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McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin – Teaching Science, 2014
Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…
Descriptors: Cooking Instruction, Science Experiments, Food, Chemistry
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Moon, Cameron – Technology and Engineering Teacher, 2018
Baking a cake and programming have many attributes in common. Both baking and programming rely on a specific process to produce an expected outcome. A cake needs the right amount of each ingredient mixed in at the right time, the oven to be set at a specific temperature, and the cake to be baked for a specific length of time. Programs need to be…
Descriptors: Teaching Methods, Food, Cooking Instruction, Computers
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Oommen, Vinay; Kanthakumar, Praghalathan – Advances in Physiology Education, 2015
Physiology teaching often comprises of a large percentage of didactic lectures. A 1-h didactic lecture is often much longer than the average attention span of most students. It is preferable to use different methods to decrease the possible monotony of the didactic lecture. This is even more important when the topic being discussed has a greater…
Descriptors: Physiology, Teaching Methods, Learning Activities, Anatomy
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Gadzikowski, Ann – Parenting for High Potential, 2015
Helping daughters recognize science, technology, engineering, and math (STEM) in their daily lives, even in tasks like feeding the dog, baking a cake, or packing a suitcase, supports and encourages their STEM interests and abilities. Often young girls, even those who are very bright, aren't accustomed to thinking of themselves as being good at…
Descriptors: Females, Daughters, Parent Role, Academic Achievement
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Shirley, Britt M.; Wooldridge, Barbara Ross; Camp, Kerri M. – Marketing Education Review, 2012
Jen Harrington is the owner and pastry chef of Sweet Conclusion, a bakery in Tampa, Florida. Most of Harrington's business comes from baking wedding cakes, but she has been attempting to attract customers to her retail bakery, where she sells cupcakes, pies, ice cream, and coffee. Nearly four years she opened Sweet Conclusion, the retail part of…
Descriptors: Food Processing Occupations, Ownership, Marketing, Strategic Planning
Arum, Richard – Phi Delta Kappan, 2011
Attempts to raise student performance have focused primarily on either relationships between adults in the system or formal curriculum. Relatively ignored has been a focus on what sociologists believe is the primary relationship of consequence for student outcomes--authority relationships between students and educators. Successful school reform is…
Descriptors: Academic Achievement, Elementary Secondary Education, Educational Change, Educational Improvement
Viadero, Debra – Education Week, 2010
Offering a counter-narrative to the school improvement prescriptions that dominate national education debates, a new book based on 15 years of data on public elementary schools in Chicago identifies five tried-and-true ingredients that work, in combination with one another, to spur success in urban schools. The authors liken their "essential…
Descriptors: Urban Schools, Educational Change, Success, Best Practices
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Rees, Rob – Primary Science Review, 2004
Food is talked about endlessly in the media, at local, regional, national and indeed global levels. People are always wondering, therefore, about what is "good" or "right" to eat. To look for answers without giving enough consideration to trends and fashions, without thinking of the bigger picture, the implications of what…
Descriptors: Scientific Research, Nutrition, Teachers, Food
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Mozer, Michael C.; Pashler, Harold; Homaei, Hadjar – Cognitive Science, 2008
Griffiths and Tenenbaum (2006) asked individuals to make predictions about the duration or extent of everyday events (e.g., cake baking times), and reported that predictions were optimal, employing Bayesian inference based on veridical prior distributions. Although the predictions conformed strikingly to statistics of the world, they reflect…
Descriptors: Models, Individual Activities, Group Activities, Prediction
Marine Corps Inst., Washington, DC. – 1984
Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on pastry baking is designed to provide a source of study materials on the preparation of pastry items within central pastry shops throughout the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific…
Descriptors: Adult Education, Behavioral Objectives, Continuing Education, Cooking Instruction
Hohhertz, Durwin – 1980
This coordinator's guide for a module on cook's helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Cooperative Education
Charles, John – Library Journal, 2010
Baking can be intimidating. Just ask all those contestants on "Top Chef" who would rather prepare Beef Wellington than bake a cake. But libraries can take the fear factor out of baking by putting together a solid collection of cookbooks that can help anyone master the sweeter side of the culinary arts or even serve as delicious armchair reading…
Descriptors: Food Service, Library Services, Cooking Instruction, 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
Grubb, Francine – 1976
This teacher's guide on foods is one of a series of six designed for the employment orientation program for special needs students at the Gloucester County Vocational-Technical School in Sewell, New Jersey. The series includes laundry, hospitality, sewing, basic business, foods, and beauty culture. Each guide contains lesson plans consisting of…
Descriptors: Career Exploration, Curriculum, Disadvantaged Youth, Food Service
Etaugh, Claire; And Others – 1980
The purpose of this study was to clarify the age of emergence of differential attributions for the success and failure of girls and boys on feminine and masculine tasks. Subjects were 192 children attending either preschool or third grade. From this group 6 boys and 6 girls from each grade level were randomly assigned to one of eight conditions…
Descriptors: Ability, Age Differences, Attribution Theory, Difficulty Level
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