NotesFAQContact Us
Collection
Advanced
Search Tips
Publication Date
In 20250
Since 20240
Since 2021 (last 5 years)0
Since 2016 (last 10 years)1
Since 2006 (last 20 years)2
Descriptor
Cooking Instruction120
Secondary Education120
Food Service75
Foods Instruction75
Learning Activities55
Behavioral Objectives51
Occupational Home Economics51
Food48
Competency Based Education37
Postsecondary Education37
Nutrition Instruction25
Home Economics21
Instructional Materials20
Vocational Education20
Cooks19
Job Skills18
Curriculum Guides17
Nutrition17
Teaching Methods15
Equipment Utilization14
Sanitation14
Home Economics Skills13
State Curriculum Guides13
Course Content12
Dining Facilities12
More ▼
Source
Illinois Teacher of Home…2
American School Board Journal1
Australia and New Zealand…1
Design and Technology…1
English Journal1
Home Economics Research…1
Journal of Applied Behavior…1
Journal of the Association…1
National Science Teachers…1
OMLTA Journal1
RE:view1
TEACHING Exceptional Children1
Technical Education News1
Techniques: Connecting…1
Techniques: Making Education…1
Vocational Education Journal1
More ▼
Author
Gardner, David C.4
Gibson, LeRoy3
VanLandingham, Paul G.2
Allinder, Rose M.1
Almony, John1
Austin, Elizabeth1
Barker, Ellen1
Barngrover, Lavone1
Beck, Vera1
Benson, Robert T.1
Bergstrom, Tom1
Bogdany, Mel1
Caillault, Pierre1
Calhoun, Helen1
Card, Michelle1
Clayton, Alfred1
Cotter, Kathy1
Crane, Louise, Ed.1
Dahm, Sheila D.1
Davidson, Jane S.1
Dennis, Pamela1
Dyasi, Rebecca, Comp.1
Dykman, Ann1
Elliott, Ronald T.1
More ▼
Publication Type
Guides - Classroom - Teacher73
Guides - Classroom - Learner41
Tests/Questionnaires20
Journal Articles12
Guides - General7
Opinion Papers7
Reports - Research7
Reference Materials -…4
Reports - Descriptive4
Guides - Non-Classroom2
Multilingual/Bilingual…2
Books1
Collected Works - Proceedings1
Information Analyses1
Numerical/Quantitative Data1
Reference Materials -…1
Reports - Evaluative1
More ▼
Education Level
Secondary Education2
Higher Education1
Postsecondary Education1
Audience
Practitioners58
Teachers53
Students26
Administrators2
Location
Florida20
Texas4
Canada2
Missouri2
Africa1
Australia1
California1
California (San Francisco)1
France1
Germany1
Illinois1
Iowa1
Ireland1
Michigan1
Mississippi1
Montana1
New Hampshire1
Oklahoma1
Oregon1
United Kingdom (England)1
United Kingdom (Liverpool)1
More ▼
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Showing 16 to 30 of 120 results Save | Export
Buying, Preparing, and Cooking Fish. Learning Activity Pack and Instructor's Guide 5.13b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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
Food Service Technical Terms. English-Spanish Lexicon.
Shin, Masako T. – 1981
This English-Spanish lexicon presents food service technical terms. The terms are divided into seven categories: basic food items, common baking terms, food cutting terms, general cooking terms, non-English culinary terms, and tools and equipment. Each English word or term is followed by its Spanish equivalent(s). (YLB)
Descriptors: Cooking Instruction, Dictionaries, Equipment, Food
Basic Cake Decorating Workbook.
PDF pending restoration PDF pending restoration
Bogdany, Mel – 1977
Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…
Descriptors: Cooking Instruction, Food Service, Home Economics Skills, Instructional Materials
Who Will Help Me Plant This Wheat? -- A Modern Day Parable about Metrics
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
Metric Recipes for Classroom Use
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
Postsecondary Vocational Programs vs. Apprenticeships in American Culinary Arts.
PDF on ERIC Download full text
VanLandingham, Paul G. – 1995
The apprenticeship system in the United States is primarily a private institution, separate from vocational-technical schools. Apprenticeships establish their own guidelines as to the required course of study. Apprentices do not get licensed unless they successfully complete a written and practical exam. Culinary apprenticeships vary. Many large…
Descriptors: Apprenticeships, Cooking Instruction, Cooks, Educational Change
Introduction to Sandwiches. Learning Activity Pack and Instructor's Guide 5.4a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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
Preparing Sandwiches. Learning Activity Pack and Instructor's Guide 5.4b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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
Starch Products. Learning Activity Pack and Instructor's Guide 5.9. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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
Preparing Stocks. Learning Activity Pack and Instructor's Guide 5.10a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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
Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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 and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Introduction to Fish and Shellfish. Learning Activity Pack and Instructor's Guide 5.13a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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 fish and shellfish for restaurant use. Illustrated information sheets and learning activities are provided in these areas: buying and storing fish and…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Fishes
Buying, Preparing, and Cooking Shellfish. Learning Activity Pack and Instructor's Guide 5.13c. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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 various market forms of shellfish and how to clean, prepare, and cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Vegetables. Learning Activity Pack and Instructor's Guide 5.14. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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 the major types of vegetables, with the procedures for storing vegetables, and with the general rules and methods of vegetable cookery. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Yeast Breads. Learning Activity Pack and Instructor's Guide 5.15a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
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 yeast breads and their ingredients. Illustrated information sheets and learning activities are provided in these areas: yeast breads and their ingredients,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Pages: 1  |  2  |  3  |  4  |  5  |  6  |  7  |  8