It does my heart good to see young children helping out in the kitchen! Back in the olden days, children learned to help out in the kitchen and even cook and bake at a fairly early age. Today’s children, not so much! One thing that I have noticed about my incoming 7th graders is that their culinary skills are severely lacking! Sadly, many students aren’t allowed in the kitchen to cook or experiment with food preparation, others simply can’t be bothered because “convenience” is easier and has become a way of life. Lastly, many may want to learn, but have no role models in their lives that can or will teach them as their parents and even grandparents just don’t cook! This lesson combines literacy and food prep as students learn the importance and benefits of why young children should be in the kitchen, helping to prepare foods with their parents. It also shows them how creating fun recipes can be an extension of the very books the children love to read. So, take literacy and food prep to a whole new level and show students how they can enjoy a literary feast!
The trend in education is to create student led activities, projects and presentations! After being inspired by a literary term assignment that my son had to create and teach to his AP Literature class, I thought, why not do this with food preparation terms and kitchen tools, letting students compile the information in a presentation and teach each other the materials! This easily became a template that I could share with my students via Google Classroom, keeping entire presentations together. Since students had to orally, present their term or tool, I could grade as they presented, making my life easier at the end of the day!
Fusion Cooking was a term that I was not very familiar with. I had heard it referenced in an old Learning Zone Express video titled The History of American Cuisine several years ago, but that was the extent of it. However, it was recently brought up again in an email conversation I was having with Minnesota FACS teacher, Coleen K. Guhl who has supplied the majority of fusion cooking resources below that she has shared with me and/or uses with her students when studying regional foods and cuisine. So, a big “thank you” to Coleen for helping me learn more about this unique blending of regional and global cuisines!
Years ago, I took a class on edible flowers with my local extension office. Not only was it pleasing to the eye, but it was tastefully pleasant as well! Recently, I was reminded of edible flowers when meeting up with a former student and dear friend; Ashten Swartz. She shared with me that she developed recipes for GRIT magazine around the theme of edible flowers…you’ll find her recipes linked below! Anyway, one thing led to another, and we ended up getting together to experiment with edible flowers in one-pot meals. Ashten developed the below recipes and I must say they looked and tasted amazing! I plan to share these with my students in hopes that they utilize edible flowers in some of their recipes as they experiment in the kitchen.
After teaching this unit last year, I knew I had to update my vegetable lessons and activities, especially since we are a 1:1 school with iPads! So, I’ve spent the better part of six months trying to figure out how to make this unit more engaging, both with and without technology! I am super pleased with the results, as are my students! These lessons focus on students’ preexisting knowledge of vegetables, the consumption of vegetables (habits as well as reasons to consume), nutritional value and subgroups and vegetable classifications. Because knife skills are used in the lab options, be sure to cover that information prior to the lab(s)
Pasta is one of my all time favorite units to teach in my Foods unit! Pasta is so easy, versatile, and economical that I feel every student should know how to prepare before they leave high school! I always tell my students that they will never go hungry if they know how to cook pasta. Use the provided slide to navigate through a variety of resources to learn more about pasta as your students complete this assignment and work their way into the lab.
Patricia Papazoglou of Beloit, Wisconsin shared this impressive website, Real Food Grows! The website is an 8 week course covering nutrition and basic cooking skills for healthy living. I took some time to really explore this website and it’s chock-full of relevant information to teach topics such as sports nutrition, food borne illness, nutrients, grains, proteins, sustainability and culminates with a cookbook project. There is even a sequence guide provided if you’re not sure how to order the unit of plans.
The website is set up in an organized, easy to use, tab friendly format with links embedded throughout. This would be an excellent resource for a beginning teacher, as well as a veteran teacher who needs to update their curriculum and interject some fresh ideas! So, what are you waiting for? Check it out and see what it has to offer!
When I created QR Code Stations in my child development class to learn about newborn care, I had no idea that they would be such a hit! My students really like getting out of their seats, moving from station to station in order to learn about various topics. So, I decided to give it a try with the essential six nutrients and the results proved to be successful once again. So, below you will find a new lesson about the essential six nutrients, utilizing the infamous QR Codes!
I think I love breakout activities almost as much as my students do! So, I thought I’d try my hand at another one, using it as a way for students to acquire their notes regarding food safety actions. In this breakout, students must put the puzzles together that form their notes, complete the notes form and scan for a number to help them eventually open their box. In this breakout, only one box per group is used and within it contains a scenarios activity that utilizes the notes students just spent time obtaining. The boxes also contain a small treat that students may eat while completing their scenario assignment. How do you use breakouts in the classroom? I’d love to hear your ideas, so please share in the comments section below!
Not sure if this happens to you are not, but when I have guys in a foods class, their foremost requests are “Can we cook meat?” and “Can we go outside?” So in the spring of the year, when we are nearing the end of the school year, I try to honor these requests. But to make it practical, I give them a comparison shopping assignment, shared with me by FACS teacher Amanda Swallow. Students have to investigate gas grills and make a decision as to what they’d purchase. After all, it is a large item purchase so they wouldn’t just want to buy the first model they see. Following that project, we do discuss the difference between indoor and outdoor grilling, including pros/cons, options and safety before preparing a Chicken Kabob lab! So, how do you teach grilling in your classroom? Please share ideas in the comment section below.