Culinary Stocks & Aromatic Mirepoix Differentiation Stations | Culinary Arts | Grades 9–12
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Culinary Stocks & Aromatic Mirepoix Differentiation Stations | Culinary Arts | Grades 9–12
Culinary Stocks & Aromatic Mirepoix Differentiation Stations is a full set of differentiation stations for Culinary Arts (grades 9–12) on Culinary Stocks & Aromatic Mirepoix.
- What's inside: Differentiation Stations (editable .pptx + PDF, 27 slides); answer key / model answers for the teacher.
- Resource type: Differentiation Stations. Format: editable Microsoft PowerPoint file plus a ready-to-print PDF.
Classroom use: Set up the stations and rotate groups so every student works at the right level of challenge. Built for Culinary Arts, grades 9–12.
Sample question“Which two stocks can use the same bones, and what preparation step separates them?”
Pairs with: Culinary Stocks & Aromatic Mirepoix Slide Show Presentation; Culinary Stocks & Aromatic Mirepoix Guided Notes; Culinary Stocks & Aromatic Mirepoix Lesson Quiz; Culinary Stocks & Aromatic Mirepoix Vocabulary Words & Definitions.
Standards
Aligned to Career & Technical Education (CTE) program-of-study competencies for Hospitality & Tourism — restaurants and food/beverage services, with embedded academic literacy and career-readiness skills.
Opening the files
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.
At a glance
- Resource type
- Differentiation Stations
- Grade
- 9–12
- Course
- Culinary Arts
- Delivery
- Digital download