Lesson Plan: Successful Culinary Lab Management Guidelines (https://txcte.org/resource/lesson-plan-successful-culinary-lab-management-guidelines)

Lesson Plan: Successful Culinary Lab Management Guidelines

Resource ID

19944

Grade Range

10

11

12

Institutional Organization

Stephen F. Austin State University

Sections

Description (https://txcte.org/resource/lesson-plan-successful-culinary-lab-management-guidelines#paragraph-27841)

Description

In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.

Download the lesson plan (https://txcte.org/sites/default/files/resources/documents/Lesson%20Plan%20Successful%20Culinary%20Lab%20Management%20Guidelines.docx)

Scroll to the related items section at the bottom of this page for additional resources.

Resources

Videos

No videos.

Documents

Lesson Plan: Successful Culinary Lab Management Guidelines.docx (https://txcte.org/sites/default/files/resources/documents/Lesson%2520Plan%2520Successful%2520Culinary%2520Lab%2520Management%2520Guidelines.docx)

Culinary Lab Management.pptx (https://txcte.org/sites/default/files/resources/documents/Culinary%2520Lab%2520Management_0.pptx)

Commercial-Equipment.pdf (https://txcte.org/sites/default/files/resources/documents/Commercial-Equipment.pdf)

Culinary-Lab-Management-Techniques.pdf (https://txcte.org/sites/default/files/resources/documents/Culinary-Lab-Management-Techniques.pdf)

Culinary-Skills-Checklist.pdf (https://txcte.org/sites/default/files/resources/documents/Culinary-Skills-Checklist.pdf)

Knife-Safety.pdf (https://txcte.org/sites/default/files/resources/documents/Knife-Safety_0.pdf)

Measuring-Success-with-Standardized-Recipes.pdf (https://txcte.org/sites/default/files/resources/documents/Measuring-Success-with-Standardized-Recipes.pdf)

Parts-of-a-Knife-Key.pdf (https://txcte.org/sites/default/files/resources/documents/Parts-of-a-Knife-Key.pdf)

Parts-of-a-Knife.pdf (https://txcte.org/sites/default/files/resources/documents/Parts-of-a-Knife.pdf)

Production-Schedule.pdf (https://txcte.org/sites/default/files/resources/documents/Production-Schedule.pdf)

Rubric-for-Commercial-Equipment-Instruction-Book.pdf (https://txcte.org/sites/default/files/resources/documents/Rubric-for-Commercial-Equipment-Instruction-Book.pdf)

Sample-Instruction-Book.pdf (https://txcte.org/sites/default/files/resources/documents/Sample-Instruction-Book.pdf)

Types-of-Knives.pdf (https://txcte.org/sites/default/files/resources/documents/Types-of-Knives.pdf)

Work-Stations-Key.pdf (https://txcte.org/sites/default/files/resources/documents/Work-Stations-Key.pdf)

Work-Stations.pdf (https://txcte.org/sites/default/files/resources/documents/Work-Stations.pdf)

Links

No links.

Print (https://txcte.org/node/196396/printable/print)

Source URL: https://txcte.org/resource/lesson-plan-successful-culinary-lab-management-guidelines