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Showing 1 to 15 of 78 results Save | Export
Martin, Phillip – 1994
This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities,…
Descriptors: Classroom Techniques, Competence, Competency Based Education, Food and Drug Inspectors
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1991
Developed with input from personnel in the industries, this reference book complements the curriculum guide for a laboratory course on the significance of nutrition in food science. The reference book is organized into 25 chapters, each beginning with essential elements and objectives. Within the text, italicized, bold-faced vocabulary terms are…
Descriptors: Behavioral Objectives, Classroom Techniques, Cooking Instruction, Course Content
Hays, Tricia – 1999
This teaching, guide for a high school nutrition and food science course, includes introductory information about the course, course design, facilities and equipment, Future Homemakers of America, and use of the guide. The course addresses nutrition and food science from the perspective of food habits and wellness; menu planning; special dietary…
Descriptors: Classroom Techniques, Consumer Science, Cooking Instruction, Food
Alaska State Dept. of Education, Juneau. Div. of Adult and Vocational Education. – 1986
This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and…
Descriptors: Competence, Competency Based Education, Course Content, Curriculum Development
Farallones Inst., Occidental, CA. – 1984
Based on experience in the field, this training manual was developed to help Peace Corps trainers plan and implement inservice training programs in solar and other energy conserving food technologies for Peace Corps volunteers and community workers. Using a competency-based format, the manual contains 20 sessions (learning modules) that focus on…
Descriptors: Competence, Competency Based Education, Course Content, Course Organization
Elliott, Ronald T.; Benson, Robert T. – 1988
This guide is designed to provide job-relevant tasks, performance objectives, performance guides, resources, teaching activities, evaluation standards, and achievement testing for commercial foods occupations. It can be used with any teaching method, and it addresses all three domains of learning: psychomotor, cognitive, and affective. The guide…
Descriptors: Behavioral Objectives, Classroom Techniques, Competence, Competency Based Education
Schmidt, Carolee; And Others – Instructor, 1977
Eating involves--and offers--a lot more than merely shoveling food into your mouth. It can be used in innumerable ways in your room. Here is a multitude of food experiences, all designed for kids' heads as well as their stomachs. You can use cooking and food throughout your curriculum. Here's how! (Editor)
Descriptors: Curriculum Development, Eating Habits, Educational Objectives, Elementary Education
Alberta Dept. of Education, Edmonton. Curriculum Standards Branch. – 1997
With this curriculum guide, teachers can assist secondary students in Alberta (Canada) in meeting the following objectives: develop skills that can be applied in their daily lives, refine career planning skills, develop technology-related skills in food preparation and service, enhance employability skills, and apply and reinforce learning from…
Descriptors: Career Development, Competency Based Education, Cooking Instruction, Curriculum Guides
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials for use in training future food service supervisors. The first unit provides an overview of the field of dietetics. Addressed next are various aspects of nutrition and diet therapy as well as the functions and sources of nutrients,…
Descriptors: Administration, Behavioral Objectives, Budgeting, Classroom Techniques
South Carolina State Dept. of Education, Columbia. Office of Vocational Education. – 1986
These 64 performance-based instructional modules are for the home economics content area of food and nutrition. Each module is composed of an introduction for the student, a performance objective, a variety of learning activities (reading assignments, tasks, written assignments), content information, a student self-check, recommended references,…
Descriptors: Behavioral Objectives, Check Lists, Competency Based Education, Cooking Instruction
Chan, Mike – 1985
This lesson plan is designed for a 50-minute class to teach extension home economists and homemakers about buying, storing, and using fish. The lesson plan contains references, a list of equipment needed, objectives, and the presentation. The presentation consists of an outline of instruction coordinated with methods of instruction and aids and…
Descriptors: Audiovisual Aids, Classroom Techniques, Continuing Education, Educational Resources
Clavaud, Donna; And Others – 1982
Based on experience in the field, this training program was developed to help Peace Corps trainers teach appropriate community technology to Peace Corps volunteers and community workers. The 8-week, 104-session training program is organized in six phases that cover the following topics: introduction to training; earthen construction and…
Descriptors: Appropriate Technology, Community Development, Community Resources, Competence
Metzger, Rebecca Griffeth – 1991
The StudyWorks Project was a 1-year unit of study designed for implementation with gifted/talented (G/T) students and developmentally handicapped (DH) students. The project involved four major areas of study (economic development, career education, social/interpersonal skills, and health/nutrition) and provided practical application of these areas…
Descriptors: Career Education, Curriculum, Economic Development, Elementary Education
North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational and Technical Education Services. – 1993
This curriculum guide was developed as a resource for teachers to use in planning and implementing a competency-based instructional program on food science in the 11th and 12th grades. It contains materials for a 2-semester course, based on the North Carolina Program of Studies (revised 1992); it is designed to help students learn about the…
Descriptors: Behavioral Objectives, Career Development, Chemistry, Competence
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