63 results
Cooking laboratories $10 and up
Culinary Arts/Foods Course GROWING BUNDLE + 25 Bonus Files & Lesson Plans
This listing is for EVERYTHING in the folder of my shop labeled "Culinary Arts/Foods" (Link: https://www.teacherspayteachers.com/Store/Goodbye-Home-Ec-Hello-Fcs/Category/Culinary-Arts-Foods-81937 ) This bundle is currently priced at $45 cheaper than if you bought all the files individually plus has a ton of included bonus files (see below).In addition there are over 25 bonus files (including tests, other video worksheets, finals, cleaning job cards, etc) AND ALL MY LESSON PLANS FROM LAST YE
Grades:
9th - 12th
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:
Cooking Competitions | Bundle | Cooking | Culinary Arts | Life Skills | FCS
Have fun with your students learning how to cook in this Cooking Competition Bundle. Students will have fun learning various culinary methods as being creative and competitive. In this bundle you will receive the following products:- Cupcake Wars- Pizza Competition- Smoothie Competition- Grilled Cheese Competition
Subjects:
Grades:
8th - 11th
Types:
Complete Breads Bundle - Quick & Yeast Breads Units
Look no further for a COMPLETE Breads Bundle - Includes two separate units (Quick Breads Unit and Yeast Breads Unit), supplemental activities, in-class lab ideas, at-home alternative labs as well as unit quizzes. All resources are created using google and are fully editable. Overview of all resources below:Quick Bread & Purpose of Ingredient Presentation: Includes 12 slides and video links to mixing methodsQuick Breads - Check Your Knowledge and KEY: Ensure your students are grasping content
Grades:
8th - 12th
Types:
Unit 1-Food Safety; Food and Nutrition (HFN/HFA) Ready with Mini-Inquiry (ON/BC)
This is originally created for Food and Nutrition 11/12 in BC; after teaching in an Ontario curriculum for some time now, I have adjusted this to fit the expectations of the course: HFN1O/2O in the Ontario curriculum. This has been designed with accommodations available for ELL students and students with special needs in some cases. For the most part, there is an excess of acitvities for the teachers to choose from. The work periods as scattered in weeks 3 and 4 where students will be preparing
Subjects:
Grades:
7th - 12th
NGSS:
MS-ESS3-3
FACS Kitchen Lab Management Resources
Kitchen lab management resources developed over 10 years of teaching Nutrition and Foods and Introduction to Culinary.Zip File Includes:Lab Plan & Market Order Handout (student lab planning form) (2 Formats)Make-up Lab Form (student make-up lab form)Filling out a Lab Plan Market Order Instruction Power PointFilling out a Lab Plan Market Order PPT Student Note SheetFilling out a Lab Plan Market Order PPT Student Note Sheet Answer KeyOpening Lab Procedures Sign (.pdf & .doc versions) (incl
Grades:
6th - 12th
Types:
Culinary Basics Semester Curriculum
Here is a set of curriculum for teachers just starting out or in serious need of of a class curriculum makeover without all the hundreds of hours of labor. This is a basic set of units that I feel could get anyone started teaching introduction to culinary.
Grades:
9th - 12th
Types:
Just the Facts: Introduction to Food Science & Food Systems
Introduction to Food Science & Systems Science is one in a series of Just the Facts (JTF) textbooks created by the National Agricultural Institute. This is a bold, new approach to textbooks. This textbook presents the essential knowledge in an open easy to use and read format. The knowledge in each the 25 units is identified by a major concept, objectives, key terms, concise topical information, exercises/activities, unit self-reviews, and QR codes for downloadable unit presentations.
Subjects:
Grades:
11th - 12th, Higher Education
Types:
Global Foods Resource Bundle - Family and Consumer Science
Save with a Bundle! --> 5 Learning Segments that each focus on a specific country with student approved recipes!--> Reading Resources for rainy days, homework extensions, or background information.--> Dining Etiquette Worksheets for exploring cultural differences.--> Semester Final Project through creating a Recipe Book!This bundle includes all Global Foods related resources found on the store page!USA Cuisine Learning SegmentUSA Regional Foods Poster ProjectLatin American Cuisine Le
Grades:
Not Grade Specific
Types:
Apple Crisp Food Lab
Need Help Facilitating a Food Lab for 20-30 students??? Look no further!This power point presentation is a 4 day lesson plan for conducting a food lab.Day 1 : Lab Planning Student Task Sheets, Recipe, and Food/Kitchen Safety Questionnaire included Day 2: Lab Demonstration Day Step by step recipe and measuring demonstration video includedDay 3: Lab Day Teacher Food Lab Rubric (50 pts), 45 minute time line, and Kitchen Group Template includedDay 4: Apple Crisp Reflection and Review Google Qu
Subjects:
Grades:
5th - 8th
High School Life Skills How to Plan and Host A Party Bundle | FCS
Check out these 10 High School Life Skills How to Plan and Host A Party.
Grades:
9th - 12th
Types:
Unit 1: Food Safety and First Aid Training AOL Summatives for HFN/HFA
This includes AFL and AOL rubrics-no tests.Cooking Lab Rubrics; Teacher CheckRubric for Lab Convenient Use; Feedback Rubric for descriptive feedback (as needed); Rubrics for Food and Safety assignments regarding food borne illness assignments and a First Aid Video Rubric. All rubrics are written in depth (with the exception of one checkrubric for a poster-likewise there is an in depth rubric available for that assignment as well) and the check rubric for teacher marking of labs. The overview is
Subjects:
Grades:
7th - 12th
Types:
Labs And Kitchen Projects Bundle For The Culinary High School And FCS Classroom
How to teach a hands on practical subject online!! These projects may help you solve some of those issues by having students create with what they have on hand at home in some cases, or using a prescribed recipe in other cases. Uses whatever students have at home:At Home Cooking ProjectPlating and Saucing Design ProjectUses a recipe Yeast Rolls (rolls)Take Home Soup (minestrone style soup)Eggstravaganza (microwave eggs)National Standards for Family and Consumer Sciences Education8.2 Demonstrate
Grades:
9th - 12th
Types:
CCSS:
Mystery Eats! ~ An escape/breakout style foods lab
A must have for all FACS teachers! This lesson is designed to test your students' knowledge of accurate kitchen measurement, recipe conversion, and measurement equivalents, as well as their ability to prepare food while following a recipe. The mystery lab leads them to preparing NO BAKE COOKIES! Included in this digital download are all the necessary printables and instructions needed to set up an escape/breakout lesson for up to 6 groups.
Toolboxes, 4 digit resettable locks, tubs, ingredients
Grades:
6th - 12th
Types:
Knife Skills Unit Bundle - FACS, FCS, Cooking
This bundle includes Knife Skills Notes Presentation, Student Note Taking Sheets, Recipes, At Home Assignment, Sample Cuts Assessment, Skillet Roasted Potatoes Lab, and Stir Fry Knife Cuts Assessments.
Grades:
6th - 12th
Types:
Yeast Bread Bundle -- UPDATED!!
This Yeast Breads Bundle includes everything from a presentation about the basics of Yeast Breads to THREE recipe options to be used in the lab setting as well as an alternative lab option! All resources are google resources and can be edited to make adjustments as you see fit. The resources included are described below:Yeast Bread Presentation: 15 slides including yeast bread basics and the steps in the yeast dough process. Yeast Breads - Check Your Knowledge + ANSWER KEY: Ensure your students
Grades:
9th - 12th
Types:
Iron Chef Culinary Challenge: Complete Educator's Package
Iron Chef Culinary Challenge: Complete Educator's Package for HFN2O (Food & Nutrition Courses)Dive into the thrilling world of culinary arts with this Final Evaluation. This all-encompassing package transforms your Food & Nutrition classroom into a dynamic arena where students hone their culinary skills, teamwork, and creativity. Crafted for the Food & Nutrition courses, this toolkit is your one-stop solution for orchestrating an unforgettable Iron Chef competition that's as educatio
Grades:
10th - 12th
Types:
Quick Breads Unit Bundle - UPDATED!
This Quick Breads bundle includes everything from a presentation about Quick Breads and Purpose of Ingredients to a couple of recipe options to be used in the lab setting as well as alternative lab options! All resources are google resources and can be edited to make adjustments as you see fit. The FOURTEEN resources included are described below:Quick Bread & Purpose of Ingredient Presentation: Includes 12 slides and video links to mixing methodsQuick Breads - Check Your Knowledge and KEY: E
Grades:
8th - 12th
Types:
Carbohydrates Unit: 15 days (Includes Cooking Labs, PowerPoint, Rubric, Test)
Teach your students about the three types of carbohydrates: simple, complex, and fiber over 15 days. A variety of worksheets, graphic organizers, and PowerPoints are used to teach concepts relating to carbohydrates. Also, students perform two different cooking labs (complex beets and sweet potatoes, simple: caramels) and then 1 experiment testing the difference between soluble and insoluble fiber. Review and exam for unit included with answer keys.
Grades:
7th - 12th
Types:
The Chemistry of Food
I created this project for my Chemistry class in order for them to relate chemistry concepts to something they were familiar with - FOOD! I created it for my Chemistry class, but it also works well with a food science class and FACS classes. This project comes complete with everything from a grading guide, research and product evaluations and is a great way to get kids to see that not everything they eat should come from a box.
Subjects:
Grades:
11th - 12th, Higher Education
Types:
Italian Unit for Culinary
Geography, food history, culinary skills, projects and labs are included in the Italian Unit here at TpT.
Grades:
8th - 12th
Types:
Macronutrient Bundle: 3 Units (Carbs, Fats, Protein) 35 Days
Teach your students all about the macronutrients using 3 units. Each unit includes cooking labs, PowerPoints, graphic organizer, and worksheets. Answer keys included. Bonus File: Micronutrient and Macronutrient Venn Diagram comparison with Answer Key. Use as a review of the macros or an introduction.
Grades:
7th - 12th
Types:
Knife Cut Unit | Nutrition and Culinary | FCS
Knife Cut UNIT Includes:Notes: Knife Cut TypesPractice: PlaydohReading: Flavor and Knife CutsKeyActivity: Knife Cut Matching / MemoryLab: Fruit SaladReview: QuizletQuiz: Knife CutsKeyIn addition to all of the included resources, I give guidance on how I incorporate this in my classroom (with a how to video). This lesson use Google Drive (Doc, Slides, and Forms). Personally, I upload this unit on Google Classroom for my students.This unit has it all and is ready for you to use! If you decide to u
Subjects:
Grades:
6th - 12th, Adult Education
Types:
Also included in: Nutrition Growing Bundle | FCS | Culinary | Cooking
Salads Unit: Slides for 5 Lessons, 5 Labs (12 Recipes)
Salads Unit SlidesProStart 1 - Strand 15Objectives:1. Students will understand the parts of a salad, be able to identify various types of tossed green salads, and prepare multiple tossed green salads and their correlating dressings.2. Students will be able to differentiate among various oils and vinegars and prepare various pasta, grain, or legume salads.3. Students will understand the roles of salads on a menu and identify and prepare composed salads.4. Students will understand the meaning of d
Grades:
9th - 12th
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