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
- The Menu
- Menu Planning
- Designing a Menu
- Menu Pricing
- Introduction
- Power Point Presentation
- Menu Word Problem
- Group Work
- Closure
- 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:
Erin Palmer
Power Point Presentation
Part of Lesson Plan: Menu Pricing
Activity Overview / Details
Teacher will show students the power point presentation on menu pricing, read each slide and answer any questions that come up in regards to the material.
Teacher will also give each student a copy of the power point presentation so they can take notes and review material while later on working in groups.
At the end of the power point, the group project is explained.
Materials / Resource
Pricing A Menu PPT 2
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