FCS A B Int
evaluating food samples based on texture, aroma, flavor, and appearance using sensory evaluation forms. ○ Teachers will guide students through data collection and analysis, linking it to both culinary and scientific principles. ○ Students will use tools or databases to analyze the nutritional content of recipes and propose modifications for dietary needs (e.g., low-sodium, gluten-free). ○ Teachers will introduce nutrition labels, dietary guidelines, and modeling tools like MyPlate. ● Special projects like canning, bread baking, and cake decorating ○ Students will complete hands-on specialty projects, applying advanced techniques in focused culinary areas. ○ Teachers will provide step-by-step demos, safety protocols, and opportunities for creative expression. ● Design nutritional analysis for recipes and dietary modifications
Resources/ Suggested Lesson(s) Activities: ● Kitchen Safety/Sanitation Memes - Canvas (.5 day) ● Dishwashing Infographic - Canvas (.5 - 1 day) ● Kitchen Math Assignment - Canvas (.5 - 1 day) ● Kitchen Equivalents Spoons Game - Canvas (.5 - 1 day)
● Reading A Recipe - Canvas (.5 - 1 day) ● Great Recipe Race - Canvas (.5 - 1 day) ● Cooking Skit - Canvas (1 - 2 days) ● Cooking Equipment Matching Game - Emalee Brown FCS Int Folder Google Drive, Foods & Nutrition folder (.5 - 1 day) ● Doubling & Halving A Recipe - Emalee Brown FCS Int Folder Google Drive, Foods & Nutrition folder (.5 - 1 day) ● Kitchen Equipment BINGO - Emalee Brown FCS Int Folder Google Drive, Foods & Nutrition folder (.5 - 1 day) Skills : ● Students will complete unit notes on different standards from the teacher's lectures. ● Students will research recipes online and list different safety or sanitation situations to look out for. ● Students will physically identify all equipment in the kitchen. ● Students will use worksheets, online resources, or other math fraction activities to practice fraction multiplication and division to be able to multiply and divide recipe amounts. ● Students will practice measuring techniques while acquiring ingredients for a recipe during
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