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:
Erin Palmer
Introduction
Part of Lesson Plan: Menu Pricing
Activity Overview / Details
Teacher will ask the class to imagine that they will be planning a soup sale at school. The teacher will explain the scenario: The Foods class will be making vegetable, loaded baked potato and chicken tortilla soup. They will be selling soup by the bowl at lunchtime to the school.
First ask students:
1. How would they determine what price to charge per bowl?
2. How would they come up with a fair price?
Have students answer these questions, discuss answers with class and explain to class that today they will learn about how foodservice establishments determine the prices for their food items.
Teacher will then go into lecture part and show class the "Pricing The Menu" power point presentation.
