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:
Mike Morris
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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