Culinary Arts Project and Lesson Plan on Dairy for Foods and FCS - FACS
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Description
This dairy lesson resource pack will have you planned for days! This resource is full of important information about milk, yogurt, milk alternatives, and cheeses for your Culinary Arts, Foods, Prostart, Family, and Consumer Science (FCS) classes.
⭐ It includes a slideshow, guided notes for students to follow along with, questions, a cheese project, and milk tasting cards.
All of the dairy lesson resources will upload into your Google Drive for easy assigning and presenting! They also make great sub plans because you don't have to prep. and the resources are ready for your culinary or food science students.
What's Included in this culinary arts lesson:
- 27-page Google Slideshow all about Dairy including:
- history of dairy
- nutrients in milk
- types of milk including whole, half and half, heavy cream and more
- yogurt
- storing milk
- milk alternatives
- videos on dairy
- processing milk
- butter and margarine
- cheese categories and types of cheese
- history of cheese
- 28 questions for students to answer in Google or as a printable worksheet to check for understanding
- 6 pages of guided notes for students to complete as they watch the presentation
- Cheese project - students research a specific cheese and create a slideshow about it.
- Cheese project rubric for easy grading
- Milk-tasting cards that are editable to add more types
- Answer key
- Word search on different types of cheeses
Your students will enjoy the colorful slides and embedded videos as well as the "Got Cheese" project! They will research a type of cheese, create a slideshow about it and present it to the class!
The milk tasting cards include cards for different types of milk. You can set them out and have students taste the different types of milk. They then rate the milk based on taste and give feedback about each type.
Prostart Standards:
Strand 3: Students will identify the characteristics of eggs and dairy products: Classify dairy milk and milk alternatives and their fat content. Classify the different types of cream and their fat content. Identify ripened and un-ripened cheeses and give characteristics and examples of each.
You may also like these other culinary arts and foods lessons:
Culinary Arts Scope and Sequence
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