Cooking Project Lesson Plan

Participants will work as a team to plan and prepare recipes

utizing concepts such as mise en place, knife skills,
and production planning.

Instructor preparation time 2-3

hours
Total instruction time 75 minutes
2.3 Cooking Project Lesson Plan
Lesson Goal
Participants will work as a team to plan and prepare recipes utilizing concepts such as mise en place, knife skills, and
production planning.

Learning Objectives
Objective 1: Participants will practice knife skills and mise en place while preparing recipes.
Objective 2: Participants will prepare and serve at least one new scratch cooked recipe.
Objective 3: Participants will implement principles of production planning while preparing their recipe.

Total Lesson Time

Instructor preparation time: 2-3 hours, depending on group size and recipes
Total instruction time: 75 minutes

Professional Development Learning Codes

Food Production (2100), Food Production Records (2120), Culinary Skills (2130)

Equipment/Supplies
Please note that this lesson plan may be modified with different recipes than what are included in this lesson plan. It was
developed for a lesson with approximately 20 participants. It can be scaled up or down to include more or fewer
participants, as well as longer or shorter recipes.
Item Quantity Use/Notes
Tasting cups 100+
Have a variety of small and large
Plates 50 each
plates
Forks 30
Signs to designate each station 5
Platters and serving dishes 5
3 label cups and 1 bean or token per For “Tried It, Liked It, Loved It” taste
Labeled cups and dry beans or tokens
participant test
1 (100 count) box medium
Gloves 1 (100 count) box large
1 (100 count) box extra large
Measuring spoons 5 full sets 1 full set per station
Measuring cups 5 full sets 1 full set per station
Aluminum foil 2-3 rolls
Refrigerator 1 large walk-in or 6 small
Freezer 1 large walk-in or 6 small
Dishwasher or three compartment 1
sinks
Kitchen scale 5 1 per station
Food processor 5 1 per station
1 per station. If convection is
Convection oven 5 unavailable, conventional oven may
also be used
2 per station. Recommended size: 18 x
Sheet pans 10
26 x 1
Large bowls 15 2-3 per station

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Item Quantity Use/ Notes

Cutting boards 20 At least 1 per participant

Chef knife 20 1 per participant
Paring knife 20 1 per participant
Cleaning/sanitizing solution, sanitizer 5 sanitizing buckets 1 sanitizer bucket, 2-3 cleaning rags
buckets, and cleaning rags 18 rags per station
Paper towels 5 rolls At least 1 full roll per station
Plastic storage bags 1, 50 count box quart bags To send leftover foods home with
1, 50 count box gallon bags participants
Common food prep utensils such as 5 sets 1 set per station
spatulas, whisks, etc.

Group 1: Kale Pesto and Roasted Vegetable Wraps

Item Quantity
Kale ½ lb. (1 qt)
Olive oil 5 Tbsp +2 Tbsp
Parmesan cheese, grated 1 Tbsp
Lemon juice 1.5 tsp
Chopped garlic ¾ tsp
Salt, kosher ¾ tsp
Black pepper, ground ⅛ tsp
Bell pepper, red 2.5 oz.
Bell pepper, green 4 oz.
Onion, red 4 oz.
Tortilla, 10-12”, whole wheat 6
Cheddar cheese, reduced fat, shredded 3 ¼ cups (12 oz)
Fresh salsa 1 ½ cups
Cooking spray 1
Steam table pan (10 x 12 x 2½) 1

Group 2: Sweet Potato and Black Bean Salad

Item Quantity
Sweet potatoes 1 lb. 2 oz
Limes 1 medium
Oil (vegetable) 1 Tbsp
Cumin, ground 1 tsp
Coriander, ground 1 tsp
Salt, kosher 1/2 tsp
Fresh cilantro 1 bunch
Rice or white wine vinegar 1 Tbsp
Honey 3/4 tsp
Olive oil 1 Tbsp
Black beans, low sodium 2 ½ cups

Group 3: Sloppy Joes on a Roll

Item Quantity
Ground beef, raw 2 ⅛ lbs.
Onions 2.5 oz
Tomato paste 6.625 oz
Ketchup 7.2 oz
Vinegar 1.4 cup + 1 Tbsp
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Item Quantity

Dry mustard ¾ tsp

Pepper ¼ tsp
Brown sugar ½ oz
Lentils, prepared 3/4 cup cooked
Mild green chili peppers, canned 6.75 oz
Garlic 1 ½ tsp
Whole grain buns, 2 oz each 12
Large stockpot 1
Large skillet pan 1
Stove top 1
#12 Scoop 1

Group 4: Kale and Quinoa Medley

Item Quantity
Quinoa, dry .47 lbs. (1 cup + 1 ¾ tsp)
Oil, olive or vegetable 3 Tbsp + 1 tsp
Garlic 2 Tbsp + ¼ tsp
Tuscan kale, raw 1.44 lbs.
Dijon mustard 1 Tbsp + 1 ¾ tsp
Lemon juice ¼ cup + ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Carrots .15 lbs. (¼ cup + ¼ tsp)
Bell pepper ¼ cup + ¼ tsp
Large pot with tight fitting lid 1
Sauté pan or tilt skillet 1

Group 5: White Bean Dip and Chili Roasted Sweet Potatoes

Item Quantity
Great northern beans, dry 12.8 oz
Garlic ⅓ cup
Vegetable oil 1 cup
Lemon juice ⅓ cup
Black pepper ½ tsp
Salt ½ tsp
Fresh parsley or mint ½ cup
Sweet potatoes 4 lbs. and 2 oz
Chili powder ¾ tsp
Sugar ¾ tsp
Black pepper ⅛ tsp
White pepper ⅛ tsp
Granulated garlic ⅛ tsp
Parchment paper 1 roll

Montana Cook Fresh Resources

Montana Team Nutrition, Montana’s Healthy School Recipe Roundup Cookbook, Sloppy Joe on a Roll (2013)
Montana Harvest of the Month, Taste Test Toolkit (2022)
Sample production records

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Suggested Resources
Indiana Department of Education, Sizzling School Lunches, Chili Roasted Sweet Potatoes Recipe
Maryland Department of Education, Cook Smart Bootcamp, Roasted Veggie Wraps with Ranch Dressing and Kale
Pesto (2014)
Maryland Department of Education, Cook Smart Bootcamp, Quality Score Cards and Production Planning Checklists
(2014)
Oklahoma Department of Agriculture, Kidchen Expedition: A Farm to School Cookbook, Kale and Quinoa Medley
Recipe
Project Bread, Let’s Cook Healthy School Meals Cookbook, White Bean Dip Recipe
Stanford Mind and Body Lab, Edgy Veggies Toolkit
Vermont FEED, New School Cuisine Cookbook, Sweet Potato and Black Bean Salad Recipe

Lesson Plan
Topic Activity Materials Time
Instructor At least a week prior to the class, the Create participant resource folder 1-2 hours
preparation – instructor should finalize the recipes to be using recipes and handouts listed in
days leading used, scale the recipes to the number of the Montana Cook Fresh Resources
up to class participants expected at the training, and and Suggested Resources section
create a grocery list. A blank sample above
grocery list is included at the end of this
lesson plan. This lesson plan follows the
suggested groups and recipes, but this can
be modified depending on the number of
participants and recipes used:
o Group 1
▪ Roasted Veggie Wraps with Ranch
Dressing
▪ Kale Pesto
o Group 2
▪ Sweet Potato and Black Bean Salad
o Group 3
▪ Sloppy Joe on a Roll
o Group 4
▪ Kale and Quinoa Medley
o Group 5 (or prepared by instructors)
▪ White Bean Dip
▪ Chili Roasted Sweet Potatoes
When assigning groups, instructors may
assign participants randomly or pair more
experienced cooks with less experienced
cooks so that participants can learn from
each other.
The instructor should use the grocery list
to purchase all supplies the day before the
training. The instructor should also visit the
training space in advance to ensure it has
all the required equipment to prepare the
recipes. The timing of the lesson may need
to be modified depending on the recipes
used.

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Topic Activity Materials Time
Instructor preparation
days leading
Print out copies of all recipes used for
up to class participants to assemble participant
folders. Consider placing recipes to be
used during class in clear sleeves to protect
them from getting dirty. Make a recipe
folder for the instructor(s) to refer to as
well.
Instructor The day of the class, the instructor and any 60 minutes
preparation – assistants should arrive early to ensure all
day of class stations are set up appropriately with
equipment. Ensure each station, including
the instructor’s station, has the correct
number of sheet pans, bowls, measuring
spoons, etc.
Consider placing ingredients that will be
shared by participants at central table, and
ingredients that will only be used at certain
stations at that station.
Set up sanitizing buckets, rags, and gloves
at each station.
Put participant folders containing recipes
being used at each station. Consider
placing signs at each station (Group 1,
Group 2, Group 3) to assist participants in
identifying each station.
Introduction Welcome class and do introductions 15 minutes
Overview of objectives of trainings
Tour of kitchen and training space,
including location of first aid kit
Review steps Provide an overview of how participants Maryland Department of 5 minutes
of cooking should proceed through the cooking Education, Cook Smart
project with process. At the end of the cooking project, Bootcamp, Quality Score Cards
group each team will lead discussion about final and Production Planning
product, including evaluation with quality Checklists
scorecards.
Provide instructions to participants that
before they start cooking, they should
review and create a production planning
checklist, including timeline of cooking,
mise en place, and presentation of final
product.
Point out stations and what recipe(s) will
be cooked at each station.
Execute Break participants out into groups. See equipment and ingredients 40 minutes
cooking Participants execute cooking project using list for each team
project recipes and their production planning. Maryland Department of
Encourage participants to take breaks as Education, Cook Smart
appropriate during cooking process. Bootcamp, Quality Score Cards
and Production Planning
Checklists

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Topic Activity Materials Time

Tasting and Allow each participant to sample of each Montana Harvest of the Month, 15 minutes
discussion item from other groups, encourage them Taste Test Toolkit (2022)
to review the “Quality Score Cards” as they Stanford Mind and Body Lab,
sample Edgy Veggies Toolkit
Each team leads discussion about their Sample blank production records
food item: positive, negative, how to adapt
or apply to their foodservice, how to name
the food item using the Stanford Mind and
Body Lab Edgy Veggies Toolkit
Optional: Have each team complete a
production record for their recipe
Optional: Have each participant complete a
“Tried it, liked it, loved it” taste test for one
of the recipes

Notes
This lesson can be especially effective if completed after the Mise en Place and Knife Skills Lesson Plan for a full day of
training. This lesson can be implemented virtually. Refer to the Virtual Best Practices section of the curriculum on page 65.

Sample Grocery List

Add more rows and categories as needed.
Check Check mark
Fresh Herbs Quantity Spices Quantity
mark
Check
mark
Check mark

Fresh Produce Quantity Dry Goods Quantity

Check
mark
Check mark

Meat/Dairy Quantity Baking Supplies Quantity

Check
mark
Check mark

Frozen Foods Quantity Beverages Quantity

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