Abstract
Cooking with young children can be integral part of your curriculum. Here are some suggestions for working with children ages four to seven. Our four-year-old class has had a great time this year preparing simple entrees, as well as holiday gifts of cranberry bread wrapped in cellophane for our families. Not only is measuring, mixing and chopping ingredients fun, tasting the results with young children makes the process even more enjoyable.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Additional information
Liz Sellhoff Byrum teaches after school cooking classes at the Calhoun School and Allen Stevenson school in New York City.
Rights and permissions
About this article
Cite this article
Byrum, L.S. Kids in the kitchen: Cooking at school. Early Childhood Educ J 17, 10–12 (1989). https://doi.org/10.1007/BF01619645
Issue Date:
DOI: https://doi.org/10.1007/BF01619645