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Herbert, Don – 1980
Activities which can be done with items purchased in supermarkets form the basis of this book. The activities are arranged into sections by type of item; breakfast foods; dried foods; soups; baking ingredients; gelatin; condiments; coffee; salad dressing; dairy products; meats; cleaning supplies; cookware; juices; picnic supplies; paper towels;…
Descriptors: Biological Sciences, Elementary School Science, Elementary Secondary Education, Physical Sciences
Klinger, Judith Lannefeld; And Others – 1970
Specific techniques to alleviate difficulties encountered in routine kitchen tasks are described for the elderly and the handicapped, particularly those persons with upper extremity weakness or amputees, arthritis, incoordination, wheelchair confinement, loss of sensation, and limited vision. Helpful information is provided in areas of kitchen…
Descriptors: Amputations, Consumer Education, Cooking Instruction, Disabilities
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
Dyasi, Rebecca, Comp.; Crane, Louise, Ed. – 1983
This book contains a collection of recipes by African students from various parts of the continent and by others who have lived and worked in Africa. While primarily a cookbook, it also can help refute generalizations and stereotypes about Africa. Part 1, "Cooking in Africa," is designed to give students background information on the…
Descriptors: African Culture, Cooking Instruction, Cultural Activities, Cultural Education
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
Asmussen, Patricia D. – 1973
The spiral-bound collection of 156 simplified recipes is designed to help those who prepare food for groups of children at day care centers. The recipes provide for 25 child-size servings to meet the nutritional needs and appetites of children from 2 to 6 years of age. The first section gives general information on ladle and scoop sizes, weights…
Descriptors: Cooking Instruction, Day Care, Dietetics, Early Childhood Education
Foster, Florence P. – 1971
This is a collection of recipes which children involved in early childhood education centers can prepare for their own consumption. The recipes were contributed by teachers in such schools based on their own successful experiences in using cooking as a learning experience for children to incorporate and integrate a number of intellectual tasks,…
Descriptors: Day Care Centers, Early Childhood Education, Early Experience, Experiential Learning
Shepard, Mary; Shepard, Ray – 1975
Vegetable Soup is a new children's television series whose purpose is to counter the negative and destructive effects of racial isolation. This manual gives detailed instructions for discussion of activities that are presented during the television series such as: crafts, games, recipes, language activities, and children's questions. A list of…
Descriptors: Art Activities, Bibliographies, Books, Children
Rowman & Littlefield Education, 2005
This publication provides orchestra teachers with techniques for conducting, choosing repertoire, program development, recruiting, playing styles, and preparing for competitions. It is the latest in MENC's popular Spotlight series, comprising articles that have appeared in state MEA journals. It is made up of 9 sections, and has a total of 53…
Descriptors: Program Development, Musicians, Music Activities, Music Teachers
Smith, P. Sean – 2001
This book presents classroom activities and reading materials. The activities use a hands-on approach and address the standards. Each features both a student section and a teacher guide. Eleven activities include: (1) "It's Only a Paper Moon"; (2) "Time Traveler"; (3) "Solar System Scale"; (4) "Hello Out…
Descriptors: Academic Standards, Astronomy, Concept Formation, Earth Science
Campbell, Robert E. – Phi Delta Kappan, 1971
Suggests that schools may be able to accomplish the objectives of accountability without resort to outside contractors. (JF)
Descriptors: Accountability, Educational Improvement, Educational Quality, Performance Contracts
Jackson, Jannett N. – 1996
In 1996, Fresno City College (California) introduced a multimedia presentations class to increase learning efficiency and teach students the skills they need to compete in a technologically advancing society. The course, entitled "Classroom of the Future," was presented to the Dean of Instruction for approval in 1993. Funding was…
Descriptors: Classroom Environment, Community Colleges, Computer Assisted Instruction, Computer Literacy
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