Cheese and Dairy Slide Presentation/ Nearpod- Aligns with ProStart 2, Chapter 3
Culinary Collective Engaging Culinary Activities
37 Followers
Grade Levels
8th - 12th
Resource Type
Formats Included
- Google Slides™
Pages
41 pages
Culinary Collective Engaging Culinary Activities
37 Followers
Made for Google Drive™
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Also included in
This is a bundle of all items covering Eggs, Dairy, and Breakfast which aligns with the ProStart Level 2 Foundations of Restaurant Management Curriculum. Bundle includes: Breakfast SlidesBreakfast RecipesEgg SlidesEgg Lab Rubric with recipesEgg and Dairy Vocabulary Matching Worksheet Cheese TastingPrice $10.00Original Price $13.00Save $3.00
Resources will be added as I work through the chapters this semester. I am redoing the ProStart Presentations to make them more engaging. These lessons align with the ProStart/ Foundations Textbook but can be used in any culinary class. (Note lessons that do require the textbook below). This bundlePrice $22.40Original Price $32.00Save $9.60
Description
Slide Presentation updated December 2023
Aligns 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 this and use Nearpod, I am happy to share the link to that as well! Just comment or send me a message.
Total Pages
41 pages
Answer Key
N/A
Teaching Duration
90 minutes
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37 Followers
