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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.

If you prefer to have students work on a research project to learn the kitchen brigade, this project is a partner project for that purpose. Included is a slides template that the students can use and alter to suit their needs and style along with a grading rubric for teachers with specific instructions. Some students have a hard time working with a partner, so you could, of course, make it an individual project if time allows. A couple other items I use are linked below: https://www.teachersp

Garde Manger activities are hard to find. The notes with definitions, pictures and equipment can be used with chapter or internet reading and research. The menu project with slides can be used to enhance cold appetizer labs. Cold appetizer labs are require less equipment and expense, which makes them a great addition to any foods lab or culinary course.

With the increase in online education and accessibility to technology, many teachers need digital products. Here is a digital notebook that has many videos to help instruct students and activities with matching, highlighting and drawing on a google slide show. There is an answer guide included for teachers.

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.

Included: Directions page and explanation of project (shown in sample), a slides template for students, and a rubric (100 points suggested value). Purpose:  The purpose of this project is to showcase a student's abilities through providing a portfolio of menu ideas. Students will learn about the restaurant menu categories. With each category, students will prepare a recipe that illustrates creativity, skills competencies and supports critical thinking. This can be used as an individual assessmen

This slide show and lesson can help add plating and design principles to plating and presenting foods. It also helps inspire students to be creative, but also plan a plate using technical knowledge and language. Show the slides to students and create two different labs specifically about art and plating. Depending on the level of skills of the students, prep or have students create items for the artistic cookie decoration lab and the brownie plating labs. The more prep the students do, then les

Standard: Apply Nutrition Principles to health and wellness choices across the lifespan and evaluate the influences on food choices.  Use technology tools to evaluate health, create and track goals. This interactive workbook is a four to five day lesson plan full of different activities. I would add another day if you add chapter reading before beginning the workbook. Activities included: videos, worksheets, self-assessments, chart reading, survey, SMART goal worksheet, quizlet game links, idea

The 'mother cuisine' is a great way to introduce tons of labs, culture and terminology to the culinary classroom. This unit has Italy notes page and slides, labs (risotto, fresh pasta and arancini) Italian bread webquest and key, lab planning worksheet and I added a pasta presentation that can be done with pasta shape comparison in the classroom and there is a consumer pricing project that can be done with the class as well. This is a huge folder and can be used for a couple weeks with prep day

This workbook is made from The Culinary Professional textbook, though could be used as an Internet activity or supplement other text information. The interactive notebook is based mostly on definitions to separate out differences between potatoes, corn products, rice and other grains. I've included video clips, review questions and fill in the blank activities. I've included a two page lesson plan with questions that could be used as review, notes or on an assessment with a key to the interacti

A combination of Research Project and Teaching Materials

This is a three part seasonings notes and activities in one folder with an answer sheet for teachers. I would use this with physical samples of herbs and spices and labs for students to experiment with different flavors (easiest is garlic/herb bread, oatmeal lab, stir fry or rice served with different seasonings) I used The Culinary Professional for most of the notes and activities, but most culinary books have detailed herbs and spices information.

The first major unit in any Culinary setting should be safety and sanitation. This unit includes chapter notes using The Culinary Professional textbook, but also a Google slides show if you don't have this exact textbook. There's an interactive workbook for the second half of the chapter for safe food handling. If you want to add a poster project or a Jamboard project, I added an optional assignment if time allows. Lastly, there is an allergen lab using 4 simple recipes of your choice.

This has seven different lab types included: some straight forward lab (muffins) and others are more experimental to make students differentiate cooking methods, tastes and textures of products (potatoes and rice). The Derring Experiment is the most scientific of the bunch and blends scientific method to cooking methods. It's a great way to bring out the "science" in the Family and Consumer Scientist.

This is a bundle of Everything Equipment! This large bundle of all my equipment products will be a great addition to your classroom.

This two - three day lesson includes a slideshow that accompanies chapter 12.2 in The Culinary Professional, notes page and a suggested lab and taste testing. The taste testing is an assessment I would use, but if you want to make a quiz, the notes page has some suggested questions with it. I would also read sections of the text aloud in class as they are crucial to give context to the content. The video clips in the slideshow are great examples of factors to tasting as well.  This would be a go

This is a food unit that could cover a week or two of classwork, reading, discussion, videos and labs. I have included a slideshow with a brief Italian agricultural, historical, geographical and cooking information. There is an interesting video about Pompeii that the students love. There is a notes page included in the folder (pdf). You could do some discussion about the differences between Italian and American/Italian foods. I've included two labs, but I would also do a dried pasta lab, a fre

1. This is an International foods unit with slides that include Japanese terms for 6 types of food groups. A notes page for students made with google docs can be printed for handwritten notes or sent as a file to students for typed notes. 2. Flashcards with basic terms that could be done in groups or as a class in a bingo format for review of Japanese terms. 3. A research project for further, deeper research with an essay and slide show rubric that could be taught to individual students or in g

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

Besides the mother sauces, teaching marinades, dressings and condiments can be a great addition to any culinary or food lab course. This interactive notebook can be used as an assessment, review or as a lecture material for an entire class. Included are: Videos, vocabulary, true false questions etc... This could be paired with the sandwich unit or the mother sauces unit: https://www.teacherspayteachers.com/Product/SANDWICH-SLIDES-NOTES-AND-PROJECT-8721024 https://www.teacherspayteachers.com/Prod