Vocational education reforms that followed passage of the Carl D. Perkins Vocational Education Act of 1963 initiated the development of many new vocational culinary arts programs that trained high school students with state-of-the art equipment. When the National Consortium of Competency Based Education was established in 1973, it changed the form…

Discussing the different ways people (including Chinese, Greek, African-American, English, and Cuban) celebrate with food, this book presents a brief account of various celebrations followed by a short story involving each celebration. Celebrations discussed in the book are family parties, birthday parties, school parties, surprise parties, and…

A study involving five blind students (17-19 years old) was conducted to develop taped instructions for use in teaching food preparation skills. (SB)

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…

This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types…

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)

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…

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);…

Three units of study on the American cuisine and regional American foods are provided in this teaching guide designed for use in home economics and world food classes. The first unit focuses on the historical development of the American cuisine and some of its distinguishing features. The second and third units focus on the eastern and western…

This nutrition education guide for Head Start teachers is part of a series of Head Start booklets concerning the value of good nutrition for preschool children and their families. Topics discussed in this booklet are: (1) the rationale for preschool nutrition education, (2) suggestions for planning Head Start lunch periods, and (3) ways in which…

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)

Fourteen recipes specifying amounts for the ingredients in metric units. (JT)

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)

Three secondary students with moderate disabilities acquired cooking skills through a constant time delay procedure used with video prompting. A multiple probe design was used to evaluate effectiveness of the procedure to teach preparation of a food item (a) on a stove, (b) in a microwave, and (c) on a counter top. The procedure was effective for…

This article describes the growth and popularity of Newport Harbor's culinary arts program, which reflects a nationwide trend. The trend is occurring in part, because more Americans are eating out. As the number of people eating out increases, their appetite for learning about food also increases. Over the past few years, Dukes has expanded…