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Direct linkVerran, Joanna; Redfern, James; Moravej, Haleh; Adebola, Yvonne – Journal of Biological Education, 2019
A series of events was developed to engage audiences in discussion around the importance of microorganisms in the production of fermented foods, particularly through tasting. The events were designed to attract different audiences: families attending a science museum; families in their community space; and adults in different informal eating…
Descriptors: Biochemistry, Food, Museums, Family (Sociological Unit)
Robertson, Dale – Camping Magazine, 1987
Describes how a farm program might assist any camp to offer experiential educational opportunities, improve attitudes toward food/nutrition, expand interpersonal relationships, develop work values and responsibility, teach history of food production/hunger. Details program goals, seasonal agricultural work, staffing, tools/equipment, daily…
Descriptors: Camping, Educational Objectives, Experiential Learning, Food Service
Ozarka Vocational Technical School, Melbourne, AR. – 1988
A project developed, field tested, implemented, and disseminated a management system, support materials, and references for a self-paced individualized instructional program in automotive mechanics and food services. During the program, the Planwriter component of the SAGE/Compute-a-Match Assessment System was used to develop a management system…
Descriptors: Auto Mechanics, Curriculum Development, Educational Resources, Food Service
PDF pending restorationSpeary, William A. – 1977
A project is reported which accomplished the following objectives: (1) Developed greater awareness among high school distributive education teacher-coordinators and State and area staff toward the competency based concept as applied to the Texas DECA (Distributive Education Clubs of America) Association's competitive events program, (2) identified…
Descriptors: Behavioral Objectives, Clubs, Competency Based Education, Curriculum Development
Download full textFloerchinger, Josie – Early Childhood Research & Practice, 2005
This article discusses a project about lunch undertaken by a class of 3- to 5-year-old children in a preschool in Iowa. Following a description of the school and the goals of the project, the article presents the three phases of the project. The teacher's reflections about the project are also included. Photographs taken to document the project…
Descriptors: Early Childhood Education, Preschool Children, Preschool Education, Student Projects
Bjur, Michael P. – 1984
This volume comprises the final report of a project to develop curricula for eight vocational and technical occupations as well as copies of the curricula themselves. The individual curricula address the following occupational areas: automotive repair, computer technology, dental assisting, diesel and heavy equipment mechanics, electronics, food…
Descriptors: Allied Health Occupations, Auto Mechanics, Behavioral Objectives, Classroom Techniques
