Food Safety and Sanitation Unit - Full Unit for Life Skills - FACS - Culinary
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This is an Introduction to Culinary Arts Curriculum for middle school and high school. It includes everything you need to teach about culinary and foods except for the ingredients! Great for Family Consumer Science, Foods Classes, Prostart, and more.Culinary Units Include:detailed, editable lesson pPrice $254.25Original Price $338.75Save $84.50
This is the complete semester-long introduction to culinary arts curriculum. This curriculum includes detailed lesson plans, slideshows, guided notes, activities, culinary worksheets, and assessments for culinary arts and intro to foods classes. This can be used for family consumer science, home ecoPrice $155.25Original Price $198.50Save $43.25
Description
Do you need detailed plans for your food safety culinary unit? This is a complete food safety unit for culinary arts, family consumer science, and life skills classes. It is a 7-day unit that includes complete lesson plans, activities, and an assessment. These are administration observation ready!
⭐ These materials come in both print and Google.
What is included:
- 7 days of editable lesson plans with standards
- Slideshows and guided notes on food safety and sanitation, common food allergens and handwashing
- Food safety crime scene activity
- Food safety video questions
- Food safety review game
- Exit ticket
- Editable quiz in both Google and print
- Food handler doodle notes
- Editable choice board for early finishers
*Important: if you have purchased the Mega Bundle, most of these resources are included in that, so you would have duplicate materials.
Check out our Culinary Arts Bell Ringer Journal to start each class!
Standard Include:
National Family and Consumer Science Standards
8.2: Demonstrate food safety and sanitation procedures.
*8.2.1 Identify characteristics of major food-borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
*8.2.7 Demonstrate safe food handling and preparation techniques that prevent cross-contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.
Prostart Standards:
6.1 Define what a foodborne-illness outbreak is, and list the costs associated with one.
6.2 Recognize risks associated with high-risk populations.
6.3 Identify factors that affect the growth of pathogens (FAT TOM).
6.4 Identify characteristics of TCS food and list examples.
6.5 Identify ways food becomes unsafe.
6.6 Identify the most common allergens and methods for preventing allergic reactions.
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