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Culinary FACS
Food preparation, nutrition and culinary arts are the centerpiece of the FACS curriculum. These resources cover the bases of cooking instruction from the most basic skills to classic dishes and techniques. Help your students develop an appreciation and taste for foods that will take them beyond the traditional meat and potatoes and fast foods that make up the modern American diet. See the Recipe Collection on this website for additional recipes formatted for classroom implementation.
This laboratory manual is an indispensable instructional tool
that will hlep make the most of the foods lab experience. Newly expanded to
include 225 classroom-tested recipes, this resource will make the task of
planning your next food preparation activity quick, easy and successful.
Formatted to make them easy to follow, each recipe is identified by skill level
and instructional objective.
Art, music, and fine food are three of life’s greatest
pleasures. This resource aims to enhance students’ culinary experience through
exercises in sensory evaluation, preparation of classic international dishes,
and appreciation of the nuances of the world’s most complex foods–cheese,
chocolate, coffee, tea, herbs and spices, and wine. Introduce your students to
the world of find dining and help them to develop a taste for great food that
will last a lifetime.
FACS By the Book Connections:
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Hope Was Here |  |
Artichoke’s Heart |
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Chocolate Chip Cookie Murder |  |
Close to Famous |
Daisy Notes–FACS Classroom Correspondence Pack
Say thanks to a guest speaker or field trip coordinator, encourage a student, or communicate with fellow teachers in distinctive FACS style. Collection contains 12 cards and envelopes, 2 each of 6 whimsical designs.
Order cards here.
