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Download full textPuerto Rico State Dept. of Education, Hato Rey. Office of Special Education. – 1990
This collection of recipes has been prepared with attention to the needs of students with disabilities who lack reading skills sufficient to be able to use ordinary cookbooks. Presentation in this illustrated form helps them understand the processes of food preparation as it introduces a basic culinary vocabulary. The teacher can use this…
Descriptors: Cooking Instruction, Disabilities, Elementary Secondary Education, Nutrition Instruction
Oklahoma State Dept. of Education, Oklahoma City. – 1982
Contained in this multi-curriculum guide are recipes, activities, and ideas for teaching elementary students about nutrition, foods, cooking, utensils, table setting, and cooking safety. The recipes involve the basic four food groups and may be reproduced to provide students with their own cookbooks. Recipes are divided between primary and…
Descriptors: Cooking Instruction, Elementary Education, Foods Instruction, Interdisciplinary Approach
Linse, Barbara – 1980
Instructions for a variety of activities relating to Mexican culture are provided, with brief descriptive and historical notes on Mexican heritage. Arts and crafts from western, central, and southern Mexico are represented as well as many which are common to all of Mexico. Some of the activities included are weaving, chewing gum sculpture, paper…
Descriptors: Art Activities, Cooking Instruction, Cultural Activities, Cultural Enrichment
Anselmo, Sandra – Day Care and Early Education, 1975
Offers practical suggestions for using food-related learning activities in an early childhood curriculum, ranging from food tasting to preparations that call for minimal directions and equipment. Included are three recipes. (ED)
Descriptors: Cooking Instruction, Curriculum Enrichment, Early Childhood Education, Food
Dyasi, Rebecca, Comp.; Crane, Louise, Ed. – 1983
This book contains a collection of recipes by African students from various parts of the continent and by others who have lived and worked in Africa. While primarily a cookbook, it also can help refute generalizations and stereotypes about Africa. Part 1, "Cooking in Africa," is designed to give students background information on the…
Descriptors: African Culture, Cooking Instruction, Cultural Activities, Cultural Education
Needham, Dorothy – Teacher, 1978
Science, health and nutrition, cooking, and social studies activities on the subject of apples are described. (SJL)
Descriptors: Cooking Instruction, Elementary Education, Elementary School Science, Foods Instruction
PDF pending restorationFood and Nutrition Service (USDA), Washington, DC. – 1999
Intended to help child care providers show young children how to make healthy food choices, this collection contains standardized recipes and kitchen tips to help providers put together great tasting, nutritious meals that will appeal to young children. The recipe instructions are geared for groups of 25 and 50, and have been tested for product…
Descriptors: Cooking Instruction, Day Care, Day Care Centers, Early Childhood Education
Peer reviewedMcIntyre, Margaret, Ed. – Science and Children, 1983
Provided are recipes (with accompanying questions and activities) designed to help teachers and parents as they explore science and cooking with children. Recipes include those for orange soup, orange milk shakes, and yogurt. (JN)
Descriptors: Cooking Instruction, Early Childhood Education, Elementary School Science, Food
Bogrow, Cheryl J. – Instructor, 1980
Suggests setting up a cooking center in the elementary classroom. Presents a rationale for using cooking-related activities and recipes with language activities, and lists children's books concerning apples, gingerbread, donuts, and pretzels. (SJL)
Descriptors: Childrens Literature, Cooking Instruction, Elementary Education, Interdisciplinary Approach
Sesto, Cameron – 1989
This manual presents a method of teaching cooking to nonreaders. The language of the method consists of visual symbols, such as drawings of bowls, spoons, and ingredients, and color. The "Simply Great" method consists of three basic formats: the one-step booklet, the full-page format, and the simply written for the student with some…
Descriptors: Adult Education, Cooking Instruction, Elementary Secondary Education, Ideography
Rauschenberg, Gretchen S. – OMLTA Journal, 1984
Food can both interest students in a foreign culture and motivate them to broaden their interests. Cooking with students can take many forms. The students can cook in class if adequate preparations are made and permission is granted. Students can contribute toward the purchase of food for snacks and meals, and the cost can be kept to the price of…
Descriptors: Books, Class Activities, Cooking Instruction, Cultural Education
Spencer, Gwynne – 2001
This cookbook is designed to help teachers and librarians engage in beneficial collaborations to bring reading to the lips of students in new and "delicious" ways. The more than 200 recipes offered in the book will tempt even the most reluctant reader of any age to "nibble" at a new book. The book's recipes enhance the process…
Descriptors: Childrens Literature, Cooking Instruction, Cooperative Learning, Elementary Education
Instructor, 1979
Suggests a range of activities for prekindergarten and kindergarten children and teachers. (RH)
Descriptors: Art Activities, Class Activities, Concept Formation, Cooking Instruction
Peer reviewedGiere, Sheila; And Others – Australia and New Zealand Journal of Developmental Disabilities, 1989
A functional program including planning, shopping, purchasing, and meal preparation was developed which used a photographic format (to minimize reading) and budget guide. Trial with eight young adults whose disabilities ranged from mild to severe indicated that nonreading individuals could learn all aspects of meal preparation. Skills also…
Descriptors: Consumer Education, Cooking Instruction, Daily Living Skills, Generalization
Peer reviewedSchloss, Patrick J.; And Others – TEACHING Exceptional Children, 1996
Meal preparation skills and recipes for students with disabilities are organized into four types: foods requiring no cooking, stovetop use, baking, and microwave oven use. Templates for each type present frequently occurring words and procedures that can be used to prepare a number of foods, and recipes are presented involving the same set of…
Descriptors: Basic Skills, Classroom Techniques, Cooking Instruction, Disabilities
