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Water: Key
Test on the theme of water:
- function of water in our body;
- moisture requirements;
- foodstuffs;
- statements about water.
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New nutritional triangle: Differences and similarities
This bundle looks for differences and similarities between the old and new nutritional triangle.
The students also give their own opinion about this nutritional triangle and provide pros and cons.
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Cooking: Recipes
A selection of recipes for practical nutrition.
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Halloween: Tableware and preparation of a dish
This document is part of a project by three weeks to work together with students from a cooking and table decorations to the theme of Halloween.
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Community center and / or thrift store: Visit
Fill sheets for students, during a visit to a thrift store and / or community center.
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Evaluate curriculum Focused
This document offers the possibility to evaluate your directed curriculum goals.
It is also a potential tool to start a conversation with your students and to reflect on your own teaching (transfer).
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Vegetarian appetizer buffet: Evaluation Sheet
Using this evaluation form you can evaluate the actions and skills that will be discussed during the preparation of an appetizer buffet.
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Embroidery: Cozy owl
Roadmap crafts with different techniques. The students work with cotton, felt, buttons and fusible web.
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Herbs and spices
A lesson plan to give students insight into the use of native and exotic herbs in their diet.
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Purchasing and inventory of food
Over twenty worksheets that include the following matters: the shopping, the receipt, ergonomics, environment conscious purchases, storing and preserving foods.
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Cooking vegetable soup, hunter dish
Lesson plan for a four-hour cooking class in which a spring-julienne soup and a hunter dish be prepared.
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Kitchen: Layout and function
What is covered?
- different kitchen layouts (work / storage / ...)
- different build (u, i, l, kitchen island)
- different points of interest (ergonomics and economy).
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