45 results
Vocational education laboratories for homeschool
Research a Career or Job Project (Grades 1-6)! Differentiated!
Career Research! Career Day! This is a great research project for almost any grade (1st graders may need a lot of support)! Differentiated! Great Social Studies Activities! Make lab time meaningful! *Includes Interview questions/practice!!! Use year after year! *Find the secondary version here: Career Research Project (7-12)!Includes: Teacher TipsProject/Booklet (Each is at least 8 pages long!)Project/Booklet Covers (Multiple to choose from! Age Appropriate!)Make-Your-Own Cover PageCareer Fiel
Grades:
1st - 6th, Staff
Types:
Also included in:Â 2nd Grade Writing Survival Kit! Whole Year!
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:
Unit on the History and Background of the Floral Design Industry | Floral Design
This is a fabulous quick introduction to a my Floral Design class. It covers a brief history of the periods of floral design and includes a tussie mussie lab. In my classroom I teach this as the beginning of the class but it could also be a fun stand alone unit that would be great right before prom!This takes my classes about 1-2 weeks to complete. Check out the next lesson that I use in my class - HERE!This Resource includes: Teacher Directions and Student Note PacketVideosPre-Lab, Lab, Post La
Grades:
10th - 12th
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:
January Floral of The Month Arrangement
This is an engaging DIY January Floral Arrangement tutorial! This step-by-step PowerPoint presentation guides teachers and students through creating a stunning vase filled with different florals and greenery. Perfect for a classroom activity, art class, or as a festive project during the winter season.Product Features:Comprehensive Step-by-Step Guide: A detailed PowerPoint presentation with easy-to-follow instructions for creating a beautiful Floral Arrangement.Each step is accompanied by visual
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
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
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:Â Culinary Basics Semester Curriculum
Fall Celebrations, Lab and Fall Spice Blends Unit
This bundle of Fall related culinary topics with a poster project, two slide shows, notes and labs, you can add some spice to you October unit to end the 9-weeks on a good note in a culinary or cooking lab setting.
Grades:
9th - 12th
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:
Seasoning and Tasting Foods in Professional Kitchen
I've combined products in this bundle related to tasting and seasoning foods like a professional in a culinary kitchen. Young students need to be encouraged to venture into new flavor experiences and these exercises will help you as the teacher explore new experiences for students.
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:Â Seasoning and Tasting Foods in Professional Kitchen
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:
Field Botany Bundle
This bundle contains labs, quizzes, assessments, worksheets for a Field Botany unit involving plant communities, native plants, and ecology
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
The Science of Jelly and Jam Making Mini-Lesson and Lab
This is a fabulous mini lesson and lab that allows students to explore the history and science of jams and jellies during a ten to fifteen day time frame. Students will learn about the history, create a timeline, go over the procedure for making jelly and/or jam. You can find this lesson and others in the Semester I Bundle!Objectives: Students will be able to: 1.Make their own jam. 2.Distinguish the difference between jelly and jam through a taste test and other information. 3.Explain what pecti
Grades:
9th - 12th
Types:
Also included in:Â Food Science I Bundle - First Semester Only
BUILD YOUR OWN SPINE SKELETON WITH PASTA! HANDS ON ANATOMY ACTIVITY
What better way to learn anatomy through hands on activities? This lesson activity provides students a visual and a way to connect with the lesson content. After making learning fun through blending arts and crafts with science, students have a tangible object to analyze when they answer the post-activity questions. Activity also have an extention that pushes students farther. Activity can also be used with a wide range of ages.
Subjects:
Grades:
4th - 12th, Higher Education, Adult Education
Types:
FEAR FACTOR: Soilless Media Special Edition
As teachers we acknowledge that getting students hands on with their learning yields better results. This lab allows students to cement the different soilless media components into their mind in a more permanent way by using their sense of touch to guess which component they can feel. It helps with identification and understanding which media components add water or air to the media mix in the style of the "Fear Factor" television show. I have taught soilless media using this lesson the last two
Grades:
8th - 12th
Types:
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:Â Culinary Basics Semester Curriculum
Pumpkin History Mini Lesson and Lab
This is a fabulous lab that walks student through the history of pumpkins, allows them to explore different pumpkin facts while writing stories, and they will cook a no bake pumpkin treat!Time FramePre-Lab- 2 daysLabs- 3 days ( 1 day for prep, 1 day for cooking, 1 day for clean-up)Post-Lab- ½ to 1 dayObjectives: Students will be able to: 1.Cook a no bake pumpkin pie.2.Understand and explain the history of pumpkins.3.Expand on why pumpkin is a traditional flavor during the holidays. This Resource
Grades:
9th - 12th
Types:
Also included in:Â Food Science I Bundle - First Semester Only
Culinary Arts Demonstration Worksheet
Worksheet that can be used for students to complete while observing a Culinary Demonstration by the Chef Instructor or a Guest Chef. Students will complete throughout the entire recipe demonstration.This is the PDF version, if you want the Google Doc version CLICK HERE!*This can also be used for a cooking show on television or YouTube, it does not have to be an in-person demonstration.Can be used for Culinary Arts, Foods, Nutrition and/or any Hospitality and Tourism related course.Also, check o
Grades:
6th - 12th, Higher Education, Adult Education
Types:
Also included in:Â Hospitality and Tourism Resources Bundle (Family and Consumer Sciences)
Culinary Course: Fish Slideshow and Notes and Activities
I am excited to offer this 50-slide slideshow and notes pages on FISH! There is some great information in the textbook, The Culinary Professional, but it was lacking experienced cook information, so I summarized some great information from Mark Bittman's cookbook, How to Cook Everything. I also got some information from online Youtube channels, mainly from the "Fishmonger" channel. All this combined with two notes page options: one for students who wish to type notes and one for students who pre
Grades:
9th - 12th
Types:
Also included in:Â Culinary Arts: Fish Notes and answer key
Caramel Apple Lab
My students are always begging for a food day in class, so when they asked for a caramel apple day I put this together. They are able to read through apple production information to answer questions and then perform research on the different toppings they put on their apple.
Grades:
8th - 11th
Types:
STEM Engineering - Tool Use and Safety Worksheets and Skill Checks
Tool use and safety for STEM and other CTE Labs. Individual tools are addressed with each packet containing basic safety and operating procedures, A parts ID and multiple choice quiz, and a performance test checklist. Many tools included. See cover photo for a complete list.
Grades:
8th - 12th, Higher Education, Adult Education
Types:
Ice Cream Business Project
Students will work as a group to create an ice cream flavor and business idea. This is a week long project (depending on how you buy groceries). Included are the directions and rubric for the project. Students will create a slideshow for the project, but they will create it on their own. Students could make a poster or pamphlet also. This is a great project for middle school or high school FACS or a business course.
Grades:
7th - 12th
Types:
Culinary: Developing Taste: Full Fat vs. Low Fat Taste Testing
This assignment helps students use their senses to describe different foods. I like to use it with Develop Taste like a Chef:https://www.teacherspayteachers.com/Product/Develop-Taste-like-a-Chef-8538939There is also a potato taste test I've made for a multi-day lab and taste test: https://www.teacherspayteachers.com/Product/Potato-recipes-taste-testing-lab-and-lab-plan-8740310You can easily prepare this lab with spoons, small condiment cups and 6 stations. If you have a limited time, then have s
Grades:
7th - 12th
Types:
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