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Gau, Michelle L.

Typically in a high school Foods course, students learn food preparation skills through the actual preparation of several recipes. Educational research recognizes benefits of student choice to teachers and students. Determining whether this is the case in teaching high school Foods studies led to my research. The purpose of this research is to explore the remodeling of the implementation of the learning outcomes from the Alberta Senior High School Foods Program of Studies. By gradually introducing greater student choice, students will move from preparing teacher-selected recipes, to choosing from a selection of recipes, and finally to choosing their own food products to meet learning outcomes. This question focuses this project: “What are the effects of giving students a choice in determining recipes to meet learning outcomes in a high school Foods lab?”

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University of British Columbia. EDCP 590

Vancouver : University of British Columbia Library

10.14288/1.0437726

Education, Faculty of; Curriculum and Pedagogy (EDCP), Department of

Graduate

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