Class cooks practice the rubbing technique and the preparation of a range of bases to produce an apple and sultana or herby veggie crumble.

Students explore the different themes and strategies of dancing by performing in class.  In this physical education activity, students practice moving specific joints and muscles as they train to perform a dance.  Students...

Fruit fusion or dippy divers, anyone? Here's a delicious way to introduce young cooks to aspects of safe food handling and the use of food handling tools. Groups create fruits and/or vegetable salads to share with the class.

Mushroom risotto or savory rice? Class cooks craft clever and creative dishes that demonstrate the versatility of this popular grain.

Ratatouille, the sauce not the animated Disney film, is the focus of this foods lesson. Class groups prepare either a classic tomato ragu or a ratatouille to take home and share with their families.

Spinach, potato, and chickpea curry, lamb korma, Thai green chicken curry. Class groups mix up a variety of dishes featuring this versatile spice.

The timing of preparing a roux sauce to accompany either a tuna and broccoli pasta bake or macaroni and cheese is the challenge young cooks face in this foods instructional activity. 

Is there anything better than hot soup on a cold day? Kids prepare either vegetable chowder or minestrone soup in an activity that features the use of the stove top.

Sweet and savory muffins, yum. Young bakers bake batches of these tasty treats to demonstrate their competence in the kitchen. A real recipe for success.

The challenge in this foods lesson is staying organized in the kitchen while preparing a vegetable couscous salad or a layered pasta salad. Young cooks work in teams to prepare these nutritious meals.

Mastering the creaming method in cake making is featured in a foods activity that asks class members to prepare a Dutch apple cake or a marble pear tray bake. A delicious way to celebrate.

Fourth graders review their knowledge of the food groups and their benefits. They make comparison flash cards with different foods and their benefits, sharing them in creative ways. Finally, they work in groups to solved case studies...

Students explain what happens to food as it passes through the digestive system. They have a 3x5 index card representing food, which he / she carries to stations around the room. Each station represents one of the organs of the digestive...

Third graders match the body part words in Spanish to a picture. They receive a picture of a human with lines coming from its feet, hands, and arms. Students use a word bank, to write the Spanish word that corresponds to the picture. ...

Croque-monsieur? How about pizza toast? Fire up the grill and show your young chefs how to prepare and enjoy these tasty offerings. The 13-page packet includes a rationale for the lesson plan, grocery and equipment...

Sizzling stir-fry. Fajitas. Yum. Stove-top cooking is the focus of this activity designed for young cooks.

To demonstrate their mastery of time management and kitchen organization skills, groups prepare either a shepherd's pie, lasagne, or spaghetti bolognese.

Young chefs are introduced to the use of the oven with an activity that asks them or whip up a batch of fruity flapjacks or tropical granola bars. Yum!

Students examine food labels. They conduct a food label hunt to determine if specific foods are safe and acceptable for people with specific food allergies. They study a variety of food labels to determine whether or not they would...