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Showing 91 to 105 of 223 results Save | Export
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 preparing sandwiches to order and in quantity. Illustrated information sheets and learning activities are provided in these areas: preparing sandwiches to…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
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 the uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
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 preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
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 yeast breads and their ingredients. Illustrated information sheets and learning activities are provided in these areas: yeast breads and their ingredients,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
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 major types of quick breads, the equipment and ingredients used to prepare them, and the general procedures for mixing and baking them. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Puerto Rico State Dept. of Education, Hato Rey. Office of Special Education. – 1990
This collection of recipes has been prepared with attention to the needs of students with disabilities who lack reading skills sufficient to be able to use ordinary cookbooks. Presentation in this illustrated form helps them understand the processes of food preparation as it introduces a basic culinary vocabulary. The teacher can use this…
Descriptors: Cooking Instruction, Disabilities, Elementary Secondary Education, Nutrition Instruction
Illinois State Office of Education, Springfield. Div. of Adult Vocational and Technical Education. – 1979
Prepared by classroom teachers for the infusion of career education into existing curriculum, this notebook of student and teacher activities is designed for use with the monthly Factivities for grades 4-6 (CE 023 596). Each activity corresponds to one of the nine monthly topics: "me, myself, and I"; exploring the telephone book; transportation;…
Descriptors: Career Awareness, Career Education, Career Opportunities, Class Activities
Consumer Product Safety Commission, Washington, DC. – 1977
This guide is intended as a resource manual and activity sourcebook for elementary school teachers, librarians, administrators, curriculum planners, and teacher educators for teaching proper methods for selecting, using, maintaining, and disposing of flammable products and ignition sources. Basic product safety messages are developed for matches,…
Descriptors: Elementary Education, Fire Protection, Group Discussion, Information Sources
Steingress, Frederick M.; Frost, Harold J. – 1976
The Stationary Engineering Laboratory Manual 2 was designed for vocational/technical high school students who have received instruction in the basics of stationary engineering. It was developed for students who will be operating a live plant and who will be responsible for supplying steam for heating, cooking, and baking. Each lesson in the manual…
Descriptors: Behavioral Objectives, Building Operation, Equipment Maintenance, Fluid Mechanics
Thompson, Chad; Frank, Ellen – 1987
This curriculum for elementary school-level instruction in Denakenaga' is intended for development of oral native language skills. Included are plans for 60 25-minute lessons, arranged in 11 units: basic conversation; food and eating; hunting and animals; clothing and morning routine; weather; body parts; dogs and sleds; numbers; the village;…
Descriptors: American Indian Languages, Animals, Athapascan Languages, Clothing
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 herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…
Descriptors: Competency Based Education, Cooking Instruction, Food, Food Service
Milburn, Val – 1986
This guide is intended to help adult basic education (ABE) teachers teach their students to understand instructions in their daily lives. The 25 learning activities included all develop students' skills in the area of following directions by using basic situations drawn from everyday life. The following activities are included: sequencing pictures…
Descriptors: Adult Basic Education, Adult Literacy, Daily Living Skills, Learning Activities
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1978
These student materials in a two-volume format for a secondary-postsecondary level course in food service/cook comprise one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The stated purpose for the individualized, self-paced course is to…
Descriptors: Autoinstructional Aids, Behavioral Objectives, Cooking Instruction, Cooks
Evers, Connie Liakos – 1995
This book presents nutrition education activities and strategies that are child-tested and teacher-endorsed. It targets educators, nutrition professionals, parents, and other caregivers, offering the tools to teach children ages 6-10 years about nutrition in a meaningful, integrated way. Divided by subject, this resource integrates nutrition into…
Descriptors: Children, Comprehensive School Health Education, Cooking Instruction, Eating Habits
Phillips, Jan – 1983
Designed to help instructors lead a group cooking experience at a base camp, the module provides information on food safety, planning a camping trip, building fires, constructing and using outdoor cooking equipment, campground cookery, and positive camping ethics. An extensive section offers 93 recipes to serve 12 people for breakfast (clam…
Descriptors: Camping, Cooking Instruction, Cooperation, Cost Effectiveness
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