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