Culinary Arts Lesson Plan

Instructor: Dana Dance-Schissel

Dana teaches social sciences at the college level and English and psychology at the high school level. She has master's degrees in applied, clinical and community psychology.

The field of culinary arts is rich with opportunity. This lesson plan explores the many nuances of this arena using a fact-based text lesson. An activity highlights the elements of organization and production in regard to the culinary arts.

Learning Objectives

Upon completion of this lesson, students will be able to:

  • summarize the field of culinary arts
  • explain the key principle of 'mise en place'
  • discuss the production cycle in the culinary arts


60 to 90 minutes

Curriculum Standards


Determine the central ideas or conclusions of a text; trace the text's explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.


Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.


Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 9-10 texts and topics.


Compare and contrast findings presented in a text to those from other sources (including their own experiments), noting when the findings support or contradict previous explanations or accounts.


  • A brief video clip from a professional cooking competition show
  • Paper copies of the text lesson Culinary Arts: Kitchen Organization & Production Cycle
  • Photocopies of the worksheet from the associated text lesson
  • Printed menus from several different types of restaurants (e.g. Italian, fast food burgers, French, and so on)
  • Multi-purpose paper
  • Sticky notes
  • Markers


  • Begin by playing the clip from the cooking show for the class.
    • What conclusions can be drawn about work within the field of the culinary arts from the video clip?
    • How would you describe the food preparation areas featured in the program?
  • Pass out the paper copies of the text lesson to each of the students in the class.
  • Ask the students to read the introduction and 'Culinary Arts Traditions' section of the text lesson.
    • What elements are encompassed within the term 'culinary arts?'
  • Tell the class to read the 'Kitchen Organization' section of the text lesson.
    • Why is the principle of mise en place critical for a successful kitchen?
  • Have the students read the remainder of the text lesson.
    • How does the production cycle operate?

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