In this Wonder of the DayR, we learn about why flamingos are …
In this Wonder of the DayR, we learn about why flamingos are pink. Students have the opportunity to explore the Wonder either as a class or individually. With suggestions for different age groups, Wonder #1 has an activity to engage students with drawing, writing description, or both.
, We will learn about why flamingos are pink. Students have the opportunity …
, We will learn about why flamingos are pink. Students have the opportunity to explore as a class or individually. With suggestions for different age groups. This resource has some activities to engage students with drawing, writing descriptions, or both.
In this Wonder of the DayR, we learn about why flamingos are …
In this Wonder of the DayR, we learn about why flamingos are pink. Students have the opportunity to explore the Wonder either as a class or individually. With suggestions for different age groups, Wonder #1 has an activity to engage students with drawing, writing description, or both.
Students will learn about the six essential nutrients in the body and …
Students will learn about the six essential nutrients in the body and their purposes. They will analyze the effects of surpluses and deficiencies in the body of various nutrients.
Bakers: also referred to as dough mixer, micer, or pastry chef. What …
Bakers: also referred to as dough mixer, micer, or pastry chef.
What they do: Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
On the job, you would: Check products for quality, and identify damaged or expired goods. Set oven temperatures, and place items into hot ovens for baking. Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Basic Kitchen and Food Service Management is one of a series of …
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
This lab book is intended for use in both the lab and …
This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.
Charleston County School District Nutrition Services and the Green Heart Project are …
Charleston County School District Nutrition Services and the Green Heart Project are excited to be partnering this year for Harvest of the Month with their friends from The Bee Cause Project providing delicious honey. Enjoy this fun and easy demonstration of Roasted Sweet Potatoes with Honey and Cinnamon! Simple and delicious foods from Mother Nature are always a winner with your students!
High School students will learn more about carbohydrates in the body and …
High School students will learn more about carbohydrates in the body and why they are essential. They will also analyze the effects of surpluses and deficiencies in the body of carbohydrates and identify foods that carbohydrates can be found in.
Employers in Saint Lucia and the region continue to lament that employees …
Employers in Saint Lucia and the region continue to lament that employees lack the skills to operate productively and efficiently at the workplace. The local cuisine of a country is one of its unique selling points (USP) which sets it apart from other places and attracts visitors. As a country whose economy depends heavily on tourism, it is imperative that visitors continue to sample the appetizing foods that Saint Lucia has been known to create, both those that they may be familiar with in their home country and those that are unfamiliar. In that regard, a course in Commercial Food Preparation with an emphasis on preparing delicacies using local produce and variation in preparing imported produce will equip hospitality workers with the skills, knowledge and competencies of how to prepare our local produce and other produce using our signature methods and techniques as well as cater to the pallet of people of different cultures. This is likely to foster longevity of the local cuisine and maintain a particular standard of preparing foods. Moreover, since the course can be taken by any nationality, it will be a medium to market the local cuisine internationally. Most importantly, it is hoped that the emphasis on local cuisine will encourage practicing and up-coming food preparation personnel to develop even more creative ways of preparing our local produce.
Students will design and arrange a salad bar intended for high school …
Students will design and arrange a salad bar intended for high school student consumers. Students will demonstrate consideration for color, textures, nutritional values…and of course, what the students will actually eat.
Learners will compete with each other as a culminating project and assesment …
Learners will compete with each other as a culminating project and assesment upon completing the baking unit. SWBAT:Prepare, portion, and bake cupcakesPrepare, and apply icing for decorationDevelop and execute a themeReflect on success/failures of their cupcakes
Linda Black Elk is passionate about plants. Linda Black Elk is an …
Linda Black Elk is passionate about plants. Linda Black Elk is an ethnobotanist and professor of ethnobotany and science education at Sitting Bull College in Fort Yates, North Dakota and recently she traveled to the Cansayapi Oyate (the Lower Sioux Indian Community) to share her knowledge of medicinal plants with students there.
Two lesson plans for grades 9-12 are included as gallery assets and in the Support Materials.
Research and report on nutrition value of three favorite fast food meal …
Research and report on nutrition value of three favorite fast food meal items. Identifying healthier food options when eating out and how to make choices based on nutritional needs.
High School students will learn more about fats in the body and …
High School students will learn more about fats in the body and why they are essential. They will also analyze the effects of different types of fats and making healthy fat choices.
This open textbook provides a foundational understanding of Food Labelling.Food Labelling is …
This open textbook provides a foundational understanding of Food Labelling.Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.
A practical how-to illustrating the process of developing a new food product …
A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.
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