ERIC Number: ED171895
Record Type: RIE
Publication Date: N/A
Reference Count: 0
World Foods. The Flavor of France.
Calhoun, Helen; And Others
This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of salad preferred by the French; state the predominant religion in France), suggested activities for instructor and student, instructional materials (objectives, information sheets, e.g., vocabulary), transparency masters, assignment sheets, tests (multiple choice, matching, and essay), and answer key. Unit 2 also contains three job sheets (making crepes, omelets, and souffles). (CT)
Descriptors: Cooking Instruction, Curriculum Guides, Food, Foods Instruction, Foreign Countries, Foreign Culture, Geography Instruction, Home Economics, Nutrition Instruction, Secondary Education, Social Studies, Teaching Guides, Vocabulary
Midwest Regional Center, State Department of Vocational and Technical Education, 1515 West Sixth Avenue, Stillwater, Oklahoma 74074
Publication Type: Guides - Classroom - Teacher; Guides - Classroom - Learner
Education Level: N/A
Authoring Institution: Missouri Univ., Columbia. Instructional Materials Lab.
Note: For related documents see CE 018 667-669 ; Some pages may not reproduce clearly due to colored background