Purpose: This study explored young males' suggestions for food skills education in three domains: food selection and planning, food preparation and food safety and storage. It also solicited young males' perspectives on mandatory food skills education. Design/methodology/approach: This descriptive qualitative study employed a semi-structured…

The development of gastronomy science caused an increase in the diversification and amount of food-beverage production. Increased and diversified food-beverage production provided commercial value to gastronomy. The greatest factor that provided this commercial value is the spendable income of individuals which increased with the industrial…

A backpacking course designed for the novice hiker teaches meal planning and preparation and safety and health tips, and then puts the knowledge to work on several backpacking/hiking trips. (CJ)

Five cookery classes for eight children, all of whom had profound and multiple handicaps and were nonverbal, were observed and analyzed. Purpose of the observation was to describe the day-to-day events in a classroom for children with severe learning difficulties and what a teacher in this special classroom teaches. (RM)

A rehabilitation teacher at the Kansas State School for the Blind describes her job. Her main responsibilities are to teach a transition class to older high school students and to be at the local community college to assist students to be successful in that setting. Students are taught cooking, cleaning skills, and skills for independent apartment…