This article presents results from a mixed-method evaluation of a structured cooking and gardening program in Australian primary schools, focusing on program impacts on the social and learning environment of the school. In particular, we address the Stephanie Alexander Kitchen Garden Program objective of providing a pleasurable experience that has…

A qualitative analysis of four cooking activities undertaken in two nursery classes reveals relationships between the adults' pedagogical beliefs, the choice and structuring of activities, and the nature of adult-child participation. Four adults each planned and carried out separately, one cooking activity of their choice with a small group of…

This study evaluated the effectiveness of a portable DVD player plus the system of least prompts (SLP) for DVD player use as a self-prompting device to teach cooking tasks to three young adults with moderate intellectual disabilities. A multiple probe design across three cooking tasks and replicated across three students was used to evaluate the…

This article deals with the comparison of the conventional training based on two day community workshops and farmer-to-farmer video used as methodologies for the dissemination of improved rice parboiling process in Benin. From November 2007 to May 2008, we interviewed 160 women and 17 women groups who had been exposed to both, one or other of the…

This study evaluated the effectiveness of and reliability of peer tutors implementing a constant time delay procedure when teaching four high school students with moderate and severe disabilities to prepare foods using picture recipes. We used a multiple probe design across subjects to determine the effectiveness of the peer tutor implemented…

Food preparation skills are needed to prepare low-cost, nutritious meals that meet current dietary recommendations. Research indicates that many youth and adults can read a recipe for ingredients, but they often do not know basic food preparation techniques such as how to broil, fold, dredge, baste and other cooking methods. To address the need to…

This article forms the second of two papers on the subject of microwave cookers. In the first paper Michael Vollmer describes the physics behind the production of microwaves in the magnetron of the oven, the waveguide and the interaction between the microwaves and the food. This article looks at the physics of cooking, and how the appliance and…

The article discusses the rationale for adopting a seemingly unrelated vehicle, such as cooking, for teaching gifted and other children such diverse subjects as geography, history, and language, and relates this to the concept of synectics (which holds that all subjects are interrelated). (Author/DLS)

Think about making something as basic as hard candy. The ingredients are simple--sugar, water, and flavoring--yet the changes that occur are chemically amazing. Drop by drop, small portions of the syrup placed in ice water indicate how saturated the solution is becoming, until a "crack" sound occurs when the candy is at hard-crack stage, its most…

As a former career and technical education teacher, this author was often faced with the issue of students segregating themselves by culture. This article describes how she managed to break down cultural barriers and prejudice through teamwork, cooking, and class goals set with high expectations. The course she offered included student "ownership"…

Teachers may use classroom cooking projects to encourage students to read. While developing basic reading skills, students also learn to follow directions and to cooperate in a group project. Three sample recipes are given. The article outlines steps to successfully complete a classroom cooking project. (JL)

A survey of 500 California secondary foods teachers (172 responses) indicated their understanding of microwave cooking principles and techniques and positive attitudes toward microwave cooking and safety. A majority used microwave instruction in their classrooms, although many indicated a need for ovens and microwave educational materials. (SK)

Discusses how the concept of fractions can be taught to elementary school students through the measurements needed in cooking, and through the use of eighth-, quarter-, and half-notes in music. (BB)

The program described in this paper was based upon the premise that the activity of cooking in the classroom is an excellent way of integrating all areas of learning and a very useful reading vehicle. Through cooking activities and related field trips, children can add to both their knowledge in basic subject areas and their motor skills as well…

The article reviews the literature on teaching cooking skills to mentally retarded students. The lack of research which assesses procedures for teaching food preparation skills is discussed as are the need for training in natural settings, the costs involved in teaching cooking skills, and the need for more thorough baseline assessment. (Author/DB)