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0% Funded

 

Only $865.00 Needed

 

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Goal

My goal is to cover the following state standards. CUL1- 4.0- use of commercial tools/ equipment, CUL 2- 11.0- present food items to meet creativity aspects, CUL 3- 17.0- apply scientific principles in cooking/ baking, CUL 4- 27.0- explore trends in marketing 

 

Category

Other -  

 

What will be done with my students

My students are involved in productive kitchen labs for approximately seventy percent of their class time. This exposes them to many hours of hands-on learning that teaches a vital life skill that they can use professionally or personally throughout their lifetime. 

 

Benefits to my students

Students will have the opportunity to prepare a variety of frozen desserts and use the product in other applications, such as ice cream cakes and creative desserts. The skills I teach are based on theory and techniques in culinary arts that will help establish their workplace readiness skills. 

 

Budget Narrative

This price is subject to change. I would appreciate if you could consider a grant of one thousand dollars. 

 

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