{"product_id":"hs-culinary-arts-classical-french-vegetable-cuts-substitute-lesson-plan","title":"Classical French Vegetable Cuts Substitute Lesson Plan | Culinary Arts | Grades 9–12","description":"\u003cp\u003e\u003cstrong\u003eClassical French Vegetable Cuts Substitute Lesson Plan\u003c\/strong\u003e is a substitute lesson plan for \u003cstrong\u003eCulinary Arts\u003c\/strong\u003e (grades 9–12) on \u003cstrong\u003eClassical French Vegetable Cuts\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs with:\u003c\/strong\u003e \u003ca href=\"\/products\/hs-culinary-arts-classical-french-vegetable-cuts-slide-show-presentation\"\u003eClassical French Vegetable Cuts Slide Show Presentation\u003c\/a\u003e; \u003ca href=\"\/products\/hs-culinary-arts-classical-french-vegetable-cuts-guided-notes\"\u003eClassical French Vegetable Cuts Guided Notes\u003c\/a\u003e; \u003ca href=\"\/products\/hs-culinary-arts-classical-french-vegetable-cuts-lesson-quiz\"\u003eClassical French Vegetable Cuts Lesson Quiz\u003c\/a\u003e; \u003ca href=\"\/products\/hs-culinary-arts-classical-french-vegetable-cuts-vocabulary-words-and-definitions\"\u003eClassical French Vegetable Cuts Vocabulary Words \u0026amp; Definitions\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eSample item:\u003c\/strong\u003e “Read the case record aloud from Appendix B, one dated entry at a time. After each entry, ask: what size went into the pot, and how many complaints came back?”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's inside:\u003c\/strong\u003e Substitute Lesson Plan (editable .docx + PDF, about 1,999 words, 5 pages); answer key \/ model answers for the teacher.\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 Substitute Lesson Plan. \u003cstrong\u003eFormat:\u003c\/strong\u003e editable Microsoft Word file plus a ready-to-print PDF.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassroom use:\u003c\/strong\u003e Leave it with your sub folder for a no-prep, on-content day. 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":67956900692267,"sku":null,"price":3.5,"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-substitute-lesson-plan-cover-v2.jpg?v=1793404227","url":"https:\/\/connectedmarket.net\/products\/hs-culinary-arts-classical-french-vegetable-cuts-substitute-lesson-plan","provider":"ConnectEd Market","version":"1.0","type":"link"}