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.

Students will use the Occupational Outlook Handbook to explore occupations related to child development and care. Students will create lapbooks to share their findings.

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.

Students will use MyFitnessPal or another teacher-approved website to record their food and drink consumption for 10 days. Then students will complete a reflection focused on analyzing if students met their recommended daily nutrition goals and nutrients.

This lesson is meant to be a guide for Nebraska Family and Consumer Sciences teachers who may teach the following courses Human Development, Human Growth & Development, Child Development, Parenting, Interpersonal Relationships, Relationships, Family Living, Teen Living or Daily Living courses. Any additional readings and/or topics not included in the lesson plan should be marked N/A.

Students will learn the skills necessary for a career in the fast growing industry of fashion design. Students will learn how to design, sew, and re-style clothing; apply the elements and principles of design in various aspects of the fashion industry; understand the relationship between history and fashion; know the general characteristics, production, and maintenance of textiles and textile products; study and analyze fashion trends; understand the principles of apparel pattern making; and demonstrate the skills and procedures necessary for sales and marketing in the fashion industry.

Students will use the Nutrition Facts label and actual fruit snacks to compare the nutrition and taste of different brands of fruit snacks.

This lesson will help students learn proper handwashing techniques.

This lesson is meant to be used at the start of a Child Development or Early Childhood Services course, to get students exploring the importance of early childhood.

A foundational lesson plan (vocabulary and sequence of the process) of an interior design class. The design process and visuals are important to know and recognize as design vocabulary is used though the entire course and industry.

Students will understand mise en place by collecting and displaying necessary items for today’s recipe preparation.

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 template is meant to be an activity for students to practice halving a recipe and to review lab procedures.

Introduction to Interior Design vocabulary. Lesson 1 in serious for Middle School Interior Design