Essential Question(s)
The following essential questions are explored in this lesson plan:
- Why is it important to cost out a recipe?
- How does the recipe cost affect the menu price?
Relevant Program(s) of Study
This lesson was created for Culinary Arts – CIP 12.0508 Institutional Food Worker.
Lesson Objective(s) or Task(s)
- Students will understand recipe pricing.
- Students will complete a recipe costing.
Contact
Berks Career & Technology Center
Susa Kuschick, Numeracy Coach
susan.kuschick@berkscareer.com
Mary Jo Kuhwald, Culinary Arts Instructor
maryjo.kuhwald@berkscareer.com