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CTE/Family & Consumer Sciences Education Curriculum
Food And Nutrition II
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Lesson Plans  
 
Strand 3
Explore the purposes of planning meals: provide good nutrition, control cost, and present a complete dining experience. (STEM - Science, Technology, Engineering, Math)
Standard 3
Present a complete dining experience.
 
  • Manners and Etiquette Day 2
    The students will practice correct table setting procedures and identify acceptable manners and etiquette skills to be used with meal service.
  • Manners and Etiquette Introduction Day 1
    The students will practice correct table setting procedures and identify acceptable manners and etiquette skills to be used with meal service. The option and opportunity of dining at LaCaille, a local French European formal restaurant will be introduced to the class.
  • Manners and Etiquette, Practice Lab and Quiz
    A lab activity for the students to practice and demonstrate correct table setting procedures and manners and etiquette skills during a mock meal service following a written quiz identifying what the students have learned about table manners and etiquette.
  • Table Setting and Etiquette Lecture
    Students will be introduced to proper table setting techniques and etiquette.
  • Tipping/Gratuities
    To teach students the appropriate amount to tip a server in a restaurant and how to calculate that amount without the use of a tip calculator (mental math).

UEN logo 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 - PEARL HART and see the CTE/Family & Consumer Sciences Education website. For general questions about Utah's Core Standards contact the Director - THALEA LONGHURST .  
Email:  thalea.longhurst@schools.utah.gov
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