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Peer reviewedNorton, Terry L.; Anfin, Carol S. – Dimensions of Early Childhood, 1997
Argues involving young children in food preparation activities enhances traditional curriculum areas of language arts, math, science, and social skills. Encourages utilization of children's literature as sources replete with references to food and teaching ideas on food via literary tie-ins. Provides specific recipes which relate to Mother Goose…
Descriptors: Activity Units, Childrens Literature, Cooking Instruction, Curriculum Development
Peer reviewedBomba, Anne K.; And Others – Young Children, 1996
Preschools provide a large proportion of children's daily food intake. This article guides child care center staff in understanding child nutrition guidelines and translating good nutrition into meal planning. It contains resources for menu planning, cooking, and food safety and includes specific recipes, a weekly meal planner, and contacts for…
Descriptors: Child Caregivers, Child Health, Cooking Instruction, Day Care
Hennessey, Gail Skroback – Learning, 1994
The article presents hands-on classroom projects to teach elementary students about colonial American history. Students make their own natural dyes, cook blueberry slump, and play cup-and-ball the way the colonists did. The activities integrate science, math, history, art, and language arts. (SM)
Descriptors: Class Activities, Colonial History (United States), Cooking Instruction, Creative Teaching
Peer reviewedCosgrove, Maryellen Smith – Young Children, 1991
Maintains that teachers can introduce young children to good nutrition and strengthen their well-being by incorporating cooking into the classroom. Also suggests ways for incorporating cooking activities into the classroom. (BB)
Descriptors: Class Activities, Cleaning, Cooking Instruction, Early Childhood Education
Marden, Patricia C.; Barchers, Suzanne I. – 1994
This interdisciplinary resource presents 140 recipes from 22 countries and regions around the world. Research questions connect culture and food to history. Cooking safety tips are given. Brief discussions about the role of food in culture precede recipes from: (1) Africa; (2) Australia; (3) Canada; (4) China; (5) Commonwealth of Independent…
Descriptors: Cooking Instruction, Cultural Activities, Cultural Education, Elementary Education
Rutter, Duncan; Teare, Melvyn – 1992
This report revises a 10-year-old study of the hotel and catering industry to reflect the developments during the decade. The report describes current French practices in the industry, including details of the structure of the industry in France and the way the industry works with government to influence the content of vocational education. The…
Descriptors: Comparative Analysis, Cooking Instruction, Educational Practices, Food Service
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
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 proper use and care of various pieces of commercial cooking equipment. Illustrated information sheets and learning activities are provided on each of the…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Maintenance
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
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 understanding and following the parts of a recipe, understanding and using common abbreviations used in recipes for weights and measures, and using the…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Utilization
Morton, Kathy M. – 1984
A project was conducted to develop a course in cooking skills for high school students interested in preparing for jobs or seeking advanced vocational training in the food service occupations. During the first phase of the project, the course instructor, who is also the head cook at the high school, completed courses in cardiopulmonary…
Descriptors: Computer Literacy, Cooking Instruction, Curriculum Development, Followup Studies
Download full textLearning, 1983
The "Idea Place," a regular feature carried by the magazine "Learning," provides an assortment of practical teaching techniques selected from commercially available materials and from ideas submitted by readers. Games, puzzles, and other activities are given for the areas of language arts, reading, mathematics, science, social…
Descriptors: Art Activities, Cooking Instruction, Early Childhood Education, Educational Games
Hallman, Patsy Spurrier; Jones, Sue English – 1982
The primary purpose of this study was to develop a proposed conceptual framework for a semester course in nutrition and foods for vocational home economics at the secondary level. A questionnaire was developed and sent to three groups of Texas educators: homemaking teachers, teacher educators, and nutrition professors. The instrument obtained…
Descriptors: Cooking Instruction, Course Content, Curriculum Development, Foods Instruction
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1978
This volume of student materials for a secondary/post-secondary level course in food service/baking comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to assist the…
Descriptors: Autoinstructional Aids, Behavioral Objectives, Cooking Instruction, Cooks
Harms, Thelma; Cryer, Deborah Reid – 1980
The purpose of this manual is to link classroom food experiences for elementary school students to academic objectives in health, reading and language arts, mathematics, science, and social studies. Objectives, grade level, and food experience activities are listed for each lesson, which reinforce academic objectives and teach principles of good…
Descriptors: Class Activities, Cooking Instruction, Dietetics, Elementary Education
Card, Michelle – 1978
This unit in Mexican cooking can be used in Junior High School home economics classes to introduce students to Mexican culture or as a mini-course in Spanish at almost any level. It is divided into two parts. Part One provides historical background and information on basic foods, the Mexican market, shopping tips, regional cooking and customs.…
Descriptors: Cooking Instruction, Cultural Awareness, Cultural Background, Cultural Education
HOOS, IDA R. – 1967
UNION-SPONSORED TRAINING PROGRAMS WERE PROVIDED IN THE SAN FRANCISCO BAY AREA TO UPGRADE SKILLS OF MARINE COOKS AND STEWARDS, SHIPS' RADIO OPERATORS, JOURNEYMAN PLUMBERS AND GASFITTERS, AND MEMBERS OF THE INTERNATIONAL BROTHERHOOD OF ELECTRICAL WORKERS (IBEW). THESE PROGRAMS WERE THE ONLY COHESIVE UNION SPONSORED CURRICULA IN THAT AREA. MAJOR…
Descriptors: Adult Vocational Education, Apprenticeships, Cooking Instruction, Electronics
