Resource ID:
19809
Grade Range:
10, 11, 12
In this lesson, students will calculate percentages and estimations in practical kitchen situations and prepare a recipe using a standardized recipe.
Resource ID:
19810
Grade Range:
10, 11, 12
In this lesson, students will understand the nutritional value of different types of food, which will assist them as they pursue a career in the food service industry.
Resource ID:
11452
Grade Range:
10, 11, 12
In this lesson, students will learn about cultural elements that affect business relationships. Students will then research the culture of one country to share with the class.
Resource ID:
13639
Grade Range:
10, 11, 12
This lesson provides an overview of cultural diversity and encourages students to investigate cultural influences in law enforcement.
Resource ID:
19811
Grade Range:
10, 11, 12
In this lesson, the student will develop an awareness of cultural diversity and determine its' impact on teamwork, by working with diverse groups of students on various activities.
Resource ID:
19812
Grade Range:
10, 11, 12
In this lesson, students will explore the idea of gluten-free food, and understand the concept of gluten, and the people who are intolerant to it.
Resource ID:
14405
Grade Range:
11, 12
In this lesson, students will learn and explore different ways to create a positive relationship with customers for marketing.
Resource ID:
19815
Grade Range:
9, 10, 11, 12
In this lesson, students will outline solutions and improvements to services that impact the customer.
Resource ID:
12515
Grade Range:
9, 10
In this lesson, students will research various microorganisms and create informational mobiles, and presentation on how specific microorganisms pass through the chain of infection, and investigate common human pathogens.
Resource ID:
13383
Grade Range:
10, 11, 12
In this lesson, students will learn about the daily operations of a correctional facility through independent projects, group presentations, and discussions.
Resource ID:
6734
Grade Range:
9, 10, 11, 12
This lesson allows students to gain a deeper insight of professional standards or employability skills necessary for career development, education and entrepreneurship opportunities in the field of agriculture, food and natural resources.
Resource ID:
11348
Grade Range:
9, 10, 11, 12
This lesson helps students demonstrate basic data mining techniques (manually and electronically) and then interpret their data mining findings.
Resource ID:
6707
Grade Range:
9, 10, 11, 12
Allows students to develop knowledge and skills regarding career and educational opportunities, personal development, globalization, industry standards, details, practices, and expectations.
Resource ID:
11589
Grade Range:
9, 10
This lesson will enable students to determine areas of strength and weaknesses in data entry skills, determine a plan of action to improve individual speed, chart progression, and analyze end results.
Resource ID:
20007
Grade Range:
10, 11, 12
In this lesson, students will analyze various development theories relating to early adults, including emotional, moral, and psychosocial development.
Resource ID:
19816
Grade Range:
9, 10, 11, 12
In this lesson, students will analyze elements of a dining experience and design a multi-media presentation of the same.
Resource ID:
13776
Grade Range:
10, 11, 12
In this lesson, students will discuss terrorism and natural disasters. Students will also present a briefing of a recent terrorist attack on the United States, and they will discuss how the attack changed public laws and security.
Resource ID:
11516
Grade Range:
9, 10, 11
In this lesson, students learn to differentiates between the types of economic systems with emphasis on the private enterprise system and the United States economy.
Resource ID:
20158
Grade Range:
11, 12
In this lesson, students will learn how to reduce risks to their assets. Part of the lesson is focused on insurance and reducing risks when emergencies occur. The other part of the lesson concerns the importance of keeping safe personal records.
Resource ID:
19817
Grade Range:
11, 12
In this lesson, students will demonstrate techniques for working safely and properly in a food science laboratory.
