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Hash, Barbara W. – 1976
Adaptible to the regular home economics curriculum for the middle school (grades 7, 8, and 9), these resource units are designed to actively involve the student in learning activities and provide hands-on experiences. Three units of instruction are included and focus on the following topics: food; self, family, friends, and careers; and personal…
Descriptors: Behavioral Objectives, Career Education, Career Exploration, Cooking Instruction
Spokane Community Coll., WA. – 1986
Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…
Descriptors: Bakery Industry, Behavioral Objectives, College Programs, Community Colleges
Marshall Univ., Huntington, WV. Dept. of Home Economics. – 1982
Designed to accompany Surviving Today's Experiences and Problems Successfully (STEPS) for 9th and 10th grade home economics courses, this volume consists of individualized learning packages dealing with four areas: management/family economics, human development, housing, and foods/nutrition. The book is divided into four parts. First, the…
Descriptors: Child Development, Competency Based Education, Contraception, Cooking Instruction
Nickovich, Marti; Kreps, Alice Roelofs – 1976
One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized…
Descriptors: Adult Education, Behavioral Objectives, Class Activities, Cooking Instruction
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1982
This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom…
Descriptors: Bakery Industry, Behavioral Objectives, Cooking Instruction, Correspondence Study
Pestle, Ruth E. – 1984
This guide provides practical ideas for incorporating the concept of voluntary simplicity into home economics classes. Discussed in the first chapter are the need to study voluntary simplicity, its potential contributions to home economics, and techniques and a questionnaire for measuring student attitudes toward the concept. The remaining…
Descriptors: Behavioral Objectives, Check Lists, Classroom Techniques, Clothing Instruction
Clavaud, Donna; And Others – 1982
Based on experience in the field, this training program was developed to help Peace Corps trainers teach appropriate community technology to Peace Corps volunteers and community workers. The 8-week, 104-session training program is organized in six phases that cover the following topics: introduction to training; earthen construction and…
Descriptors: Appropriate Technology, Community Development, Community Resources, Competence

Lopez-Cox, Guadalupe – 1982
This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in…
Descriptors: Annotated Bibliographies, Behavioral Objectives, Bilingual Education Programs, Bilingual Instructional Materials
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education. – 1981
These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are food service careers, math skills, reading and converting recipes, work simplification, self-development,…
Descriptors: Behavioral Objectives, Career Education, Cleaning, Communication Skills