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.
This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks 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 6th-12th Grade FCS students. Students will learn about common cooking terminology and its meaning used in today’s cooking. This Remote Learning Plan addresses the following NDE Standard: HSE.MS.6.8 Identify recipe parts & discuss the importance of each including measuring, abbreviations, conversions, and cooking methods.HSE.HS.3.4 Demonstrate professional food preparation techniques for all menu categories. It is expected that this Remote Learning Plan will take students 150 minutes to complete.