This project has developed programmed instruction material to teach seventh grade students in a preparation for cooking class. The four parts of the programmed material are measuring, cooking terms, identification of equipment, and safety precautions.In addition, the creative project has compared the teaching of the four designated areas of preparation for cooking by programmed methods and by traditional teaching methods.
| Identifer | oai:union.ndltd.org:BSU/oai:cardinalscholar.bsu.edu:handle/180037 |
| Date | 03 June 2011 |
| Creators | Moulton, Judy Carolyn |
| Contributors | Finn, Audrey M. |
| Source Sets | Ball State University |
| Detected Language | English |
| Type | Cookbooks. |
| Format | iii, 124 leaves ; 28 cm. |
| Source | Virtual Press |
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