Dietetics and Nutrition 1
Lesson Plans

Strand 1

Students will review and apply the skills of kitchen management, safety and sanitation.

Standard 1

Identify food safety and sanitation rules and guidelines to maintain a safe working environment.

• Food and Kitchen Safety Lab
  After reviewing kitchen management, safety and sanitation, have the students apply and demonstrate their skills in preparing a chicken stir-fry over rice while maintaining a safe working environment.
• Foods II Food Borne Illness
  Basic review of food borne illness; sources, symptoms, and prevention. Internal temperatures are introduced and proper storage placement when refrigerating.
• Kitchen Safety and Sanitation Review
  Following the principles of safety and sanitation in the kitchen are the basic building blocks for a successful experience in the kitchen. The students will be reviewing Foods I kitchen and sanitation techniques in a fun-filled game.

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http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - Lola  Shipp and see the CTE/Agricultural, Food & Natural Resources website. For general questions about Utah's Core Standards contact the Director - THALEA  LONGHURST.

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