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 in Method 3, teachers had neither lists of competencies nor workshop training. The sample included 344 students from 18 Utah high school nutrition and foods classes, using a unit on baking yeast breads. A pretest/posttest research design was used, and results were assessed using analyses of variation. The study found that (1) there was no significant difference in student learning between the three groups tested when each method was compared independently; (2) a significant difference was found when Method 1 and Method 2 were grouped together and compared with Method 3; and (3) teacher variables analyzed did not show a significant impact on student scores. Further research was recommended, with expectations that it would show greater gains for Method 1. (KC)