2011+-+2012+Hospitality

As you use each lesson, you should begin a discussion about your results. Offer advice to anyone teaching the lesson after you.

Feel free to include changes you made to make each lesson your own.

[|2011 - 2012 Hospitality Lessons Common Core State Standards.pdf]

Here are some PowerPoints that will be valuable for several of these lessons in order to review simplifying ratios, converting ratios, and solving proportions:

[|Rates.ppt]

[|Ratios and Rates.ppt]


 * Lesson || Title ||
 * 1 || Costing an Event ||
 * 2 || Knife Cuts ||
 * 3 || Chicken Noodle Soup ||
 * 4 || Converting Standard Recipes ||
 * 5 || Recipe Cost Card ||
 * 6 || Recipe Resizing - Dinner Rolls ||
 * 7 || Standard Unit Metric Conversions ||
 * 8 || Nutrition and Food Values ||
 * 9 || Yield Testing ||
 * 10 || Liquid Measure ||
 * 11 || Apple Pie Lesson ||
 * 12 || Banquet Seating ||
 * 13 || Rent or Buy ||
 * 14 || Pathogens ||
 * 15 || Pizza ||
 * 16 || Frittata ||
 * 17 || Gingerbread House ||
 * 18 || Pricing a Meal ||
 * 19 || Basic Money Handling ||
 * 20 || Calculating As Purchased Edible Portion & Yield Percentages ||
 * 21 || Weight, Mass, Volume ||
 * 22 || Baker's Math ||
 * 23 || Temperature with Heat and Health ||  ||
 * 24 || Sandwich Lesson ||   ||   ||