By the end of this lesson and the associated activities, students have considered the value of food beyond its nutritional content and its cost by exploring plating techniques and aesthetics used by Chefs, as well as personal and cultural food stories and memories.
Lesson Plan
Lesson Video
This is a companion video for the Value of Food - Grade 7-8 lesson. Executive Chef Katherine Jones explains just one of the ways she adds value to her culinary creations using art techniques.
Lesson Supplements