{"product_id":"hs-culinary-arts-classical-french-vegetable-cuts-phenomena-based-lesson-presentation","title":"Classical French Vegetable Cuts Phenomena-Based Lesson: The Two Soup Batches: A Prep-Station Log (Classroom Teaching Case) Presentation | Culinary Arts | Grades 9–12","description":"\u003cp\u003eThis is the student-facing slide presentation that introduces the phenomenon, walks the class through observations and driving questions, and frames the evidence students will use for the \u003cstrong\u003ePhenomena-Based Lesson\u003c\/strong\u003e in the Culinary Arts (grades 9–12) chapter \u003cstrong\u003eClassical French Vegetable Cuts\u003c\/strong\u003e, built around the phenomenon \u003cstrong\u003eThe Two Soup Batches: A Prep-Station Log (Classroom Teaching Case)\u003c\/strong\u003e. It is sold separately from the other two parts of the set.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete the set:\u003c\/strong\u003e \u003ca href=\"\/products\/hs-culinary-arts-classical-french-vegetable-cuts-phenomena-based-lesson-discussion-guide\"\u003eClassical French Vegetable Cuts Phenomena-Based Lesson: The Two Soup Batches: A Prep-Station Log (Classroom Teaching Case) Teacher Discussion Guide\u003c\/a\u003e; \u003ca href=\"\/products\/hs-culinary-arts-classical-french-vegetable-cuts-phenomena-based-lesson-student-response-sheet\"\u003eClassical French Vegetable Cuts Phenomena-Based Lesson: The Two Soup Batches: A Prep-Station Log (Classroom Teaching Case) Student Response Sheet\u003c\/a\u003e. \u003cstrong\u003eScaffolded version:\u003c\/strong\u003e \u003ca href=\"\/products\/hs-culinary-arts-classical-french-vegetable-cuts-scaffolded-phenomena-based-lesson-presentation\"\u003eClassical French Vegetable Cuts Scaffolded Phenomena-Based Lesson: The Two Soup Batches: A Prep-Station Log (Classroom Teaching Case) Presentation\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's inside:\u003c\/strong\u003e Student Slide Show (editable .pptx + PDF, 16 slides).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStandards:\u003c\/strong\u003e Aligned to Career \u0026amp; Technical Education (CTE) program-of-study competencies for Hospitality \u0026amp; Tourism — restaurants and food\/beverage services, with embedded academic literacy and career-readiness skills.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eResource type:\u003c\/strong\u003e Phenomena-Based Lesson – Presentation. \u003cstrong\u003eFormat:\u003c\/strong\u003e editable Microsoft PowerPoint file plus a ready-to-print PDF.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassroom use:\u003c\/strong\u003e Open with the phenomenon slide show, let students record ideas on the response sheet, and lead the discussion with the teacher guide. Built for Culinary Arts, grades 9–12.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFormat note:\u003c\/strong\u003e These files are delivered in Microsoft Office formats (Word and\/or PowerPoint). If you open a worksheet that includes tables in Apple Pages or another non-Microsoft app, table formatting may not display correctly. For best results, use Microsoft Word or PowerPoint (or upload the file to Google Docs). If you run into any formatting issues, contact us and we can send a PDF version.\u003c\/p\u003e","brand":"ConnectEd Market","offers":[{"title":"Default Title","offer_id":67956901216555,"sku":null,"price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/4836\/6891\/files\/hs-culinary-arts-classical-french-vegetable-cuts-phenomena-based-lesson-presentation-cover-v2.jpg?v=1793404221","url":"https:\/\/connectedmarket.net\/products\/hs-culinary-arts-classical-french-vegetable-cuts-phenomena-based-lesson-presentation","provider":"ConnectEd Market","version":"1.0","type":"link"}