14 results
Free family consumer sciences laboratories for homeschool
Picture Recipe: Grilled Cheese
This is a picture reciped for Grilled Cheese. I use this in my transition program for individuals with special needs.
Grades:
Adult Education
Types:
Measurement Methods Lab -- Cookie Dough
This is a fantastic way to review the proper methods for measuring ingredients by volume. Each station has 1 or 2 ingredients for that each student will measure. This lab was designed so that ALL students participate and practice each measurement method. At the end, each student will produce their own personal edible cookie dough.The way it works: the teacher will set up the stations with necessary tools and ingredients. Each student will need a small mixing bowl and a spoon to stir with. Give s
Grades:
6th - 12th, Higher Education, Adult Education
Types:
Also included in:Â Reading a Recipe & Proper Measurement Methods Lab - Cookie Dough
AP Psychology Sock Baby Station Labels
Hello AP Psychology educators! Looking for a way to keep your sock baby creation lab a little less messy? I made station labels for my students to rotate through as they are creating their sock babies. Each station has an accompanying illustration that shows what a fetus is currently looking like during this stage. This is a FREE download that you can edit on Canva. To edit on Canva, you will have to select the headings on any of the pages (for example: Station 1 or Birth Certificate), and the
Grades:
9th - 12th, Higher Education
Types:
Measurement Hands-on Activity: No Pattern Sewing
Hands-on learning activities enrich the classroom experience and deepen knowledge. This no-pattern sewing activity takes measurement into the realm of practicality. Allows for independent activity, partner or even group work. A sewing station can be set up and groups or pairs can rotate through the station for classrooms with limited sewing machine access. Personal note: It took me about 3.5 hours with two designated sewing machine operators and one teacher who helped with fabric measurements an
Grades:
2nd - 10th, Adult Education
Types:
Drawstring bag sewing tutorial for high schoolers
This is a power point that has step by step instructions, pictures, and videos for a drawstring bag. This tutorial requires 2 fat quarters and works well with a large group!
Grades:
7th - 12th
Culinary Lab Plans and Evaluation Rubric Templates
Here are some lab plans I've used in the past for students who need specific job instructions. In older students, I don't give out specific instructions because they work more individually, but this is a great way to start them on division of labor in a lab. I've also included a 35 point lab evaluation, a project based lab plan, and a lab plan with a time plan included. I like to use all of the lab plans and even have students just write their own lists as they develop into more independent cook
Grades:
8th - 12th
Types:
Also included in:Â Culinary Basics Semester Curriculum
Baking Powder Biscuits
For culinary instructors, flexible, tested recipes are essential to building a culinary program. This basic biscuit recipe includes vocabulary and can be done in lab groups or individually, over one (block) or two (45 minute) class periods.
Grades:
6th - 12th
Types:
Culinary Macromolecules
This is a teacher roadmap that contains hyperlinks to a full website and curriculum. The lessons explore proteins, fats, and carbohydrates through the lens of food sciences and can be used in culinary, food sciences, and biology classes. Each macromolecule section follows the same 5-E structure:Engage: A short quiz that connects to students’ prior knowledge, addresses misconceptions, and primes students for learning about that macromolecule.Explore: A hands-on activity that provides a common bas
Subjects:
Grades:
9th - 12th
Types:
NGSS:
HS-LS1-7
, HS-LS1-1
, HS-PS1-5
Chili Con Queso Lab
This set has complete recipe, worksheet and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with Food for Today textbook Milk chapter. It has been aligned with the Kansas State culinary and math standards since it includes addition, subtraction, multiplication, division, and percentages. Standards are documented at the bottom of pages. Could be used in Family and Consumer Sciences culinary labs, math, career and technology, home school,
Grades:
4th - 12th
Types:
Recipe Book Reflection | Family Consumer Science
I created this resource for my foods classes to reflect on each recipe after we have made it in class. I use it with the free version of book creator, but you could have students do the same thing in google slides or your choice of platform. I always have my recipes in a folder available to students on schoology (or google classroom) so that they can just copy and paste the recipe into their recipe book, format it, and then the majority of their time is spent on reflection on the lab.
Grades:
9th - 12th
Types:
Quickbread lab: muffins with variations
Muffins are a great lab for quickbreads to emphasize gentle mixing and compare it with muffins that may be overmixed. You could do the basic muffin batter and overmix it for a demonstration of overmixing vs. gentle mixing and look at the results in class before the lab. I love the variations for students to make them more unique. It's a small recipe so you could save money, but could be easily doubled and then make it a math exercise as well.
Grades:
7th - 10th
Also included in:Â Culinary Basics Semester Curriculum
Recipe for Breakfast Pie
This is a delightful recipe to use that showcases eggs as a binder and allows students to demonstrate multiple cooking methods and heat transfer methods.
Subjects:
Grades:
6th - 12th
Types:
Cooking Lab Template (EDITABLE)
Are you looking to streamline your cooking labs? Then this product is for you! This resource provides a template to fill out for each lab. The template consists of:1. Lab Objectives2. Key Skills3. Key Concepts4. Time in Oven5. Ingredients6. ProceduresEdit the product to make it fit each of your cooking labs!Feedback: Thank you so much for visiting my store! I hope this product meets your needs. Leave a review and let me know what you think. If you have any questions, please let me know. I would
Subjects:
Grades:
7th - 12th, Adult Education
Types:
Also included in:Â BUNDLE- FCS Cooking & Baking Class Starter Kit
Interdisciplinary Molecular Gastronomy Notes Sheet
Notes sheet on molecular gastronomy, the future of food.
No key included.
Includes space for students to debate on the question: "is this food?"
Grades:
6th - 12th, Higher Education, Adult Education
Types:
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