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Breakfast Food Ideas for Culinary Arts

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Teaching Breakfast Foods in a Way That Your Students Won’t Forget!

Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day, a continuing life.” –A. A. Gill

What’s your favorite meal of the day? Mine is breakfast… if it’s something delicious! Students love to learn about breakfast foods including their origins and how they are made because most people love a good breakfast!

Setting the Breakfast Stage

Introducing breakfast foods with a slideshow and guided notes with a few video sprinkled in usually sets the stage for a breakfast lab and gets the kids excited. It is interesting to learn where some of our most common breakfast foods come from and the types of breakfast service.

Did you know that waffles came to the United States in the 1600s by the Dutch immigrants? Or that breakfast literally means to “break” your “fast” in the morning after all night of no food.

We have a breakfast resource in our TPT store that has all of the elements to start off your breakfast unit right! Using a lesson like this, you can stretch this unit for 3 weeks.

breakfast foods lesson for family consumer science high school

Breakfast Recipe Ideas

Chris had a breakfast cafe station for the staff at the end of the breakfast unit. He set up the following stations:

  • Pancakes– students made their own batter and toppings offered were whipped cream, fresh berries and maple syrup.
  • Waffles- using the same batter as the pancakes and offered toppings such as whipped cream, fresh berries, powdered sugar. Obviously for these you need a waffle iron.
  • Omelette- choice of veggies cut up like peppers, onions as well as cheeses and chives.
  • Steel Cut Oat- steel cut oats with toppings like fresh, mixed berries, chia seeds, hemp hearts, maple syrup, agave nectar, coffee cake crumble.
culinary arts curriculum for breakfast
Students prepping waffles for their teachers

Show Videos Of Breakfast Foods

Other Breakfast Recipes

Bagels– After setting up the breakfast stations and teaching the lesson, you can have students make bagels (which can also be classified as a global food). Check out this blog post that includes a bagel recipe.

Eggs– there is so much to teach with eggs. We recently had an observation and did a lesson on the difference between farm fresh eggs and store bought eggs. Download the Egg Lesson for Free here. You will need access to farm fresh or free-range eggs to make this lesson work because the yolk color will be different.

Crepes– these are a bit more involved but another way to incorporate an international food into your class. It is all mixed in a blender and takes a little more care to cook than the other breakfast foods. It is said the origin of crepes dates back to the 1200s in France by a woman who poured some porridge onto a hot, flat cooktop.

Sub Plans On Eggs

If you need to be out and are looking for a sub plan on eggs, we have one in our TPT store. Students learn about the anatomy of an egg, the types of eggs as well as the many ways to cook an egg! It is no-prep and can be left with your sub to have students to work on for about 40 minutes.

This video is all about 12 types of edible eggs. It is a bit long, but can be a great supplement for your sub plan. You can have students jot down 5 things they learned from the video. We have a 3-2-1 printable that you can use. (It is great for when you are in a pinch and don’t have video questions or you need an exit ticket. Download it here:

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