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CTE/Family & Consumer Sciences Education Curriculum
FACS Exploration
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Lesson Plans  
Strand 6
Students will identify and discuss the importance of food and nutrition sciences and related careers through class activities and lab experiences. (FACS Food Science, Dietetics & Nutrition and Food Services \ Culinary Arts Career Pathways)
Standard 1
Explore and apply the foundations of lab management and safety procedures critical in the foods service careers:
  • Cooking Terms
    Activities which teach and/or review basic cooking terms.
  • Dinner Etiquette
    Dinner is the main meal of the day. It is appropriate that correct table setting and etiquette be used at the dinner table.
  • Foods--Pretest
    This pretest contains questions concerning dishwashing, cooking terms, measurements and abbreviations,and functions of ingredients.
  • Home Cooking Assignment
    Regardless of the career path you select, learning to read a recipe is a life-long skill. Practice reading recipes and making products at home.
  • Ingredient Function and Purpose
    As you understand the function of each ingredient, you will be able to determine when a substitution or change in the original recipe is appropriate.
  • Leavening
    Experiment with the various types of leavening agents and complete a muffin lab.

UEN logo - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - PEARL HART and see the CTE/Family & Consumer Sciences Education website. For general questions about Utah's Core Standards contact the Director - THALEA LONGHURST .  
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