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showing 1-24 of 28 results

Vegetable Unit for Culinary Arts Course includes ppt, notes, etc
This vegetable unit bundle is meant for a high school culinary arts course. The bundle includes the following: -Powerpoint- a 61 slide in depth look at vegetables -Notes- 4 page fill in the blank note sheet for students to take notes during powerpoint -Worksheet- 2 page worksheet over vegetables -R

Also included in: Culinary Arts/Foods Course BUNDLE + 25 Bonus Files & Lesson Plans

$6.00
35 Ratings
4.0

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Pies and Tarts Guided Notes
This is a guided notes packet that is designed for the pies and tarts chapter in the "Food for Today" book, 9th edition. It could also be used as a stand-alone guided notes for a lecture. Topics covered include the types of pies, mixing pastry dough, rolling pastry dough, functions of the ingredie
$6.00
3 Ratings
4.0

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DOCX (23.95 KB)

Doodle Notes for Intro to Culinary over Chapter 23 Business of a Restaurant
This listing is for a notetaking sheet (one page front and pack; two pages total) that covers chapter 23 "Business of a Restaurant" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "comp
$1.25
2 Ratings
4.0

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Seasonings & Flavorings (Chapter 6) Notes + Answers for Intro to Culinary Course
This listing is for a notetaking sheet (two page front and pack; four pages total) that covers chapter 6 "Seasonings & Flavorings" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "com
$2.00
2 Ratings
4.0

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Cream Based Soup Lab Notes
Provide your students with guided note taking during your demonstration of Cream Based Soups. This note taking sheet will have them reviewing the proper size of cuts for vegetables, the definition of a roux, the roux making process, the usable versatility of knowing how to create a roux, and pan de
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1 Rating
4.0

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DOC (35 KB)

Grains, Legumes and Pasta (Chapter 13)  Notes & Answers for Intro to Culinary
This listing is for a notetaking sheet (three pages) that covers chapter 13 "Grains, Legumes and Pasta" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes."These are fill in
$1.50
1 Rating
4.0

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Fruit Unit for culinary arts course- include powerpoint, notes, etc
This Fruit Unit Bundle is meant for a high school culinary arts course. The bundle includes- -Fruit Activity- an easy, fun, fast activity to quiz students to see how many fruits they already know -Fruit Powerpoint- a 61 slide in depth look at fruits -Fruit Notes- a note page that goes along with th

Also included in: Culinary Arts/Foods Course BUNDLE + 25 Bonus Files & Lesson Plans

$6.00
28 Ratings
3.9

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Quick Breads Guided Notes
These guided notes were originally designed to be used with the book "Food for Today, 9th Edition", the chapter on Quick and Yeast Breads, but could easily be used during a lecture setting as well. Bonus study questions are included to help students review their knowledge of quick breads. Included
$3.50
7 Ratings
3.9

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DOCX (18.33 KB)

Fat Substitutions - Brownies Lab & Nutritional Analysis [ALL HANDOUTS] CCLS
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
$4.25
6 Ratings
3.9

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DOCX (1.74 MB)

Food Handler Notes Booklet  34 half pages (18 full sheets) of notes
This listing is for a digital download of a 18 full (8.5 x 11") page, 34 half sheets of guided notes over the Food Handler curriculum. This is meant for a intro to culinary, culinary, foods, or family and consumer science class that gets students Food Handler certified.This booklet is meant to be p

Also included in: Food Safety and Sanitation Product Bundle

$6.50
1 Rating
3.9

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French Bread Lab Notes
Provide your students with guided lab note taking while you demonstrate the process of making french bread. Students will make note of proper technique, water temperature for working with yeast, the versatility of using French Bread, and how to calculate the cost of this frugal kitchen staple. Stu
$1.00
1 Rating
3.8

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DOC (28 KB)

Kitchen Knife Cuts
Included are suggest lesson plans, activity guide, guided note sheet for demonstration, and a recipe!
$3.00
1 Rating
3.5

Digital Download

PDF (120.81 KB)

Food Manager Certification Graphic Unit Reviews + Answers
This listing is for unit reviews that go along with the food manager certification. These unit reviews have graphics woven into the review, and wastes no paper as the reviews uses every inch of the paper.Unit 1 is two pages (1 page front and back)Unit 2 is four pages (2 pages front and back)Unit 3

Also included in: Culinary Arts/Foods Course BUNDLE + 25 Bonus Files & Lesson Plans

$5.00
1 Rating
3.5

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Project Sp3, Sp4, Sp5 - Restaurante ideal: Crear carta, presentar especialidad
Intermediate-Advanced Spanish students imagine their ideal restaurant. Individuals create menu, showcase house specialty, and collaborate with elbow partner to brainstorm, edit, and present respective specialties. Learn about food and ingredients, utilize commands, practice pronunciation, acquire
$9.99
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Carbohydrates Note Taking Guide
These notes go with the powerpoint called "Carbohydrates" (available in my store). The powerpoint has underlined words that correspond with the blanks in the note taking guide. Help your students stay focused as you teach them all the ins and outs of Carbohydrates. Perfect for SPED students, or
$1.50
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Poultry Scaffolded Note
This is a poultry note taking/worksheet that coordinates with the poultry power point in my store. It is created for the family consumer science/foods classroom. It goes chronologically though the power point asking students to pick out main points from the lesson. This worksheet helps with teachi

Also included in: Meat BUNDLE

$2.00
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Customer Service BUNDLE
This power point and worksheet bundle works well with the ProStart Level 1 - Serving Your Guests J:6,8,11,14 curriculum. This worksheet sequentially leads the student through the hospitality/customer service power point with note taking and drawing activities. It is your customer service kick off
$13.50
$10.00
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Stocks, Sauces and Soups (Chapter 14) Notes PLUS Answers for Intro to Culinary
This listing is for a notetaking sheet (three pages total) that covers chapter 14 "Stocks, Sauces and Soups" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes."These are fi
$1.50
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Ready to Cook (Chapter 7) Notes Plus Answers for Intro to Culinary Course
This listing is for a notetaking sheet (two and a half pages total) that covers chapter 7 "Ready to Cook" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes."These are fill
$1.50
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Kitchen Safety (Chapter 2) Notes PLUS Answers for Intro to Culinary Notes
This listing is for a notetaking sheet (1 page front and back; two pages total) that covers chapter 2 "Kitchen Safety" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes."Th
$1.50
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Cooking Methods (Chapter 8) Notes Plus Answers for Intro to Culinary Course
This listing is for a notetaking sheet (1 page front and back; two pages total) that covers chapter 8 "Cooking Methods" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes."T
$1.50
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Using Standardized Recipes (Chapter 5) Notes Plus Answers for Intro to Culinary
This listing is for a notetaking sheet (1 page front and back; two pages total) that covers chapter 5 "Using Standardized Recipes" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "complet
$1.50
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Intro to Bakeshop (Chapter 17) Notes + Answers for Intro to Culinary Course
This listing is for a notetaking sheet (2 pages front and back; four pages total) that covers chapter 17 "Intro to Bakeshop" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed not
$2.00
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Graphic Organizer for the 3 types of Food Contaminants
Graphic organizer to support the powerpoint presentation teaching students the 3 types of food contaminants (physical, chemical, biological). Powerpoint Presentation: 3 Types of Food ContaminantsCTE, FACS, Food Safety, Kitchen Safety, Middle School, Contaminants, Culinary♥ I hope you enjoy this res
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showing 1-24 of 28 results

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