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Author
Priscilla Burns
Created
2 years ago
Last Updated
2 weeks ago
Description
In this Project -Based Lesson Plan students will be faced with a set of dietary problems to solve based on one of the menus for the restaurants for which they are "simulated managers." Students will first research special needs diets, discuss why allergens and customer service relevant to these needs can be critical, and apply these skills to their "Dietary Dilemmas." Students in collaborative teams will create menu alternatives while meeting special needs diets.

This project is brought to you by Priscilla Burns with support from the CTE Online curriculum leadership team and detailed coordination provided by Team Lead Mina Greas.
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Standards

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Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation
    • Food Service and Hospitality
Grade Levels
  • 10
  • 11
  • 12

Do Special Orders Upset Us?

Special Needs Diets Research

Presenting Special Needs Diets Presentations

Creating Menus for Special Needs Diets