Thinking about teaching a unit on meat such as beef, pork or lamb and need ideas? Look no further! Below are resources that may be helpful to you in the planning of lessons. If you have additional ideas or resources, please share in the comment section below.
When I ask my students what they or their parents typically make for supper, I get a lot of similar responses. Most tell me they make and or eat whatever is easy, comes out of a box, comes out of the freezer, can be made in the microwave or picked up from a fast food restaurant on the way home. It’s so sad that convenience foods are so heavily relied on instead of preparing foods from scratch. This is one of the reasons I like teaching about casseroles! Not only are they easy to make, include a variety of foods and nutrients, but they can be made in advance, put in the freezer for future meals and convenience and because they get us in the kitchen cooking and using a lot of staple ingredients from the pantry. Way to go casseroles!
How old are the cooking DVD’s or VHS tapes (ikes) on your shelf? I had the pleasure of reviewing Math Skills for Measurements by QuannaGourmet. LaQuanna Sparkman, a former Family and Consumer Science teacher took to creating her own videos after showing her fair share of dated videos that had students more focused on actors’ clothes and hair styles than content. LaQuanna has a series of cooking DVD’s that offer updated looks, great information, and a decent price.
For those students interested in going into culinary, baking & pastry arts, nutrition, hospitality, etc. they usually come to you for advice. In my opinion there are two types of culinary programs ones that will teach solely skills and ones that will give you a degree and skills. Although I personally believe in getting a bachelor’s degree, not all students are cut out for that right after graduating high school.
Food Inc. (DVD): If you haven’t watched this documentary I would highly recommend it!
In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won’t go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults