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  • Culinary Arts
#1: Why are Flamingos Pink?
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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
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Remix
#1: Why are Flamingos Pink?
Unrestricted Use
CC BY
#1: Why are Flamingos Pink?
Rating

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
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Basic Kitchen and Food Service Management
Unrestricted Use
CC BY
Basic Kitchen and Food Service Management
Rating

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
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Bite-Size Nutrition: Honey Roasted Sweet Potato Video
Only Sharing Permitted
CC BY-NC-ND
Bite-Size Nutrition: Honey Roasted Sweet Potato Video
Rating

 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
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Chemistry of Cooking
Conditional Remix & Share Permitted
CC BY-NC-SA
Chemistry of Cooking
Rating

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
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Commercial Food Preparation: Local Cuisine
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CC BY
Commercial Food Preparation: Local Cuisine
Rating

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
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Culinary Arts 1 and 2 Model
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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
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Cupcake Challenge
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CC BY-NC
Cupcake Challenge
Rating

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
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Fast Food Nutrition
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CC BY-NC
Fast Food Nutrition
Rating

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
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Food Groups
Conditional Remix & Share Permitted
CC BY-NC
Food Groups
Rating

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
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Instructional Guide: The Food Chain Case
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CC BY
Instructional Guide: The Food Chain Case
Rating

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
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Intro to Culinary Arts: Hazard Analysis Critical Control Point
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Intro to Culinary Arts: Hazard Analysis Critical Control Point
Rating

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
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