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.
Students will research environmentally caused birth defects and create a pamphlet encouraging mothers to make wise choices about their lifestyle choices. Students will present their findings and pamphlet to the class.
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.
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