117 results
High school problem solving cooking outlines
BUNDLE: The ULTIMATE Food Lab Bundle | Food & Nutrition | Labs | FACS, FCS
This lab bundle contains everything you need to be successful with food labs including Kitchen Organization and Lab Management Resources. This product is perfect for the overwhelmed first year teacher or the busy teacher who wants to be organized but doesn't want/have the time to create a system, or the seasoned teacher who is looking to switch things up! This product includes EVERYTHING in Food Lab Products Collection: Including Kitchen Labels, Organization Posters, and Lab Jobs/Management Syst
Grades:
7th - 10th
Types:
Nutrition, Food Safety & Cooking Bundle - Resources, Activities, Exams & More
A comprehensive Bundle for Nutrition, Food Science, Kitchen Safety and Introduction to Cooking - Everything you need to get started in the kitchen!Unleash the culinary curiosity in your students with the ultimate learning bundle, Nutrition, Food Safety & Cooking Bundle. This comprehensive package covers every aspect of nutrition, kitchen mastery, and cooking, making it the perfect companion for a complete unit that will excite and educate your students like never before.What's Included:My Fa
Grades:
6th - 12th, Higher Education, Adult Education
Interactive Notebook - Safety & Sanitation + Intro to Foods
21 pages of foldables for your interactive notebooks! Can upload on canva.com to edit it and customize to your needs. Here is the powerpoint that goes along with these notes! I do include a link to a video where I walk you through each page and some of the trickier foldables. Includes:Table of contentsSyllabus Factors that affect food choiceFoodborne illnessFood hazardsFATTOMCauses/symptoms of illnessFood flow processAllergens HygieneWare wash cycleContaminationTemperaturesHACCPPreventing fire,
Grades:
7th - 12th
Also included in: Safety and Sanitation Interactive Notebook and Powerpoint BUNDLE
Problem Solution Graphic Organizer and Writing Prompts with Easel Activity
A problem solution graphic organizer for problem solving shaped like a tree and eight writing prompts. At the bottom of the tree is the "root of the problem" and at the top is the "desired outcome." Students can fill in the branches with good and bad consequences to reach a possible solution. Printable and Digital Resource: Includes an Easel Activity ready for learning with digital tools. Assign it in Google Classroom or use a link in any LMS. Select the pages to use and even add your own direc
Grades:
6th - 9th
Types:
ServSafe Manager (7th edition) Comprehensive PowerPoint Guided Notes (ch. 1-10)
These fill-in-the-blank guided notes correspond directly with the entire 7th edition Manager Comprehensive PowerPoint from ServSafe. They are set up in an outline form so that students can easily take notes while they follow along to the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Knife Skills PowerPoint with Guided Note Sheet
This very visual PowerPoint teachers proper knife safety, parts of a knife, the different types of knives, how to properly grip and knife and how to prepare stick and dice cuts. Every slide includes a large visual that is also included in the guide notes.Parts of the knife include the tip, spine, rivets, cutting edge, heel, bolster and tang. Types of knives include chef's knife, utility knife and bread/serrated knife. Proper knife grip includes the gripping and guiding hand. Preparing stick an
Grades:
9th - 12th, Higher Education
Culinary Arts Scope and Sequence for FACS and Prostart- Intro to Culinary 1 & 2
Are you teaching Culinary Arts and looking for an easy scope and sequence of curriculum to follow? This Intro to Culinary Arts, Culinary 1 and Culinary 2 or Advanced Culinary scope and sequence outlines key topics for semester-long and year-long classes. This is the guide that we use in our Culinary Arts classes to help us stay focused. ⭐ A free scope and sequence template is also included (link in PDF).There are ideas in the guide for Food and Nutrition classes as well. *Our classes are 50 m
Grades:
8th - 11th
Types:
ServSafe Complete Coursebook Guided Notes Workbook 15 Chapter
* Goes with the ServSafe 15 Chapter Coursebook* The SERVSAFE Interactive Coursebook Workbook is a carefully planned outline designed to get students to interact with each chapter in the SERVSAFE Coursebook, 7th Edition. The content focuses on the material that is most likely to appear on a SERVSAFE manager exam. This is a COMPLETE 15 chapter, comprehensive SERVSAFE COURSEBOOK workbook for students. This workbook guides students thoroughly through each of the 15 chapters in the coursebook to be
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Types:
ServSafe Interactive Notebook
This all-inclusive interactive notebook starter pack is great to start the semester off right in your advanced culinary class, ProStart, food and nutrition, or ServSafe Class. This first Unit goes over all the things you need to know to take the ServSafe Manager test. Use all or some of the notes to supplement your teaching.The contents of the notes:Intro, table of contents, syllabusTabsFoodborne illness and food safetyTCS- Time and Temperature Control for Food Safety BingoGovernment Agencies Fo
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Chef Research & Presentation Project
The culinary industry wouldn’t be what it is today without the ideas and inspirations of the vast array of chefs who have created edible masterpieces and experiences. This research task will help students discover the lives and inspirations behind these influencers and show their understanding in an oral and written presentation style format. Great as a filler lesson towards the end of the term, an introduction for a term of multicultural foods or set the research component for when the regular
Subjects:
Grades:
6th - 12th
Types:
Model United Nations (Model UN) simulation on climate change
Are you interested in an interactive Model UN simulation where the students would be able to understand the topic easily, would be able to discern many different views on the topic, and would be able to fairly easily discern the policies of the country they represent in the simulation? This product on climate change will "do the trick."Updated April 2021 to include some of President Biden's climate policies147 teachers have bought this product and the reviews are excellent.Important: this simul
Grades:
9th - 12th
CCSS:
Hospitality Cookery Workflow Planning Worksheet
An important aspect of working in a kitchen is the ability to plan and organise tasks in a time efficient manner. Poor workflow can impact not only the running and morale of the kitchen but also customers who become dissatisfied with long wait times and low quality meals. This often leads to loss of profits and potentially closure of the kitchen/business. This worksheet explains the importance of a smooth running workflow, common mise en place tasks and the four important areas to consider when
Grades:
8th - 12th
Types:
Interactive Notes - Food groups
20 pages of foldables for your interactive notebooks! Can upload on canva.com to edit it and customize to your needs. This does not include the lessons that go with the notes, nor does it include the answers. Includes:Caffeine SugarGrainsFruitsVegetablesDairyProteinKnife skillsMeal appealGrocery shopping tipsBlank templates ExamplesThis is a great starting point for doing a deep dive for the 5 food groups/myplate. I would use this in my food and nutrition class, teen living, adult living, prosta
Grades:
8th - 12th
Kitchen Labels for Drawers and Cabinets | Food & Nutrition | Food Labs | FCS
Get and stay organized with these kitchen labels for cabinets and drawers! These labels look great in any kitchen and will improve your overall organization. Whether you are just starting as a first year teacher or just looking to get more organized these labels will improve any lab management system! WHATS INCLUDED: -TEMPLATE: Outside Cabinet/Drawer LabelsIncludes 18 numbers and 6 color options with easy text box entry to quickly customize to kitchen equipment in labs. Also includes completely
Grades:
7th - 10th
Types:
Also included in: BUNDLE: Lab Organization | Food & Nutrition | Food Labs | FACS, FCS
STEM Family Night Free Planner
STEM Family Event Planning PacketThe Nuts and Bolts of Planning a STEM Event!*Updated July 2022*Ready to have a Family STEM night at your school? We have been successfully organizing and planning these events for many years and have created a freebie timeline checklist to help you plan a successful STEM celebration at your school. With hints, tips, and resource ideas, this packet will get you started for great family event!"This is such an impressive resource! You have thought of EVERYTHING! Tha
Subjects:
Grades:
PreK - 10th, Staff
Types:
NGSS:
K-2-ETS1-2
, K-2-ETS1-3
, K-2-ETS1-1
, 3-5-ETS1-3
, 3-5-ETS1-1
...
Cheese and Dairy Slide Presentation/ Nearpod- Aligns with ProStart 2, Chapter 3
Slide Presentation updated December 2023Aligns with Foundations of Restaurant Management 2nd Edition Chapter 3, or ProStart curriculum. Could be used in any FCS culinary class. Presentation covers types of milk, milk alternatives, guidelines for storing milk and cheese, butter and butter substitutes, and types of cheese. I linked a guided note sheet on the last slide for teachers that prefer to print and use that. I have also created a Nearpod to go with this slide presentation. If you purchase
Grades:
8th - 12th
Also included in: Eggs, Dairy, and Breakfast Bundle (Presentations, Labs, Worksheets)
BUNDLE: Lab Organization | Food & Nutrition | Food Labs | FACS, FCS
This bundle contains everything you need to get your kitchens organized and prepped for your students. This product is perfect for the first year teacher or the busy teacher who is finally wanting to/getting organized with kitchens! This product includes EVERYTHING in the following four Products: Please read descriptions and see previews for what is included with each product.Interior/Exterior Labels for Cabinets and Drawers Kitchen Equipment at-a-glance Poster Template Cleaning Checklist Lab Jo
Grades:
7th - 10th
Types:
Foods Lab Planning Outline
This is a great outline that allows students to plan and prepare for their cooking/foods labs. This will help your foods labs move smoother and more efficiently. The outline goes through and has the students or teacher assign jobs for throughout the lab. It also make sure students read through the recipes so they are prepared for the cooking lab. Enjoy!
Grades:
6th - 12th
ENTIRE HSC Food Technology Overview, Outcomes, and Practice Questions!
Comprehensive HSC Food Technology Guide: The Ultimate Classroom Companion!Transform your HSC Food Technology course planning and student preparation with our all-in-one resource — the Comprehensive HSC Food Technology Guide. Meticulously crafted for both educators and students, this document outlines the entire HSC Food Technology course, encompassing every outcome and essential concept students need to master. Navigate the complexities of the curriculum seamlessly with our structured guide, equ
Grades:
11th - 12th
Propose an Application - A Comprehensive Guide for Middle and High School
Unlock the world of creativity and critical thinking in your middle and high school classrooms with our Project-Based Learning resource, "Propose an Application." This comprehensive guide takes students through a transformative journey of problem-solving, innovation, and presentation skills as they propose a practical app to address real-life challenges.Key Features:Structured Four-Step Process: Guide your students through the problem-solving process with a structured approach—Define, Prepare, T
Grades:
6th - 12th
Last Stand Writing Prompt
This is intended to engage high school students in creative writing by encouraging them to develop a narrative over several speech and language sessions. That way students can engage with each other socially, grow their own stories, and have time to edit.
Subjects:
Grades:
9th - 12th
Types:
CCSS:
Drafting Your Recipe: Life Skills Lesson
Use the attached Google Doc to have students prepare to draft a meal. They will list the tools, ingredients, and steps necessary to create their meal.
Subjects:
Grades:
7th - 12th
Food Lab Job Chart | Food & Nutrition | Food Labs | FACS, FCS | Organization
Improve student engagement in lab while decreasing the chaotic atmosphere with this lab job chart. This chart allows you to assign lab jobs to students and easily change the assigned job each week with a simple numbering system. Whether you are brand new to lab management or just looking to switch things up this job chart will give you and your students a fresh start! WHATS INCLUDED: -READY TO PRINT: Lab Job Chart complete with numbers and job descriptions -TEMPLATE: Power Point Template to allo
Grades:
7th - 10th
Types:
Also included in: BUNDLE: Lab Organization | Food & Nutrition | Food Labs | FACS, FCS
Culinary Essentials Lab Work Plan | Family and Consumer Sciences | FCS
Culinary Essentials Cooking Lab Work Plan for lab groups with three students. Easy to use, and editable to fit your cooking lab situations.
Grades:
7th - 12th
Types:
Also included in: Culinary Resources Bundle | Family and Consumer Sciences | FCS
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