Cutting chicken for Sauté

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These resources is used during my demonstrations to schools and colleges in the use of iPads in the kitchen. It can be adapted for other subjects such as science.I hope to enhance understanding through Ibooks of how hospitality and catering students can acquire the skills necessary to cook different dishes and identify which professional learning experiences (including practice) are most useful and valuable to them. Aligned to Common Core State Standards: SL.11-12.1, SL.11-12.2

Lesson Plan Resources

Reviews

June 2013
Great activities and instructional material for students pursuing food prep careers!