Unwrapping the FCS CTE Standards Lesson Plans
Course Lesson Plans
- Activity and Eating
- Bake Shop Basics
- Baking Quick Breads
- Baking Sugar Cookies
- Baseball Card Vegetable Project
- Carbohydrates
- Chicken Nuggets
- Convenience Products vs. Homemade
- Cooking for Groups
- Creating a Buffet Menu
- Diabetes Social Walk
- Dietary Analysis Project
- Egg Cookery
- Egg Roll Assembly
- Food Industry Today
- Food Labeling
- Food Safety Song
- Food Service and Sanitation
- Foreign Foods
- Fire Safety and Suppression
- Gift Lab Project
- Hot Spots
- How to Read a Food Label
- How to Read a Food Label
- International Cuisine Brochure
- Illustrating Cooking Terms
- Kitchen Equipment and Utensils
- Kitchen Measurement and Tools
- Kitchen Safety
- Knife Skills
- Interpreting Standardized Recipes and Recipe Terms
- Introduction to Salads
- Kitchen Safety
- Knife Skills and Cuts
- Knife skills Knowledge and Demonstration
- Macaroni and Cheese
- Macaroni and Cheese Nutrition Facts
- Measuring Ingredients
- Menu Planning Project
- Money Management
- MyPlate
- MyPlate
- My Plate
- My Restaurant
- Nonfat/Fiber Cake Lab
- Nutrients
- Nutrient Brochure Project
- Pate a Choux Pastry
- Pesto Pasta Toss
- Plating Techniques
- Quick Bread Company Project
- Recipe Abbreviations
- Sanitation - Clean, Separate, Cook, Chill
- Sanitation: Clean vs. Sanitary
- Scones Lab
- Spices, herbs and Seasoning Blends
- Student Diet Macronutrient Analysis
- Quiche
- Quick Bread Company Project
- Table Service
- The Effect of Fat Content in Ground Beef
- Yeast Breads
- Yeast Bread Review for Test
- Yeast Experiment
