Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.

As part of the national curriculum, cooking provides children with a variety of skills, from learning the science behind where food comes from to what good health is and understanding how ingredients can be turned into something tasty to eat. Packed full of practical advice, colourful recipes, and nutritional guidance, this book will provide: Guidance to teach children a range of cooking skills, using a variety of ingredients from varying sources. An understanding as to where our food comes from; seasonal and all-year-round produce; how food is grown and transported to our shops and markets. The basic skills to make food safe, nutritious, and palatable to eat. Links to STEM, PSHE, and D&T primary school curriculum subjects. Ideal for group work for any primary classroom that has access to a school kitchen, either in mainstream primary or special school settings, this book offers teachers, parents, and other practitioners a useful, photocopiable resource for delivering practical and hands-on lessons with scientific grounding. With clear, easy to read, step-by-step, written, and illustrated recipes, this book provides all of the information needed to enable children, with supervision, to prepare and make tasty food, to share with family and friends, particularly on social and special occasions.

This curriculum was developed with the homeschool family in mind and was created with a threefold purpose: to give children an appreciation for the many different cultures in this world, to teach children how to cook (a wonderful life skill) and to taste the flavor and variety of the diverse cultures around us. I believe the table is the center of most cultures and food being shared is a huge part of bringing family, friends and acquaintances together. This curriculum is designed to encourage good penmanship, critical thinking, cooking skills, awareness of the many cultures around us, simple mapping skills and an appreciation and enjoyment of a wide variety of foods. It can be adapted to any grade level, as one is never to young or old to appreciate world culture and learn cooking skills. It is my hope, that through this curriculum, it will bring family togetherness as the student enjoys and shares the fruits of his or her labor. What you find inside the pages of this unique curriculum is how to use this curriculum, a list of supplies (three-ring binder, colored pencils, etc.), cover sheet, map and recipe forms for copying, a list of countries, recipes and a link to information about each country listed in the book. What you will receive when the course is completed is an individualized student cookbook with handwritten recipes along side of maps that show where the recipe came from and information on each recipe page about the country studied. This is one educational course that can go beyond the school years and helps give your student(s) a life skill that he/she will take beyond graduation. You can find out more at https: //cookingthroughgeography.wordpress.com/

Learn the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners. This is the ideal resource for anyone working towards foundation learning courses in hospitality and catering, including Introduction to the Hospitality Industry at Entry level or Level 1, the Level 1 NVQ in Food Preparation and Cooking or other foundation Vocational Studies programmes that incorporate basic food preparation and cooking skills. It is illustrated with hundreds of photos that bring the hospitality industry to life. - Outlines the basics of working in the hospitality industry with clear, easy-to-understand language and photos to aid visual learners - Works through simple recipes with clear step-by-step sequences - Provides varied activities throughout to help students remember key facts easily - Differentiates with 'Stretch yourself' activities

Building on the success of On Cooking, 4 th edition, theTo Goversion was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology. On Cooking To Go Editionretains all of the instructional in-chapter recipes from the fourth edition; the end-of -chapter recipes have been migrated from the printed book to the Web via i-COOK , a robust web-based recipe management system. This reduced page count provides a more streamlined and portable book. MyCulinaryLab™, our powerful new technology solution, is available for a package option. It does not come packaged with this isbn. MyCulinaryLab™enables students to study and master content online - in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.For anyone interested in Cooking, Cooking Skills or Food Preperation, Food and Nutrition, and Hospitality Management.