Description
Are you teaching your culinary arts and FACS students about seasonal foods and the dishes of each season? This summer foods resource will help you introduce to your students the types of foods that are seasonal during summertime as well as popular summertime dishes with colorful slides, a video about seasonal foods, a recipe, and questions.
This summer foods lesson is no-prep and can be assigned in Google for the students or present the information and assign the questions. By the end of the lesson, students will be able to identify seasonal foods, identify at least 2 summertime dishes and understand the importance of shopping locally for fresh, seasonal produce.
⭐ What’s Included in this culinary arts resource?
- 21 Google slides that include explanations of seasonal foods and dishes
- Video about the benefits of shopping locally and for fresh produce
- 3 slides of questions for students to answer based on the slideshow
- Caprese salad recipe for class
I like to use these type of lessons because it creates a structure and objective for a culinary arts lesson before the cooking lab. It also looks really good for an observation lesson because it can be a great anticipatory set and assessment.
Standards:
Prostart: Strand 5: Students will explore and utilize fruits. Identify seasons of fruit and vegetables and utilization of each.
Idaho Culinary Arts: Performance Standard 7.2: Fruits and Vegetables
- 7.2.1 Select appropriate fruits and vegetables for intended uses.
- 7.2.2 Prepare a variety of fruits and vegetables.
- 7.2.3 Properly hold and store fruit and vegetables.
- 7.2.4 Demonstrate a variety of cooking methods for fruits and vegetables.
National FACS Standards: Demonstrate cooking methods that increase nutritional value, lower calorie and fat content
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