Classroom & Laboratory Management
Acknowledgements

This curriculum was developed with a grant from the
Utah State Board of Education
Family and Consumer Sciences
250 East 500 South
P.O. Box 144200
Salt Lake City, Utah  84114-4200
(801) 538-7890

Pearl Philipps, CFCS
Family and Consumer Education Specialist

RESEARCH AND PROJECT DEVELOPMENT
DESIGNED AND SUPERVISED BY

Maxine Lewis Rowley, CFCS
Brigham Young University

Almina Barksdale
Granite School District

INPUT TEACHERS
Kathleen Evans
Jackie Jensen
Susan McCleskey
Pam Rock
Jenefer Rowley

PILOT TEST TEACHERS
Janice Burningham
Diane Cluff
Leslie Davis
Ann Hawes
Lynette Langston
Allie Mathais
Susan McCleskey
Christine Moore
Kathy Ovard
Pam Rock
Jennifer Seelos
Jill Young

Utah State Board of Education ~ Family and Consumer Sciences ~ 250 East 500 South ~ P.O. Box 144200 ~ Salt Lake City, UT 84114-4200
Introduction Pre-Assessment Classroom Member Diversity Kitchen Equipment and Lab Procedures Importance of Mathematics in Home Economic Nutrition and Food Science Classes Reading a Recipe and Measuring Safety and Food Sanitation