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#1: Why are Flamingos Pink?
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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. 

Subject:
Health, Medicine and Nursing
Visual Arts
Culinary Arts
Composition and Rhetoric
Material Type:
Lesson Plan
Author:
Wendee Mullikin
Date Added:
11/22/2019
Remix
#1: Why are Flamingos Pink?
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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. 

Subject:
Health, Medicine and Nursing
Visual Arts
Culinary Arts
English Language Arts
Composition and Rhetoric
Material Type:
Homework/Assignment
Lesson Plan
Reading
Author:
Julie Tastad
Date Added:
07/23/2020
Basic Kitchen and Food Service Management
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CC BY
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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.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Provider Set:
BCcampus Open Textbooks
Author:
BC Cook Articulation Committee
go2HR
Date Added:
09/27/2019
Bite-Size Nutrition: Honey Roasted Sweet Potato Video
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CC BY-NC-ND
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 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!

Subject:
Environmental Science
Agriculture
Culinary Arts
Environmental Studies
Education
Elementary Education
Life Science
Biology
Nutrition
Material Type:
Teaching/Learning Strategy
Author:
The Bee Cause Project
Date Added:
12/04/2020
Chemistry of Cooking
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CC BY-NC-SA
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People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

Subject:
Culinary Arts
Chemistry
Material Type:
Textbook
Author:
Sorangel Rodriguez-Velazquez
Date Added:
01/01/2016
Commercial Food Preparation: Local Cuisine
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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.

Subject:
Culinary Arts
Material Type:
Full Course
Provider:
Commonwealth of Learning
Author:
TVET Unit: Ministry of Education Innovation Gender Relations and Sustainable Development of St. Lucia
Date Added:
09/01/2016
Culinary Arts 1 and 2 Model
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This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.

Subject:
Culinary Arts
Material Type:
Full Course
Lesson Plan
Provider:
Butte County Office of Education
Provider Set:
CTE Online
Date Added:
07/15/2013
Cupcake Challenge
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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

Subject:
Culinary Arts
Material Type:
Lesson Plan
Author:
Betsy Shingleton
Date Added:
12/04/2018
Fast Food Nutrition
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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.

Subject:
Culinary Arts
Education
Material Type:
Lesson Plan
Author:
Syd Rundback
Date Added:
11/03/2019
Food Groups
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Groups will research their food group and create a visual display of their group and explain why they chose the foods they did for that group.

Subject:
Culinary Arts
Material Type:
Lesson Plan
Author:
Syd Rundback
Date Added:
11/03/2019
I Bacini Culturali e la progettazione sociale orientata all’Heritage-Making, tra Politiche giovanili, Innovazione sociale, Diversità culturale
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Il volume rappresenta la tappa finale della prima stagione di implementazione del Progetto ABACUS (giugno 2019 - settembre 2020), sostenuta dal finanziamento pubblico garantito dalla Regione Siciliana e dalla Presidenza del Consiglio dei Ministri. In tal senso, la pubblicazione raccoglie sia una sezione di materiali di discussione critica sul percorso progettuale e sui primi esiti maturati, sia una ricca parte di contributi tematici offerti da referenti istituzionali, studiosi ed esperti, docenti accademici e ricercatori, professionisti e rappresentanti di organismi del Terzo settore Sono state così affrontate ed esaminate differenti tematiche e problematiche socio-culturali e socio-economiche, e prospettive e approcci metodologico-operativi tra loro affini e convergenti, che si sviluppano a cavallo delle politiche sociali, giovanili e culturali, della progettazione sociale e culturale, dell'innovazione sociale e della diversità culturale, in differenti contesti socio-territoriali siciliani e italiani, con una particolare attenzione per quelle iniziative che rappresentano casi paradigmatici in cui le istanze istituzionali, della ricerca, dell'educazione e della formazione si incontrano con le aspettative dei pubblici differenziati e, specialmente, delle giovani generazioni, anche sull'orizzonte della innovazione dell'occupazione giovanile.

Subject:
Architecture and Design
Computer Science
Information Science
Arts and Humanities
Art History
Graphic Arts
Languages
Performing Arts
Philosophy
Visual Arts
World Cultures
Communication
Management
Marketing
Public Relations
Career and Technical Education
Culinary Arts
Environmental Studies
Education
Educational Technology
Higher Education
Special Education
History
Law
Ecology
Measurement and Data
Hydrology
Social Science
Anthropology
Archaeology
Cultural Geography
Ethnic Studies
Political Science
Psychology
Social Work
Sociology
Material Type:
Activity/Lab
Assessment
Case Study
Diagram/Illustration
Primary Source
Teaching/Learning Strategy
Textbook
Author:
Alessandra Caravale
Alessia Bono
Andrea De Tommasi
Andrea Messina
Angela Vitale
Antonija Netolicki
Antonio Grasso
Antonio Sutera
Carlo Volpe
Caterina Mulè
Claudio La Rocca
Daniele Tulone
Davide Silvestri
Eleonora Giovene di Girasole
Elisabetta Di Stefano
Erika Coco
Fabio Pagano
Federica Lamonaca
Filippo Gravagno
Francesca Piazza
Francesca Rita Cerami
Francesco Iacono Quarantino
Gabriela Del Rosario Abate
Gabriella Paolini
Giorgia Leoni
Giovanna Sedita
Giuseppe Bivona
Giusi Carioto
Giusy Pappalardo
Ilaria Vitellio
Lucia Piastra
Luisella Pavan-Woolfe
Maria Chiara Falcone
Maria Laura Scaduto
Massimo Clemente
Matteo Tedo Fici
Mirella Serlorenzi
Riccardo Pozzo
Rossella Mancini
Sabrina Tomassini
Salvatore Aurelio Bruno
Stefania Picciola
Stefan Luca Mangione
Susanna Gristina
Tiziana Bonsignore
Ugo Arioti
Vanessa Mantia
Vania Virgili
Vilislava Metodieva
Yoanna Yordanova
Date Added:
04/01/2021
Instructional Guide: The Food Chain Case
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CC BY
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Instructional guide for educators and program leaders to support lesson and activity planning during the State of Innovation Challenge 

Subject:
Environmental Science
Business and Communication
Career and Technical Education
Culinary Arts
Ecology
Forestry and Agriculture
Nutrition
Material Type:
Teaching/Learning Strategy
Author:
Julia Reed
Date Added:
11/04/2020
Intro to Culinary Arts:  Hazard Analysis Critical Control Point
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Students will examine Hazard Analysis Critical Control Point principles as implemented in food production. Students will take a field trip to a food production center to investigate the value and challenges of implementation.

Subject:
Culinary Arts
Material Type:
Activity/Lab
Author:
Sarah Mattern
Date Added:
08/14/2017