A Catering Dilemma

Using this case study, students can discuss, "How can food service employees practice safe and sanitary procedures when preparing food?"
Resource ID#: 215249 Type: Text Resource
Rate It!
Feedback?

General Information

Subject(s): English Language Arts, Career and Technical
Grade Level(s): 6, 7, 8
Intended Audience: Educators educators
Keywords: Case Study, CTE, ELA, Hospitality and Tourism Management, hospitality, personal, food preparation, sanitation, food storage, career and technical education, hospitality and tourism, Culinary, Hygiene, food safety, temperature, catering
Instructional Component Type(s): Text Resource,  CTE Focus
Resource Collection: CTE Case Studies

Aligned Standards

This vetted resource aligns to concepts or skills in these benchmarks.

Related Resources

Other vetted resources related to this resource.