"Food Stories: Navigating the Academy with Cultural Lessons from the Kitchen" is the first volume in the series "Culinary Canvas: A Series on Integrating the Arts and Food into Higher Education." The purpose of the series is to explore the innovative integration of arts and food into higher education. Each volume aims to…

In this beautifully-written book, the authors skip across the many bridges that connect neuroscience to education, creating a wonderful resource for educators. They consider all the elements that an understanding of neuroscience can bring to education in a highly accessible manner, focusing on emotions and spiritual meaning as well as more…

This textbook provides K-12 science teachers and educators innovative uses of anchoring phenomenon-based teaching approaches from a justice-oriented lens (Morales-Doyle, 2017). It discusses topics such as the use of anchoring phenomenon-based pedagogies, qualities of productive anchoring phenomena and includes examples of unit plans that use…

This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities,…

These 64 performance-based instructional modules are for the home economics content area of food and nutrition. Each module is composed of an introduction for the student, a performance objective, a variety of learning activities (reading assignments, tasks, written assignments), content information, a student self-check, recommended references,…

This booklet was created to help students present their 4-H projects in the foods area. The guide contains information on making presentations, including the following: types of presentations, how to find and develop an idea, using visual aids, planning the work area for food demonstrations, equipment needed, preparing to give the demonstration,…

Of this series of Science Readers, Books I, II, and III are adapted to secondary grades comprising pupils who are in their third and fourth years of school work. Both the reading and the subject matter of Books IV, V, and VI are suitable for grammar grades. The lessons in Books IV, V, and VI contain lessons sufficiently full and definite to enable…

Of this series of Science Readers, Books I, II, and III are adapted to secondary grades comprising pupils who are in their third and fourth years of school work. Both the reading and the subject matter of Books IV, V, and VI are suitable for grammar grades. The lessons in Books IV, V, and VI contain lessons sufficiently full and definite to enable…

This module reviews the essential steps in basic mathematics as they are used in food service education. Special needs students using the module should be able to complete five applications of basic mathematics in food service with 90 percent accuracy. Designed for individualized instruction, the module consists of a teacher guide, a student…

Watching while listening promotes understanding and makes learning Filipino a lively and engaging experience. This set of two DVDs presents 42 video dialogs to help students move beyond the beginning level in mastering Filipino structures and functions. The units cover nine thematic areas: (1) meeting people; (2) food; (3) household activities;…

This document contains a student assignment book with 22 assignments for a course in food service management and a teacher's guide with answers to the assignments and tips on presenting the lessons to which they pertain. The assignments cover the following topics: career opportunities; entering the food service industry; classifications of…

Presents a classroom lesson that teaches about the transfer of plants and animals between Europe and the Americas as a result of the Columbian voyages. Includes a list of teaching resources and step-by-step procedures. (CFR)

Presents a one- to two-week instructional unit in which students create a newspaper based on the Columbian voyages to the Americas. Recommended instructional resources and step-by-step teaching procedures are included. Student evaluation sheets and a sample front page are provided. (CFR)

This packet contains an instructor's manual, instructor's resource package, and a student workbook for an 18-week course in foods and nutrition for students in grades 10-12. The curriculum has the following goals: to help students apply science concepts and principles to their daily lives; to provide students with accurate information about foods…

This packet contains both a teacher's guide and a student activity book designed to help adult students learn about health and family living. Both booklets cover the following topics: health in the home, safety in the home (safety tips concerning children, tips on indoor safety, first aid), helping children with school activities, leisure time and…