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- Lynn C., Teacher
- Wakefield, RI
Culinary Careers Teacher Resources
Find teacher approved Culinary Careers educational resource ideas and activities
Students determine the qualifications for being a chef. For this job description lesson, students watch a video that describes the skills necessary to be a chef. They watch as the teacher models how to make pretzels before working in small teams to make their own. They discuss how they would feel doing this type of process on a daily basis.
Welcome to the café! Introduce beginning French speakers to food-related vocabulary and using the conditional tense to place an order. This plan gets your kids up and moving. They look at French menus, identify quantity expressions (like de la and du), and then play a game using their new vocabulary words. There's also a fun role-play activity that has learners step into the place of a presenter on a TV cooking show.
Favorite family recipes and cuisenaire rods are used to help learners understand fractions. They bring in recipes from home and then use their cuisenaire rods to model the fractional values needed to prepare various dishes. A great way to build interest while providing a concrete representation of the sometimes tricky concept of fractions.
Students brainstorm the types of food they eat at home, discussing and comparing with the class. Students brainstorm and make a chart of questions that came out of the activity and their discussions. Students interview someone who immigrated to this country, focusing on cuisine, documenting the interview by taking notes or making a video.
Introduce your class to ghostwriting while practicing comprehension. From The New York Times' The Learning Network, this article covers the topic of ghostwriting for cookbooks. There are blank spaces and a word bank. Learners can use the word bank to fill in the spaces or try to fill in the blanks from memory after listening to or reading the original text.
Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup. It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as how to calculate percentages from given ratios. The final product is assessed using a rubric that is provided.