Both teacher and student materials are included for a bakery technology course designed to facilitate learning the fundamental duties required in a dining facility or centralized pastry shop. One of a number of military-developed curriculum packages selected for adaptation to vocational curriculum and instruction, the course consists of seventeen…

This publication of suggested curriculum activities and nutrition recipes has been developed to help primary level teachers integrate nutrition topics into their existing curriculum. The recipes are designed so that 3- to 9-year-old children can cook with their teachers and in the process learn what constitutes good nutrition. In addition to…

This instructional package, developed for the home economics teacher of mainstreamed visually impaired students, provides food preparation lesson plans appropriate for the junior high level. First, teacher guidelines are given, including characteristics of the visually impaired, orienting such students to the classroom, orienting class members to…

Citations of printed and audiovisual educational materials which can be used to teach nutrition in secondary school are listed. Sources include books, pamphlets, leaflets, audiovisuals, articles, and curriculum guides. Each entry contains bibliographic data, price, and descriptors. This is one of a nine part series on the same subject. (NR)

GRADES OR AGES: 9-12. SUBJECT MATTER: Home economics, foods and related areas. ORGANIZATION AND PHYSICAL APPEARANCE: The guide is divided into five main sections: 1) basic meals for families; 2) foods and nutrition for families; 3) foods for families and guests; 4) food and family management; and 5) recipes. Each section contains a topical outline…

Examination of the acquisition, maintenance, and generalization of three cooking skills by three multiply and severely handicapped blind adolescents revealed that a "whole task" approach was successful in teaching the subjects to boil an egg, grill cheese, and cook a TV dinner. These skills also generalized to other cooking products. (Author/CB)

The article outlines the procedure for using process lessons in a middle school food preparation class and gives sample lesson sheets. The approach emphasizes the actual process needed in the preparation of a chosen food item. Students select a minimum of 1 or 2 lessons weekly from 25 possibilities. (AJ)

The integration of educational technologies has and will continue to change the nature of education. From the advent of the printed word to the current use of computer assisted teaching and learning, the use of technology is an integral part of modern day realities and approaches to education. The purpose of this paper is to review some of the…

This unit is designed to familiarize students in grades 3-6 with wheat production; teach them the nutritional value of wheat products and their role in a well-balanced diet; and give then an easy, hands-on experience in bread making with a nominal amount of cleanup for teachers. The kit suggests that in the first week, teachers discuss wheat…

This article explains how a 12-year-old boy with profound mental retardation and autistic behaviors, living in a group home, was taught to follow number- and color-coded directions so that he could independently cook his own meals in a microwave oven. The article covers materials used, the skills taught, adaptations for classroom use, and safety…

Describes using cooking as a vehicle for creating community among three culturally diverse classrooms of prekindergartners and third graders. Notes how the choice of corn, beans, and rice in the cooking exercise planted the roots of understanding, tolerance, and compassion, and an appreciation of diversity. (SD)

This paper documents a presentation given on the use of English-language television cooking shows in English-as-a-Second-Language (ESL) and English-as-a-Foreign-Language (EFL) classrooms in Taiwan. Such shows can be ideal for classroom use, since they have a predictable structure consisting of short segments, are of interest to most students,…

This study compared student learning in secondary consumer and homemaking foods classes using three different methods of teacher preparation. In Method 1, teachers were provided with lists of competencies and workshop training for using the competencies. In Method 2, teachers were provided with lists of competencies and no workshop training; and…

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 workings of and equipment found in commercial kitchens. Illustrated information sheets and learning activities are provided on each of the following…

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 common tools and utensils used in commercial kitchens. Illustrated information sheets and learning activities are provided on various kitchen tools (cutting,…