Looking to add some culture into your school or program? I see a lot of teachers requesting ideas on this very topic all over social media. Food Culture Fridays is a way to not only add some culture by way of different foods to your school and student body, but it’s a great way to connect your students to the cafeteria staff, who often go unnoticed. Read on to learn more about how you can expose your students to some delicious and diverse foods every month!
The food industry contains many careers for individuals to investigate and pursue. However, many careers are unfamiliar and go unnoticed. There are more jobs in
the food industry than you would imagine! Careers in the Food Industry, created by Nicole Brown from Illinois, allows students to dive deeper into careers within the food industry and all they encompass. Continue reading to learn more…
With the surge in home cooking, aprons are making a comeback! However, in the cooking lab, they’ve always been a staple! Learn about Aprons: History & Design and then teach students how to create their own, with or without tie dye.
If you enjoy making these delicious Cooking with Foil Packets (Campfire Stew) over a fire while camping, now you can make them anytime, at school or home, in the convenience of your oven. It’s a great way to incorporate a variety of nutrients and food groups!
I love teaching students how to make desserts that look elegant, but sound difficult! After learning about The History & Science of Cream Puffs, they are always surprised to learn how simple they are to actually make. Read on to learn how to incorporate this into your pastry or dessert unit.
After noticing continuous requests for lab suggestions that are doable in 43 minute class periods, I’ve decided to do a recurring series, featuring recipes that can be completed from beginning to end in a 43 minute time frame. In some cases, longer recipes will broken into two day labs. In addition, I will include my pre-lab review questions that pertain specifically to the recipe. This helps to ensure that students are reading the recipe. It also allows me time to show any videos that may demonstrate the product or specific techniques. So, without further ado, I present the 43 Minute Lab Series: Dutch Babies!
Cookies, Cakes & Pies, Oh My! is a subscription box template project. The original cookie subscription box idea came from Anna Hall, an Ohio FACS teacher. Upon receiving it, my brain immediately thought this project could extend to other desserts or foods and Anna graciously gave me permission to expand the project. So, if you’re looking for an extension project when teaching about desserts or other foods, this may be just what you’re looking for!
Recently, I read a newsletter about pie crusts made with olive oil. This was intriguing because my family has always sworn by pie crusts made with shortening. Because of this curiosity and the holidays being right around the corner, I decided to add a lab titled, Pie Crust: Experimenting with Fats so students could see and experience the similarities and differences first hand. Note: The pie crusts can be taste tested with or without a filling. If using a filling, I recommend a simple chocolate pudding with some whipped topping and sprinkles!
This Soul, Creole & Cajun Foods lesson, activities and lab is a collaboration of ideas from me and Arlene DeJoy-Meckes (from Teachers Pay Teachers). We teamed up to create this cross-curricular resource as a way to add ethnic diversity to your food classes. There are many teaching possibilities for this as it could be taught as a stand alone lesson, connected to a regional foods unit, when exploring the South, or even as an example of a cultural influence when teaching about food choices.
Had I asked students years ago if they cooked much with cast iron, I would have gotten a lot of positive responses. Today, not so much! Because many students don’t have this experience, I decided to teach them about “Cast Iron Cooking” so they could see the similarities and differences to regular cookware as well as the variety of foods that could be prepared with it.
