This month’s Family and Consumer Science Teacher of the Month is Mindy Rose, a high school teacher in Louisiana. This is her 1st year teaching and she claims to, “still be on cloud nine!” Over the last 17 years she…
Seam sample books have been around for years now but this is one lesson that is timeless and is still applicable to your clothing/sewing students. Have your students learn both hand and machine stitches- the foundation of sewing.
Measuring flour and other ingredients can make all the difference in a baked good’s success. Baking is a science and the slightest amount over or under what the recipe calls for can mean an inferior product or inconsistent results. Teach your students with confidence after learning the difference between these two methods.
Since there are already a lot of lessons on yeast and yeast breads, this is a compilation of my favorite yeast recipes, lessons, videos and scientific explanations.
I learned so much at the Johnson & Wales Baking & Pastry Summer Educator’s Program. I described briefly what we did each day of the class. I also have included some products that were discussed and used during the class…
The most common problem in public school culinary classes is finding unique ways to proof & bake yeast doughs given a series of different challenges such as: 50 minute classes, alternating block scheduling, not having the right equipment like a proofing cabinet or steam injection oven, etc.
