Students will work through a Career and Technology Foundations (CTF) challenge and explore key ingredients' role in the sensory quality of recipes in five 90-minute lessons.
Through engaging videos, fun activities, and creative recipes, students will explore science in the kitchen by learning about the roles of
leavening agents by making pancakes with baking powder or baking soda and various acidic ingredients,
sugars by making cookies with different combinations of sugars and sweeteners, and
flours by making biscuits with white, whole wheat, and cake and pastry flour.
Students will use their senses to evaluate different recipe variations' appearance, texture, smell, and taste. Students will have the opportunity to make various career connections and will develop their own recipe.
This program meets CTF learning outcomes, has cross-curricular links, and includes assessment tools. It can be adapted for high school Foods classes.
One kit includes 30 student workbooks and one teacher guide. If you need more than the max order number, contact us at email@example.com. The student workbooks and teacher guide can also be downloaded directly from the website.
The Teacher Guide provides all the background information you need to teach the program's five lessons. It includes ready-to-use student and teacher assessment tools and grocery lists corresponding to each recipe.
The slide decks are the primary teaching tools for each lesson. They contain the videos, background information, activity instructions, and discussion questions. Suggested speaking notes and additional information for teachers appear in each slide's Notes[...]