A student recently asked me why scrambled eggs tasted different at their friends and relatives houses compared to scrambled eggs made at home. Great question! I decided to let my students conduct an experiment by preparing scrambled eggs with different liquids in order to discover the effects each had on the eggs’ appearance, taste and texture. Not only did this experimental lab get the students into the kitchen to teach them how to make scrambled eggs, but it was a great way to incorporate a little food science into the curriculum as well!
After teaching my students about Howard Gardener’s Multiple Intelligence Theory, I wanted them to imagine they were a preschool teacher and had to develop activities around a particular children’s theme, incorporating each of the 8 multiple intelligences. After randomly selecting a theme, students create a theme board to share their ideas. In addition, students must explain how each of the activities selected relates to the multiple intelligence they’ve partnered it with. If your students are actually teaching in pre-school programs, this would be a great planning tool for them to utilize.
Subscription boxes are all the rage! Why not bring the concept into the classroom, letting imaginations run wild with your students, while they develop new ideas for them around a wellness theme? Thanks to Katie Kensinger, a FACS teacher from Branson High School, Missouri, you can! See her awesome idea below, along with some student samples.
Need quick cooking recipes for your foods labs or dinner at home on a busy night? I know I do! That’s why I teach about stir-fry cooking! Not only is stir-fry cooking quick and easy, but it’s nutritious, colorful and fairly easy to clean up. So, after students investigate some basics of stir-fry cookery, they get to spin themselves a unique recipe for the class to sample. Try spinning yourself a stir-fry. Who knows, you might just find a new favorite, easy-to-go-to dinner!