AllThingsFCS

Do you need an easy-to-grade cooking lab rubric for a residential style kitchen? Well, here it is. After years of trying out rubric after rubric, I finally created one that was simple, easy to grade, and student-friendly. I have used this rubrics for over 100 labs and it has worked wonderfully for all recipes and cooking challenges. It is even substitute friendly. My long-term substitute during my maternity leave was able to follow this rubric as well as another trusted substitute when my dau

This culinary lesson teaches students which ingredients can be substituted for buttermilk in baking recipes. This lesson will work well with the Dairy unit in Culinary Arts, Ch 17: Fermentation from the Principles of Food Science textbook, or as an emergency substitute lesson (minus the baking slides). This lesson can be used over the span of 2 to 4 days depending on the length of your class periods. This assignment follows the 5E model and can be completed independently or as a group by both s

Do you need a way to quickly view the TEKS and Units across the Education and Training pathway? This pdf compares the TEKS from Principles of Education and Training, Human Growth and Development, Instructional Practices, and Practicum in Education and Training. The TEKS are sorted based on Unit → Topic → Subtopic. This document will help you: ➽ Plan your course(s) ➽ Teach 100% of the TEKS ➽ Visualize the progression of skills across the pathway ***The units, topics, and subtopics are not necessa

This product contains 4 exit tickets that can be used with any subject. The background has Christmas trees and reindeer, perfect for any holiday lesson. This pdf has both a color and black and white version of the exit tickets. All four exit tickets are on one page as soon the image above. Tips for Customers:Follow me for the latest updates on when new products are available. If you enjoyed this product, please leave positive feedback and earn TPT credit. If you have questions or problems pleas

Do you need a way to quickly view the TEKS and Units across the Culinary Arts pathway? This pdf compares the TEKS from Principles of Hospitality and Tourism, Intro to Culinary Arts, Culinary Arts, and Advanced Culinary Arts. The TEKS are sorted based on Unit → Topic → Subtopic. This document will help you: ➽ Plan your course(s) ➽ Teach 100% of the TEKS ➽ Visualize the progression of skills across the pathway ***The units, topics, and subtopics are not necessarily written in the order that they