46 results
Adult education cooking scaffolded notes
![Preview of Pomp and Circumstance [Elgar] - Boomwhacker Play Along Video and Sheet Music](https://ecdn.teacherspayteachers.com/cdn-cgi/image/format=avif,quality=70,width=525,height=525,onerror=redirect/thumbitem/Pomp-and-Circumstance-Elgar-Boomwhacker-Play-Along-Video-and-Sheet-Music-8137432-1701428251/750f-8137432-1.jpg)
Food Safety Manager Guided Notes 37 pages covers all 15 Chapters
This listing is for guided graphic notetaking sheets that go with the food manager's program. The guided graphic notes covers all 15 chapters. The notes are current to the eighth edition with the updates from the recent Food Code update (2022).Answer keys are included for every single page.When you open the zipped file, you will have the option to view the notes all together in one PDF document or you can view them separately by chapter. All of the notes are in PDF due to the formatting and us
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Also included in:Â Culinary Arts/Foods Course GROWING BUNDLE + 25 Bonus Files & Lesson Plans
USA Regional Foods Presentation & Note Sheet Bundle
Do you teach the 5 regions of the USA in your foods class? This amazing bundle resource has 5 slideshows with embedded video links as well as 5 guided note sheets to go along with the slideshows. The note sheets are visually engaging for students and also have engaging questions beyond the notes as well. The slideshows give information about history of the region, crops, climate, cooking techniques, and of course- local well known foods! This has been used successfully in a high school level foo
Subjects:
Grades:
8th - 12th, Adult Education
Fat Substitutions - Brownies Lab & Nutritional Analysis Handout
This packet contains all the handouts you will need to teach a 3-day lesson on fat substitutions, including a hands on brownies lab and taste test evaluation. Packet includes:1) Notes to accompany informational fat type powerpoint- all blank sections can be completed using this powerpoint (also in my store)2) 4 recipes including different fat substitutions (butter, oil, applesauce, and greek yogurt)3) Taste test evaluation sheet including common-core aligned review questions. 4) Accurate nutriti
Grades:
7th - 12th, Higher Education, Adult Education
Fast Food: DEBATE with TEMPLATES
Engage your students in a dynamic and thought-provoking debate on the merits and drawbacks of fast food and junk food with this comprehensive and ready-to-use resource. This "Fast Food Debate Kit" is designed to foster critical thinking, effective communication skills, and an understanding of diverse perspectives on a topic that directly impacts the daily lives of students.Key Features: 1. Complete Debate Procedure: A step-by-step guide for teachers, including a debate procedure, topic overview,
Subjects:
Grades:
10th - 12th, Adult Education
Also included in:Â Fast Food - BUNDLE
ServSafe Manager (7th Edition) Chapters 1 and 2 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 1 and 2 of the 7th edition ServSafe Manager Comprehensive Presentation. 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
Describir la comida - Describing Food Notes/Tasting Sheet
This resource helps students to describe food in a variety of ways including taste, texture, appearance, smell, and tastiness. The vocabulary is organized by category with visuals to support comprehension. I use this during a unit on restaurants and foods to support speaking and writing activities where students discuss and describe foods they like/don´t like and their favorite/least favorite foods. I have also used this when bringing in different cultural foods for students to sample and asking
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education
Food Studies 12 Unit 5: Career Opportunities NOTES (digital)
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. We at ©Altern
Subjects:
Grades:
10th - 12th, Adult Education
Types:
Also included in:Â Food Studies 12 Unit 5: Career Opportunities UNIT BUNDLE (digital)
Food Studies 12: Unit 4: Influences and Etiquette NOTES (digital)
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. We at ©Altern
Subjects:
Grades:
10th - 12th, Adult Education
Types:
Also included in:Â Food Studies 12: Unit 4: Influences and Etiquette UNIT BUNDLE (digital)
Food Studies 12 Unit 3: Nutrition and Healthy Eating NOTES (digital)
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. We at ©Altern
Subjects:
Grades:
10th - 12th, Adult Education
Types:
Also included in:Â Food Studies 12 Unit 3: Nutrition and Healthy Eating UNIT BUNDLE (digital)
Food Studies 12 Unit 2: Ingredients and Cooking NOTES (digital)
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. We at ©Altern
Subjects:
Grades:
10th - 12th, Adult Education
Also included in:Â Food Studies 12 Unit 2: Ingredients and Cooking UNIT BUNDLE (digital)
Food Studies 12 Unit 1: In the Kitchen NOTES (digital)
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. We at ©Altern
Subjects:
Grades:
10th - 12th, Adult Education
Also included in:Â Food Studies 12 Unit 1: In the Kitchen UNIT BUNDLE (digital)
Food Studies 12 UNIT 1: In the Kitchen NOTES
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, tests, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. Our No
Subjects:
Grades:
10th - 12th, Adult Education
Also included in:Â Food Studies 12 Unit 1: In the Kitchen UNIT BUNDLE
Food Studies 12 Unit 5: Career Opportunities NOTES
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, tests, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. Our No
Subjects:
Grades:
10th - 12th, Adult Education
Also included in:Â Food Studies 12 Unit 5: Career Opportunities UNIT BUNDLE
Food Studies 12 Unit 4: Influences and Etiquette NOTES
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, tests, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. Our No
Subjects:
Grades:
10th - 12th, Adult Education
Also included in:Â Food Studies 12 Unit 4: Influences and Etiquette UNIT BUNDLE
Food Studies 12 Unit 3: Nutrition and Healthy Eating NOTES
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, tests, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. Our No
Subjects:
Grades:
10th - 12th, Adult Education
Also included in:Â Food Studies Unit 3: Nutrition and Healthy Eating UNIT BUNDLE
Food Studies 12 Unit 2: Ingredients and Cooking NOTES
©Alternate Courses creates simplified curriculum including outlines, progress charts, notes, worksheets, tests, and inquiry projects that can be used in a traditional inclusive classroom as well as for asynchronous and remote learning. Our course work meets all the learning outcomes of the new British Columbia curriculum in a simplified form for independent, self-paced work without the need for a textbook. Our student-centred projects give your students voice and choice in their learning. Our No
Subjects:
Grades:
10th - 12th, Adult Education
Types:
Also included in:Â Food 12 Unit 2: Ingredients and Cooking UNIT BUNDLE
Cross Contamination & Time/Temperature Abuse Guided Notes
Cross Contamination & Time/Temperature Abuse Guided NotesTopics Covered: Definition of cross contaminationHow to avoid cross contamination while cookingTCS foodsDanger-zoneReceiving food- time/temperature control proceduresStoring food- time/temperature control proceduresTypes of thermometerFlow of the food
Grades:
6th - 12th, Adult Education
Also included in:Â Cross Contamination & Time/Temperature Abuse Presentation & Guided Notes
ServSafe Manager 7th Edition Chapter 2 Note Guide
Pairs with the "ServSafe Manager 7th Edition Chapter 2: Forms of Contamination" Googl Slide presentation I created. Helps student organize their notes along with the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
Quick Breads Unit Plan
This unit plan includes:A plan for 7-8 days of instruction plus a final quizA google slides presentation and graphic organizerA brief group projectVideo links and questions (YouTube Videos)3 sets of Questions for Good EatsSupplemental documents for labsRecipe Links for suggested labs
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager 7th Edition Chapter 3 Note Guide
Pairs with the "ServSafe Manager 7th Edition Chapter 3: The Safe Food Handler" Google Slides I created. Helps student organize their notes along with the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
Midwest USA Region Foods Note Sheet
Do you teach the 5 regions of the USA in your foods class? This resource is a visually engaging note sheets for students and also have engaging questions beyond the notes as well. The slideshows give information about history of the region, crops, climate, cooking techniques, and of course- local well known foods! (See my TPT store for a corresponding slideshow presentation.) This has been used successfully in a high school level foods course.
Subjects:
Grades:
8th - 12th, Adult Education
Types:
Also included in:Â USA Regional Foods Presentation & Note Sheet Bundle
ServSafe Manager 7th Edition Chapter 10 Note Guide
Pairs with the "ServSafe Manager 7th Edition Chapter 10: Cleaning & Sanitizing" Google Slides I created. Helps students organize their notes along with the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
ServSafe Manager 7th Edition Chapter 5 Note Guide
Pairs with the "ServSafe Manager 7th Edition Chapter 5: Purchasing, Receiving, & Storage" Google Slides I created. Helps student organize their notes along with the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
ServSafe Manager Chapter 10 : Cleaning & Sanitizing Note Catcher
This is a Note Catcher for ServSafe Manager 7th Edition Chapter 10. This Google Doc can be printed or given digitally for students to capture notes while following along with the PPT slides provided by the ServSafe website. Each section has the number of the coordinating slide. There are opportunities for students to draw or sketch and insert images rather than write.
Subjects:
Grades:
10th - 11th, Adult Education
Showing 1-24 of 46 results
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