Food Science

Dehydration Backpacking Meal Challenge


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.

Gluten Free Culinary Unit

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.

Popcorn: “Pop”pourri of Activities


This classic, fun food has been around for over 5000 years, transforms itself into snowflake and mushroom shapes, goes from un-edible to edible when exposed to heat, makes noise and is celebrated every January 19th!  You got it…it’s POPCORN!  These…

Extreme Lesson Plan Make Over: Leavening Agents

Leavening Agent Experiment

Christine, a family and consumer science teacher from New Jersey submitted her leavening agents lesson plan for a makeover. This is what she said about it, “I love that I am attempting to show show the students the food science…

Leavening Agents Lab

Extreme Lesson Plan Submissions

In this lesson, baking soda, baking powder, and yeast are compared and contrasted through lab experimentation with the three leavening agents. Time Frame: 52 Minutes Class Size: 24 Objectives The students will understand which chemical reactions occur that cause baked…

Variations of the Chocolate Chip Cookie to Learn Measuring, Functions of Ingredients and Recipe Literacy

In the 1930’s Ruth Wafefield invented Tollhouse Cookies.  I wonder if she ever thought they’d still be so popular eighty years later and that so many variations of her original recipe would exist.  This demonstration, lesson and lab using two…

Food Borne Illness Animoto Project

This is an investigative project for students to research specific food borne illnesses in more depth and then visually showcase them through Animoto, a free site that turns photos and video clips into professional video slideshows in minutes.

Be Safe not Sorry Cartoon

There are thousands of ways to teach safety and sanitation to your students. This lesson is primarily lecture with fill in the blank notes and a safety cartoon for homework to reinforce what they learned.

Raspberry Cheesecake Cookies

Reverse engineering packaged foods has been a hobby of mine for a few years now. It is fascinating how “they” come up with these products and to see if I can recreate them to make them taste better in my own kitchen. As many of you know and hopefully have tried by now, Subway came introduced their raspberry cheesecake cookies through a free raspberry cheesecake cookie promotion on Valentine’s Day just a month ago. As soon as I tried it I thought it was excellent and immediately wanted to make them in large quantities at home!

Family and Consumer Sciences Course Expectations & Outlines

Need some ideas on how to construct your course or write curriculum? Here are a few examples from other Family Consumer Science programs!