UTAH EDUCATION NETWORK
- PreK-12 Education
Essentials for Teachers
General Resources
Resources by Subject
- Higher Education
Tools for Higher Ed
Resources and Partners
Resources and services for Utah Higher Education faculty and students such as Canvas and collegEmedia. - Career Education
Adults
Grades 6-12
Broadcast & Media Careers
Career & Technical Education
Ways to Pay
Work-Based Learning
- Professional Development
UEN Courses
USBE Courses
Tech Discussions
- UEN-TV
Watch UEN-TV
Information
Local Productions
UEN-TV is operated by the Utah Education Network. Our goal is to educate, engage, and enrich the lives of Utah residents through broadcast programs and services. - Distance Education
On-Demand Support
800-863-3496, opt. 1, opt. 1
Mon-Fri 6:00 AM-10:00 PM
Or e-mail us: ivc-ops@uen.orgTraining Resources
- All Training Resources
- IVC Resources
- CMS Web App (CWA)
- WebEx Resources
- Zoom Resources
- Canvas Resources
Additional Info
Tools
The Utah Education Network (UEN) uses various systems and tools to deliver distance education classes to Utah students. - Network
Tech Services
(800) 863-3496Operations Center
801-585-7440
Staff DirectoryUEN Security Office
801-585-9888Technical Services Support Center (TSSC)
800-863-3496
Staff DirectoryProjects
Network Groups
Network Tools
- About UEN
Information
- CARES Act
- Information Booklet
- Staff Directory
- Network Map
- Jobs
- Technical Advocates
- Software Licensing
Eccles Broadcast Center
101 Wasatch Drive
Salt Lake City, UT 84112(800) 866-5852
(801) 585-6105 (fax)UETN Governance
(800) 866-5852Contact UsAdministration
(801) 585-6013
Org ChartEducation Services
(800) 866-5852
Org ChartPublic Information
(801) 585-7271
Logo and GuidelinesNetwork Services
(800) 863-3496
Org Chart
More K12 Education
my.uen Login
Forgot my.uen Login
Curriculum Search
Find a School
Canvas Logins
Find an Institution
Teacher Tips
PD Newsletter
PDTV
UEN Homeroom
Adobe
Canvas
eMedia
Google
Nearpod
Utah's Online School Library
Justin
Braxton
Dani
Kayla
Katie
Matthew
Rob
Val
UEN Print Schedule
Monthly Highlights
Give Us Feedback
WebEx
Zoom
CMS Web App
TMS
YouTube
Network Outages
Network Traffic Map
Speed Test
Infrastructure Map
Facebook
Instagram
LinkedIn
News RSS
Contact Us Form
Dashboards
Maps
WidgetsUtah Curriculum Resources
Curriculum Resources for CTE/Agricultural, Food & Natural Resources
- Advanced Measuring the "Prequel"
- Beef Lab
- Casserole Lab
- Casseroles and Mother Sauces Foods II
- Consumerism - Brand Comparison Lab
- Consumerism - Convenience vs. Homemade Foods
- Consumerism - Labeling Lab With Convenience Food
- Consumerism Lecture
- Cooking Terminology Review
- Cooking Terms - Level II
- Costing
- Cream Based Soup Lab
- Double-Crusted Pie Lab
- Double-Crusted Pie Lecture and Demonstration
- Family Life Cycle - Breakfast Lab
- Family Life Cycle - Children's Lab
- Family Life Cycle - Older Adult Lab
- Family Life Cycle Lecture
- Family Life Cycle and Health Concerns Test
- Food II Class Introduction
- Food and Kitchen Safety Lab
- Foods II Food Borne Illness
- Ground Beef Experiment
- Ground Beef Lab - Open-Faced Tacos
- Handwashing and Sanitation
- Kitchen Math - Levels I & II
- Kitchen Safety and Sanitation Review
- Knife Skills and Salad Making Foods II
- Knife Skills with Application and Lab Foods II
- Meal Planning
- Meal Planning Lecture
- Meat Lab Using a Pressure Cooker
- Meat Lecture
- Meat Test
- Meat, Fish and Poultry: Practical Application
- Moist Heat Cooking -Less Tender Meat
- Nutritional Needs using MyPlate and dietary guidlines
- Pastries Foods II
- Pie - Lemon Meringue or Cream Pie Lab
- Pie Crust Experiment
- Pie Shell - Lemon Meringue or Cream Pie Shell Demo
- Pie Test
- Pies: A Practical Application
- Poultry Lab
- Proper Measuring Techniques with Correct Equipment
- Salad Structure Foods II
- Salads
- Salads and The Six Basic Nutrients Foods II
- Shopping-Unit Pricing
- Soups, Salads, Casseroles and Meats Lecture
- Sports Nutrition Guidelines
- Stock Based Soup Lab
- Stocks, Sauces, Soups
- Teen Food Lab
- Yeast Bread - Pretzel Lab
- Yeast Bread and French Bread Lab Foods II
- Yeast Bread: Final Evaluation Project
- Yeast Breads - Indian Fry Bread Taco
- Yeast Breads - Refrigerator Rolls Evaluation and Lab
- Abbreviations, Substitutions, Equivalents Review Lab
- Abbreviations, Substitutions, Equivalents, Cooking Term
- Basic Minerals - Macro and Trace
- Basic Vitamins: Water-Soluble and Fat-Soluble
- Break the Fast: The Start to Good Health - Skills Supplement
- Calorie Calculations through Beach Activities
- Carbohydrates
- Carbohydrates-Simple and Complex
- Cereal Grains
- Convenience Vs Scratch (Time/Cost/Taste)
- Dietary Fiber Introduction
- Dietary Fiber Lab
- Dietary Guidelines 2000
- Dietary Guidelines/Food Pyramid
- Dietary Guidelines/Food Pyramid Test
- Doubling and Halving a Recipe
- Eggs Introduction
- Eggs, Baked Eggs Lab, Day 2
- Eggs, Egg Function Lab, Day 4
- Eggs, Egg Test, Day 6
- Eggs, Experiment Lab, Day 3
- Eggs, Practical Test
- Eggs: A Practical Application
- Equivalents
- Equivalents Bingo-Enrichment Activity
- Fat - A Concentrated Energy Source
- Fat, Sugar, and Salt
- Fats
- Fiber - Adding it to the Diet - Skill Supplement
- Food Poisoning
- Food Pyramid Lab
- Food Pyramid and Dietary Guidelines
- Food and Nutrition I Review
- Food-Borne Illnesses
- Foods I Pretest
- Fruit
- Fruit Bingo
- Fruit Dessert
- Fruit Lecture and Lab
- Fruit and Vegetable Salad Lab
- Fruit and Vegetable Test
- Fruit and Vegetable, Vitamins and Minerals
- Fruits and Vegetables: A Nutritionally Rich Base
- Grains and Rice Lab
- Grains, Fats, and Sugars in Healthy Proportions - Skills Supplement
- Handwashing and Dishwashing
- Handwashing and Sanitation
- Healthy Eating Patterns
- Household Pests
- Kitchen Cleaners
- Kitchen Cleaning
- Kitchen Equipment & Lab Procedures - Level I
- Kitchen Introduction Unit Test
- Kitchen Math - Levels I & II
- Kitchen Safety
- Kitchen Work Centers - Level II
- Mathematical Accuracy in Measuring
- Measuring Lab
- Measuring Practice-Enrichment Worksheet
- Measuring Techniques - Level I
- Microwave Cooking
- Microwave Introduction
- Microwave Lab
- Microwave Oven Demonstration
- Milk and Dairy Test
- Milk and Dairy, Day 1
- Milk and Dairy, Day 2
- Milk and Dairy, Day 3
- MyPlate
- Mystery Recipe Lab
- Non-nutrients: Fiber and Water
- Nutrition PowerPoint
- Protein - Complete and Incomplete
- Quick Breads - Biscuit Method Demo
- Quick Breads, Biscuit Method Lab
- Quick Breads, Muffin Method Demo
- Quick Breads, Muffin Method Lab
- Quick Breads, Pancake/Waffle Lab and Quick Breads Test
- Quick Breads- 9th grade
- Quick Breads: A Practical Application
- Recipe Conversions-Enrichment Worksheet
- Recipe Race Review Game-Enrichment Activity
- Safe and Sanitary Work Habits - Level I
- Safety Lab
- Substitution Lab
- The Dietary Guidelines (2010)
- Vegetable Lab
- Vegetable Lecture and Experiment
- Vegetables
- A Common Measuring System
- Amino Acids
- Bacteria's Role in Food
- Cells and Chemical Changes
- Chemical Formulas
- Chemical Leavening Agents
- Class Member Diversity - Level I
- Classroom Rules - Level I
- Classroom and Laboratory Management Pre Assessment
- Fatty Acids
- Food Preservation
- Household Pests
- Lab Equipment - Level II
- Lab Management - Level II
- Life Processes and Water
- Milk and Milk Products: Skills Supplement
- Milk: A Practical Application
- Polymers and Crystals
- Reliability and Validity in Empirical Research
- Yeasts and Molds