NotesFAQContact Us
Search Tips
Publication Date
In 20190
Since 20180
Since 2015 (last 5 years)0
Since 2010 (last 10 years)0
Since 2000 (last 20 years)1
Assessments and Surveys
What Works Clearinghouse Rating
Showing 1 to 15 of 24 results Save | Export
Peer reviewed Peer reviewed
Atwood, Virginia A.; And Others – Social Studies and the Young Learner, 1989
Demonstrates a thematic approach, using soup as the theme, to integrate and correlate elementary social studies with other subject areas. Outlines four soup activities, presenting goals, materials, strategies, and extensions of each. Stresses how integrated curricula effectively develops skills such as observing, inferring, serial ordering, and…
Descriptors: Concept Formation, Cooking Instruction, Cooperative Learning, Dramatics
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
Peer reviewed Peer reviewed
McIntyre, Margaret, Ed. – Science and Children, 1983
Provided are recipes (with accompanying questions and activities) designed to help teachers and parents as they explore science and cooking with children. Recipes include those for orange soup, orange milk shakes, and yogurt. (JN)
Descriptors: Cooking Instruction, Early Childhood Education, Elementary School Science, Food
Southworth, Julie; Kammerer, William R. – 1993
This document contains 20 competency-based examinations with student and instructor manuals for food production-related occupations. For each of the examinations, the student manual contains the following: the competency, the performance objective, directions, the materials and equipment needed, a space to note time started and time finished, and…
Descriptors: Competence, Competency Based Education, Cooking Instruction, Dining Facilities
Food and Nutrition Service (USDA), Washington, DC. – 1975
This booklet is designed to help school food service personnel to familiarize young school children with a variety of cooked and raw vegetables. The nutritional importance of vegetables in children's diets is emphasized. Learning activities which focus on the visual qualities, nutritional value, and taste characteristics of different vegetables…
Descriptors: Food, Food Service, Foods Instruction, Nutrition
Durand, Linda; Early, Lanell; Wood, Becky Jolly – Research and Curriculum Unit, 2006
Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…
Descriptors: Vocational Education, Secondary School Curriculum, Time on Task, Competence
Northwest Territories Dept. of Education, Yellowknife. – 1992
This profusely illustrated book of recipes encourages the use of foods in children's learning activities, especially foods that are harvested in the Northwest Territories of Canada and that play a role in health maintenance. The activities described also provide an opportunity for children to experience new foods. Introductory material includes…
Descriptors: Cooking Instruction, Early Childhood Education, Foods Instruction, Foreign Countries
Mattatuck Community Coll., Waterbury, CT. – 1990
This document contains a developmental curriculum plan for an articulated curriculum in hospitality/food service for Connecticut's Mattatuck Community College and area high schools. The curriculum guide includes a course description, criteria for evaluation, attendance policy, objectives, a curriculum area outline, 17 content area objectives, a…
Descriptors: Articulation (Education), Community Colleges, Developmental Studies Programs, Food Service
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education. – 1981
These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are hand cutlery, breakfast items, grain products, vegetables, salad dressing, meats, stock, soups, sauces, garnishes,…
Descriptors: Cooking Instruction, Curriculum Guides, Equipment Utilization, Food
Spokane Community Coll., WA. – 1986
Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…
Descriptors: Bakery Industry, Behavioral Objectives, College Programs, Community Colleges
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1993
This food production, management, and services curriculum guide provides information needed by teachers. It begins with a list of the competencies and subcompetencies that are the essential elements and the sub-elements prescribed in the Texas Administrative Codes for Vocational Home Economics. Each chapter consists of teaching strategies. They…
Descriptors: Cooking Instruction, Food Service, Foods Instruction, Instructional Materials
University of South Florida, Tampa. Dept. of Adult and Vocational Education. – 1988
This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods. The guide contains the following sections: occupational description; program…
Descriptors: Bakery Industry, Cooking Instruction, Cooks, Curriculum Design
University of South Florida, Tampa. Dept. of Adult and Vocational Education. – 1988
This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description;…
Descriptors: Curriculum Design, Employment Potential, Entrepreneurship, Equipment Maintenance
Mississippi State Dept. of Education, Jackson. Office of Vocational, Technical and Adult Education. – 1989
Standardized vocational education course titles and core contents for two courses in Mississippi are provided: food production, management, and services I and II. The first course contains the following units: (1) Vocational Industrial Clubs of America (VICA); (2) sanitation; (3) safety; (4) front of the house operations; (5) beverages; (6) food…
Descriptors: Behavioral Objectives, Career Planning, Check Lists, Competency Based Education
Previous Page | Next Page ยป
Pages: 1  |  2