1. Lesson Plan: Successful Culinary Lab Management Guidelines

    • Resource ID: 19944
    • Grade Range: 10, 11, 12
    In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.
  2. Lesson Plan: Setting Tables with Service and Style

    • Resource ID: 19958
    • Grade Range: 10, 11, 12
    In this lesson, students will demonstrate types of table setting, dining, and service skills.
  3. Lesson Plan: Point of Sales in Food Service

    • Resource ID: 19992
    • Grade Range: 10, 11, 12
    In this lesson, students demonstrate knowledge in technology applications appropriate for the food industry. Students will explain and use the point-of-sale systems in various food service operations.
  4. Lesson Plan: Get That Job! Résumés, Portfolios, and Interview Skills

    • Resource ID: 20109
    • Grade Range: 10, 11, 12
    In this lesson, students will update a personal career portfolio.