Publication Date
| In 2025 | 0 |
| Since 2024 | 0 |
| Since 2021 (last 5 years) | 0 |
| Since 2016 (last 10 years) | 1 |
| Since 2006 (last 20 years) | 1 |
Descriptor
| Cooking Instruction | 3 |
| Food | 3 |
| Home Economics | 3 |
| Nutrition Instruction | 3 |
| Student Evaluation | 3 |
| Behavioral Objectives | 2 |
| Foods Instruction | 2 |
| Learning Activities | 2 |
| Access to Education | 1 |
| Barriers | 1 |
| Career Education | 1 |
| More ▼ | |
Source
| Cambridge Assessment | 1 |
Publication Type
| Guides - Classroom - Learner | 1 |
| Guides - Classroom - Teacher | 1 |
| Guides - General | 1 |
| Reports - Research | 1 |
| Speeches/Meeting Papers | 1 |
| Tests/Questionnaires | 1 |
Education Level
| Secondary Education | 1 |
Audience
| Practitioners | 1 |
| Students | 1 |
| Teachers | 1 |
Location
| United Kingdom | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Direct linkElliott, Gill; Ireland, Jo – Cambridge Assessment, 2019
The place of practical cookery within school subjects in England has, in recent years, been debated as part of concerns about the nation's health and obesity. Cookery has been a school subject for over a century, but has only ever held a minority place in the curriculum. In 2017 we surveyed teachers of practical cookery in schools, in a repeat of…
Descriptors: Cooking Instruction, Foreign Countries, Secondary School Teachers, Home Economics
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
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
