27 results
Free cooking outlines
![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)
Culinary Arts Scope and Sequence for FACS and Prostart- Intro to Culinary 1 & 2
Are you teaching Culinary Arts and looking for an easy scope and sequence of curriculum to follow? This Intro to Culinary Arts, Culinary 1 and Culinary 2 or Advanced Culinary scope and sequence outlines key topics for semester-long and year-long classes. This is the guide that we use in our Culinary Arts classes to help us stay focused. ⭐ A free scope and sequence template is also included (link in PDF).There are ideas in the guide for Food and Nutrition classes as well. *Our classes are 50 m
Grades:
8th - 11th
Types:
*FREEBIE* Recipe Template
This recipe template is perfect for students to record information for a recipe of their choice.
Subjects:
Grades:
Not Grade Specific
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My Favorite Recipe - Icebreaker Activity - Culinary Interest-Cultural Diversity
My Favorite Recipe - Icebreaker Activity to Foster Culinary Interests - Celebrate Cultural DiversityFood is a universal language. Food brings people together and celebrates cultures. Food is something EVERYONE can get excited about!This Icebreaker activity is perfect for the first day (or week) of a class that teaches about food, nutrition, cooking, culture, diversity, or just wants to get to know students in a clever, unique way. The goal is to "break the ice" with students while exploring thei
Subjects:
Grades:
6th - 12th, Adult Education
Types:
Food Safety Workbook (goes along with ServSafe Coursebook), Chapter One
The SERVSAFE Coursebook Workbook is a carefully planned outline designed to get students to interact with each chapter in the SERVSAFE Coursebook, 7th Edition. The content focuses on the material that is most likely to appear on a SERVSAFE manager exam. This free item is chapter one of a 15 chapter, comprehensive SERVSAFE COURSEBOOK workbook for students. This workbook guides students thoroughly through each of the 15 chapters in the coursebook to be sure they aren't missing anything that may b
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Types:
FREE ServSafe 7th Ed Food Protection 11 week Curriculum Pacing Guide - Editable
A nice 11 week guide to take your students from Chapter 1 of Servsafe to certification testing! Completely editable Google Doc. Includes review days/makeup days in case of weather, holidays, etc. Perfect for planning your maternity leave or for sub plans. Included:6 page 11 week pacing guide for all 10 chapters of ServSafeYou get an editable copy to change as needed. You may also like:ServSafe 7th Ed Food Protection Manager Complete Curriculum BundleIf you find this resource useful, please consi
Grades:
8th - 12th
Types:
Editable Menu Template
This is the menu template that I had students use for the Designing A Restaurant Project. I have had students complete this digitally or on this printed out and both work great.
Subjects:
Grades:
6th - 12th
Types:
Also included in: Designing A Restaurant Project Bundle
Sectors of Tourism
This Power Point is used to introduce students to the 8 Sectors of the Tourism industry.
Culinary Arts 1 & 2 Unit Calendar Planner
This resource is a semester-long unit content calendar for an average 19-week semester for two courses - Culinary Arts 1 and Culinary Arts 2. It lays out sequential units compatible with the Foundations of Restaurant Management & Culinary Arts, 2nd edition, Level 1 (Culinary Arts 1) and Level 2 (Culinary Arts 2) curriculum. Includes lab suggestions for recipes that will demonstrate the skills of the unit (actual recipes are not included). Fully customizable sheet so you can add in the exact
Subjects:
Grades:
9th - 12th, Staff
Types:
Intro to Culinary Outline with LyvLyfeFull TpT links
This is a collection of my TpT assignments organized by units, assignments, interactive notebooks, projects and labs created by LyvLyfeFull educational creations. Feel free to download and see if there is anything you need to fill in the blanks for your classroom. Don't spend hours working on something, save time and support a small business.
Grades:
9th - 12th, Adult Education, Staff
Year/Grade 8 Sweet and Savoury Course Outline
Year/Grade 8 Sweet and Savoury Course Outline10 week program
Subjects:
Grades:
7th - 9th
Also included in: Year/Grade 8 Sweet and Savoury Course
Apple Outline
Use this apple outline when teaching the letter Aa or on fruits. Fill the inside in various ways.shredded red or green paperpaint itcolor ituse bingo dabbers
Subjects:
Grades:
PreK - 1st
Types:
Commonly Used Synthetic Food Dyes
Empower teachers to create an inclusive and mindful classroom with our guide to spotting commonly used synthetic food dyes. Gain insights into identifying these additives in snacks and treats, allowing you to support dye-free students in their dietary preferences. Foster a healthy and vibrant learning environment where every student's needs are respected, ensuring a colorful educational journey for all.
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Grades:
Not Grade Specific
Reward Party Planning Guide
This is a template for students to use to plan their own classroom party. In my Functional Skills classroom, each month 1 student was chosen as the "Student of the Month", and was rewarded with a party that they could invite their classmates to. They were given a budget, and asked to pick a theme (ice cream party, pizza party, etc). Then they would use the template to plan the details and make invitations for their friends (make sure they approve the details with the teacher first). This was a g
Grades:
K - 12th
Types:
Lifetime Nutrition & Wellness/Foods Class Overview
Lifetime Nutrition & Wellness/Foods Class Overview for the year with items that are available in my store. Some additional resources will be available at a later date. Hoping that this overview will help some of the new teachers. Most Lessons have Labs afterwards if kitchens are available.
Grades:
6th - 12th
Types:
Food and Cafe Clipart
Food and Cafe Clipart OutlineIncludes:- 9 PNG files with transparent backgrounds- 1 PDF fileKeywords:cafe, food, clipart, coloring, outline, drink, sweet, icon, coffee, barista, kids, boba, donut, sandwich, pdf, printable, picture, image, illustration
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Grades:
Not Grade Specific
Types:
Chocolate Unit Study
Unit study on the many aspects of chocolate: History, Science, Health, Language Arts, Creative ArtSet for 8 sessions
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Grades:
Not Grade Specific
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18 Week: Introduction to Baking Fundamentals Course Outline
Plan your introduction to baking fundamentals for a semester using this outline! The outline includes the following:1. Unit Name2. Objectives3. Labs4. AssessmentsFeedback: Thank you so much for visiting my store! I hope this product meets your needs. Leave a review and let me know what you think. If you have any questions, please let me know. I would love to hear from you! For more products and updates, click the star at the top of my store page.--Miss H.
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Culinary - Teaching and Learning Plan - The Art of the Garde Manger Kitchen - 1
Lesson Plan for 7 units and 14 lessons of Basic Garde Manger 1
Subjects:
Grades:
Higher Education, Adult Education, Staff
Types:
Teacher's Life Saver - A Weekly Meal Plan with Grocery List!
Teacher's Life Saver - A Weekly Meal Plan with Grocery List!Also for busy parents, college students and hungry people who love tomatoes;) Grocery list does not include sides, so pick up extra produce- fresh or frozen!
Subjects:
Grades:
Staff
Types:
Introduction to Culinary Arts 1 Overview Suggestions
Introduction to Culinary Arts 1 Overview - Suggestions for lessons in culinary arts 1 for new teachers.
Grades:
6th - 12th
Types:
Kitchen Lab Roles and Responsibilities
Lab Roles for a 4-5 student kitchen. Chef de Partie can be removed in the absence of a 5th lab member.
Subjects:
Grades:
7th - 12th
Types:
Also included in: Intro to Culinary/FACS | First Year Classroom Survival Kit *EDITABLE*
Cornell Notes for F.A.T.T.O.M
The proper safety practices for handling and storing foood.
Writing Kernel Starter-A Time I Made Something
This Kernel starter is for a time that you made something. It has steps 1, 2, and 3. Your students can use this to help them begin the writing process.
Grades:
1st - 3rd
Nutrient PPT Student Notes
These student notes accompany the Nutrient PowerPoint.
Grades:
Not Grade Specific
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