“Cruise for Clues with The 20-25 Dietary Guidelines” is a collection of ready to teach lessons and movement activities like a scavenger hunt followed by a case study and culminating project to help you present the dietary guidelines to your students in a variety of interactive ways as well as help them apply what they’ve learned. Read on to learn more…
Put the initial learning in the hands of your students with this Knife Skills Interactive assignment. The entire assignment is not only digital, but breaks down important knife information by topic and section. I used this with my upper level students in my foods class. For many, it was a review of information they had learned in junior high or other courses of mine. However, for those students who were new to the school or I didn’t have me in junior high, it gave them all of the basics about knives they needed before we headed to the kitchen to practice.
Have you heard about the latest TikTok butter board craze? People spread butter all over a board and then decorate it with dippers such as meats, breads, fruits,
vegetables, flowers, herbs and spices. Conceptually, this is cool, but butter is not only expensive, it’s not very healthy! With this in mind, I created Snack Boards with Dips Dilemma as a twist on that trend. So, pull out those charcuterie boards and challenge your students to create their own unique snack board with cold dips that are visually appealing and a little healthier and perfect for the upcoming Super Bowl!
Canned soup may be viewed as a quick and easy meal, albeit boring, generic, and bland. However, who says that canned soup has to be eaten as is? With a bit of creativity and a few extra ingredients, possibilities are endless when it comes to kicking up a little ‘ole can of soup. Why not show your students how to do this by assigning them the Canned Soup Challenge and then let them loose in the kitchen? To round it out, bring in judges to taste and evaluate their final products.
If you tuned into the website last week, you found the Breakfast Lesson: Part I featuring the Rule of 3. Today’s post features the corresponding Bloomin’ Garden Toast Breakfast Lab: Part II. This lab not only follows the rule of 3, but incorporates knife skills and creativity all within a 43 minute period!
Who knew there could be so much information out there to teach about breakfast, but there is! I guess when you’re deemed the “most important meal of the day,” there’s a lot to learn and/or teach! In this “Breakfast Lesson: Part I,” the theory behind why breakfast matters and how to create a healthy breakfast will be shared. A lab applying the information will be shared in Part II, so you’ll have to stay tuned!
In an effort to add gamification components to her courses and create memorable learning experiences for her students, Jennifer Estes, a North Carolina FACS teacher, created this WIC Healthy Meal Challenge. You’ll have to check out this lesson as it promotes student engagement, risk taking, creativity, critical thinking and problem solving, in addition to covering Jennifer’s course standards!
After learning about MyPlate and all of the food groups, I wanted students to analyze some meals to determine which food groups were present and which were not. Updating and adapting an old worksheet turned into this “MyPlate: What’s Missing?” activity utilizing 1:1 technology, via QR Codes. Additionally, it got students up moving around, breaking up a 43 minute class period!
Looking for interactive potato lessons and labs for your food and culinary classes? This lesson is packed full of engaging ideas for teaching about the infamous potato that can be used independently or in it’s entirety as a mini-unit.
The pizza lesson and lab is a favorite among my students because, for most of them, this is a staple meal in their diet! This lesson has a variety of interactive activities as well as some lab options. It’s also…
