These instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables;…

This scope and sequence guide, developed for a commercial food service vocational education program, represents an initial step in the development of a systemwide articulated curriculum sequence for all vocational programs within the Metropolitan Nashville Public School System. It was developed as a result of needs expressed by teachers, parents,…

Intended for secondary vocational agriculture teachers, this curriculum guide contains a course outline and a resource manual for a seven-unit food processing course on meats. Within the course outline, units are divided into separate lessons. Materials provided for each lesson include preparation for instruction (student objectives, review of…

This supplement to an advanced food science and nutrition curriculum guide was developed for use in integrating academic principles with vocational home economics education in Texas. It contains learning and evaluation experiences specifically designed to integrate mathematics, science, language arts, and social studies principles within the…

This supplement to a food science and nutrition curriculum guide was developed for use in integrating academic principles with vocational home economics education in Texas. It contains learning and evaluation experiences specifically designed to integrate mathematics, science, language arts, and social studies principles within the food science…

This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in…

The book is a collection of emergency preparedness instruction materials. It starts with the first chapter of "Living Life's Emergencies" by Robert Stoffel and Patrick LaValla which introduces emergency preparedness education, focusing on six major components (human body management, defensive living, time lag, disaster and civil…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the counter attendant. Materials provided in this guide for coordinator use include a student progress chart;…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on duties of the cashier. Materials provided in this guide for coordinator use include a student progress chart; a job…

This curriculum guide contains content outlines and outlines of the specific learning objectives for all courses taught in the Home Economics Department of Sweet Grass County High School, Montana. The courses are Homemaking for Today, Foods and Nutrition, Housing and Home Furnishings, Single Survival, Clothing I, Clothing II, Family Life, and…

This curriculum guide provides instructional materials for a 10-unit secondary-level science-based nutrition course. Each unit contains some or all of the following components: a summary sheet for each function, including generalizations with corresponding objectives, additional learning activities, and additional resources; unit outline; pretest;…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the food tabulator. Materials provided in this guide for coordinator use include a student progress chart; a…

This study guide is one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria. Each self-paced unit is composed of information about one specific occupation; this unit focuses on the duties of the baker's helper. Materials provided in this guide for coordinator use include a…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the salad maker. Materials provided in this guide for coordinator use include a student progress chart; a job…