Pear, Gorgonzola, Pecan Salad Fundraiser

Time Frame: 1/2 block to prep dough + 1 full block for salads

Objective: Apply food  preparation guidelines related to fruits and vegetables. Practice presentation and safe food handling procedures.


  • Review proper food handling procedures for ready to eat foods.
  • Review how to cook chicken properly and how to take the internal temperature to make sure it is fully cooked before slicing.
  • Assign group roles.

Background for Teachers

  • This is one of the schools more popular take home meals that faculty and staff can purchase to take home for dinner.
  • I usually have the students make bread dough the class before to accompany the salad. One semester we made basic focaccia bread the other semester we made oatmeal molasses bread.
  • Pear Salad Profit Sheet (Excel) – change this document to match your pricing and ingredient costs.
  • You can also make lunch portions and deliver or serve them to the faculty for lunch.
  • Marinate the chicken in Italian dressing the day before for super delicious chicken to accompanies this salad perfectly!
  • Hand out evaluations with each salad you deliver. Read evaluations to the class after you get them back.
  • Sample Take Home Meals Order Form (Word)


  • Group 1: make the balsamic vinaigrette & fill portion cups
  • Group 2: cook and slice the chicken
  • Group 3: make the candied pecans
  • Group 4: prep the pear, Gorgonzola, and lettuce and start assembly
  • Group 5: shape, proof, bake the bread

Evaluation Sheet


  • If you want to make this a more in depth lesson have your students price out the salads and determine the selling price and profit. Being able to use Excel is a great life skill!


  • What did our class do well today?
  • What challenges did you face today?
  • What was the hardest part of this fundraiser?
  • What could the class do differently next time to make this fundraiser more efficient?



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