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
Engineering & Design
Activity Originally Created By:
Mike Morris
Which resume would you choose
Part of Lesson Plan: Writing a Resume
Activity Overview / Details
Give students resume #1. In groups have them discuss what they liked and disliked about the resume.
Give students resume #2 (new and improved version). Now what is their impression of the old resume?
Have students give their answers aloud and put them on the board under the headings: Poor to okay resume Good resume
