Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
Tanya Trump
Food borne illness story
Part of Lesson Plan: Introduction to Micro-organisms and Foodborne Illness
Activity Overview / Details
Students come into this lesson with some prior knowledge about food safety and prevention of foodborne illness by reading chapter 2 in the ProStart Year 1 text. This lesson follows up the reading to give them an understanding of specific microorganisms that they may have never heard of.
I start the lesson with a quick musical video to get them into the mood of the micro-world. Two options are given below.
Materials / Resources
Don't Get Sicky Wit It - Food safety video
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Go to Site
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3 minute kid friendly "rap"
Microbes video (animated)
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Go to Site
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Animated 4 1/2 minute music video
