After studying various cuisines from around the world students use technology to create their very own restaurant. Students decide on the type of cuisine they want to serve, the style of restaurant, the location, menu items, menu style & layout, and create a commercial. This is a project based unit incorporating 21st century skills!
This lesson compels students to analyze fast food marketing practices specifically the marketing efforts aimed at children and teenagers. Using Neilsen commercial data, students answer a variety of questions and draw their own conclusions.
Who says pie is only for dessert? Summer is wrapping up and tomatoes are in abundance. This vegetarian recipe is quick and can be completed in a one block class because the ingredients are hot going into the pie reducing the cooking time.
Can I say that sometimes I am fascinated with the breadth of prepared foods available to us today? One that caught my eye was the Jimmy Dean Griddle Sticks. I liked the concept and wanted to make a homemade version. This lesson is not only about making a homemade version but about careers in food engineering and food marketing.
This lesson plan is a great way to have the students connect and relate to one another. Each student will find and bring in a favorite family recipe, or favorite recipe. The students will fill out a worksheet with questions and present them to the class. It incorporates culture, family, history, geography, self-esteem, and food.
Serina wrote in asking if I had any resources for family consumer science interactive notebooks. Unfortunately a typical google search doesn’t produce anything but interactive notebook materials for science, English, and history classes. However, Interactive Notebooks are a great fit for Family and Consumer Science classes!
Danish look and taste amazing but there is a reason to buy them–they take forever to make! However, if you are teaching an advanced Baking & Pastry class or preparing your students for FCCLA competitions you may want to teach your students about how to make laminated dough.
It’s important for culinary students to learn how to make foods that cater to certain dietary needs or preferences. There is no doubt that many restaurants now and in the future will be more diet conscious and find it necessary to include menu items for people with food allergies and specialty diets. This is lesson allows students to prepare a delicious southwestern tasting veggie burger that is quick and easy to make.
Students break down each nutrient and develop a comprehensive lesson plan and activities to teach their classmates about their assigned nutrient. Students use various methods and technologies to cover their nutrient as well as developing their own test, lesson plans,…
Become a nutritionist for a day! This lesson has students to becoming a dietician for a day. They write an analysis of a particular client’s dietary related aliment as well as plan a week long menu for that client. Client’s aliments include diverticulitis, celiac disease, Prader-Willi syndrome, dairy allergy, lactose in tolerance, emotional eating, type 2 diabetes, and high cholesterol. This is a case study based assignment.
