The lessons were written to help trainer agents prepare aides for work with families in Extension's Expanded Food and Nutrition Program. The purpose is to enrich the aides' background in food preparation and to provide practical teaching methods that can be used in presenting food preparation information to families. The 21 lessons are an…

This bulletin deals with the teaching of cooking for home-making purposes in the day and evening classes of the vocational school. Throughout the bulletin "vocational school" will be used as a term which includes both industrial schools and household-arts schools. Vocational schools include all agricultural, industrial, commercial, and…

Discusses cooking as an opportunity for young children to discover and master a variety of skills and concepts in the areas of mathematics, science, language arts, and social studies. Provides early childhood teachers with guidelines for planning cooking experiences for young children in the classroom. (BB)

These instructional materials are designed for a course in food production, management, and services for fast foods. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 15 references; and a…

This guide for teaching nutrition is Book Three in Project Life Lab's (Santa Cruz, California) three-part curriculum for a garden-based science and nutrition program for grades 2-6. The curriculum is designed for use as an integrated program, but the books can be used independently. It is suggested that the use of student journals can greatly…

Under the guidance of alert adults, young children can develop new understandings, learn valuable skills, and acquire positive attitudes toward life and learning by taking part in activities in the kitchen. This book provides ideas that parents and parent surrogates can use to provide experiences in the kitchen that will contribute to children's…

This coordinator's guide for a module on salad makers, 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…

This study guide is one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria. Each self-paced unit is composed of information about one specific occupation; this unit focuses on the duties of the baker's helper. Materials provided in this guide for coordinator use include a…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the salad maker. Materials provided in this guide for coordinator use include a student progress chart; a job…

This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…

Designed to foster communication across intercultural/ethnic lines, this teaching guide focuses on ethnic foods and their influence on and contributions to America's eating habits. It is part of the Louisville Area Ethnic Heritage Project described in ED 150 043. The objective of this unit is to develop a knowledge and an appreciation of the food…

Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…

This paper presents a kindergarten teacher's attempt to implement a process kindergarten curriculum which emphasizes the three skills of perceiving, creating, and decision-making. The experiences, materials, displays, books, and projects used in the curriculum are described. For each skill area, specific dimensions of focus are defined: (1)…

This bulletin is a revision of Bureau of Education, Bulletin, 1914, No. 39, Education for the Home, by Dr. Benjamin R. Andrews, with the addition of books published since that date. The bibliography has been made as exhaustive as limitations of time and facilities permit. It is not offered as a suggestive home economics library for schools. Such a…

A rehabilitation teacher at the Kansas State School for the Blind describes her job. Her main responsibilities are to teach a transition class to older high school students and to be at the local community college to assist students to be successful in that setting. Students are taught cooking, cleaning skills, and skills for independent apartment…