Students are introduced to the concept of food safety. In groups, they distinguish between fact and opinion and cause and effect while participating in a board game. They write an essay about what knowledge they gained and review the...

High schoolers study who is involved in processing and keeping the food safe in dining out situations. They examine the procedures restaurants take for cleanliness and safety while identifying the role of the Food Code in restaurant...

Match the vocabulary terms in column A with the definitions in column B. Write the letter of the definition in column B in the space next to the terms in column A.Write short answers or fill in the blank to the following questions and...

High schoolers prepare a checklist for safe, clean conditions in the school cafeteria and lunchroom. They design the school lunch menu for one day.

Students explore food safety. Pupils research what laws relate to food you cook yourself, food you may buy in a restaurant and food bought in a grocery store. They interview food inspectors. Students create a chart to indicate who...

Mild to moderately disabled secondary students practice asking for what they want. They discuss a scenario, list things they want, then practice asking for those things. Our special needs students need to know how to communicate...

Students participate in activities that show them how tiny germs are spread. In this germs lesson plan, students engage in hands on lessons to show them how microorganisms can easily spread disease through the mouth and hands.

Students wash cinnamon off of their hands in a variety of ways to learn proper ways to disinfect. In this washing hands lesson plan, students use water, soap, cooking spray, and other ingredients to wash hands and talk about the results.

Sixth graders become acquainted with the concept of how microorganisms cause disease. They role play that some class members have exhibited some alarming symptoms. Groups must determine which disease the symptoms are pointing to.