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|Title:||Quality for Keeps: Home Food Preservation|
|Pub. date: ||January 2011|
|Includes: ||Curriculum includes six lesson plans, guide sheets, handouts, and PowerPoint presentations on a separate CD|
|Description:||Quality for Keeps: Home Food Preservation contains six lessons, each including a lesson plan, hands-on activity and helpful handouts. The core content of the lessons is found in the speaker’s notes of the PowerPoint presentations found on the accompanying CD. University of Missouri Extension guides on food preservation serve as the core reference materials for participants. Field faculty may choose to offer a series of three or up to six sessions based upon their perception of local needs in their community.|
|Funding Source: ||University of Missouri Extension|
|Developer: ||Glenda Kinder, Susan Mills-Gray, Tammy Roberts, Karen Elliott, Janet Hackert, Mary Schroepfer, Linda Rellergert|
|Organization: ||University of Missouri Extension|
|Length: ||150 pages|
|Assessment instrument Used? ||no|
|Use Restrictions: ||May not copy.|
|Reviewers Comments: ||The curriculum contains 150 pages of three-hole punched binder inserts and a CD. The curriculum is easy to navigate with a clear table of contents and large tabs to delineate the materials. There are six tabs for the lessons, a tab for guide sheets, and a tab for additional materials. The guide sheets are bound booklets which students can use a guide with the lessons. The additional materials section contains evaluation surveys and a list of other books and web resources on home preservation.
Each lesson starts with a lesson plan for the educator, which establishes the objectives, session flow, handouts to use, and resources to show during the lesson. This makes it easy for educators with little experience in home preservation to teach these lessons. The lessons are intended to be used with corresponding PowerPoint presentations on the CD. Each lesson includes a hand-on activity, which will keep students engaged.
The six lessons are:
- Harvesting and Storing
- Pressure Canning
- Canning Salsa and Fruit
- Jams and Jellies
- Freezing and Drying
The equipment lists for the activities are extensive. There may have to be a large initial investment in canning equipment before teaching from this curriculum. The lesson plans recommend books to show students. These books are not necessary given the amount of materials in the curriculum, but would be a nice addition to the lesson if the educator had the budget to purchase them.
The curriculum is appropriate for most audiences from older teens on up. But since preserved foods can be high in sodium and sugar, the recipes may not be appropriate for those watching their salt and sugar intake. There is no nutrition information presented in the curriculum.
|Contact the Distributor:|
| Distributor: ||University of Missouri - Columbia|
| Mail: ||2800 Maguire Blvd.|
Columbia, MO 65211
| Phone: ||800-292-0969 |
| Fax: ||573-884-5038|
| E-mail: ||firstname.lastname@example.org|
| Ordering: ||see Extension Publications|
| Order URL:||Web Address|
| Cost:|| 35.00 per kit|
| Avail. in Qty:|| No|