30 results
Life skills laboratories for Microsoft Word
Identifying Sewing Equipment
Are you looking for a modern version of sewing equipment or tools? Is your copy looking dated and has been photocopied a few dozen times? This is a digital file with clear images of sewing equipment found on 2 pages. Students in your Sewing and Textiles classes can start the course learning about notions and tools used in the sewing laboratory prior to beginning their course. They learn both the proper name of the tool as well as its function.
There are a total of 17 tools to identify. A
Grades:
6th - 12th
Types:
Cooking Utensils Vocabulary
Cooking Utensils Vocabulary contains a vocabulary list and definitions along with vocabulary matching and answer worksheets. If teaching Life Skills or Cooking classes, this lesson is a great complement to your lesson plan. If you're looking to delve into the world of cooking and Recipes, please check out my Reading FoLife: Cooking and Recipes lesson plan at: http://www.teacherspayteachers.com/Product/Reading-For-Life-Cooking-and-Recipes-701915
Subjects:
Grades:
5th - 9th
Types:
FFA Emblem Cookie Lab
This lab is great for introducing the FFA emblem to students. Students will assemble a emblem in a fun way by creating their own FFA emblem with cookies and candy. This lab includes 6 review questions with a answer key aswell.
Grades:
7th - 9th
Types:
Which Ingredient is Missing?
Lab information for measuring & following recipe directions correctly. Questions/Key for baking ingredients functions, 2 sets of lab recipe sheets for which is the missing ingredient - chocolate chip bar cookies, brownie bars
Subjects:
Grades:
6th - 11th
Types:
Beginner Sewing Project Rubrics
Sewing rubrics for beginning sewers are provided with this file. This includes self assessments as well as rubrics for teacher evaluations of projects. All materials within this lesson, unit, or resource are created by me and are protected by copyright law. The purchasing teacher has license to make copies for her students, or post on online classroom such as Google classroom. The purchasing teacher may NOT share this resource with other teachers in person or by electronic means without permissi
Grades:
8th - 12th, Higher Education, Adult Education
Types:
Modified Chemistry Experiment; Chemical Reaction; boardmaker
This is modified from the middle school chemsitry curriculum. It aligns with two Alternate Maryland State Content Standards:
Science 4.D.3.a: Investigate and describe the occurrence of chemical reactions using the following evidence: Color change, Formation of a precipitate or gas, Release of heat or light
Reading 2.A.1.b :Given a set of directions/instructional manual/set of rules, student will read the functional document and follow the steps.
This is modified for students who are in an i
Subjects:
Grades:
4th - 12th
Types:
Liv Env - Scientific Method Lesson 4 - using Nearpod - WRITING EXPERIMENTS
Are you looking for a tool that can freely supply a student with all the information needed to teach them with very little or no work from you? Well then this is the resource for you. This tool will prompt students with critical thinking exercises and challenges that address key ideas but supply the explanations as well. This teaching device can be provided to students in a full class forum or can be assigned as independent study. The following lesson is one of many to engage students in the ent
Subjects:
Grades:
7th - 11th, Higher Education
Types:
NGSS:
3-5-ETS1-3
, MS-ETS1-1
Culinary Arts Lab Forms
This is a helpful collection of materials used in Culinary Arts cooking labs. Included in the pack are lab sheets for 4, 5, and 6 person lab groups, a costing and evaluation sheet to be copied on the back of lab sheets, and a description of both cleaning jobs for daily labs and deep cleaning labs done twice a semester.
Grades:
9th - 12th
Types:
Liv Env - Scientific Method Lesson 3 - using Nearpod - Experiment Analysis
Are you looking for a tool that can freely supply a student with all the information needed to teach them with very little or no work from you? Well then this is the resource for you. This tool will prompt students with critical thinking exercises and challenges that address key ideas but supply the explanations as well. This teaching device can be provided to students in a full class forum or can be assigned as independent study. The following lesson is one of many to engage students in the
Subjects:
Grades:
7th - 12th, Higher Education
Types:
NGSS:
3-5-ETS1-3
, MS-ETS1-1
Measurement Lab: Making Cookies! (With Qualitative & Quantitative Practice)
This is a resource I used in my classroom that has my students practice measurement skills and how to use various science equipment. This is a two part lab with the first day being the portion of the lab where students measure out their ingredients in groups using an electric scale and graduated cylinder (directions included on how to use and read both) and combine to make dough in detailed, step by step directions. After taking home and baking myself, I brought the "baking teams" cookies back a
Subjects:
Grades:
6th - 11th
Types:
Safe Knife Skills Checklist
This document is a checklist for students to use while learning safe knife skills. The document will guide students to locate safe knife skills vocabulary terms, define those terms, and draw a visual for each. As they go through the safe knife skills checklist steps and define the vocabulary terms, they will be ready to practice their knife skills.
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education
Types:
Nutrient Lab for Foods and Nutrition Classes
Everything (document wise) that you will need to complete a 6 Major Nutrients lab with your Foods and Nutrition classes. This includes all recipes used, shopping list, post-lab student evaluation form, and student job assignment sheet. This lab not only reinforces their knowledge of the major nutrients, but also provides practice for knife skills and the measuring of fats and liquids. Students will get to begin their day with a nutritious, balanced breakfast that is packed with fruits and veggie
Grades:
7th - 12th
Types:
Food Labs - Make Up Form
Use this form for students who have missed a Foods Lab to make it up at home.
I have found that some students are unable to access/purchase some of the very specialized ingredients, cannot use the kitchen for whatever reason (international students who their homestay parents won't allow them to use the kitchens) and/or unable to afford the ingredients so I came up with an alternative idea.
This form will give them 2 options. First, is to complete the full lab at home with access to the ing
Subjects:
Grades:
6th - 12th
Types:
General Classroom Rules
Basic classroom rules to be followed while in a woodworking classroom. The document can be displayed on a Smart Board. The blue boxes can be moved as the rules are discussed with the class.
Grades:
7th - 12th, Higher Education, Adult Education
Types:
Classroom Safety Poster Rubric
Rubric used to grade safety posters that were hung up in the classroom. Please, see my classroom safety rules for the basic rules that the students used to develop the posters.
Grades:
3rd - 12th, Higher Education, Adult Education
Types:
Create Your Own Pasta Dish Lab
Students can use this to create a pasta dish of their choice. This is EDITABLE so that you can change ingredients as needed.
Grades:
9th - 12th
Types:
Branded: To be or not to be ~ A Name Brand vs. Generic Foods Lab
The "Branded: To be or not to be" foods lab allows students to analyze whether a food sample is a name brand or generic food. Everything you need to run the lab, including instructions, is available through this download. The only thing left to do is shop for your food samples!
My students LOVE this lab and it really hits home the fact that product quality is not often compromised between name brand and generic foods. Prior to the lab, students receive instruction on the difference between nam
Grades:
6th - 12th
Types:
Tooth Lab
This goes a long with a unit on teeth and tooth care. This lab has the students soak 1 egg in soda and another in juice. This experiment shows how drinks stain one's teeth and emphasizes the importance of brushing.
D. Maldonado
Subjects:
Grades:
2nd - 7th
Types:
Student Developed Group Work Checklist
In this quick activity students will brainstorm what makes a group successful and unsuccessful. These brainstormed lists are used to create a checklist of things their group must do to work successfully. The lesson ends with each student signing a pledge to follow the checklist.
Students are empowered to take control of their own and their group's success with activities that ask them to decide what the steps to success are. Students of all ages know what what successful group works looks and
Grades:
Not Grade Specific
Types:
Shamrock Shake Recipe
Recipe for shamrock shake lab in group setting.
Subjects:
Grades:
Not Grade Specific
Types:
Basic Pie Crust
Wonderful recipe for a basic pie crust. Seasonings and herbs can be added to customize the crust. It can be used for both sweet and savory pies! This recipe allows students to demonstrate how the use of fat affects baked goods.
Subjects:
Grades:
6th - 12th
Types:
How Sweet Is It?
A project about computing/measuring out how much sugar is in different food products. This helps give a great visual to students, while talking about empty calories.
Subjects:
Grades:
8th - 12th
Types:
Classroom Responsibilities
This work sheet identifies the different clean up jobs and who is responsible for these jobs at the end of the class.
Grades:
7th - 12th, Higher Education, Adult Education
Types:
Drill Press Safety Information
This work sheet introduces students to the basic components and safety rules of a drill press.
Grades:
7th - 12th, Higher Education, Adult Education
Types:
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