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FCS lesson plans
A baker’s dozen lab: baking for dietary needs
Vol. 60 | Gr. 9–12 | U28084
Global cuisine to go
Vol. 74 | Gr. 6–12 | U28505
Textiles testing – part 2
Vol. 48 | Gr. 9–12 | U28072
Charcuterie 101: Planning, budgeting, and preparation
Vol. 73 | Gr. 9–12 | U28503
Elements and principles of design
Vol. 43 | Gr. 6-12 | U27970
Garnishing and plating
Vol. 61 | Gr. 9–12 | U28085
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