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FACS 6th Grade
Strand 1 Standard 1
1 class periods of 45 minutes each
Students learn from hands-on application why a recipe is important (especially when working in a lab setting together).
Bread, cheese, butter, frying pan, turner, plates.
Have lab groups prepared ahead of time.
None... it actually works best if they've never been in a kitchen before.
Students will recognize the purpose of using recipes when cooking.
Students can help each other while in the kitchen.
Give the students credit for following lab rules and procedures. They should also get some credit for positively participating in their group.