Explores the learning opportunities cooking activities can provide in a kindergarten classroom. Language arts, math, science, fine-motor skills, art, health, music, and social studies are some of the curriculum areas that can benefit from these kind of activities. Cooking also is explored as an opportunity for parent involvement, where parent and…

This article discusses some findings from a small-scale investigation of children's gendered beliefs and behaviours in a Korean kindergarten which was attempting to challenge gender stereotyping through the anti-bias intervention of a "cooking curriculum". A sample of 14 children, some with "working" mothers and some with…

This chart is intended for use in documenting the fact that a student participating in a culinary arts program has achieved the performance standards specified in the Missouri Competency Profile for culinary arts. The chart includes space for recording basic student and instructor information and the student's on-the-job training and work…

This guide to Nutrition Education has 12 sections which cover the following areas: scope; facts about nutrition basics; games and activities; poems, plays, and stories; songs; food preparation in the classroom; puppets, patterns, and puzzles; suggestions for tasting parties; recipes for snacks and celebrations; clues for creative cafeterias; and…

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 hand cutlery, breakfast items, grain products, vegetables, salad dressing, meats, stock, soups, sauces, garnishes,…

This packet contains 12 lesson plans, listing learning activities, for teaching elementary school students about nutrition. The learning activities described involve art and art appreciation, encompassing such areas as drama, music, movement/dance, and visual arts. Recipes and cooking instruction are also included, along with references and notes…

This document contains materials that can be used by instructors in an English-as-a-second-language course for Chinese kitchen workers or chefs. The materials consist of lessons on various topics that occur in the everyday life of Chinese chefs. Topics include: English names for Chinese dishes; phrases to employ when meeting people and when using…

This curriculum guide is designed to provide a comprehensive educational base for food service programs. It is suitable for use in one- or two-year programs, although instructors in one-year programs will have to be selective in choice of topics. The guide is divided into 14 curriculum topics. Each topic area includes student competencies; a…

This two-volume student text is designed for use by Air Force personnel enrolled in a self-study extension course for apprentice food service specialists. Covered in the first volume are fundamentals of food preparation and service (careers in food service, food service sanitation, principles of food preparation and service, and baking…

This coordinator's guide for a module on cook's helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

The author offers curriculums, teaching guides, assessment instruments, and course descriptions for teaching independent living skills to handicapped adolescents and young adults. A guide on cooking and eating is designed to teach students how to use cooking utensils, cook healthy meals, plan nutritious meals, shop wisely, and budget food…

These instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables;…

The material on backpack cookery has been written with the classroom teacher in mind, but it can be adapted by camp leaders, 4-H clubs, scouting organizations, and other youth groups. Basic instructions in planning and preparing meals for the backpacking trip are given, along with a discussion on traveling light and a list of essential and…

Students are introduced to the Haida language as well as to traditional Haida foods in this booklet, one in a series of curriculum materials on Southeast Alaska Natives. Ten selections written in simple language describe a Haida barbecue, Indian bread, sea cucumbers, black sea weed, the edible pulp sap of Hemlock, Indian ice cream made from soap…

A COMPREHENSIVE PRESENTATION OF IDEAS IS MADE IN THIS PUBLICATION TO HELP THE SCHOOL PRINCIPAL ORGANIZE AND CONDUCT A SCHOOL LUNCH PROGRAM, AND TO FURNISH THE CLASSROOM TEACHER PRACTICAL SUGGESTIONS FOR ENRICHING THE TOTAL CLASSROOM PROGRAM THROUGH SCHOOL LUNCH EXPERIENCES. SCHOOL LUNCH IS THE TOPIC OF THE FIRST SECTION AND INCLUDES SUB-TOPICS…