NotesFAQContact Us
Collection
Advanced
Search Tips
Audience
Teachers1
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Showing all 9 results Save | Export
Peer reviewed Peer reviewed
Direct linkDirect link
Monnier, Virginie; Phaner-Goutorbe, Magali – Science Teacher, 2021
Among the new educational tools and new ways of teaching/learning of the last 20 years, educational approaches based on constructivism are of great interest because they offer the possibility for students to build scientific concepts from experimental observations. Cooking is truly a universal topic--it can be considered a true multidisciplinary…
Descriptors: Science Instruction, Teaching Methods, Cooking Instruction, Chemistry
Peer reviewed Peer reviewed
PDF on ERIC Download full text
Syeda, Rowshonara; Touboul Lundgren, Pia; Kasza, Gyula; Truninger, Monica; Brown, Carla; Lacroix-Hugues, Virginie; Izsó, Tekla; Teixeira, Paula; Eley, Charlotte; Ferré, Noémie; Kunszabo, Atilla; Nunes, Cristina; Hayes, Catherine; Gennimata, Dimitra; Szakos, Dávid; McNulty, Cliodna Ann Miriam – Education Sciences, 2021
Foodborne diseases are a global burden, are preventable, and young people are a key population for behaviour change as they gain autonomy. This study aimed to explore young people's needs across several European countries in relation to learning about and implementing food hygiene and food safety. Qualitative focus groups and interviews were…
Descriptors: Food, Hygiene, Safety, Diseases
Peer reviewed Peer reviewed
Direct linkDirect link
Kankovsky, Ihor; Krasylnykova, Hanna; Drozich, Iryna – Comparative Professional Pedagogy, 2017
The article deals with comparative analysis of conceptual approaches and content of cooks' training in Ukraine, European countries, the USA and Eastern Partnership countries. It has been found out that national vocational education is grounded on education standards and activity-based approach to forming the training content, subject-based…
Descriptors: Foreign Countries, Comparative Education, Cooking Instruction, Food Service
Peer reviewed Peer reviewed
Clark, Priscilla P. – French Review, 1975
This article discusses culinary culture in contemporary France, specifically in terms of a culinary system that has four main sectors: creation, production, diffusion and consumption. (CLK)
Descriptors: Cooking Instruction, Cooks, Cultural Activities, Cultural Awareness
Peer reviewed Peer reviewed
Clark, Priscilla P. – French Review, 1975
This article constitutes a brief history of French cuisine and of its changing status in the cultural and social development of France. (CLK)
Descriptors: Cooking Instruction, Cultural Activities, Cultural Background, Cultural Influences
Peer reviewed Peer reviewed
Engel, Dulcie M. – Journal of French Language Studies, 1997
Analyzes the syntactic structure of noun phrases and verb phrases in recipes and cookery articles in the French press and argues that the complexity of writing about cooking parallels the complexity of the cooking process itself, demonstrating how syntax can reflect function and meaning in a restricted text-type. (Author/MSE)
Descriptors: Cooking Instruction, Food, Foreign Countries, French
Peer reviewed Peer reviewed
Waltuch, Margot – NAMTA Journal, 1996
Discusses the author's teaching experiences during the 1930s at "La Maison des Enfants," a Montessori school in Sevres, France. Provides photographs and descriptions of the school day, outdoor activities, gardening, cooking and eating, practical activities, and creative activities. (MDM)
Descriptors: Cooking Instruction, Creativity, Daily Living Skills, Educational Environment
Calhoun, Helen; And Others
This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…
Descriptors: Cooking Instruction, Curriculum Guides, Food, Foods Instruction
Rutter, Duncan; Teare, Melvyn – 1992
This report revises a 10-year-old study of the hotel and catering industry to reflect the developments during the decade. The report describes current French practices in the industry, including details of the structure of the industry in France and the way the industry works with government to influence the content of vocational education. The…
Descriptors: Comparative Analysis, Cooking Instruction, Educational Practices, Food Service