills of the students, prep or have students create items for the artistic cookie decoration lab and the brownie plating labs. The more prep the students do, then less
Grades:
8th - 12th
Types:
Also included in: Culinary Basics Semester Curriculum
Banana Baking Lab - FACS, FCS, Cooking, High School
Each year during my Baking & Pastry class, we do a Banana Lab using up all of the overripe bananas we have in our freezer. This document includes recipes and lab evaluations for students to fill out. Recipes included: Banana Cookies, Chocolate Chip Banana Bars, Banana Bread Cookies, Cinnamon Swirl Banana Muffins, Cinnamon Crunch Banana Bread, Soft Banana Snickerdoodles, and Oatmeal Banana Muffins.
Grades:
8th - 12th
Types:
Create Your Own Appetizer Worksheet - FACS, FCS, Culinary, Cooking, High School
This is an activity that I do with my students at the end of our Appetizer Unit. It is a great way for students to use ingredients you have on hand or to use up any leftover ingredients from previous labs. This can be done in one day or can be spread out over a couple of days.
Grades:
7th - 12th
Types:
Also included in: Appetizer Unit Bundle - FACS, FCS, Cooking, Culinary, High School
Rice Cooking Experiment
I use the Derring Effect method to help kids learn from mistakes made in a lab setting. This 5 day lesson includes reading, writing, summarizing, filling in charts with taste testing analysis, group work and cooking labs. This is a part of the rice unit, which helps students understand the differences between three types of rice and the recommended cooking methods for rice. Students work together to prepare three types of rice using three different methods and tries to determine which methods wo
Grades:
7th - 10th
Types:
Also included in: Culinary Basics Semester Curriculum
Ice Cream Business Project
Students will work as a group to create an ice cream flavor and business idea. This is a week long project (depending on how you buy groceries). Included are the directions and rubric for the project. Students will create a slideshow for the project, but they will create it on their own. Students could make a poster or pamphlet also. This is a great project for middle school or high school FACS or a business course.
Grades:
7th - 12th
Types:
Culinary: Developing Taste: Full Fat vs. Low Fat Taste Testing
This assignment helps students use their senses to describe different foods. I like to use it with Develop Taste like a Chef:https://www.teacherspayteachers.com/Product/Develop-Taste-like-a-Chef-8538939There is also a potato taste test I've made for a multi-day lab and taste test: https://www.teacherspayteachers.com/Product/Potato-recipes-taste-testing-lab-and-lab-plan-8740310You can easily prepare this lab with spoons, small condiment cups and 6 stations. If you have a limited time, then have s
Grades:
7th - 12th
Types:
Culinary Lab Plans and Evaluation Rubric Templates
Here are some lab plans I've used in the past for students who need specific job instructions. In older students, I don't give out specific instructions because they work more individually, but this is a great way to start them on division of labor in a lab. I've also included a 35 point lab evaluation, a project based lab plan, and a lab plan with a time plan included. I like to use all of the lab plans and even have students just write their own lists as they develop into more independent cook
Grades:
8th - 12th
Types:
Also included in: Culinary Basics Semester Curriculum
Biscuit Bites - Herbs & Spices - FACS, FCS, Cooking
This is a fun recipe for students to try during our herbs and spices unit. Students can make this recipe either sweet or savory. This is also a recipe that is uses an air fryer. It is a quick, one day lab!
Grades:
6th - 12th
Spiced French Toast Lab Plan & Recipe - FACS, FCS, Cooking
This is a quick and economical recipe for students to make during our herbs and spices unit. The lab plan portion has the students calculate out how much is needed depending on the number of students in their lab group. This could be made individually, if needed.
Grades:
6th - 12th
Types:
Flower Dissection Sheet.
Use this lab sheet to have students paste their flower parts as they dissect a flower and label the parts and functions of a flower.
Subjects:
Grades:
7th - 12th
Types:
Homemade Croutons - Herbs & Spices - FACS, FCS, Cooking
I use this recipe during our Herbs and Spices unit. Students are able to use a variety of herbs and spices, of their choice, to create delicious Homemade Croutons.
Grades:
6th - 12th
Types:
Quickbread lab: muffins with variations
Muffins are a great lab for quickbreads to emphasize gentle mixing and compare it with muffins that may be overmixed. You could do the basic muffin batter and overmix it for a demonstration of overmixing vs. gentle mixing and look at the results in class before the lab. I love the variations for students to make them more unique. It's a small recipe so you could save money, but could be easily doubled and then make it a math exercise as well.
Grades:
7th - 10th
Also included in: Culinary Basics Semester Curriculum
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