Have you ever wondered how they make candy bars? The scientist in me was so intrigued I just had to figure it out. Nothing can get students more excited than the prospect of making candy. They often remark, “you can make your own candy bars?” “Yes” I say, “its magic.” But really all it takes is a whole bunch of problem solving skills-a great way to teach students these skills as they beg you to engage in this lesson.
Students plan an event of their choice start to finish as if they were an event planner. Paying attention to details is essential. The students created a diorama showing the look and feel of their event, and a booklet that contains their budget, floor plan, guest list, To-Do list, menu, and time schedule. They also make an invitation, an item off their menu, and sample decoration for their event. Finally, the students set up a table show casing the event that they planned at the school’s art exposition.
My life skills students actually came up with this lesson. This particular class happened to be a class full of guys and they convinced me that simple cooking skills were something that they should learn before they graduate. Of course they also loved to eat…thus the birth of this lesson–cooking with small appliances!
This project is a part of a high school senior life skills class. I explain to the students that after high school it is really up to them to engage in learning on their own. No one is going to spoon feed them. One of the ways adults learn is by reading books on subjects that they need to work on or learn more about.
Since I teach semester culinary classes, Valentines Day comes up around the time that I am going over how to measure correctly. I use this lab for my culinary II students who already have learned how to measure correctly so instead of demonstrating the techniques I have them show me that they remember how to measure correctly by making this recipe. This lab also allows them to get familiar with their kitchens and lab group. Obviously this recipe or any other cookie recipe could be used to produce the same results—students proving that they know how to measure different ingredients.
Basically this lesson is a challenge for students to make nutritious meals using the food guide pyramid for $60 a week and to find all their pricing and food choices from local grocery store fliers. The students would cut out what they wanted to purchase and paste them on a food pyramid chart for each meal. The students would then total the amount of dollars spent and estimate the amount of calories consumed for each meal.