Category: Professional Development

Grading Kitchen Lab Performance

Grading cooking labs is challenging mostly because you can’t see everything all at the same time, never mind write it down. I see many requests for lab evaluations. Here is what I could find that other teachers around the country use. Some are better than others. There are at least enough ideas to get you started in creating your own lab grading method.

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Teaching About Fashion Trends

It’s interesting to watch the trends in fashion change as new ideas emerge and old favorites get an update! Like history, fashion is bound to repeat itself and what’s old will become “new” again to a new generation! If you teach a course on fashion, you no doubt incorporate a lesson or unit on fashion trends. Read on to get an update on activities for teaching an old favorite!

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Cooking Show BINGO

My students love cooking shows (especially the competitive ones) and so do I!  With that being said,  I wanted to be able to use them in an interactive way, not just with questions that had to be written out and answered.  I wanted to be able to engage my students and have some educational fun at the same time. A former student of mine, who just happens to be a computer genius and good friend of my son, designed and gifted me with this computer generated Cooking Show BINGO board game. This Google Sheets program has the capability of creating different board versions at the click of some keys so it saves having to manually recreate and reproduce different boards for your students!  How cool is that? Read on to learn more about how you can create these for your classroom use.

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Nessie: Hand-Sewing Infant Toy

Enrichment means to improve something…in this case the “something” was basic sewing skills (and fine motor skills). This year I chose to do a hand-sewing enrichment activity that was an extension of the rattle lesson in the infant unit.  Students worked on their small motor skills while creating and hand-sewing an infant toy or rattle which was affectionately named Nessie.  Please note, this project could easily be adapted to machine sewing if you have sewing machines in your classroom.

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Chicken Tender “Chopped” Challenge

What is it about cooking challenges that gets students so excited?  In my Career & Consumer Sciences class, my students always want to know if we are going to cook!  In order to prepare them for adulthood and living on their own, I do incorporate some survival cooking!  I try to teach them basic skills, preparing foods or meals that have a lot of versatility or options!  My students love chicken tenders and so this challenge was well received and gave them some different ways of preparing chicken tenders using the same four ingredients. Of course, you don’t have to limit this challenge to one specific class or age group as it would work well with junior high level students too because of it’s simplicity!

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Fruit Lesson & Galette Lab

Consumption of fruit in the daily diet is important for all age groups!  What’s to love about fruit?  A lot actually!  Fruit is available in many forms from fresh to frozen to canned and even dried.  Fruit is a nutrient dense, low calorie food that can be eaten alone as a snack or incorporated into a meal or dessert.  Fruits can be eaten raw or cooked and there are so many to choose from, some more seasonal than others!  This fruit lesson focuses on the classification of fruits, how to select quality fruits and explores enzymatic browning. It also features delicious galette labs.  Galettes are unique to most students and a little different than making pies, but they are easy to make and amazingly delicious especially with a scoop of vanilla ice cream on top!

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SKETCHNOTES: The “Magnificent 7” Baking Ingredients

After reading Tisha Richmond’s blog & book titled, “Make Learning Magical”, I wanted to give sketchnotes a try. The problem was, finding a good topic. In addition, I wanted to amp up the excitement to get my students to buy into the concept.  Since there are 7 baking ingredients, I decided to call them the “Magnificent 7” because of how well they work together, similar to the characters in the movie of the same name. The first day of sketchnotes was met with mixed reviews….some students grumbled, while others really got into it.  Later, some of the students who were a bit skeptical said they actually liked it and found it relaxing! I loved that my students bought into this concept and I have to admit they were fun to grade!

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Plant Based Proteins Part II: Seeds

If you visited the site last week, you saw that the plant based protein lesson was focused on beans and legumes. This week is a continuation of plant based proteins, concentrating on seeds!

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MyPlate Stations & Activities

Tired of creating web-quest style assignments only to find that the website has changed and your web-quest no longer meshes, leaving you to reinvent the wheel?  This is partly why I created the MyPlate stations. The information within the stations was created using reliable website sources which I will cite below. Therefore, the content won’t change, unless the information gets updated when the guide gets reviewed every 5 years.  Additionally, stations allow students to move around, work at their own pace and use the resulting notes to complete follow-up assignments or activities that reinforce the material.  Read on to learn more…

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The Basics of Soup!

Did you know that January is National Soup Month?  Soup is the perfect comfort food for a typically cold, winter month or any other day for that matter!  To celebrate this meal which has so much to offer in the way of health benefits, versatility in its types, and cultural ties, I’ve created a Hyper-Slide of activities to help students learn more about soup.  Read on to see how you can add a mini soup unit and lab to your repertoire!

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