Bringing the classroom into the kitchen: lessons learned at home.

The National Education Goals Report (1993) recently questioned if children could apply what they learn in school to the everyday world. Children themselves may wonder why they have to memorize multiplication tables or spelling lists. Fortunately, something as practical as preparing meals or snacks can provide ample opportunities to bring math, reading, science, social studies, art and music into the real world.

Educators strive to teach children skills that involve listening, following directions, putting things in sequence and finding the main idea. Since the home is the child's first teacher, why not turn the kitchen into a "classroom" where you can introduce or reinforce the above skills that your children will find useful throughout life?

Education should emphasize active and meaningful family participation. The report First Impressions/Primeras Impreciones (Texas Education Agency, 1994) identifies principles of developmentally appropriate education that could link cooking-related activities at home to school activities. The adult who supervises the activity should make certain that the lesson is appropriate for the child's age, interest and understanding, and that it values cultural diversity.

Teachers could meet with parents to discuss the relationship between such home lessons and classroom goals of working together, developing listening skills and following directions. Think of ways that children can become actively involved in planning dinner for the family. Children will benefit from learning to make choices and deciding which steps to take to complete the task. Cooking is a natural way for children to learn certain skills. Even better, at home children learn without feeling they are in a lesson.

An adult preparing a meal may do so hurriedly and automatically. Try to take the time to team with a preschooler or elementary child and allow for some thought and conversation as you work. While making soup, for instance, casually name the vegetables and describe their shapes and colors. Or ask older children to write down the recipe, complete with ingredients and measures. Making applesauce can be a science experiment if you point out how heat affects food, among other things. Without even knowing it, your child will be learning.

Children can enjoy cooking foods that have long been family favorites. They will also enjoy following recipes in a cookbook. Some adult cookbooks may be suitable for children, but many cookbooks are written specifically for young cooks. Getting Ready To Cook (DeVilliers & van der Berg, 1985), for example, is clearly illustrated and shows how easy it is to cook and have a good time while doing so. The authors include food facts, measuring information, equipment lists, vocabulary, helpful hints and recipes.

Working in the kitchen with youngsters is really an opportunity to open their eyes to the world around them and to teach them about good nutrition habits. The Department of Health and Human Services (1990) notes that educating school-age children about nutrition is critical in establishing proper lifelong eating habits. The U.S. Department of Agriculture (1989) publishes materials that can help families develop healthy eating habits. Other information can be found from agencies such as the Red Cross or the American Cancer Society. You can also find appropriate books for all ages at the public library.

Your "classroom in the kitchen" can offer up lessons about geography and other cultures. In What's Cooking? Recipes from Around the World (Warner & Hayward, 1981), U.S. teenagers contributed favorite family recipes brought to America from all over the world. Easy-to-follow recipes are enhanced by personal stories. This book combines social studies, geography and history, while giving children a chance to prepare and enjoy delicious meals.

Your original goal might have been to recruit your child into helping put together a meal. I think you will find that you can expand the activity into one to enjoy now and for years to come. Cookbooks and family recipes take on new meaning when you use them with a child and share the satisfaction of completing a cooking project.

Take the time to explore the books below and see how home/school or kitchen/classroom learning melds together. What a delicious way this is to get a very realistic and meaningful education right at home!

Cooking Up with Cookbooks

Bayley, M. (1981). The wonderful world of Oz cookbook. NewYork: Macmillan.

Berry, J. W. (1984). What to do when your mom or dad says ..." Make your breakfast and lunch!" Chicago, IL: Children's Press.

Henry, E. We-cha-pi-tu-wen, Blue Star Woman. (1983). Native American cookbook. New York: Julian Messner.

Kandorian, E. (1989). Is anybody up? New York: G. P. Putnam.

Moore, E. (1983). The great banana cookbook for boys and girls. New York: Clarion.

Nguyen, C., & Monroe, J. (1985). Cooking the Vietnamese way. Minneapolis, MN: Lerner.

Perl, L. (1974). The hamburger book. New York: Clarion.

Supraner, R. (1981). Quick and easy cookbook. Rahway, NJ: Troll Associates.

Zweifel, F. (1979). Pickle in the middle and other easy snacks. New York: Harper & Row.

Cooking Up Good Health

Burns, M. (1978). Good for me! All about food in 32 bites. Covelo, CA: Yolla Bolly Press.

Gantos, J. (1979). Greedy greeny. New York: Doubleday.

Seixas, J. (1984). Junk food: What it is, what it does. New York: Greenwillow.

Smith, R. (1981). Jelly belly. New York: Dell.

Thompson, P. (1981). Nutrition. New York: Franklin Watts.

Cooking Up with Basic Appetizers

Banks, K. (1988). Alphabet soup. New York: Knopf.

Fleming, D. (1992). Lunch. New York: Holt, Rinehart & Winston.

McMillan, B. (1988). Growing colors. New York: Lothrop, Lee & Shepard.

Pearson, T. (1986). An apple pie. New York: Dial.

Pluckrose, H. (1986). Tasting. Danbury, CT: Franklin Watts.

Cooking Up Stories

Brown, M. (1947). Stone soup. New York: Scribner.

Carle, E. (1990). Pancakes! Pancakes! New York: Scholastic.

de Paola, T. (1978). The popcorn book. New York: Holiday House.

Douglas, R. (1985). The chocolate chip cookie contest. New York: Lothrop, Lee & Shepard.

Hale, L. (1989). The lady who put salt in her coffee. New York: Harcourt Brace Jovanovich. McCloskey, R. (1948). Blueberries for Sal. New York: Viking.

Perl, L. (1975). Slumps, grunts and snicker doodles: What Colonial America ate and why. New York: Clarion.

Sendak, M. (1962). Chicken soup with rice. New York: Harper & Row.

Zemach, H. (1964). Nail soup: A Swedish folk tale. Chicago, IL: Follett.

Cooking Up with Poetry

Adoff, A. (1979). Eats. New York: Lothrop, Lee & Shepard.

Agree, R. (Compiler). (1967). How to eat a poem and other morsels: Food poems for children. New York: Pantheon.

Cole, W. (Compiler). (1981). Poem stew. Philadelphia, PA: J.B. Lippincott.

Degen, B. (1983). Jamberry. New York: Harper & Row.

Hopkins, L. B. (Compiler). (1985). Munching poems about eating. Boston, MA: Little, Brown.

Shaw, N. (1992). Sheep out to eat. New York: Houghton Mifflin.

Cooking Up Celebrations

Adler, D. (1989). Malke's secret recipes: A Chanukah story. Rockville, MD: Kar-Ben Copies.

Devlin, W., & Devlin, H. (1982). Cranberry Halloween. New York: Four Winds Press/Scholastic.

Hautzig, E. (1983). Holiday treats. New York: Macmillan.

Hoban, L. (1972). Arthur's Christmas cookies. New York: Harper & Row.

Prelutsky, J. (1982). It's Thanksgiving. New York: Greenwillow.

References and Resources

Associate Milk Producers. (1994). Mealtime sampler. Arlington, TX: Author.

Boals, B. (1992). Cooking in the classroom. Dimensions, 20(2), 19-24.

Cooper, H. (1991). Kid fitness: A complete shape-up program from birth through high school. New York: Bantam.

DeVilliers, S. J. A., & van der Berg, E. (1985). Getting ready to cook. Milwaukee, WI: Gareth Stevens.

Dodar, E. (Ed.). (1994). Delightful den dining. Scouting: A Family Magazine, 82(5), 32-33, 51.

National Education Goals Panel. (1993). The national education goals report summary guide. Building the best. Washington, DC: Author.

Rothlein, L. (1989). Nutrition tips revisited on a daily basis: Do we implement what we know? Young Children, 44(6), 30-36.

Texas Education Agency, Task Force on Early Childhood and Elementary Education. (1994). First impressions/primeras impreciones. Austin, TX: Author.

U.S. Department of Agriculture. Human Nutrition Information Service. (1989). Making bag lunches, snacks and desserts using dietary guidelines. Home and Garden Bulletin No. 232-9. Washington, DC: Author.

U.S. Department of Health and Human Services. (1990). Healthy people 2000: National health promotions and disease prevention objectives. Washington, DC: Author.

Warner, M., & Hayward, R. (1981). What's cooking? Recipes from around the world. Boston, MA: Little, Brown.

Rita Newman is Principal of the Amelia Earhart Learning Center, Dallas Independent School District, Dallas, Texas.