Not really a resource for use in the classroom - this file is a PowerPoint presentation which gives information about Dyspraxia. It is a very interesting presentation because it shares many signs to look for in a person who may be...

A note-taking outline is given to learners which covers meat composition and quality, types of meat and storage, and cooking meat. By viewing pictures they learn to identify cuts of meat or poultry products. They discuss inspection and...

Four thought-provoking questions encourage readers to develop and support their opinions about strategies to end a friendship after exploring excerpts from a New York Times article. The reading is brief so this could be a lead-in to...

Young scholars assess children's learning and development so that their preschool can be developmentally appropriate. They participate in creating file folder games to use with their preschoolers in the future. These games help the...

Sometimes you need to play a game in order to reinforce learning. Use Bingo cards to review the equivalents for both dry and liquid portions. Playing Bingo helps learners to practice recognizing measurement units, abbreviations, and...

Using culinary text books, matching exercises, and an "Old Maid" style card game, classroom chefs learn and distinguish cooking vocabulary. They identify terms and techniques used in a chicken/vegetable stir fry demonstration.

Students persevere to build character. In this philanthropy lesson, students consider how to put forth their personal best in all areas of their lives as they participate in a physical activity.

Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup. It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as how to calculate percentages from given ratios....

Students throw objects overhand. In this exercise lesson students practice throwing overhand with several different objects. They practice throwing at different distances.

This lesson includes visuals and animations designed to aid the instructor or coach to help high schoolers learn to use correct techniques in playing badminton. Visuals include drills, tutorials, and exhibitions suitable for all levels...

Students identify, demonstrate properly, and apply correct position and posture while working at the computer. They also demonstrate optimal posture and position at the computer workstation, including: sitting up with the arms held out...

Fifth graders learn of coping behaviors related to grief and loss. They recognize the tasks associated with the grief and loss process. They also have an opportunity to identify common ways literary characters cope with loss.

Students apply and demonstrate, in a practical lab test, what they have learned from their previous classes by preparing cookies together. They use measuring knowledge, cooking terms, abbreviations, equivalents and substitutions.

Learners individually practice the techniques and skills learned in preparing a double crusted pie using fresh, canned or frozen fruit that needs to be thickened with tapioca, flour or cornstarch.

Students practice the skills of fencing. In this fencing lesson plan, students learn how to properly lunge, and how to score a fencing match.

Learning about the basic food groups and healthy snacks.

Students learn the basic principles of microwave cooking and prepare a dessert in the microwave using correct procedures.

Students discuss how much fiber and water a person needs each day. They use beans soaked in water to show the benefits of water to the human body. They also learn the health benefits to eating healthy.

Students participate in a variety of activities to help them define their own personalities. They complete questionnaires, play personality Bingo, and compare kaleidoscopes and candy to the variety found in humans.

Students review the basics of the game of curling. They discuss curling terms, hack, hogline, use of broom, and rocks. Students practice throwing for accuracy and distance. They participate in a curling activity.

Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.

Third graders learn the serving sizes of fruit, the nutritional value, and what to look for when buying fruit.

Fourth graders participate in a service-learning project to design landscaping that maximizes water use and utilizes indigenous plant species.

Students use Rhodes frozen dough, a convenience product, to prepare another class of yeast breads as they deep-fat fry the thawed dough and individually prepare Indian Fry Bread Tacos. They apply the principles they have learned in...