44 results
Cooking scaffolded notes for homeschool
Knife Safety, Skills, and Cuts: PowerPoint + Notes
This powerpoint will cover an entire unit of information for knife safety, skills, and cuts. The information will cover three sections of relevant information regarding knifes in the kitchen and classroom. Notes are included in this bundle and allows your students to follow along directly with the powerpoint!❗What is inside?❗37 Slide PowerPoint5 pages of notes to PowerPointObjectives The three sections of information include:1. Knife Safety10 knife safety rules including information on cutting b
Grades:
7th - 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
Mother Sauces: PowerPoint + Notes
This PowerPoint and Notes are to teach and reinforce the five mother sauces. This PowerPoint and notes include information on creating rouxs and the following sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. PERFECT for a Culinary or Family and Consumer Science class!❗What is inside?❗28 Slide PowerPoint covering a white, blonde, and dark roux + components, flavorings, and examples of each mother sauce.2 Pages of Notes to PowerPointUnit Objectives⭐ Why will you love this product? ⭐E
Grades:
9th - 12th
Help Students Save Time in the Lab: Importance of mise en place and planning
Over the years, I saw the same time wasting activities over and over again and how it affected student lab performance. I created this slideshow this year while preparing students to get into the lab: lab planning, mise en place, equipment choice, measuring, mixing, cooking, serving, and cleaning are hot topics. Many students will never take the labs seriously, but going over the rubric and these essentials can help explain to students why they are assessed the way I assess students. I write not
Grades:
7th - 11th
Types:
Dairy Products Slides, Notes and Interactive Workbook
This folder contains a slideshow, notes page with a teacher key. I still recommend reading the chapter as more details are in the reading. I created an Interactive Workbook with a teacher key that could be used as an assessment or review for an exam. Taste testing is a great activity for dairy products in the classroom. They are easy to package and label for blind or regular taste testing. I've included a form for three different taste testing for milk, non-dairy milk and cheese. There are tons
Grades:
9th - 12th
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: Seasoning and Tasting Foods in Professional Kitchen
Sandwiches: Unit PowerPoint + Notes
This product will cover an entire unit of information over sandwiches! The information will cover three sections of relevant information regarding sandwich types, sandwich components, and sandwich construction. Notes are included in this product and allows your students to follow along directly with the powerpoint. Perfect for a Culinary class! ❗What is inside?❗53 Slide PowerPoint4 pages of notes to PowerPointObjectivesThe three sections of information include:1. Sandwich TypesCold Sandwiches- D
Subjects:
Grades:
9th - 12th
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
Chinese Food 101 Notes Sheet/WebQuest
How authentic is yours and your students' view of foods from around the world? By completing this assignment, your students will gain a better understanding of what the Chinese diet is like in different regions in China. This assignment would be a great addition to a Unit focused on a variety of different world cultures!Included in this pack is:A link to a concise and very informational video about food in different regions around ChinaA worksheet that students can use to keep track of what they
Grades:
6th - 12th
Types:
Also included in: World Foods Bundle
Sustainability Slides and Food Additives Project
Using The Culinary Professional textbook, I created a sustainability slides presentation with two video clips and one suggested film to show students in class or to assign for extra credit.With Earth Day approaching, I thought this would be a great addition to any Culinary Course because it focuses on saving money and energy over time. I will bundle this with a printable notes template for students and key.
Grades:
9th - 12th
Types:
Also included in: Sustainability Slides and Food Additives Project
Candy Slides, Notes and Activity: Crystallization of sugars
Candy can sometimes be a last minute activity or just for the holidays, but when students understand more about crystallization and some simple tips, they have more success. This slideshow and notes page goes over the essentials. I've also included a Hershey's web quest and candy lab project for more of an advanced lab. To make quality candy in a lab, it's important to have heavy bottom pans, silicon candy forms and wrappers, so plan ahead for better success.
Grades:
8th - 12th
Types:
Plant Based Diets
With the popularity of Vegan diets, and changes to Myplate to include more plant based proteins, many are looking for more assignments on plant based diets. Included is a slideshow with definitions of different types of plant based diets, vegan, raw vegan, lacto-ovo vegetarian, pescatarian, and flexitarian diets. Students have two handouts: K-W-L and a doodle page. There is a video included in the slideshow as well. This can be used virtually or in class or as an independent project.
Grades:
7th - 10th
Types:
Also included in: Plant Based Bundle
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: Culinary Arts: Fish Notes and answer key
Sauce Slides Presentation and Notes Page
Sauces are a critical component to culinary class. I like to start with notes and then have students split into groups for different sauce tasting labs. Students can research different dishes and do research projects on each type of sauce with their derivatives as well. The vocabulary can be used across many different culinary applications. We taste sauces with simple French bread, as the 'mother sauces' are French in origin. I have a sauces interactive notebook as well that I be loading up soo
Grades:
9th - 12th
Types:
Also included in: Culinary Basics Semester Curriculum
Vegetable Cuts - Knife Skills Notes and Slideshow
This is a great accompaniment to https://www.teacherspayteachers.com/Product/Vegetable-Identification-Interactive-Notebook-9110873It focuses on each type of vegetable category and looks at different knife cut suggestions and decorative garnish knife cuts as well. A simple chart notes page is also included. This could be done as a class or individually before they do some knife cutting labs.
Grades:
9th - 12th
Types:
Also included in: Culinary Basics Semester Curriculum
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: 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: 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:
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: 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: Food Studies 12 Unit 1: In the Kitchen UNIT BUNDLE (digital)
Plant Based Bundle
I've bundled my favorite plant based diet activities here! This will save you time and help to teach the fundamentals of eating more Plants.
Grades:
9th - 12th
Types:
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: Food Studies 12 Unit 1: In the Kitchen UNIT BUNDLE
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