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…

This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

Describes the production of a pupil-created documentary in a Toronto school and suggests ways to disseminate children's video tape work through cable television and other channels. (SDH)

Using science from the classroom, a teacher involves students in variety of explorations to identify safe foods from outdoors. These activities culminate in a Wild Plant and Beast Feast day, where the students have an opportunity to share their new cuisine and recipes with classmates and teachers. Tips on the successful development and…

This report contains 51 one-page abstracts of innovative Illinois tech prep programs that integrate academic and vocational education. Each abstract includes the following: curriculum areas, grade level, types of students for whom the program is appropriate, materials needed, suggested resources, a contact person with address and telephone number,…

Award-winning teacher-developed projects and courses in economics are described. The projects are designed for use in grades K-12. Descriptions indicate grade level, project background, time allotment, objectives, activities, and evaluation. Chapter 1 suggests ways to teach economic concepts in grades K-3. The projects included a year-long study…