Classroom Chefs
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Classroom Chefs
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Author : Nina Howard
language : en
Publisher: Childrens Learning Center
Release Date : 1981-04-01
Classroom Chefs written by Nina Howard and has been published by Childrens Learning Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981-04-01 with Cooking categories.
The Classroom Chef
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Author : John Stevens
language : en
Publisher: Dave Burgess Consulting
Release Date : 2016-03-15
The Classroom Chef written by John Stevens and has been published by Dave Burgess Consulting this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-15 with Classroom management categories.
In this book, the authors share their secret recipes, ingredients, and tips for serving up lessons that engage students and help them understand math. Teachers can use these ideas and methods as-is or tweak them and create their own enticing educational meals.
Book Cooks
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Author : Cheryl Apgar
language : en
Publisher: Creative Teaching Press
Release Date : 2002-03
Book Cooks written by Cheryl Apgar and has been published by Creative Teaching Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-03 with Arithmetic categories.
Easy-to-follow recipes (one for each letter of the alphabet) and numerous activities that include songs, poems and chants, that enhance literacy and math skills while students learn and enjoy hands-on-cooking experiences.
Junior Chef Master Class
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Author : The Editors of Williams-Sonoma
language : en
Publisher: WeldonOwn+ORM
Release Date : 2019-10-22
Junior Chef Master Class written by The Editors of Williams-Sonoma and has been published by WeldonOwn+ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-22 with Cooking categories.
Expert dishes for every occasion—with step-by-step guidance and basic tips for aspiring culinary geniuses. There is no better way to learn how to cook like a pro than to start with a comprehensive collection of super tasty and reliable recipes supported by step-by-step directions and illustrated techniques. From breakfast, soups, salads, and snacks to main courses and desserts, the more than seventy-five recipes in these pages equip the aspiring junior chef with expert dishes for every occasion. Whether you’re interested in whipping up apple pancakes to start the day, frying crispy Japanese tempera, making Italian gnocchi from scratch, roasting a holiday turkey, or perfecting the art of the pie crust, the recipes in these pages will soon have you cooking like a master chef.
Food Pedagogies
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Author : Rick Flowers
language : en
Publisher: Routledge
Release Date : 2016-04-22
Food Pedagogies written by Rick Flowers and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-22 with Social Science categories.
In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow, buy, prepare, present, cook, taste, eat and dispose of food. In light of this, contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains, including schools, supermarkets, families, advertising and TV media. Illustrated with a range of empirical studies, this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers, churches, activists, health educators, schools, tourist agencies, chefs - think we do not know enough about food and what to do with it, the aims, effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies, diverse contexts, genres and different methods, this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ’food as classroom’ and ’food as teacher’, it provides theoretical resources for opening up the concept of pedagogy, and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.
The Culinary Classroom
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Author : Diane E Carlson
language : en
Publisher:
Release Date : 2017-02-28
The Culinary Classroom written by Diane E Carlson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-28 with Business & Economics categories.
THE CULINARY CLASSROOM is a must read for anyone desiring to begin or expand their career by teaching culinary classes. PERFECT FOR: Dietitians, nutritionists, health/wellness coaches, yoga instructors, career changers, chef and chef students alike.
Master Class
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Author : Diane Holuigue
language : en
Publisher: Dutton Adult
Release Date : 1988
Master Class written by Diane Holuigue and has been published by Dutton Adult this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with International cooking categories.
Math For The Professional Kitchen
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2013-07-29
Math For The Professional Kitchen written by The Culinary Institute of America (CIA) and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-29 with Cooking categories.
Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.
Chef
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Author : Helen Mason
language : en
Publisher: Gareth Stevens Publishing LLLP
Release Date : 2014-08-01
Chef written by Helen Mason and has been published by Gareth Stevens Publishing LLLP this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-01 with Juvenile Nonfiction categories.
Cooking shows and competitions are some of today's most popular entertainment, and many young people are interested in a career in the kitchen. This high-interest book provides an in-depth look at many kinds of chefs and the environments in which they work. If readers have a sweet tooth, they'll want to know what a pastry chef does. If they want a fast paced job, they'll love learning what goes on in a restaurant. Also highlighted are the education, skills, and equipment future chefs should know about. Colorful action photographs and famous biographies make this delicious career even more appealing.
Food And Cooking Skills Education
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Author : Anita Tull
language : en
Publisher: Routledge
Release Date : 2018-01-29
Food And Cooking Skills Education written by Anita Tull and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-29 with Cooking categories.
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.