Resource ID:
20053
Grade Range:
11, 12
In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.
Resource ID:
13578
Grade Range:
11, 12
In this lesson, students get an overview of paint elements and the steps involved in forensic paint analysis. The lesson also includes a paint layer determination lab.
Resource ID:
7661
Grade Range:
10, 11, 12
In this lesson, students will learn safe fork lift operation, including how to identify engine safety components, safe operation of fork lift attachments, and common hazards.
Resource ID:
12132
Grade Range:
10, 11, 12
In this lesson, students compare government systems and examine the impact of different systems on world events.
Resource ID:
11480
Grade Range:
9, 10, 11
In this lesson, students will learn to describe and contrast different forms of business ownership.
Resource ID:
11488
Grade Range:
9, 10, 11
In this lesson, the student will define domestic and international business and explain the impact of global dependency on the United States economy.
Resource ID:
19862
Grade Range:
10, 11, 12
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
Resource ID:
20117
Grade Range:
10, 11, 12
In this lesson, students will analyze the physical, emotional, social, and cognitive development of infants and toddlers.
Resource ID:
20116
Grade Range:
10, 11, 12
In this lesson, students will analyze the physical, emotional, social, and intellectual needs of the preschool child.
Resource ID:
7617
Grade Range:
10, 11, 12
This lesson is designed to enable entry level students to understand the four strokes of an engine and how a 4-stroke engine functions. On completing this lesson, students will be able to understand the operating principles of four stroke internal…
Resource ID:
19908
Grade Range:
11, 12
In this lesson, students will compare and contrast chain and franchise lodging operations and describe the various travel accommodations unique to each style of management. Students will investigate full-service and limited-service hotels.
Resource ID:
20115
Grade Range:
11, 12
In this lesson, students will identify historical events and their effect on food and the food service industry Students will also recall information on food service history, research, summarize, and discuss specific food service entrepreneurs, and…
Resource ID:
20114
Grade Range:
9, 10
In this lesson, students will analyze leadership and teamwork skills.
Resource ID:
20113
Grade Range:
11, 12
In this lesson, students evaluates personal attitudes and work habits that support career retention and advancement.
Resource ID:
11627
Grade Range:
10, 11, 12
In this lesson students will learn about bookkeeping skills necessary for a virtual business office. Students will consider how business activities affect accounting equation, complete accounting equations and a chart of accounts.
Resource ID:
20111
Grade Range:
11, 12
In this lesson, students will present the portfolio to interested stakeholders.
Resource ID:
20108
Grade Range:
10, 11, 12
In this lesson, students will create a career portfolio and personal résumé, and rehearse and role-play the interview process. In addition, students will identify self-responsibility and self-management skills, identify proper interview techniques, and…
Resource ID:
20109
Grade Range:
10, 11, 12
In this lesson, students will update a personal career portfolio.
Resource ID:
20110
Grade Range:
11, 12
In this lesson, students will create a career portfolio and personal résumé, and rehearse and role-play the interview process. In addition, students will identify self-responsibility and self-management skills, identify proper interview techniques, and…
Resource ID:
20112
Grade Range:
10, 11, 12
In this lesson, students will identify self-responsibility and self-management skills, review components of resumes, portfolios, and interviews. Students will also create a personal resume, enhance a career portfolio with additional items, identify proper…
