This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…

Developed by educators from the Emily Griffith Opportunity School with input from employees--both workplace literacy students and nonstudents--this guide contains activities for teaching health and hygiene on the job. Flowing from a perspective of respecting cultural diversity and guided by a common thread of good work practices, the activities…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand and control the causes of contamination and food poisoning. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the skills,…

These five units provide supplementary materials for special needs students who are enrolled in regular food service courses in Missouri. The special needs units are designed to facilitate the mainstreaming of students with a wide variety of handicapping and disadvantaged conditions. The units are self-paced and contain simplified line drawings,…

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 guide is intended for use with students enrolled in cooperative occupational home economics programs. The following topics are covered in the individual modules: the basic principles of cooperative home economics; preparation for the world of work (choosing, finding, applying for, and exploring a job); safety, security, and sanitation (on and…

This document, which is the first part in a two-part set of modules on anatomy and physiology for future surgical technicians, contains the teacher and student editions of an introduction to anatomy and physiology that consists of modules on the following topics: (1) organization of the human body; (2) biochemistry and microbiology; (3) infection,…