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CAMPUS

lesson pages

FACS Basics

 Objectives 

  1. Measure accurately.
  2. Identify abbreviations and equivalents used in measuring.
  3. Cooking equipment and appliances – definitions and identify.
  4. Cooking terms – definitions and use in recipes.

Monday and Tuesday

Review kitchen equipment and prepare pancakes. 

Wednesday

Test on kitchen equipment

Thursday

Cooking appliances worksheet.

Friday

Go over worksheet and review for test

 Culinary Classes

Objectives

1. Students will learn French cooking terminology.

2. Students will learn knife skills.

3. Students will study fruit and vegetables.

Purchasing

Preparing

Nutritional value

 

Monday – Tuesday

Cooking lab -vegetables. 

Wednesday

Video on vegetable purchasing and preparing.

Notes 

Thursday

Study Guide worksheet – vegetable classification.

Friday

Notes on salads

Salad time work plan

Culinary Basics 

Monday

Jostens for Seniors  Grocery shopping for Juniors

Tuesday-Wednesday and Friday- Tues. 

Students will rotate through these groups.

Group 1 – Students will work in groups to plan, prepare, and evaluate a party.

Group 2 – Students will prepare video on etiquette. Practice setting table. Fold napkins properly.

Thursday

Party plans – Pioneer Woman

Take notes