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Download full textSouthworth, Julie; Kammerer, William R. – 1993
This document contains 20 competency-based examinations with student and instructor manuals for food production-related occupations. For each of the examinations, the student manual contains the following: the competency, the performance objective, directions, the materials and equipment needed, a space to note time started and time finished, and…
Descriptors: Competence, Competency Based Education, Cooking Instruction, Dining Facilities
