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
- The Food Pyramid (& Now Plate) & You
- Improve A Recipe Project
- Juice Critique
- Fat and our Daily Diet
- Calculating Calories
- Culinary Caregiving
- Burn, Baby, Burn - The Role of Metabolism and Activity Level
- "Health-i-fied Cake Mix???"
- Chewing Gum Lab
- The "Price" of Today's Food
- What is the Price of Life?
- Read and discuss article - The Price of Life
- Read Article - The Price of Low Prices
- Weighing in on the price of today's food practices
- 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:
Heather Ortiz
Read Article - The Price of Low Prices
Part of Lesson Plan: The "Price" of Today's Food
Activity Overview / Details
(20-25 minutes)
Have the students read the article "The Price of Low Prices" individually. (article link attached)
As a group, go over definitions of words they were assigned on day 1, and discuss in the context of the article they just read. Depending on your group, you may need to go over definitions as a class rather than in the groups as some may end up without any of the definitions and therefore the clarity and context.
Re-read the article.
Materials / Resource
Paying the Price of Low Prices
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