Lesson Plan: Pastabilities - The Ins and Outs about Pasta

In this lesson, students will demonstrate food preparation skills used in commercial food service preparations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry cookery, meat cookery, pastas and grains, and fruits and vegetables.

Download the lesson plan (https://txcte.org/sites/default/files/resources/documents/Lesson%20Plan%20Pastabilities%20The%20Ins%20and%20Outs%20about%20Pasta_0.docx)

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