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Peer reviewedBergstrom, Joan M.; O'Brien, Lisa A. – Educational Leadership, 2001
Built around such themes as nature, cooking, and community involvement, after-school programs help students make powerful connections and ask big questions. Theme-based programming is most successful when staff members listen, observe, and acknowledge experiences that excite and motivate the students. Kids also love clubhouses and pressrooms. (MLH)
Descriptors: After School Programs, Community Involvement, Cooking Instruction, Discovery Learning
South Carolina State Dept. of Education, Columbia. Office of Vocational Education. – 1986
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,…
Descriptors: Behavioral Objectives, Check Lists, Competency Based Education, Cooking Instruction
Download full textParsons, Angelina O.; Harris, Pamela R. – 1986
This resource guide is designed to help home economics teachers in Montana to develop occupational programs for food service. It provides resources that can be used with the "Food Service Occupations in Montana: Scope and Sequence in Wage-Earning Home Economics." The guide contains 13 sections. The first section explains the core…
Descriptors: Advertising, Classroom Techniques, Competence, Cooking Instruction
Densmore, Roxanne T. – 1987
This guide is intended to assist vocational English as a second language (VESL) instructors in teaching courses in carpentry and the culinary arts to residents of Navajo reservations. The first section outlines the rationale and content of the two training programs as well as the basic VESL objectives that they seek to address. The next section, a…
Descriptors: American Indian Education, Behavioral Objectives, Bilingual Education, Carpentry
Lopez-Valadez, Jeanne, Ed.; Pankratz, David, Ed. – 1987
This guide is intended for vocational educators developing the vocational English as a second language (VESL) component of a course in cooking. The introductory section examines assumptions about second language learning and instruction and VESL classes, local adaptations of the curriculum, and sample VESL lessons. The chapter on language…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Foods Instruction
Hash, Barbara W. – 1976
Adaptible to the regular home economics curriculum for the middle school (grades 7, 8, and 9), these resource units are designed to actively involve the student in learning activities and provide hands-on experiences. Three units of instruction are included and focus on the following topics: food; self, family, friends, and careers; and personal…
Descriptors: Behavioral Objectives, Career Education, Career Exploration, Cooking Instruction
Oklahoma State Dept. of Education, Oklahoma City. – 1983
This publication is a hands-on activity resource guide for early childhood educators designed to be used in conjunction with "Beginnings: Early Childhood Education in Oklahoma." The purpose of the guide is to present a variety of learning activities on various levels, allowing teachers to choose activities which are appropriate to each…
Descriptors: Art Activities, Child Development, Class Activities, Communication Skills
Northern Arizona Univ., Flagstaff. Center for Vocational Education. – 1982
These 26 modules for independent study comprise the second volume of a two-volume set of HERO (Home Economics Related Occupations) HELPS for student use in competency-based professional development. Each module contains teacher and student materials. Teacher materials include an information sheet listing resources and materials needed by students,…
Descriptors: Agricultural Education, Allied Health Occupations Education, Autoinstructional Aids, Child Care Occupations
