Category: Hospitality & Tourism

Biscuit Brigade

by K.Graybill • November 19, 2021 • 0 Comments

I never realized how many varieties of biscuits existed before doing my own research for this assignment and demonstration! In the Biscuit Brigade activity, students explore and learn about ten different types of biscuits as they complete notes and answer clue questions. Because there are so many variations of biscuits, there are many lab options you can choose to give your students to practice preparing them! Mine is in the form of a demonstration done by my assistant principal…read on to learn more!

Japanese Fruit Sandwiches

by K.Graybill • November 5, 2021 • 1 Comment

What is beautiful, photogenic and instagram worthy, colorful and easy to eat? Japanese fruit sandwiches, of course! Read on to learn more about Japanese fruit sandwiches and how to incorporate them into your classes and food labs!

Kitchen Crime Scene

by K.Graybill • August 13, 2021 • 1 Comment

Having just started watching the series, I was so excited when Shawna Strenfel, a FACS teacher from New York shared this Kitchen Crime Scene problem based lab activity! Shawna’s Kitchen Crime Scene is based on the popular television show Crime Scene Kitchen! So, if you love the show, you’ll be anxious to give this a try with your students!

Biscotti Interactive

by K.Graybill • June 4, 2021 • 0 Comments

Biscotti was on my list of foods to try for quite some time! It took a friend giving me a birthday gift of biscotti in a variety of flavors to prompt me to actually learn to make it, which then prompted me to create this “How to Make Biscotti” interactive for both virtual and in class students! It also makes a great holiday treat to serve or gift to friends and family!

DINB: Cheese Unit

by K.Graybill • May 7, 2021 • 0 Comments

After participating in two “Creating Digital Interactive Notebook” webinar sessions with Lindsey Harlan, I felt brave enough to attempt my first digital interactive notebook! The DINB: Cheese Unit covers a variety of information around cheese and also includes a couple of tasty labs (according to my students)! If you have the opportunity to participate in any of Lindsey’s sessions, I highly recommend it!

Fair Food Truck DINB Project

by K.Graybill • April 2, 2021 • 0 Comments

If you teach about food trucks and are also into digital interactive notebooks, then this “Fair Food Truck DINB Project” from Lindsey Harlan is just for you! Lindsey, a FACS teacher from Arkansas, created this as a final project for her Food Safety & Nutrition class. Want more inspiration? Check out Lindsey’s Facebook group: “FCS Digital Notebooks”.

March Madness Menu Planning with Recipe Rehab

by K.Graybill • March 26, 2021 • 0 Comments

During this time of synchronous and asynchronous learning, students enrolled in Sasha Roble’s F&N program must be provided with alternative non-cooking assignments. During this unit of study, students learn how to rehab or alter recipes using The Mayo Clinic’s Five Recipe Make-Over Tips. Students then apply those five tips to a March Madness Menu Planning with Recipe Rehab Assignment.

Comfort Food Lesson & Lab

by K.Graybill • March 12, 2021 • 0 Comments

Who doesn’t indulge in comfort foods from time to time? During the pandemic, comfort foods have been a “go to” for many people, me included! In this “Comfort Food Lesson & Lab,” students explore what comfort foods are and why we crave them. Additionally, they share their own “go to” comfort foods before preparing a common comfort food in the lab.

All About Lasagna!

by K.Graybill • February 26, 2021 • 0 Comments

Throughout my foods course, I try to expose my students to a variety of global dishes. While lasagna is a well known dish, few of my studenst have actually prepared it from scratch. So, in addition to my pasta unit and my casserole unit, I taught them “All About Lasgna!” Read on to learn how!

Tortilla Trends: Lesson & Lab

by K.Graybill • February 5, 2021 • 0 Comments

As soon as the tortilla trends video hit my news feed, I watched it and knew I had to find a way to use it in my foods class! Am I glad I did because the “Tortilla Trends: Lesson and Lab” was a huge hit with my students!

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