
With the surge in home cooking, aprons are making a comeback! However, in the cooking lab, they’ve always been a staple! Learn about Aprons: History & Design and then teach students how to create their own, with or without tie dye.
Hailing from Ohio, Becky Bucher not only wrote and received a grant making it possible for her to get combination air fryers and pressure cookers for her class, but
she also created and shared this awesome lesson around them! The Air Fryer & Pressure Cooker Lesson Plan is full of activities that will help her students get acquainted with it in her new Foods classes in the upcoming school year. So, if you have this small appliance or plan to get one, continue reading to see what she’s doing.
Farm-to-table is a phrase that is often discussed in the Family and Consumer Sciences classroom especially in Foods & Nutrition or culinary coursework. The termcan mean different things but at its core, farm-to-table means that the food prepared and served was sourced directly from a specific farm, without going through a store, market, or distributor along the way. In an effort to provide students in her Foods & Nutrition classes with real-world, hands-on experiences while learning about and developing healthy eating habits, Sasha Roble from Pennsylvania introduced aeroponics into her curriculum with countertop gardens and a Tower Garden System. Continue reading From Tower to Table: What’s GROWING ON in FCS? to learn more!
If you teach lessons on different meats or you teach about shopping and consumer skills or you teach both, this Talking Points: Cost per Serving vs Price per Pound activity may be a good option for you. This activity could easily be incorporated as a stand alone lesson or an extension activity or even a sub plan when you know you will be out, but want students to have a meaningful assignment.
Looking for something unique to do with your students as the school year winds down…or anytime, for that matter? Ice Cream is a fun topic that most students
enjoy, especially on a hot day! Ice Cream: STEAM Activities gives you a variety of options to explore with your students that will keep them engaged and enjoying a sweet treat!
Did you know there are six types of picky eaters? I think we’ve all been exposed to at least one of them in our classrooms, especially when trying foods prepared in
the lab! So, what’s a parent to do when they have a picky eater? This Picky Eaters lesson has student groups exploring the six types and perform skits as they present the information on why it occurs and what parents can do.
In the past, I’ve shared some of the EduProtocol teaching strategies and templates such as the Iron Chef Non-Cooking Challenges, Thin Slides and the Amazing
Race that were well received by students. Today, I want to share how I used the # Mania Infographic strategy with you. The Fiber-Full Food Choices: # Mania Infographic was created for use in my nutrition unit. This strategy incorporates technology and has students very engaged as there’s a lot going on simultaneously within small groups of students to create one infographic about fiber filled foods.
Several years ago I learned about the teaching strategy called Hexagonal Thinking. There are many variations on how to utilize the concept in class, but the one I want to focus on is the Hexagonal Keyword Links for FACS Content. This is a great brainstorm, review or assessment activity to use with your students to see how they apply the information related to topics you are covering. Read on to see how Hexagonal Keyword Links works and all of the ready to use examples. As always, if you have ideas for others, please let me know.