Culinary

Project Brainstorm: Let us help you! This month’s topic is Nutrition Across the Lifespan

Project Brainstorm

We are going to pose a topic and ask you to “help us help you” by just sharing one thing you did whether it be an activity, a video clip, infographic, reading, TPT product, etc. when teaching that topic. We believe everyone will win in the end as you’ll have a new lesson or at least a lot of new ideas and resources to pull from. Check back often as this page will be updated as resources come in.

Let’s Teach About Eggs

hard boiled eggs

There’s a lot of information out there about eggs; often referred to as the perfect food! So, if you are in need of some ideas for teaching a unit or just a few lessons or labs about eggs, here are a variety of ideas and resources to choose from.

Project Brainstorm: Let us help you! This month’s topic is Regional Cooking in the United States

Project Brainstorm

We are going to pose a topic and ask you to “help us help you” by just sharing one thing you did whether it be an activity, a video clip, infographic, reading, TPT product, etc. when teaching that topic. We believe everyone will win in the end as you’ll have a new lesson or at least a lot of new ideas and resources to pull from. Check back often as this page will be updated as resources come in.

Gifts from the Hands

Hands.of.Love

Some of the most cherished gifts our family has received over the years have been made by the hands of the people we love. In fact we look forward to those gifts every year as they’ve kind of become a tradition. Sometimes those gifts made with love were born out of necessity due to limited resources available to go out and purchase store bought gifts, but many times they were made and given out of love for the recipient(s) of the gift. For example, many years ago, very close friends of ours began making us a delicious candy-like treat that can only be described as “Christmas Crack” because once you start eating it, you can’t stop! We love the candy and our friends and look forward to that gift every year! After all, how can you look at, use or consume that wonderful gift without thinking fond thoughts of the talented person/people who took the time to make it for YOU! Why not teach your students how they can use their talents, time and resources to make gifts of love to give to those in their lives that they cherish most during this Christmas and Holiday season?

Dry & Moist Heat Cooking Methods Lesson & Lab

Cooking.Methods

I find that most students don’t know the difference between dry and moist cooking methods. This lesson and lab help them to understand the difference and explore the various ways that the same food can be prepared using different methods. Students enjoy the interactive activities within the lesson as well as preparing and tasting vegetables as they practice and apply some of the techniques. This lesson also incorporates the vocabulary tool Quizlet which helps students learn their terms in an interactive way. Students actually ask me to use Quizlet on a regular basis to learn and assess terms.

Apples: Web-Activity & Labs

apples

It’s fall, apples are in season and they are relatively inexpensive! Varieties of apples are sold everywhere from roadside stands to grocery stores so why not incorporate them into your foods class? That’s exactly what Jessica Uplinger of Field High School, Ohio did. Jessica created this lesson and lab because she has very large classes and needed a thematic unit where she could divide up her class and have half of them in the kitchen preparing a lab while the other half is engaged with an assignment. The end results? Her students ended up enjoying every aspect of this lesson, especially the labs! Why not give it a try in your foods class?

Famous Chef Research & Bulletin Board Project

alton.brown

Famous chefs can be great role models for students who have an interest in the culinary arts field. Because of television,alton.brown shows like The Food Network, PBS and The Cooking Channel, students have access to culinary information, competitions and cooking personalities at the click of the remote. The goal of this project is to help inspire students and advance their culinary skills and knowledge by learning more about these famous chefs.

Dehydration Backpacking Meal Challenge

hiking

This unique lesson was shared by Steve Watts and Sue Gottsch, from West High School, Sioux City Iowa. Sue teaches food science and other FCS classes. Sue says that the curriculum tends to get boring for the students so she has been trying to add some new labs each year. Their school system has coaches to help with ideas and technology etc. Steve is formerly a science teacher. Together, they decided to plan an interactive meal challenge.

Kitchen Measuring Skills: Adjusting Recipes Activities

adjusting.fractions (1)

My junior high students have always struggled with multiplying fractions when I teach how to adjust recipes. I didn’t realize how much until I implemented a pre/post-test as my student learning outcome (SLO) project for my teacher evaluation. Students weren’t grasping this concept and it was consistently showing up as a weak area. I realized I needed to add more practice to what I was teaching my students in class so I decided to make it a little more interactive. This lesson is very adaptable to the ISN if you are using them in your classroom.

Gluten Free Culinary Unit

gluten.free.symbol

Gluten sensitivities and gluten free preferences are on the rise in the US, but what exactly is gluten and why are people so effected by it? Below you will find some resources to teach about gluten and it’s role in food. You will also find links to several culinary labs that are gluten free. The only thing not being addressed in this post is how FACS teachers handle this with students who are gluten free in the classroom. If you have successful tips on how to handle gluten free in your classroom, please share them in the comment section below.