Culinary Arts
Complete Culinary Arts course resources for grades 9–12: 460 resources across 5 units, including slideshows, guided notes, 5E lesson plans, phenomena-based lessons, CER task cards, quizzes, review games, differentiation stations, project-based learning activities, sub plans, and vocabulary materials.
Units: Professional Kitchen Sanitation & Classical Knife Skills; Stocks, Mother Sauces, & Commercial Soups; Moist-Heat & Dry-Heat Culinary Cooking Methods; Protein Fabrication, Butchery, & Seafood Preparation; Professional Baking Fundamentals & Front-of-House Dining.
Every resource comes as an editable Microsoft Word or PowerPoint file plus a ready-to-print PDF. Save with a unit bundle or the complete course bundle.
