Students will be introduced to a variety of cooking oils and examine their nutritional values, costs, and uses.
Students will understand mise en place by collecting and displaying necessary items for today’s recipe preparation.
This lesson is one to use if teaching or reviewing kitchen safety and sanitation. The teacher will need to set up one of the kitchens like a crime scene using props and the scenarios listed on page 1 on this lesson plan. Students have time to observe the kitchen and then will write a detailed article on what they think happend to the victim. If students get done early, have them draw a picture of the accident in the white box on page two.
Students will learn where various pieces of kitchen equipment are in the lab space, create digital posters to learn more about a single piece of equipment, & watch poster presentations to learn how to properly & safely use different pieces of equipment.
Throughout this project, the students will construct a kitchen pot holder. This project will take about six to seven days (45-minute class periods, with 22 students) for students to complete. Everyday, students will begin with setting up their sewing machines and setting goals for the day. Students will follow the written and video instructions to complete the project. At the end of each day, students will reflect upon what they accomplished and what they hope to improve upon for the following day. As there are written and video instructions, students can move through the project at their own pace. This project works well for middle school (specifically 6th grade) or as a project to refresh students on how to use the sewing machine and construction terminology in high school.
Students will demonstrate effective food and kitchen safety and sanitation procedures.
This unit is about kitchen equipment and materials. Specifically the utensils' names, types, and uses. For materials it goes through the pros and cons and how to properly care for them. This unit also covers measuring, abbreviations, and equivalents.
An introduction to different kinds of knives used the kitchen, appropriate & safe knife handling, & practicing of basic knife cuts.
This template is meant to be a guide for Nebraska Family and Consumer Sciences teachers when creating digital online lessons. Headings and/or topics not included in the lesson plan should be marked N/A.
This is a knife skills lab used with Culinary 1 students.
This is a quiz for the knife skills unit. It utilizes a google slides document, and an lcd projector.
This was remixed by Alisha Goodwine. This Remote Learning Plan was created by Brandee Drahota in collaboration with Rick Meyer as part of the 2020 ESU-NDE Remote Learning Plan Project. The attached Remote Learning Plan is designed for kindergarten students. This alphabet sound lesson uses the story Chicka Chicka Boom Boom by Bill Martin, Jr. and John Archambault as an introduction to alphabet identification.
Nebraska FCS Classes: Intro to Design
The attached Remote Learning Plan is designed for preschool students.This literacy lesson uses the story, The Three Billy Goats Gruff as a basis for comprehension and retelling activities. Anticipated lesson length is 30 minutes. The lesson includes both online and offline options.
This Remote Learning Plan was created by Brandee Drahota in collaboration with Rick Meyer as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for preschool students. This counting lesson uses the story The Very Hungry Caterpillar by Eric Carle, as an introduction to practice counting skills and one to one correspondence. The expected lesson length is 30 minutes and includes online and offline options.
This template is meant to be an activity for students to practice halving a recipe and to review lab procedures.
This lesson plan is designed to be used in a middle school family and consumer science classroom. The focus of the lesson is on measuring in cooking, culinary, foods, and labs courses using effective math strategies.
In this lesson, students will learn what mental distortions are, who the key researchers are, and how to overcome these negative thought patterns. Students will take part in discussion, a jigsaw activity, and will practice a technique used to test our thinking.
In this lesson, students will learn about a key characteristic of a mental health profession, lifelong learning. They will analyze Code of Ethics, NE licensure requirements for continuing education, and will learn about the importance of professional organizations for mental health professionals.
Microscopy tests are one method used to identify fiber content of fabric. Throughout this lesson, students will work in groups to learn about microscopy tests and conduct a lab where they complete these tests to identify fibers. This lesson is designed to take one 50-minute class period, but could be drawn out to take two 50-minute class periods. To grade this assignment, I like to use their justifications for why they think it was a certain fiber, instead of just assessing if they selected the right fiber for the sample.