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Kid Chef Bakes
SKU
051939
ISBN
9781623159429
Grade 3-7
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Teaching Method
Traditional
Teacher-centered curriculum commonly used in classrooms that may include a text, teacher manual, tests, etc.
Charlotte Mason
A methodology based on the work of a 19th century educator who maintained that children learn best from literature (Living Books), not textbooks.
Classical
A methodology based on the Latin Trivium (three stages of learning), including the grammar stage (memorization and facts), logic stage (critical thinking), and rhetoric stage (developing/defending ideas).
Unit Study
A thematic or topical approach centered around one topic that integrates multiple subject areas.
Montessori (Discovery)
A methodology based on the work of a 20th century educator that emphasizes student and sensory-driven discovery learning and real-life applications.
Other
Other methodologies
Religious Content
Secular
Contains content contrary to common Christian beliefs (i.e. evolution).
Neutral
Avoids religious or theoretical topics or presents multiple viewpoints without preference.
Christian/Religious
Faith-based or including instructional religious content.
Learning Modality
Auditory
Learns through listening, talking out loud or reading out loud.
Visual
Learns through seeing, prefers written instructions and visual materials.
Kinesthetic/Tactile (Hands-On)
Learns through moving, doing and touching.
Multi-Sensory
Curriculum that employ a variety of activities/components.
Presentation
Sequential
Curriculum progresses through well-defined learning objectives. Emphasizes mastery before moving to the next topic.
Spiral
Topics and concepts are repeated from level to level, adding more depth at each pass and connecting with review.
Conceptual/Topical
Focus is on the “why,” often with a unifying concept as well as specific skills; coverage may be broader.
Teacher Involvement
Low Teacher Involvement
Student-led materials; parent acts as a facilitator.
Medium Teacher Involvement
A mix of teacher-led time and independent student work.
High Teacher Involvement
Teacher-led lessons; may utilize discussions, hands-on activities and working together.
Additional Materials Required
No other materials needed
Everything you need is included.
Other Materials Required
There are additional required resources that are a separate purchase.
Other Materials Optional
There are additional resources mentioned or recommended but are not absolutely necessary.
Consumable
Consumable
Designed to be written in; not reusable.
Non-Consumable
Not designed to be written in; reusable.
Our Price
$14.99 $14.99 $10.95
Rainbow Savings: $4.04
Description
Written for aspiring bakers, this book is loaded! Elementary students will learn about baking tools, baking skills, and recipes that range from basic to advanced. You could probably use this book as a baking course, as it begins with learning kitchen rules, quality ingredients, what you should have on hand (pantry items), and baking equipment. This section of the book also covers baking skills and is divided into 7 lessons. Children will learn everything from separating eggs to melting chocolate while using recipes to practice the skills. Part two of the book has recipes for muffins/breads, cakes/cupcakes, cookies/bars, pies/tarts/pastries, and savory baked goods. Each recipe includes important information like prep and cook time, yield, tools/equipment needed, step-by-step instructions, and, in some cases, a photo of the finished product. As with any good cookbook, also included are conversion charts, a glossary, recipe index, and resources. I'm a fan of teaching children to cook and bake, and this book would be a wonderful introduction to the world of baking for elementary students. 216 pgs, pb. ~ Donna
Publisher's Description of Kid Chef Bakes
A cookbook and baking class for the kid chef in the kitchen.
Details
| Product Format: | Paperback |
|---|---|
| Brand: | Rockridge Press |
| Author: | Lisa Huff |
| Grades: | 3-7 |
| ISBN: | 9781623159429 |
| Length in Inches: | 9.25 |
| Width in Inches: | 7.5 |
| Height in Inches: | 0.625 |
| Weight in Pounds: | 1.25 |
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