Children and teacher in classroom

Virtual Field Trip Resources

Thanks to Ohio’s Beef Farmers, FCS and culinary teachers registering for live virtual field trips will receive additional teaching resources to supplement and reinforce the concepts learned AND help meet key outcomes and competencies as part of their curriculum.

This resource, “True Beef” contains eight lessons and a video covering many of Ohio’s standards regarding beef cuts (types, grades), choosing cooking methods, understanding meat production and sustainable food practices. It can be used to introduce the beef industry to your students before the Virtual Field Trip or it can be used after the field trip to reinforce concepts.

While designed for Texas culinary programs, this resource helps students understand food production in Ohio, and helps teachers meet some key outcomes and competencies, including:

Ohio’s Hospitality and Tourism Standards - Strand 4: Culinary Arts

  • Culinary Industry Fundamentals
  • Ingredient Selection and Preparation
  • Beef: identify types, grades, cuts, quality preparation

Ohio’s Family & Consumer Science Standards - Strand 3: Food and Nutrition

  • Analyze safe, affordable foods
  • Promote food safety and sanitation
  • Prepare foods using different cooking methods
  • Analyze key components of local, healthy, sustainably-grown foods

To receive this resource for your class, simply register to participate in a live Virtual Field Trip here and check the box to request the resource in the registration form. You will receive the resources in the weeks leading up to your scheduled live trip.

For more details regarding Ohio Beef Council virtual field trips, contact OBC Director of Education Kagney Collins or call 614-873-6736.