Roundfish & Flatfish Filleting Project-Based Learning Activity | Culinary Arts | Grades 9–12
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Roundfish & Flatfish Filleting Project-Based Learning Activity | Culinary Arts | Grades 9–12
Roundfish & Flatfish Filleting Project-Based Learning Activity is a project-based learning activity for Culinary Arts (grades 9–12) on Roundfish & Flatfish Filleting.
- What's inside: Project Based Learning Activity (editable .pptx + PDF, 12 slides).
- Resource type: Project-Based Learning Activity. Format: editable Microsoft PowerPoint file plus a ready-to-print PDF.
Classroom use: Students work through the project stations over several class periods, ending with a product they present. Built for Culinary Arts, grades 9–12.
Sample question“How can our team turn whole roundfish and flatfish into clean, honestly costed, safely cooked fillet portions for a real class service — with the frames to prove our yield?”
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
- Project Based Learning Activity
- Grade
- 9–12
- Course
- Culinary Arts
- Delivery
- Digital download