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:
Delaine Smith
The History of Microwaves
Part of Lesson Plan: Microwaves, Friend or Foe...Home and Away?
Activity Overview / Details
Please show the video. I usually ask students to record a few notes for their own use on later assignments. I recommend students take notes mainly about the history and a few other main points on the back of their power point notetaking sheets. This may end your first class session. If it does end your session, I would close with a few remarks about the history, recapping the video to a small extent.
Materials / Resource
History of Microwaves
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Show this video after the lecture notes.




