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Showing 1 to 15 of 257 results Save | Export
Outcome-Based Strategies for Adult Learning. Advances in Educational Technologies and Instructional Design (AETID) Book Series
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Jones, Janice E., Ed.; Baran, Mette L., Ed.; Cosgrove, Preston B., Ed. – IGI Global, 2019
The definition of education and learning has been changing in recent years, as the field experienced, and is still experiencing, many changes. One of those changes is a rise in adult learners in higher education. In order to cope with this particular change and set their classrooms up for success, it is vital for educators to be aware of and…
Descriptors: Outcome Based Education, Adult Learning, Higher Education, Nontraditional Students
Using Cooking, Baking, and Cutting Terms. Learning Activity Pack and Instructor's Guide 5.1a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food Service
Introduction to Sandwiches. Learning Activity Pack and Instructor's Guide 5.4a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with types of sandwiches and their ingredients, to give tips on making and handling sandwich ingredients, and to explain how to set up a sandwich counter.…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Preparing Sandwiches. Learning Activity Pack and Instructor's Guide 5.4b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing sandwiches to order and in quantity. Illustrated information sheets and learning activities are provided in these areas: preparing sandwiches to…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Starch Products. Learning Activity Pack and Instructor's Guide 5.9. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Preparing Stocks. Learning Activity Pack and Instructor's Guide 5.10a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Introduction to Fish and Shellfish. Learning Activity Pack and Instructor's Guide 5.13a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with fish and shellfish for restaurant use. Illustrated information sheets and learning activities are provided in these areas: buying and storing fish and…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Fishes
Buying, Preparing, and Cooking Shellfish. Learning Activity Pack and Instructor's Guide 5.13c. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the various market forms of shellfish and how to clean, prepare, and cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Vegetables. Learning Activity Pack and Instructor's Guide 5.14. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the major types of vegetables, with the procedures for storing vegetables, and with the general rules and methods of vegetable cookery. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Yeast Breads. Learning Activity Pack and Instructor's Guide 5.15a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with yeast breads and their ingredients. Illustrated information sheets and learning activities are provided in these areas: yeast breads and their ingredients,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Quick Breads. Learning Activity Pack and Instructor's Guide 5.15b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the major types of quick breads, the equipment and ingredients used to prepare them, and the general procedures for mixing and baking them. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Competencies and Performance Indicators for a Course Entitled, Selection and Collection Development.
McWeeney, Mark G. – 1987
In order to improve the quality of education and student performance, the Library Science Department at Northwest Missouri State University has revised nine of its courses to include competencies and performance indicators. This report lists eight course objectives, 14 competencies, and five to seven performance indicators for each competency for…
Descriptors: Academic Achievement, Behavioral Objectives, Competency Based Education, Evaluation Criteria
Nurse Assistant in Acute, Home Health and Long-Term Care Settings. Instructor Manual [and] Student Manual.
Winberg, Pat – 1998
This document consists of an instructor's manual and student manual for a nurse assistant curriculum. The instructor's manual provides answers to activity sheets and unit evaluations along with individual unit overviews. Suggested teaching strategies and audiovisual supplements are included for each lesson. The student manual contains eight units:…
Descriptors: Allied Health Occupations Education, Behavioral Objectives, Competence, Competency Based Education
Beverages. Learning Activity Pack and Instructor's Guide 5.3. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving beverages and caring for the equipment used to make them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Utilization
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