Through the Eyes of A Professional Chef (DIGITAL PDF)

$40.00

What This Unit Is About

Welcome to the world of professional chefs!
This unit has been one of our most thrilling to create. We had the incredible opportunity to sit down with real fine-dining chefs—professionals at the top of their game—who generously shared their wisdom, tips, and stories with us… so we could pass them on to you.
This isn’t just about following recipes (though we do include a few fun bonuses). It’s about learning the craft of cooking… what it really takes to think, move, and create like a professional chef.

Students will explore:

• Essential knife skills
• Palate development
• Culinary artistry
• Texture and taste awareness
• Plating and presentation
• And a whole lot more

We’re inviting you to step into the shoes of a pro, walking through “a day in the life” of a chef and picking up real-world techniques along the way. Whether your student dreams of culinary school or just wants to level up their kitchen game, this unit delivers in the most engaging and hands-on way.

What Kind of Unit Is This

This is a Full Unit, designed for the whole family to use together, whether you have one student or many. This unit includes 12 flexible lessons, typically stretched over 3–6 weeks (depending on your pace).

Most families complete 6–8 units per year. Think of one unit like a single “chapter” in a year-long curriculum.

This isn’t one-lesson-per-day curriculum. You set the rhythm.

**This is one of our older units.  As such, it is organized differently, has a different flow, depth, organization, structure, etc.  Still a customer favorite, but not like our norm!**

Print or PDF?

Every unit is delivered as a PDF digital download, so you can start instantly. Prefer a printed book? You can get that, too! Want to understand all your print options? Flip to the “Print or Digital” page in our BROCHURE for a full breakdown of how to access print copies.

What You’ll Receive

There are three digital guidebooks:

  • Early Learner Guidebook (pre-reader to 1st grade) – Designed to keep little hands busy and minds engaged while older students go deeper.
  • Growing Guidebook (elementary through middle school) [previously labeled “elementary/middle”]
  • Advanced Guidebook (high school to adult) [previously labeled “high school/adult”]

The Growing and Advanced Guidebooks share the same main lesson content. The difference is in the sidebars—color-coded and tailored by age. Think of it like reading the same Bible translation, but one has deep apologetics notes and the other has gentle prompts and kid-friendly commentary. Same core text, just age-adjusted insight.

What Is Not Included

This is intentionally designed to mimic higher-level education and real-world learning. You won’t find a separate teacher’s manual or student workbook because we don’t believe in busywork. Instead, each guidebook is written directly to the student (and the parent learning alongside) with real instruction, interactive prompts, and a flow that mirrors real-life, higher-level learning.

You’ll see natural cues like “Do this now,” “Write this in your notebook,” and “Pause to discuss,” built right into the lesson. Students learn through notebooking, narration, dictation, and hands-on exploration—no pre-planning required. It might feel different at first. That’s because it is… and it’s intentional.

Core Connections

This unit includes a Core Connections Companion. However, it’s from our earlier format, back when this unit was originally created for enrichment learning only. That means it still covers all your core subjects—just in a lighter, more flexible way. It’s perfect for those months when you want to stay on track but want a lighter load.

LINKS Page + Audio Add-Ons

Each unit includes access to our private LINKS page with videos, supply lists, book lists, and bonus resources—everything pre-screened and organized for easy use. Some units also have optional MP3 add-ons for auditory learners.

PAGE COUNT: 121 (ELEMENTARY – ADULT), 40 (PRE-READER)

Refund Policy

2 reviews for Through the Eyes of A Professional Chef (DIGITAL PDF)

  1. Natalie Duhon (verified owner)

    We did this unit two years ago, when my daughter was six, and she still talks about the delicious recipes! Family favorite!

  2. Rated 5 out of 5

    Jessica Russell (verified owner)

    This is my favorite unit we’ve done so far! It is so hands on and we’re in the kitchen every day! I love spending time with my kids in the kitchen and we’ve all learned so much! Dad looks forward to tasting our school work each day! 10/10 recomend!!

Only logged in customers who have purchased this product may leave a review.

Science (Food Science & Chemistry):

Students explore culinary science through the study of food chemistry, including the Maillard reaction, protein denaturation, emulsification, and heat transfer. Lessons examine how temperature, pH, and molecular structures affect texture, flavor, and safety. Hands-on cooking activities reinforce scientific experimentation and precision in real-world contexts.

English Language Arts (ELA):

Students refine communication and literacy skills through culinary-themed instruction in technical reading, recipe analysis, and instructional writing. Writing assignments include menu creation, procedural instructions, persuasive pieces, and reflective journaling. Vocabulary development centers around culinary terminology and professional communication in the kitchen setting.

Mathematics (Applied Culinary Math):

Math instruction is integrated through real-world kitchen applications, such as recipe scaling, unit conversions, temperature adjustments, cost estimation, inventory management, and time planning. Students practice fraction manipulation, ratio calculations, and budgeting, reinforcing core math skills through practical, high-engagement exercises.

History / Social Studies (Culinary Culture & Global Cuisine):

Students explore the history of professional cooking, including the evolution of culinary traditions, global influences, and the impact of culture on food preparation. The unit includes studies of international dishes, famous chefs, and the development of the modern restaurant industry. Culinary traditions are placed in historical and geographical context to enhance cultural literacy.

Career Exploration & Life Skills:

The unit offers an in-depth look at the chef profession, including kitchen hierarchy, job expectations, and more. Students develop soft skills such as time management, organization, attention to detail, and teamwork.

Science Credit (Food Science & Nutrition)

1/6 credit

Covers the chemical and biological principles behind cooking processes, food safety, and ingredient interactions. Students analyze cause-effect in food preparation and apply scientific reasoning in the kitchen.

English Language Arts Credit (Technical & Creative Writing)

1/6 credit

Students practice instructional writing, persuasive writing, vocabulary building, and word choice. Assignments emphasize clarity, structure, and purpose-driven communication.

History / Cultural Studies Credit (Culinary Traditions & Professions)

1/6 credit

Topics include the origins of global cuisines, the rise of professional chefs, and historical food systems. Students connect culinary practices with social and cultural evolution.

Extracurricular Credit Option

Counts as 1/6 – ¼ credit in one of the following (if used as a single-subject unit):

  • Culinary Arts / Vocational Training
  • Hospitality & Event Planning
  • Health & Nutrition
  • Life Skills / Home Economics

 

Shopping Cart
Through the Eyes of A Professional Chef (DIGITAL PDF)Through the Eyes of A Professional Chef (DIGITAL PDF)
$40.00
Scroll to Top