FCS A B Int

○​ Students will brainstorm, develop, and pitch a food product or small business idea, incorporating branding, cost analysis, and marketing strategies. ○​ Teachers will facilitate ideation workshops, provide business plan templates, and guide students through peer critique and revision. ●​ Food truck or restaurant management simulations ○​ Students will participate in interactive simulations where they make management decisions about menu planning, staffing, pricing, and customer service. ○​ Teachers will use rubrics and reflection tools to evaluate strategic thinking and outcomes. ●​ Virtual Field Trips ○​ Students will engage in virtual field trips (videos or live tours) of food processing or manufacturing facilities. ○​ Teachers will facilitate pre-visit questions and post-visit reflections to reinforce learning. ●​ Cultural food labs exploring global cuisine and traditions ○​ Students will prepare traditional dishes from diverse cultures while learning about the historical, cultural, and regional contexts behind the cuisine. ○​ Teachers will integrate multimedia resources and class discussions to deepen cultural understanding. ●​ Create instructional videos modeling cooking techniques ○​ Students will script, film, and edit how-to cooking videos demonstrating techniques like sautéing, kneading, or making a roux. ○​ Teachers will model video planning and provide rubrics for clear communication and technical accuracy. ●​ Practice plating, garnishing, and food presentation skills ○​ Teachers will model plating techniques using examples and visual aids. Students will then practice with real dishes, receiving feedback on presentation and creativity. ●​ Conduct taste tests and sensory evaluation experiments ○​ Students will participate in structured taste tests,

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