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The activity fostered their critical thinking and self-reliance skills and asked them to take control of their own learning. The students were given a recipe and tasked with following its directions and accurately measuring its ingredients in order to make a cheese or pepperoni pizza. Hunt said this was the first time her students had seen the recipe and been asked to apply their food preparation skills independently.
“My objective was for the students to use their prior knowledge of following recipe directions, observing food safety and using measuring skills with select ingredients they may have at home to make themselves a quick meal,” Hunt said. “My role as the teacher was that of an observer. My only directions to the students were to go to their assigned kitchens and get started. I wanted to see what they could complete on their own.”
The young chefs learned to collaborate and applied their math, reading and science skills as they measured out the correct amount of ingredients needed.
“The students observed that ingredients can’t always be purchased in the amount or size specified in a recipe, so measuring or dividing ingredients to use the correct amount is necessary,” Hunt explained.
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