Roundfish & Flatfish Filleting Differentiation Stations | Culinary Arts | Grades 9–12
Resource preview
Select an image to preview. Open it to zoom.
Roundfish & Flatfish Filleting Differentiation Stations | Culinary Arts | Grades 9–12
Roundfish & Flatfish Filleting Differentiation Stations is a full set of differentiation stations for Culinary Arts (grades 9–12) on Roundfish & Flatfish Filleting.
- What's inside: Differentiation Stations (editable .pptx + PDF, 23 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“Questions: 1. Which three labels appear on the roundfish but cannot appear the same way on the flatfish, and why?”
Pairs with: Roundfish & Flatfish Filleting Slide Show Presentation; Roundfish & Flatfish Filleting Guided Notes; Roundfish & Flatfish Filleting Lesson Quiz; Roundfish & Flatfish Filleting 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