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$12.00
Enhance culinary skills with the Culinary Lab Workbook for grades 9-12. Perfect for planning, costing, and evaluating recipes.
The Culinary Lab Workbook, designed by Peterson’s, serves as an essential resource for students in culinary classes, specifically those in grades 9 through 12. This comprehensive workbook not only helps in enhancing practical culinary skills but also equips students with valuable planning and organizational capabilities essential for success in the kitchen.
One of the significant features of this workbook is its versatility. It is ideal for upper middle school students as well, making it a fantastic asset for those looking to refine their culinary skills before entering high school. The workbook offers a structured approach, allowing students to record their recipes, plan daily lab activities, calculate food costs, and determine menu pricing effectively.
| Key Features | Description |
| Recipe Blanks | Includes 20 sets of recipe blanks for students to fill in, fostering creativity and organization. |
| Planning Forms | Dedicated forms for planning daily lab activities, streamlining the cooking process. |
| Food Costing Worksheets | Helps students learn how to calculate the cost of ingredients, an essential skill in culinary arts. |
| Menu Pricing Worksheets | Facilitates the understanding of pricing strategies for menu items, preparing students for real-world applications. |
| Recipe Evaluations | After each lab, students can evaluate their recipes, which promotes critical thinking and improvement. |
| Introduction Page | Includes a page for student names, helping personalize the workbook. |
| Blank Table of Contents | Students can create their own table of contents, enhancing organization skills. |
| Evaluation Guide | A helpful guide assists students in evaluating their recipes effectively. |
This workbook is not just a tool for classroom use; it is a resource for students to keep upon completion of their culinary classes. It encourages them to continue their culinary journey beyond school, reinforcing the skills learned in class and nurturing a lifelong passion for cooking. Furthermore, it plays a crucial role in assisting students in running their school-based enterprises, where practical application of culinary management skills is vital.
In conclusion, the Culinary Lab Workbook by Peterson’s is a comprehensive, well-structured tool designed to enrich the culinary education experience for high school and upper middle school students. Its focus on practical skills, combined with a user-friendly format, makes it an indispensable resource for any culinary classroom.
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