1 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE Almond Antigo Boyceville Todd Knepfel Almond-Bancroft SD Kris Fincher Antigo HS Laura Debee Boyceville HS Cooking With Dairy Products Demonstrate the knowledge and skills associated with Dairy products (milk, cheese, yogurt, etc.) often form the foundation of many recipes. Nutrition guidelines using dairy products in cooking. Describe the process of emphasize the addition of dairy in our diets. Therefore, it is important to effectively incorporate dairy in our cheese making and types of cheese available. cooking. Wisconsin Cheese As part of our dairy products unit, students will learn about Wisconsin cheese. Nutritional value of dairy products and cheese will be emphasized. Students will watch videos from WMMB to learn about the cheesemaking steps from farm to table. A cheese tasting lab will help students understand the variances in taste and texture of ripened and unripened cheese. In another lab, we will make cheese recipes. Information and cheese from our local cheesemaker, Satori, will also be included. Cheese Tasting I will start the class off by asking the students to brainstorm a list of words used to describe foods. Students will try the samples of cheese, and record words to describe the taste and texture of the cheese. We will conclude the lesson by having the students share their reactions to the different kinds of cheese. Students will evaluate flavors of ripened and unripened cheese after researching the history and steps in making cheese. Students will be able to name the different types of cheese they sample. Students will record, describe and analyze their reaction to the taste and texture of the cheese samples. Students will be able to classify each cheese sample into the appropriate category. Chippewa Falls Ruth Buchner Chippewa Falls HS Tastes Around Wisconsin And Beyond Cheese Tasting And Culture Students will work in pairs to do a research project which they will present on one of twelve cheeses. The project will be presented in PowerPoint format. Students will then share their cheese with the class. Have students taste cheese and explore other than mozzarella and cheddar. Chilton Clear Lake Jamie Koehler Chilton HS Erika Zunker Clear Lake HS The True Cost Of Convenience Understand the importance of fresh, real food. Students create foods from scratch using fresh ingredients. They compare to store bought convenience foods. Students create a calzone (using at least three different cheeses) and compare cost, nutritional value, taste, etc. to a hot pocket. Students also choose a convenience item of their choice and create one from scratch. Macaroni and cheese is usually one choice. Cheese Tasting Lab Identify steps in making cheese. Taste and record Day 1 & 2 - We walk through the steps of making cheese. We then explore how different types of cheese are reactions to twelve cheeses. basically the same, but have different additives or treatments. Day 3 - Students taste twelve cheeses and write down descriptions to help the identify and decide the difference between the types of cheese they-re tasting. Day 4 - Students use notes from the lab to help identify cheeses in a blind taste test. Clintonville Colfax Cuba City Veronica Campbell Clintonville Sr HS Lisa Neuburg Colfax HS Nancy Merwin Cuba City HS Create A Casserole Students will research a variety of Wisconsin cheeses. Students will create a casserole including at least one Wisconsin cheese variety. Students will demonstrate how to prepare the casserole and distribute samples. Using Wisconsin Cheese, Please After taste-testing a variety of cheeses, the students will obtain three recipes for use of the assigned cheese. They will prepare a dish using that cheese. Cheese It Foods for Life students will watch the Milk Marketing Board Cheese video to introduce Wisconsin cheese. Sample various cheeses and create a list with ways to prepare these cheeses. Challenge students to create a grilled cheese sandwich with different cheese and breads in hopes to promote the Wisconsin Grilled Cheese competition. Students will gain information about Wisconsin cheese and apply the information to a lab demonstration. Students will choose a suitable cheese for recipe. Students will have the opportunity to prepare and sample various Wisconsin cheeses. Page 1 of 5
2 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE DePere Patti Jo DeVillers West DePere MS Baker Business Simulation Students will be working with Great Harvest Bread to develop unique ways to make sandwiches using Great Harvest Bread. Ideas will be marketed to school families in the community. Students will take orders for the bread and sell the product they made at Parent-Teacher conferences. Cheese will be incorporated into the sandwiches. Students will work with the manager at Great Harvest Bread to develop new sandwich ideas. Dodgeville Eau Claire Sharon Anderson Dodgeville HS Laura Brooks Memorial HS Wi Cheese Sampling Students will use different WI cheeses in grilled cheese sandwich lab, so students can compare several cheese varieties as they sample some of each. Principles Of Preparation: Cheese The cheese unit will begin with an informational PowerPoint presentation and cheese-making video. The next day, students will taste a variety of Wisconsin cheeses and discuss ways of incorporating various cheeses into menus. Students will then prepare a variety of recipes featuring cheese and an ingredient. Use Wisconsin cheese options in grilled cheese sandwiches in cooking class. Students will be able to describe the cheese-making process, discuss characteristics of various Wisconsin cheeses, select and prepare a variety of cheese recipes. Edgar Kris Ledowitz Edgar HS Cheese Varieties And Flavors One part of this lab will be sampling various cheeses. The next part of the lab will be using some of these cheese in their recipes. To become aware of the many varieties of cheese and how they are used in recipes. Eleva-Strum Glenwood City Holmen Johnson Creek Kimberly Lake Geneva Luck Manitowoc Stephanie Ebsen Eleva-Strum SD Cindy Fahser Glenwood City HS Sarah Halverson Holmen HS Lynne Miner Johnson Creek MS/HS Andrea Buss Kimberly HS Russ Tronsen Badger HS Renee Gaunski Luck HS Ruth Slawik Wilson Jr HS Cheese Tasting Lab I would like to put this lesson back in -- had to be removed due to the cost. We taste-test as many different WI cheeses and then discuss their similarities and differences. We also watch a WMMB video on how cheese is made. Cheese Identification & Cookery Day 1: Pass out shapes and discuss flavors and uses of 25 different Wisconsin cheeses. Day2: Discuss cooking methods used with cheese and plan lab experience. Day 3: Cheese cooking lab with five different recipes, which use five to eight different Wisconsin cheeses. Taste Wisconsin cheese and compare characteristics. To identify and appreciate the wide variety of cheeses (and their uses) made in Wisconsin. Cheese Identification Cheese Tasting Lab. Twenty four different types of cheese will be used to identify their uses and categories. The next class period will be cooking with cheese. Types Of Cheese Describe the difference between fresh cheese and Students will identify the kinds of fresh cheeses that are available for purchase. They will also group ripened ripened cheese. cheese into the three categories - firm, semisoft and soft. Each student will taste and describe the texture of ten cheeses. Dairy Unit Introduce students to different dairy products and how We sample different dairy products (milk, yogurt, cheese, etc.)and compare and analyze nutrient content. to cook with dairy products. We also cook any of the following products in lab -- homemade pizza, homemade mac 'n cheese and quinoa salad. Cheese Classification And Identification Students will be tasting a variety of domestic cheeses. They will identify their uses, and classification by hardness and whether ripened or unripened. Taste and be able to classify cheeses into degree of hardness and ripened/unripened. More Cheese Please Examine the history of cheese and the many varieties of Select a favorite cheese and trace its history. Write an article for a popular food magazine. Complete a cheese. recipe search for a variety of cheese. Cheese sampling activity. Participate in a Creative Cheese Recipe Cook- Off. Cheese By Another Name Is Not The Same The unit would consist of viewing the cheese-making video with a class period of simply tasting cheese from the categories of hardness to introduce different flavor profiles and textures. This would be followed by each lab group making a recipe that utilizes each of the six types of cheese for sampling. Introduce students to the six cheese categories using cheese produced by area cheese makers. Page 2 of 5
3 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE Middleton Leah Klein Kromery MS Mac And Cheese Please Students will prepare homemade macaroni and cheese recipes in groups of four. They will analyze the difference in taste, quality and nutritional value at the end of the lab. Compare the taste, quality and nutritional value of homemade vs boxed mac and cheese. Monticello Linda Marty Monticello Public Schools Cheese Cookery Principles Students research information on cheese and milk and then produce a brochure of the information. Students present information to class. Cooking lab using cheese as the main ingredient. Understand the types of cheese and cooking principles of cheese cookery. Neenah New Glarus Pepin Cynthia Riha Neenah MS Monica Schober New Glarus HS Glenys Kraft Pepin SD The Great Wisconsin Cheese Sandwich Challenge As part of our nutrition working with dairy products, I would like to have a "Cook Off' between kitchens in my 8th Intro to Culinary Arts class. I plan to have a contest incorporating cheese, Wisconsin of course, bread and one special ingredient to create a unique cheese sandwich. The money will be used to purchase the cheese which students select in the recipes that they create. Cheese Comparison The unit begins with a cheese tasting and students blind taste-test cheese and write down the type of cheese they believe they taste. Students prepare 5 different types of food that use cheese and sample. (Appetizer - Wisconsin Bubblin Cheese Bread, Main Dish - Macaroni and cheese, Cheese Fondue, Welsh Rabbit, Dessert - Microwave Cheesecake). We use leftover cheese from the tasting to incorporate into the recipe. Other aspects of the lesson include a PowerPoint with information and video clip from the Food Network that features the Colby WI Cheese Festival. We obviously sample Limburger Cheese because it is made in our county. Say Cheese! Research different cheese. (Include a write-up or poster for each cheese.) Information should include name of the cheese, type of milk, what it is made from, aging time, region, etc.). Teacher will supply a variety of cheese to taste from the Nelson Cheese factory. This will include toothpicks and crackers. Activity: Students will sample each type of cheese and categorize each cheese (unripened, hard, ripened/aged, semisoft, etc. Students will prepare a healthy meal or snack recipe using cheeses supplied. Make enough so everyone can sample your recipe. Reflect how this is healthy. Describe how to store and prepare products made from milk, yogurt or cheese. Identify ways to enjoy incorporating cheese. Summarize the nutritional benefits of dairy foods. List factors that affect this selection of cheese. Describe guidelines for cooking procedures when working with cheese. Prepare a variety of dishes using cheese. List factors that influence flavors of cheese. Students will be able to categorize various types of cheese. Students will develop a recipe using at least one type of cheese. Students will be able to describe and demonstrate the proper way to store and handle cheese. Students will be able to identify how it is a part of a healthy snack or meal. Plymouth Connie Lund Plymouth HS Dairy Unit In Culinary Arts 1 Class There is a wide variety of cheese produced in Wisconsin. These varieties have different tastes, textures and uses. The students sample the cheeses without knowing what they are and try and figure them out according to the descriptions and classifications. They also apply this knowledge when using these cheeses in the cooking that they do. To understand the classifications of cheese and how each one can be used in culinary arts. Plymouth Sue Sell Riverview MS Get The Facts About Soups And Sauce Day 1: Build background knowledge by reading and completing reading strategy study guide. Day 2: Food science experiment creaking sauce using three different methods. Day 3: Discuss what was learned both book content and experimentally. Day 4: Teacher demonstration. Day 5: Lab. Day 6: Evaluate lab. Students will be able to prepare a cheese sauce for a macaroni and cheese recipe. Port Edwards Prairie Farm Marissa Rebischke John Edwards HS Tammie Law Prairie Farm SD Wisconsin Cheese Students will taste a variety of WI cheeses and do comparisons. We will visit a local cheese factory and learn about career opportunities in dairy. Students will have a cooking lab showcasing a WI cheese. Cheese Testing During the unit on dairy, students will make a variety of dairy food products and explore the techniques of cooking with cheese. In this lesson they taste a variety of cheeses and describe them, then suggest uses based on flavor and texture. Finally, they choose one or two cheeses to use when preparing a cheese sauce for macaroni and cheese. Learn how cheese is made, careers in dairy and the variety of WI cheeses. Students will taste a variety of cheeses, describe their appearance, flavor and texture and describe possible food uses for each. Page 3 of 5
4 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE Racine Lara Coler Case HS Milk And Dairy Cheese Tasting Lab - How cheese is made. Different types of cheese and uses. How to store and serve cheese. History of cheese. Sanitation and safety precautions (Mold) etc. Danger zone food born illnesses. To understand the nutrients in cheese. To list the different types of cheese. To evaluate using the five senses. Racine Reedsville Rice Lake Ashlee Nelson William Horlick HS Wanda Mueller Reedsville HS Beth Unbehaun Rice Lake HS Don't Fear The Reeker! Culinary 2 - Students will learn about the process of Wisconsin cheese created in their own back yard, while sampling cheeses that they have never experienced before. Culinary 3 - Same as Culinary 2, yet these students will use some of the more exotic cheese to create a dish with a cheese of their choice. Soups And Sandwiches Students will study cheeses, then select the proper one for cooking (probably a soup). They will also choose one to pair with other fillings and bread in the sandwich unit. They will also have to consider which ones melt well. The Great Grilled Cheese Challenge Research, plan and develop recipe. Procure necessary supplies. Prepare product, judging, evaluation and marketing plan. Working in groups of four, students will research cheeses appropriate for use in a grilled cheese sandwich, as well as preparation techniques. Students will then create a recipe. Students will create and develop a marketing plan, prepare the product and present it to a panel of judges, who will score each one based on creative use of ingredients, the marketing plan and final product. Exploring the wide world of cheeses outside their comfort zone. To use proper selection for cooking and with other ingredients. To develop and create a recipe for a grilled cheese sandwich, which could be served in a bistro. Sheboygan Kate DeLong Sheboygan South HS Cheese Taste Test Look and discuss cheese chart in book. Sample (blind) different types of cheese -- ripened vs unripened. Record results and create a chart discussing the cheese appearance, texture and flavor Students will be able to identify characteristics of a ripened vs unripened cheese and chart the results. St Croix Falls Laurie Sabel St. Croix Falls SD Explore Variety Of Cheeses Tour cheese factory to see how cheese is produced. Sample variety of cheeses. Utilize sensory panel vocabulary to describe cheeses. Students will research and explain to class how each cheese is utilized, classification of cheese and to aged, semi-soft, hard, etc. Foods lab - preparation of cheese pretzels. Students will be aware of the cheese-making process. Students will analyze a variety of WI cheeses and report to class on utilization of cheese variety. Students will demonstrate proper cooking techniques with cheese. Stanley-Boyd Stevens Point Kari Thorpe Stanley-Boyd HS Kristen Lucas Stevens Point HS Fat - A Concentrated Energy Source Students will be able to identify fats, their sources, Students will examine food labels and identify the fats, list and categorize "good fat" and "bad fat". Students functions and related health concerns. will make enchilada's identifying the fat and create a low fat recipe. Wisconsin - The Wonderful World Of Cheese To introduce students to the wonderful world of Many students are familiar with the more popular cheeses (mozzarella, cheddar, Colby), but the less-famous cheese. cheeses are equally as desirable and versatile in recipes. Students eyes can be opened to the many varieties of cheese that are available as we taste-test and incorporate the lesser-known cheeses into the recipes. Tomah Rebekah Catalano Tomah HS The Cheesiest Cheese Challenge My World Cuisine Class will plan a culturally diverse meal from their selected country. Each dish prepared must incorporate cheese found and used in the country selected. The group which includes cheese in the most unique ways will win. Students will demonstrate awareness of culturally diverse foods. Tomah Kathy Pokorny Tomah HS Cheese Unit Students taste test different types and kinds of cheese, classify them into categories and make pizza and tacos. To taste different types of cheese and use cheese in a recipe. Two Rivers Lois Stapleton L. B. Clarke MS Super Nachos My 5th grade FCE classes study microwave safety. A quick and easy lab to follow up is "Super Nachos". Students learn to program the microwave to medium (50% power) and observe microwave safety rules to prepare a simple snack. Safe microwave cooking. Incorporating healthy snacks. Page 4 of 5
5 WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE Wausau Wausau Deb Schweickhardt Wausau West HS Cindy Swope Wausau West HS Using Shaped Cheese For Children's Snacks Students will learn serving size for the age group in their child care class. They will use the cheese for a snack. Students will shop, taste, cut the snack shapes. Students will create a spreadsheet for cost, taste and take pictures for their portfolio. Foods Of Wi: Cheese Taste Testing Students do a unit of Foods from WI. Within the unit students learn about the history and development of cheese production in WI. Students taste-test and evaluate different WI cheese on appearance, taste and texture, determining what recipes or what foods each cheese would best accompany. Have students provide an interesting, nutritional snack at child care. Learn the history and importance of cheese making in Wisconsin. White Lake Deborah Stone White Lake SD Cheese Please! Students will make grilled cheese sandwiches... Discussion will center around nutritional value of cheese along with cooking principles (protein-heat at low temperature to avoid rubbery texture). In conjunction (and to combine with the dairy product theme), we will make fruit smoothies. Appreciation of cheese and principles of cheese cookery. Whitehall Whitehall Whitehall Whitehall Wisconsin Dells Delaine Stendahl Whitehall MS/HS Delaine Stendahl Whitehall MS/HS Delaine Stendahl Whitehall MS/HS Delaine Stendahl Whitehall MS/HS Debra Hamburg WI Dells HS Food Science And Nutrition Classes (2) Students are learning about dry and moist heat cookery of proteins. Teacher will demo preparing a chicken cordon bleu and students will replicate in their own lab. Students will use dry heat methods to prepare roulades. Students will correctly demonstrate dredging breading and preparing a crumbled protein food. "It's The Cheesiest" - Culinary II Class Students will prepare mac and cheese from scratch Students will learn the basics of béchamel sauce, prepare a cheese sauce and evaluate variations of mac and using a variety of preparation methods -- Stove top, cheese made with a variety of cooking methods. Students will then identify which cheeses best suit the baked, fried and evaluate each for sensory appeal. recipe. "Cheeseburger Challenge" - Culinary I Class Students will brainstorm and research various burger recipes to create an original burger that uses Wisconsin cheeses(s) They will prepare for an external panel of judges! A top team will be selected in each Culinary Arts I Class section. Sanitation Lab - 7th Grade (2 Classes) Students will explore food safety through the fightbac.org website. They will identify critical control points in preparation of their tacos and prepare tacos using the 4 C's. They will evaluate their use of the 4 C's. Artisan Cheese Of Wisconsin Cheesemaking in our state -- the process and tradition -- what do artisan cheeses taste like? Cow and goat cheese -- what it the difference? We have a "Farm to School" grant. I would like to incorporate this into the high school foods classes and possibly the 3rd grades. Students will create a burger that will please a panel of judges. Students will follow the 4 C's of food safety in preparing tacos. To expose students to real artisan cheese that they haven't tasted and to learn the cheesemaking process in Wisconsin. Wittenberg Susan Swinick Witt-Birn HS Creative Use Of Cheese Varieties In "Macaroni And Cheese" On days 1 and 2 the teacher will provide direct instruction on cheese varieties and how cheese is made, as well as the properties of pasta. Students will have an opportunity to sample cheese varieties. Student groups will collaborate to create recipes on Day 3. Day 4 will be the cooking lab where students will create their recipes and share with the entire class. After the lesson, the student will be able to apply knowledge of cheese varieties to create a unique macaroni and cheese dish. Page 5 of 5
6 Antigo HS Kris Fincher Here are some pictures from my Family Foods class using cheese. I purchased cheese with the grant money. We sampled several varieties in class. Students tried to guess the type of cheese using a work bank. Many were correct. Many were surprised at the unique taste of the varieties. Later in the week, we made recipes with various types of cheese.
7 Boyceville HS Laura Debee We used our $50 Wisconsin cheese grant to purchase ten different Wisconsin made cheeses. The students then participated in a cheese tasting, documenting their thoughts on the taste, texture, and smell of the cheeses.
8 Clear Lake High School Erika Zunker Chilton Students in cheese lab. Identify steps in making cheese. Taste and record reactions to twelve cheeses.
9 Patti Jo DeVillers West DePere MS Page 1 of 3 Kids Food Event Project Grades 6 8 Family and Consumer Sciences Project Description Students in grades 6, 7 and 8 Family and Consumer Sciences completed a community project that was displayed at the Kids' Food Event on Saturday, March 8, 2014 at the Childrens' Museum of Green Bay and at the KI Center Winter Farmers' Market. The emphasis was to show families how to prepare easy, kid friendly snacks, breakfasts and main entrees, utilizing Wisconsin cheese and whole grain bread produced by Great Harvest Bread in De Pere, Wisconsin. (Honey Whole Wheat & Tara's White/Wheat Swirl) The event was a partnership between LIVE 54218, The Childrens' Museum of Green Bay, United Health Care, Green Bay Botanical Gardens, YMCA, Brown County WIC, and others. Grade 6 Focus: The importance of dairy farmers The nutritional value of cheese The seal identification that indicates cheese is produced in Wisconsin How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly snacks Grade 7 Focus: The importance of buying locally produced products, with emphasis on Wisconsin cheese /Great Harvest Bread How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly breakfasts Grade 8 Focus: The importance of whole grains in the diet. "Brains on Grains" The seal identification that indicates a product is made from 100% whole grains How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly lunch/dinner entrees Requirements: Each grade will: Create a fold out poster board related to grade level focus, to be displayed at the event and Farmers' Market. Create kid friendly food samples, utilizing Wisconsin cheese and Great Harvest Bread. Pictures taken of created food products and informational specifics will be utilized in an electronic picture frame that will be displayed at the event on Saturday, March 8, the Great Harvest Bread booth and at Farmers' Market. Students in the pictures must have a parent release on file. All pictures should be labeled. Completion of individual and group rubric regarding this project.
10 West DePere MS Page 2 of 3 Wisconsin Standards for Family and Consumer Sciences: Content Area: CCLC/Career, Community and Life Connections Content Area: CCLC/Career, Community and Life Connections Standard: CCLC1: Students will integrate multiple life roles and responsibilities in family, work and community settings. CCLC1.a: Analyze strategies to manage multiple roles and responsibilities (i.e., individual, family, career, community and global). CCLC1.a.8.m: Identify the effects of social, economic and technological changes in society. CCLC1.b: Demonstrate transferable and employability skills in school, community and workplace settings. CCLC1.b.11.m: Demonstrate teamwork skills in school, community and part time jobs (i.e., clubs). Wisconsin Common Career and Technical Core Standards Content Area: 4C/Creativity, Critical Thinking, Communication and Collaboration 4C1.a: Develop original solutions, products and services to meet a given need. 4C1.a.5.m: Explain how a recently developed product or service fulfills a human need or desire.
11 West DePere MS Page 3 of 3
12 Edgar HS Kris Ledowitz The EatWisconsinCheese.com web site was an instrumental help in this project. In my Introduction to Culinary Arts class we first taste tested a variety of cheeses including Muenster, Blue, Gorgonzola, Swiss, Asiago, Provolone, Fontina, Gouda, Brie, Queso Blanco, and Feta, to name a few. We had our Chromebooks out and as we sampled each, used the web site to look up information on each. It was great. Then I asked the students to get into groups and select a recipe for the cheese they were assigned. Each group made a recipe and then shared the end products with the class. We loved it! Thanks so much for the opportunity.
13 Wilson Jr High School Ruth Slawik Page 1 of 2 Pizza buffet preparation that utilized the cheeses that were presented during the tasting session. Video: share_video_user Andrew cuts into a Margarita pizza his group made with fresh mozzarella cheese Bryce and Sam slice a pepperoni pizza that features Havarti cheese Hannah and Kelli prepare to serve a BBQ Bacon Pizza that is topped with WI Cheddar blend Kira, Robert and Emma put finishing Cheeseburger touches on their Garlic Chicken Pizza that was made with a blend of asiago and mozzarella
14 Wilson Jr High School Page 2 of 2 Brett, Alexis, Austin and Chris proudly display the fruit pizza they crafted on a bed of marscapone cheese. Justin, Tevin, Jordan and Connor used a cold pack garden vegetable spread from Pine River as the basis of the vegetable pizza they built on toasted tomato basil tortilla wraps JUST A NOTE: Our photos are not perfect, but we are very proud of them. Our photographer was Brett C, a cognitively challenged student from our class, with the assistance of his peer mentor Joe. The cheese tasting activity and pizza buffets were enjoyed by 75 ninth grade students in three sections of Food Exploration at Wilson Junior High School
15 Kromery MS Leah Klein Macaroni and Cheese Food Lab
16 Neenah MS Cynthia Riha s Page 1 of 2 The students at Neenah had a sandwich lab using real Wisconsin Cheese. They had fun learning how to recognize cheese made in Wisconsin, promoting their sandwich, and making the sandwich. Toasted cheese sandwiches made with bacon were very popular, but the winning sandwich was a homemade Pizza Pocket made with Wisconsin Provolone Cheese. The winning group received a certificate, fun beaded necklaces and of course some Wisconsin string cheese. From now on, the students and I will look out for the "little picture of the state of Wisconsin" on our cheese. The next page is the rubric I developed for the project.
17 Neenah MS Page 2 of 2 THE GREAT CHEESE SANDWICH CONTEST Directions: Select a grain, cheese and 1 other ingredient for this contest and list here: Kitchen # Name of Sandwich Grain (raisin bread, white bread, wheat bread, rye bread), Cheese (Swiss Cheese, American Cheese, Cheddar, etc.) Extra Ingredient (please check with Mrs. Riha if she will provide the ingredient, or you will need to bring it from home) You will prepare 1 sandwich for each cooking group, and 1 extra to be judged. Create an advertisement that promotes the health benefits of the cheese sandwich you created. Ads should be accurate and creative think of a catch slogan or logo. Think about how magazine, TV, or radio ads capture your attention. Use the handout, textbook, Internet, or information presented in the Dairy Product PowerPoint to help you create a poster using Pages, Keynote, Word or Other. Rubric Advertisement (Creative, Neat, Advertisement Technique, Accurate Nutrition Information) Sandwich (Appearance, Taste, Unique Flavors) Total =A = B 11= C 9-10 =D *ad tech = advertising technique easily identified by consumer (ex. band wagon, celebrity endorsement, snob appeal, plain folk appeal, stacking, confusion, branding, etc) WHO WILL BE THE BIG CHEESE?????????? Sponsored by the Wisconsin Milk Marketing Board
18 Plymouth HS Connie Lund The cheese unit is one that the students' enjoy. We live in an area of the state where cheese companies are abundant. Students are able to sample 12 cheeses that they don't know. They try and decipher what the cheese is or at least what category it comes from based on the descriptions they were given. After they have made their guesses, then we discuss them and I let them know what they were tasting. Most students discover that they really like a cheese that they may not have ever tried before. Some go and buy the cheese after this activity and will tell me about it later in the semester. Overall, this is one of the students' favorite part of the unit.
19 Rice Lake HS Beth Unbehaun Page 1 of 5 I had a contest in my Food for Teens class, which had sophomores through seniors. They had a blast with the contest. They needed to research and pick cheese(s), bread and accompaniments and present a half sandwich to each of the judges.
20 Rice Lake HS Page 2 of 5 Name Cheese Research Using the Milk Marketing Board of Wisconsin website. Answer the following questions. Read about the History of Wisconsin Cheese. Summarize what you read and put the important points in outline form, starting in Must include at least 10 facts/ important points Read through the eight steps on how cheese is made. You may watch the video as well. Put in your own words, the steps included in this process
21 Rice Lake HS Page 3 of Read through the information on Wisconsin Master Cheese Makers. Why would you like to select a cheese made by a Master Cheese Maker? Use the drop down menu, Select a type of cheese and a Cheese Maker. Read about the Cheese Maker and the cheese(s) they make, the company/cooperative. Summarize the information in the space below. Using the tabs on top of the page, Select the Cheese tab, then pull down to Cheese 101. Read Cheese 101 and write key point of the information you read under each of the categories Choosing Handling Cutting and Trimming Cooking Storage Freezing
22 Rice Lake HS Page 4 of 5 Under the Cheese tab, pull down to read Cheese varieties Cheesecyclopedia. Read through several categories/ varieties and find cheeses you would like to use in a grilled cheese sandwich. List and describe at least four (4) varieties When you find terms which need clarification, use the Cheese Glossary. Notes: Under the Recipes tab at the top of the page, pull down to the Grilled Cheese Academy. Listen to the video and slides of the 30 different sandwiches. Read through the topic below and make notes you will need when you create your sandwich for the Great Grilled Cheese Challenge. Cheese Tips Bread and Butter Tips Cooking Tips
23 Rice Lake HS Page 5 of 5 Names Create the "Best Grilled Cheese Sandwich" Name your sandwich Description of your sandwich Including bread, cheese(s), condiments Ingredients/ amounts for your sandwich Requirements: Two pieces of bread List of ingredients/amounts Do not exceed 3 kinds of cheese Directions for assembly Directions for cooking List of Ingredients: Be sure to include specifics and amounts Directions for assembly: Directions for cooking: How will it be served: List accompanying food items, including beverages, etc. On the back of this paper, draw the correct place setting, including table covering.
24 Tomah HS Rebekah Catalano Page 1 of 4
25 Tomah HS Page 2 of 4 You re so cheesy! Directions: Visit the Wisconsin Cheese website ( and click on the tab titled Cheese, then click the sub category Cheese Varieties Cheesecylopidia. Complete the remainder of this table for the 10 cheeses we sampled today. Name Origin Appearance Texture Flavor Type Serving?
26 Tomah HS Page 3 of 4 Name; The Cheesiest Challenge Goal: It is your goal to create the cheesiest dish of the class. How? First, start by thinking of a dish you have had that incorporates a lot of cheese. Second, see if you can spruce this recipe up by altering some ingredients so it is even cheesier. Lastly, create the dish and fill out this sheet. Name of Recipe: List the types of cheese this dish includes and indicate the type of cheese it is(blue, hard, semi hard, semisoft, fresh) : 1.) Type: 2.) Type: 3.) Type: 4.) Type: 5.) Type: Write a sentence that encompasses all aspects of your dish: Briefly write the steps of the cheese making process: What is a benefit of incorporating cheese into the diet? What is an adverse effect of incorporating cheese into the diet? Why should your group win this challenge?
27 Tomah HS Page 4 of 4 Cheesy Judging Sheet Directions: Rate each dish on the following criteria. Use the following grade scale: 1 poor 2 below average 3 average 4 above average 5 excellent Dish #1: Flavor Texture Creativity Cheesiness Overall, how was this dish? Dish #2: Flavor Texture Creativity Cheesiness Overall, how was this dish? Dish #3: Flavor Texture Creativity Cheesiness Overall, how was this dish? Dish #4: Flavor Texture Creativity Cheesiness Overall, how was this dish? Dish #5: Flavor Texture Creativity Cheesiness Overall, how was this dish?
28 Wausau West HS Cindy Swope We used all different kinds of WI cheese for cheese tasting. Students went around the room tasting all the different cheeses and charting their flavors and consistencies. Then students researched and developed recipes that would enhance and showcase the various flavors of cheese, with each group picking one of the recipes to prepare during lab the following week. It was a great success and something we hope to do again.
29 Whitehall MS/HS Delaine Stendahl Students in Family and Consumer Sciences 7 used cheese in their taco lab where they demonstrated proper food safety and sanitation with the 4 C's of food safety. All the cheeses we used were from Lynn Dairy in Lynn, WI.
30 WI Dells HS Debra Hamburg Our Foods Classes used the money to buy wonderful Artisan Cheeses from our own Carr Valley Cheese Store. I purchased cheese that the students had not ever tried and we had a taste test and a score guide, so they could be a judge for a day. We also watched a cheese making dvd and talked about our local cheese factories showing them the map of Wisconsin with all of them listed.
Lesson Title: International Pie a Taste of the World Lesson Author: Mary Matthes (email@example.com), Cape Henlopen School District Lesson Description: Based on reading the book How to Make an Apple
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Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.
Promoting Whole Foods Whole Foods v Processed Foods: What s the Difference? Day 1: Intro: Show the following pictures side by side and discuss the below questions. Discuss: How would you define whole foods?
FOOD CONTESTS GUIDELINES FOR ALL FOODS CONTESTS Participants may enter: * one Food Preparation Contest * one Individual Mini-Meal Contest &/or one Team Mini-Meal Contest * one Outdoor Cookery Contest All
Leaving Certificate Applied Hotel Catering and Tourism Aims To help students develop competencies of a broad personal and vocational nature. To promote and develop social inclusion, teamwork, quality consciousness,
Basic Cooking Study Guide READ ONLINE Kitchen Cheat Sheet Guide On Basic Cooking Techniques - Here are awesome kitchen tools reference and basic guide chart to various cooking techniques. CTHSS Culinary
Nutrition Education and Activity LESSON PLAN Healthy Lunch for a Healthier Me Art Contest Teacher Lesson Plan & Activity Build Your Lunch the Healthy Way! Overview: Studies show that children who eat school
Chef Berry s Food Truck Challenge Synopsis: The gourmet food truck craze has hit many cities in North America. Food trucks have become so popular that there is even shows called EAT ST. and The Great Food
Grapes of Class 1 Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state? Goal: Students will investigate the differences between frozen,
Cook Online Upgrading Pilot A Guide to Course Content Cooks prepare, season and cook soups, meats, fish, poultry, vegetables and desserts. They make sauces, gravies and salads. They perform some meat cutting,
How to Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply
FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman firstname.lastname@example.org Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION
Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively
Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting and
SkillsUSA ational Culinary Arts Contest Post Secondary June 21, 2017 Louisville, Kentucky The Post Secondary Culinary Arts Competition is a Market Basket format. 1. Competitors will receive a market basket
9: MyPlate Dairy Group [ 90 ] 9: MyPlate Dairy Group Activity A: Calci-Yum!- Ice Cream in a Bag! Objectives: Participants will be able to: Understand the importance of the dairy group Identify why calcium
Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply put,
TOOLKIT #1 LESSON PLAN: Eat Powerful Plant Foods Bean and Veggie Enchiladas Eat powerful plant foods with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American
High School Lesson Plan Fruits and Vegetables Fear Factor Grades 9-12 I. Lesson Objectives: A. Students will explain the importance of fruits and vegetables for a healthy eating style. B. Students will
How to Nourish With sweet potatoes Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series
MyPlate Build a Healthy Plate Grades 5-8 TRACKS Lesson Plan I. Lesson Objectives: A. Students will identify MyPlate food groups and examples of foods from each group. B. Students will explain the importance
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4436 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
Food safety logo and look for lesson plans Hot and Cold Foods Temperatures Lesson Overview Lesson Participants: School nutrition assistants Type of Lesson: Short face-to-face training session Time Needed
Using Standardized Recipes in Child Care Standardized recipes are essential tools for implementing the Child and Adult Care Food Program meal patterns. A standardized recipe identifies the exact amount
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4536 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
A Salty Solution Consider This! Why do road crews put salt on roads in the winter to keep them safe? The answer to the above question can be answered by studying how ice cream is made. How great is that?
Lesson 4 * Portion Distortion Objectives Students will: identify healthier items offered at places where fast food is sold* identify strategies for making healthier fast food choices* *Learning Objective
Incorporating MyPlate in the Child Care Classroom Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute Course Objectives Participants will be able to: Explain basic strategies
FOOD CONTESTS GUIDELINES FOR ALL FOODS CONTESTS Participants may enter: * one Food Preparation Contest * one Individual Mini-Meal Contest &/or one Team Mini-Meal Contest * one Outdoor Cookery Contest All
Market and Promote Local Food Starting Point: Ongoing Goals Increase foodservice sales by marketing local food on campus Promote the college and foodservice provider s commitment to local food In November
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
TEST PROJECT / PROJET D ÉPREUVE COOKING CUISINE POST - SECONDARY / NIVEAU POSTSECONDAIRE General Information Important: This Test Project is based on the Contest Description document for the Canadian Skills
September 2014 Events Happening this Month Sept. 1: Labor Day - No School, No Aftercare Program Sept. 4: Open House, 5-7 PM B.U.I.L.D. Building Up Individual Lives Daily Sept. 4: Cheer Tryouts (Elem) Sept.
Youth Explore Trades Skills Description In this activity, students will identify, make, and select a variety of basic garnishes for decorating baked goods. This includes the writing of a basic greeting
EAT TOGETHER BEAN MEASURING ACTIVITY EAT BETTER TARGET AUDIENCE Grades 3 & 4 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE CURRICULUM INTEGRATION 50 minutes (may also do in two lessons by teaching
Number of weeks 22 Content of the unit Assumed prior learning (tested at the beginning of the unit) 1 lesson a fortnight. This scheme of work has been developed to enable pupils to learn where food comes
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4971 COURSE TITLE: DELUXE DESSERTS CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3 1. COURSE DESCRIPTION
Introduction The Five Most Unhealthful School Lunches A Report from the Physicians Committee for Responsible Medicine Spring 2010 Because American children consume more than 7 billion school meals every
INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made
UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace
CCEI530B: Nutrition II: Nutrition and Food Service in the Childcare Setting Course Handout Welcome to CCEI530B Nutrition II Nutrition and Food Service in the Childcare Setting Good nutrition is important
MEAT WEBQUEST Foods and Nutrition Overview When a person cooks for themselves, or for family, and/or friends, they want to serve a meat dish that is appealing, very tasty, as well as nutritious. They do
CAKE DECORATING NY STATE INDIVIDUAL EVENT 11-1 -1 st year of Competition Page 1 of 6 Cake Decorating is an individual event that allows a student to express their creativity while displaying their cake
The Fresh Fruit and Vegetable Program Nutrition Curriculum 3rd Grade This material was funded by USDA's Supplemental Nutrition Assistance Program SNAP. The Supplemental Nutrition Assistance Program (SNAP)
Lesson 3 How Much Sugar Is in Your Favorite Drinks? Objectives Students will: identify important nutrition information on beverages labels* perform calculations using nutrition information on beverages
2018 Special Foods Contestant Packet AUGUST 30 & 31, SEPTEMBER 1, 2018 Registration deadline: August 20, 2018 South Dakota State Fairgrounds, Huron SD Amanda Stade, SDSU Extension State 4-H Events Management
Revised: Fall 2016 HRI 220 COURSE OUTLINE Prerequisites: HRI 106, HRI 158 Course Description: Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/ skills
Science Unit: Lesson 1: Growing Plants Plant Reproduction School Year: 2007/2008 Developed for: Developed by: Grade level: Duration of lesson: Notes: Charles Dickens Elementary School, Vancouver School
Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure
Fairfield Public Schools Family Consumer Sciences Curriculum Baking and Pastry 20 Baking and Pastry 20 BOE Approved 05/09/2017 1 Baking & Pastry 20 Baking & Pastry 20 In Baking & Pastry, the student will
UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,
UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20 UNIT NUMBER: D1.HBS.CL5.06 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel
Cooking Club Lesson Plan Fruit Grades 6-12 I. Lesson Objectives: A. Students will discuss the importance of eating a variety of colorful fruit. B. Students will identify at least two health benefits of
SkillsUSA National Culinary Arts Contest High School June 28, 2018 Louisville, Kentucky SkillsUSA High School Culinary Arts Contest June 28, 2018 MENU Composed Salad with Emulsified Dressing Cream Soup
WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together
SWEET DELICACIES Superintendent: Rita Jones 575-760-0879 Refer to Home Arts General Rules ADULT FANCY CAKE A Fancy Cake is not a decorated cake as in piped icing decorations, etc. A Fancy Cake is a special
Title of Unit: Foods of Africa Period of History: 1800s to present Grade Level: 6-12 Subject Focus: Culinary Arts Theme of Unit: One of the major goals of this lesson is for students to learn about culinary
Succulent Roasted Chicken DDR101 Week 7 Background Dinner Done Right, Inc. is a (fictitious) company that offers culinary services to the DC Metropolitan area. Dinner Done Right, Inc. (DDR) offers a gourmet
VIN 147 Introduction to Fruit Wine Production Date: September 3 - November 22, 2013 Semester: Fall 2013 Course Name: Intro to Fruit Wine Production Course Credit: 2 Hours Course No.: VIN 147 Room: Online
Experiment # Lemna minor (Duckweed) Population Growth Introduction Students will grow duckweed (Lemna minor) over a two to three week period to observe what happens to a population of organisms when allowed
Molecular Gastronomy: The Chemistry of Cooking We re surrounded by chemistry each and every day but some instances are more obvious than others. Most people recognize that their medicine is the product
R A W E D U C A T I O N T R A I N I N G C O U R S E S w w w. r a w c o f f e e c o m p a n y. c o m RAW COFFEE COMPANY RAW Coffee Company is a boutique roastery founded in 2007, owned by Kim Thompson and
JCAST Department of Viticulture and Enology, B.S. in Viticulture Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State
2 Cooking Demonstration: Black Bean AND Veggie Tostada Olé Introduction Nutrients play an important role in the lives of all living organisms. Nutrients that we obtain from food provide our bodies with
140 Culinary Arts and Hospitality Management CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O Connor, Division Dean Division Office, Room 420 Sue Slater, Department
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
NAME TEACHER S COMMENT TEACHER CLASS PARENT S COMMENT MARK PERCENTAGE PARENT S SIGNATURE HERZLIA MIDDLE SCHOOL GRADE 7 ECONOMIC & MANAGEMENT SCIENCES 27 AUGUST 2015 TIME: 50 minutes MARKS: 70 o This paper
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 1204 COURSE TITLE: BAKING AND PASTRY ARTS I CLASS HOURS: 1 LAB HOURS: 3.5 CREDITS: 3 1. COURSE
Teacher s Guide to accompany A Year in the Life of Alexander Henry The informational text and activities in the book integrate history and geography content with reading and math skills. The worksheets
G4G Training STAFF TRAINING MODULE 4 INSTRUCTOR GUIDE CLASS TIMELINE Program Title: Module 4: G4G Food Placement Instructor: Certified Go for Green trainer Preferred: Dietitian certified as a Go for Green
igrow readers Target Age K to 3rd Grade SDSU Extension Signature Program YOKO About the book: YOKO by Rosemary Wells Publisher: Hyperion Books ISBN#: 0-786-80395-9 Nutrition Objectives List healthy lunch
Academic Year 2014/2015 Assessment Report Bachelor of Science in Viticulture, Department of Viticulture and Enology Due to changes in faculty assignments, there was no SOAP coordinator for the Department
Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites
2015 SPECIAL BAKING CONTESTS INFORMATION PACKET ACTION NEEDED! 1. Give this Information Packet to your Baking Contest Coordinator. 2. Return the attached Intent To Participate Form by February 15, 2015
cheese Cheese is a food made from milk that is produced in a wide range of flavors and textures. It is formed by coagulation of the milk protein casein. WHAT IS CHEESE? Natural cheese is made from four
1 Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting
Livingston Parish 4-H Food Festival Lewis Vincent Elementary January 23, 2018 Registration: 5:30 p.m. 6:00 p.m. General Rules: *Each 4-H member may enter only one (1) dish in each contest. (Example: 1Seafood,
Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 8, 200 Updated January 202 Serving Safe Food in Child Care Protecting children from foodborne illness
! s e i r r e Cranb A VERY AMERICAN BERRY Supplement to Scholastic Magazines. SCHOLASTIC and associated logos are trademarks and/or registered trademarks of Scholastic Inc. All rights reserved. 6607 OCEAN
UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,
Slide 1 A Closer Look At Crediting Milk Ensuring Meals Served To Students Are Reimbursable The objective of this training is to help sponsors of Child Nutrition Programs better understand how to credit