Individual and classroom learning activities that involve "no-cook cookery" (cooking without heat) and that teach concepts in the areas of science, mathematics, social studies, language arts, visual arts, and botany are described. (CJ)

The purpose of this manual is to link classroom food experiences for elementary school students to academic objectives in health, reading and language arts, mathematics, science, and social studies. Objectives, grade level, and food experience activities are listed for each lesson, which reinforce academic objectives and teach principles of good…

How shall a project be organized so that the subjects in the school program shall properly function and shall contribute to the effective working out of the central idea around which the project must concentrate? How shall an untrained teacher be able to formulate her subject matter in terms of projects unless she understands the function of each…

This food production, management, and services curriculum guide provides information needed by teachers. It begins with a list of the competencies and subcompetencies that are the essential elements and the sub-elements prescribed in the Texas Administrative Codes for Vocational Home Economics. Each chapter consists of teaching strategies. They…