Teaching high school students to cook is one of the most rewarding jobs. Having the right tools to support the hands-on aspect of your culinary arts program is important to help your students stay engaged and learn the essentials, and it will help you become a more prepared teacher.
Culinary arts provides high school students with necessary life skills, employability skills, communication skills, and information about basic nutrition. Let’s look at a few resources that can help you guide your students on their path to success!
1- Food Safety Activity
Each year, millions of people fall ill due to food-borne illnesses, many of which are preventable with proper food handling, storage, and preparation practices. Teaching food safety in high school culinary classes is not just an addition to the curriculum; it’s a critical life skill that can have far-reaching implications for students’ health and well-being. In the bustling kitchen environment, understanding food safety principles is paramount.
By embedding food safety education into high school culinary programs, we teach students to prevent these illnesses, fostering a culture of safety and responsibility beyond the classroom. This education helps students recognize the importance of proper handwashing, avoiding cross-contamination, and cooking foods to safe temperatures—habits that are essential in both professional kitchens and at home.
This food safety crime scene activity is a fun way to introduce or review food safety concepts. Students find the “crimes” in each scene. This is part of our mystery activities for high school students series. Furthermore, understanding food safety laws and regulations prepares students for careers in the culinary field, where such knowledge is not only required but also valued. Whether your students eventually cook for themselves and their families or have a culinary career, this is the most essential unit of your course!
2- Food Safety Unit-
This unit on food safety includes activities, slideshows, questions, guided notes, and a quiz to cover the essentials of food safety, including cross-contamination, knife skills, food-borne pathogens, sanitary work procedures, TCS foods, and more. Your culinary students will love the interactive elements in this unit, and you will love the editable lesson plans for observations and having your unit planned for you!
3- Teach Mise en Place
Many students will ask “what is mise en place?” because it is not a regularly used term in the average world. The concept of “mise en place,” a French term that translates to “everything in its place,” is more than just a culinary technique; it’s a philosophy that fosters efficiency, calmness, and creativity in the kitchen. Incorporating lessons on mise en place into high school culinary classes teaches students the art of preparation and organization, skills that are invaluable both in and out of the kitchen. ]
By learning to prep ingredients, organize tools, and arrange their workspace before beginning a recipe, students not only streamline their cooking process but also minimize mistakes and reduce food waste. This disciplined approach encourages students to think and plan their actions, leading to a more enjoyable and successful cooking experience.
Moreover, mise en place is not just for professional chefs; it’s a life skill that promotes mindfulness and discipline, qualities that students can apply in various aspects of their lives. Teaching mise en place in culinary education thus prepares students for future culinary careers and imbues them with organizational habits that will serve them well in any path they choose.
This lesson includes a slideshow, guided notes, and questions to help your students understand an important concept in their culinary journey.
4- Cooking Challenges-
Hands-on experience is the best way to teach culinary skills. After teaching the basics of kitchen safety, food safety, mise en place, kitchen equipment, and more, we begin with a fun cooking challenge. These cooking challenges are a great way to incorporate teamwork skills and basic cooking skills. Here are the challenges we do each year depending on the level of students in the culinary program:
- Ramen Challenge
- 2 Egg Challenge
- Rice Challenge
- Brownie Challenge freebie!
- Cupcake Challenge
- Potato Challenge
- Mac and Cheese Challenge
- Grilled Cheese Challenge
Most of these food preparation labs start with basic ingredients such as a package of ramen or a box of mac and cheese, and students learn about the history of the food and examples of dishes that could be made and create their own. This helps to build critical thinking skills as they design their recipe and create a unique dish with the same base as the rest of the class.
Depending on your class sizes, you can have them work in pairs, small groups, or independently. These are great for beginning culinary arts or family consumer sciences education classes.
5- History of the Food Service Industry-
Teaching the history of the food service industry in high school culinary arts classes offers students a perspective on the evolution of cooking, dining, and the culinary profession. Understanding the origins and development of the hospitality industry deepens students’ appreciation for the craft.
This knowledge fosters a sense of connection and continuity with the past, encouraging students to see themselves as part of a long culinary innovation and service tradition. Moreover, it provides valuable lessons on how the industry has adapted to changes in consumer preferences, technological advancements, and global events.
Check out our Food Service Industry Marketing Lesson to save you a ton of planning time. This lesson includes everything you need to introduce the different types of food service operations, the difference between commercial and non-commercial food service, and types of commercial food service, including:
- fine dining and roles in that type of restaurant
- casual dining and roles in that type of restaurant
- fast casual and roles in that type of restaurant
- quick service and roles in that type of restaurant
It also includes examples of non-commercial service, restaurant entrepreneurship and what is needed, marketing definition, marketing mix definition, and examples, contemporary marketing mix, target audiences, brand identity when marketing a restaurant, social media’s role in marketing a restaurant, menu planning, and SWOT analysis.
6- Restaurant Management Activities
Teaching restaurant management in high school culinary arts programs is crucial for preparing students for the multifaceted nature of the hospitality industry. This curriculum goes beyond the creation of dishes, encompassing leadership skills, customer service, financial management, management skills, and operational logistics.
By understanding the intricacies of running a restaurant, and culinary management, students gain a view of the industry, learning how to make informed decisions that affect the success and sustainability of a culinary business. This education empowers them with the ability to not only excel in the kitchen but also to manage teams, budget resources, and deliver exceptional dining experiences.
Moreover, lessons in restaurant management foster entrepreneurial thinking, preparing students who aspire to open their own eateries or culinary ventures. In a broader sense, these skills are transferable and beneficial in any career path, instilling in students the confidence and knowledge to gracefully navigate the challenges of the working world.
This lesson covers all of the topics involved in restaurant management, including SMART goals, vision and mission statements, characteristics of an effective leader in the hospitality management sector, and more. It makes a great addition to a Prostart curriculum as it is engaging and no-prep while covering the standards!
7- Basic Food Science
Teaching basic food science in the curriculum is an approach to unraveling the mysteries behind the food we eat and the processes we use to prepare it. This knowledge empowers students with a deeper understanding of how ingredients interact, the effects of different cooking techniques, and the science behind food preservation and safety. By demystifying these concepts, students can make informed decisions about nutrition, food preparation, and recipe innovation.
Furthermore, understanding food science enhances students’ ability to experiment with flavors, textures, and techniques. It also lays the groundwork for exploring more advanced culinary techniques and can spark interest in food-related careers. Essentially, teaching basic food science turns everyday cooking into a rich learning experience, cultivating an appreciation for the complexity and joy of food. It helps students who desire to work in the culinary industry understand basic food science.
Starting class each day with a food science bell ringer is a great way to lay the groundwork of food science principles and give students background knowledge. Check out this free food science bell ringer journal sample!
8- Teach World Cuisines-
Students love to learn about foods that are eaten in different parts of the world. Culinary school isn’t only about cooking, but learning about food cultures and native cuisines. If you can tie in some food history with your international foods lessons, you have a cross-curricular program!
Here are a few we love to incorporate in culinary arts.
Foods of Italy– take your students back to the history of Italian food and cover the basics such as pasta!
Foods of Spain– teach students about Spanish dishes such as gazpacho, tapas, paella, chorizo and more!
Foods of Africa– take your students around the world and teach them about regional African dishes such as bobotie, malva pudding and more!
Foods of Mexico- This lesson is all about the cuisine of Mexico including the most popular foods and how the history of Mexico influenced the foods they eat today. It includes a colorful slideshow with videos, guided notes for students to follow along with and questions to check for understanding!
9- Projects
When you need a break from the kitchen, you can have your students work on a project. This Food Truck Project is a fun way to get students thinking about designing menus. Students learn about the history of food trucks, different types of food trucks and they design their own.
Famous Chefs Project– Have students research famous chefs with this research project or the famous chefs poster project.
10- High School Culinary Arts Curriculum
Make your life so much easier with this complete culinary arts curriculum that includes hundreds of pages of materials that are no-prep and ready to use! Each unit in the curriculum includes:
- Editable lesson plans
- Bell ringers and exit tickets
- Slideshows
- Guided Notes
- Engaging activities such as:
- digital escape rooms
- research projects
- Review games and study guides
- Assessments that are editable
Teaching culinary arts in high school is not just about imparting cooking skills; it fosters teamwork, and teaching important life skills. Through our comprehensive full-year curriculum, your students will learn the essentials. Our hands-on projects, from learning about the restaurant industry to international cuisine explorations, ensure that each student gains practical experience while developing a global culinary perspective.
As we close the oven door on another enriching year, we celebrate not just the dishes our students have mastered but the lifelong skills they’ve acquired—skills that will serve them well beyond the kitchen. In essence, our culinary arts program is a recipe for success, blending essential ingredients like creativity, discipline, and teamwork to prepare students for the future, one delicious bite at a time. Check out our 10 Culinary Arts Lesson Plan Ideas blog post for more teaching materials.
