50 results
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:
Culturally Diverse Resident Lab Kit: Simulated Kardexes & Personalized ID Sets
This product is a MUST for Nurse Aide Training Program lab practice.Included in this product:5 simulated kardexes5 simulated wall name plates5 simulated ID wrist bandsMeet the simulated Patients/Residents:Kai Chen: Total feed, thickened liquids, extensive assist for ambulation, dependent for bathing, dressing and grooming, hard of hearing, disoriented, incontinent of bladder, colostomyAyesha Khan: Pureed diet, dependent for all care, mechanical lift, disoriented, incontinent of bowel, indwelli
Grades:
Not Grade Specific
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:
Livestock Diseases and Parasites Bundle
BUNDLE INCLUDES:Diseases & Parasites PresentationMatching set of guided notes for students Built in lab activity-signs, lab sheets, procedures and materials list
Grades:
9th - 12th
Biohazard Waste Lesson for Health Careers for OSHA
My students love this lesson!After the video (on the worksheet) and lesson with a study guide. Students can "throw away" the medical "waste" into the correct "container" to create another study guide. A medical simulated lab follows with patient scenarios. Students are asked to "throw away" the items (I use real items) into the correct receptacle by placing the items on the correct page. I did this lesson with Medical Assisting students, Nurse Assisting students, and Health Assisting student
Grades:
11th - 12th, Higher Education, Adult Education
Types:
Chili Cook-off Project - FACS, FCS, Cooking, High School, Knife Skills
My students do this project at the end of our Culinary 1 class. This project encompasses all of the units covered through the class, which include knife skills, herbs & spices, protein, and vegetables. The object for this project is to create a chili recipe that is simple and delicious. Lab groups will create a recipe and claim ingredients from the ingredient suggestions list below. In order to keep cost reasonable, some items are limited and other items are unlimited. This packet includ
Grades:
9th - 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
Food Safety and Sanitation Unit
The first major unit in any Culinary setting should be safety and sanitation. This unit includes chapter notes using The Culinary Professional textbook, but also a Google slides show if you don't have this exact textbook. There's an interactive workbook for the second half of the chapter for safe food handling. If you want to add a poster project or a Jamboard project, I added an optional assignment if time allows. Lastly, there is an allergen lab using 4 simple recipes of your choice.
Grades:
9th - 12th
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
Cooking Lab and Cultural Project: Japanese Ramen Challenge
Ramen is a fun and informative lab using precision cooking and plating skills. If you want to add a fun, week-long project along with your lab that is culturally informative and creative, add this to your curriculum. The artistic part is making a Ramen shop with logo, name, menu and curtain design. It's a 3-D paper diorama that can be customized in many, many different ways depending on the amount and type of materials available in your classroom.
Grades:
9th - 12th
Types:
Also included in: Culinary Basics Semester Curriculum
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:
Directional Terminology Practice
Six interactive slides that include pre-made boxes, arrows and lines for students to label various directional terms or parts of the animal.Skills tested include:-Moving a circle to indicate the correct view of the animal- anterior, posterior or side.-Rostral-Cranial vs. Caudal-Ventral vs. Dorsal-Proximal vs. Distal (with a part of the animal indicated)-Volar, Plantar and Palmar (with arrows included)-Median, Sagittal and Frontal Planes (with lines included)The six interactive slides all follow
Grades:
9th - 12th
Fall Spice Unit with labs: Pumpkin pie, Cinnamon toast, Chai & Hot Spiced Cider
A 7-day unit featuring slides for notes, article for reading if time allows, lab ideas, lab rubric, recipe links, lab self-evaluation for students with teacher key and outline.This could be a lecture slide show if you’d like or a station exercise where students work together to complete each task together with the slides, videos and articles. Outline: Hour 1: Activity 1 and 2 (slides 1 - 5: notes from video , review questions, summarizing and coloring of the map)Hour 2: Activity 3 (slides 6-9)
Grades:
9th - 12th
Also included in: Seasoning and Tasting Foods in Professional Kitchen
Vegetable Recipes & Lab Evaluations - FACS, FCS, Cooking, High School
This document includes a variety of tested vegetable recipes and two different lab evaluations. All of these recipes can be completed in 1-2 days, depending on your class periods. The recipes included are:Teriyaki Stir Fry, Air Fryer Garlic Roasted Green Beans, Baked Buffalo Cauliflower Bites, Fried Cheesy Pickles, Lemon Parmesan Grilled Asparagus, Loaded Broccoli Cauliflower Casserole, Roasted Honey Garlic Cauliflower, Sweet Potato Casserole with Pecan Crumble, Zucchini Corn Fritters, Cabbage
Grades:
9th - 12th
Types:
Also included in: Vegetable Bundle (Notes, Handouts, Recipes, Game) - FACS, FCS, Cooking
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:
Pre-Test Screening Lab- Google Docs
This three page lab is designed to introduce students to screening exams used in the exercise industry prior to designing a client exercise program. Students will examine the important information that determines whether clients can begin a new exercise regiment or whether they should see their doctor prior to beginning. Students can demonstrate assessment skills such as measuring heart rate, measuring blood pressure, and taking the PAR-Q+.
Grades:
11th - 12th
Chicken Recipes, Lab Plans, & Lab Evaluations - FACS, FCS, Cooking, High School
This document includes two-page lab plan for students to fill out, directions on how to boil & shred chicken, 13 different chicken recipes, and two different lab evaluations. All recipes have been tested and work well in 1-2 day labs.
Grades:
9th - 12th
Types:
Also included in: NEW Poultry Bundle - FACS, FCS, Cooking, High School
Ground Beef Recipes for Cooking Labs - FACS, FCS, High School
All of the recipes included in this packet have been tested and student approved. I have adjusted them to be made for 45-55 minute class periods. Most of the recipes are broken up into 2 day labs.Recipes included:Ground Beef Lo Mein Taco Salad One Pot Cheesy Taco Pasta Parmesan Meatballs One Pot Ground Beef Stroganoff Skillet Lasagna Classic Italian Meat Sauce Cheesy Beef Goulash Crispy Southwest Wraps Cheeseburger Soup Mexican Beef & Rice Skillet Picadillo
Grades:
9th - 12th
Types:
Also included in: Beef Bundle - FACS, FCS, Cooking, High School
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
Manual Blood Pressure Lab Worksheet
Great resource to be used to teach how to take a manual blood pressure.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Let's Make Biodegradable Plastic
Do you teach about by-products or sustainability? This is a simple lab that can be used for any grade level! Elementary students to high school age LOVE this lab. I would challenge your high school aged students to brainstorm ways to use this plastic and potentially create prototypes! It would be an engaging STEM activity. Note: You do need a microwave to complete this lab. All items to create corn plastic are easily found at your local grocery store.
Grades:
Not Grade Specific
Types:
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