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Peer reviewedMcIntyre, Margaret – Science and Children, 1975
Suggests using food as a resource for the discovery and experimental methods of learning with preschoolers. (BR)
Descriptors: Cooking Instruction, Discovery Learning, Elementary School Science, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food Service
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…
Descriptors: Competency Based Education, Cooking Instruction, Food, Food Service
Gardner, Brenda – Instructor, 1988
Cooking activities are suggested for students not yet ready for the first grade as a method of increasing readiness, promoting social interaction, improving language skills, and enhancing self-image. Four recipes and the skills each develops are offered. (MT)
Descriptors: Class Activities, Cooking Instruction, Interpersonal Competence, Kindergarten
Barchers, Suzanne I.; Marden, Patricia C. – 1999
Focusing on the rich heritage of North American cooking, this resource encourages teachers of elementary and middle school students to use cooking experiences when teaching about U.S. history. More than 100 recipes are grouped by historical periods, by the cultural groups, or regional areas which influenced food preferences at that time. Recipes…
Descriptors: Cooking Instruction, Elementary Education, Instructional Materials, Integrated Activities
Morrow, Lesley M. – Instructor, 1983
This feature blends children's literature with in-class cooking ideas to add spice to reading programs at various times of the year. A seasonal list of reading books appropriate for elementary school-age children is coordinated with recipes for dishes that complement the stories. (PP)
Descriptors: Class Activities, Cooking Instruction, Elementary Education, Reading Assignments
Peer reviewedvan Lent, Peter C. – French Review, 1981
Proposes 10 activities to provide French classes of all levels with a broad spectrum of language projects involving direct and active use of French including students polling each other, skits based on television commercials, geographical "show and tell," cooking French dishes, writing a monthly newspaper, and field trips. (BK)
Descriptors: Class Activities, Cooking Instruction, Elementary Secondary Education, Field Trips
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Competency Based Education, Cooking Instruction, Fishes, Food
New York City Board of Education, Brooklyn, NY. Div. of Special Education. – 1984
The guide is designed to provide special education students with nutrition education in terms of daily living skills. Activities are organized according to five themes: what we eat (awareness of the physical and sensory characteristics of food, identification of food eaten at various meals); how we eat (identification of cutlery, manners, use of…
Descriptors: Cooking Instruction, Daily Living Skills, Disabilities, Eating Habits
Kiner, Carol Ann – Illinois Teacher of Home Economics, 1977
Describes the inexpensive techniques utilized by a high school home economics teacher to teach the metric system to students in her sewing, child care, and foreign cooking classes. (EM)
Descriptors: Child Care, Class Activities, Cooking Instruction, Home Economics
Oppert, Judy – Illinois Teacher of Home Economics, 1977
Fourteen recipes specifying amounts for the ingredients in metric units. (JT)
Descriptors: Class Activities, Cooking Instruction, Foods Instruction, Home Economics Education
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with types of sandwiches and their ingredients, to give tips on making and handling sandwich ingredients, and to explain how to set up a sandwich counter.…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing sandwiches to order and in quantity. Illustrated information sheets and learning activities are provided in these areas: preparing sandwiches to…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
