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This resource discusses the development of grammar and vocabulary for critical thinking.

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In this activity, students gain hands-on experience with programming a robot to perform tasks.

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Students will identify and apply the proper procedures for cooking meat and poultry, and the reasons for choosing dry-heat, moist heat, or combination cooking methods. They will be able to identify degree of doneness, internal temperature, and carry-over cooking.

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Students will explore beef, fish, chicken, and vegetable stocks and learn how they are used in preparing soups, sauces, and other foods. Students will prepare a chicken or vegetable stock from scratch.

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This Activity Plan begins with a teacher-led demonstration from a selected recipe. The students then prepare what was demonstrated. Students will be introduced to the methods, skills, and knowledge needed to properly and safely use a chef’s knife.

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This activity gives students a quick overview of what different ingredients do in a recipe, how an ingredient functions, and how to measure it. This allows students to evaluate the end products and see where they may have had difficulties. By understanding ingredient function, students can determine which ingredient was lacking or in excess, and what steps are needed to improve their future products.

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Students will be introduced to basic engine parts, theory and terminology. Understanding how an engine works and knowing some key related parts and terminology is important for working on any vehicle. The information is broken down into three major sections: “Basic Engine Parts,” “Basic Engine Terminology” and “Basic Four-Stroke Cycle Engine Theory.“

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This Activity Plan will demonstrate to students how to successfully perform an engine oil and filter change on a vehicle. Students will be given the opportunity to perform this activity on a vehicle of their own choosing to demonstrate the learned skills.

This activity looks at communication from different angles. Students will explore verbal communication, such as expression using words, and non-verbal communication, how people communicate using facial expressions, gestures, and body language.

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The knife is an important basic tool used in the kitchen. In this activity students will learn the parts of a knife; about types of knives, and the materials used to construct them, as well as the importance of using correct, consistent cutting techniques.

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In this activity students will gain the ability to properly read and comprehend a recipe, to identify its parts and sections, and to convert a standardized recipe to either increase or decrease the yield. Students will also be introduced to the proper mise en place involved in following the directions of any recipe.

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Students will learn to identify the six flavour profiles that make up the palate and their basic combinations. After tasting each of the flavours, students will combine two or more flavours on popcorn to create combinations and to taste the balance of the flavours.

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In this activity students will become familiar with the equipment used in cooking various starches (pasta, rice, potato) and will demonstrate different cooking methods used to prepare three different starches.

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A basic guide of Microsoft Excel for beginners.

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This three-week unit focuses on writing prose and poetry in response to works of visual art.

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