This student learning guide contains one module for completing a course in commercial foods and culinary arts. It is designed especially for use in secondary schools in Palm Beach County, Florida. The module covers one task, and consists of a purpose, performance objective, enabling objectives, learning activities keyed to resources, information…

This course, adapted from military curriculum materials for use in technical and vocational education, is of interest to food service personnel and to some food service supply personnel. Designed for independent study, the course includes the principles of nutrition, including nutrients and the effects of digestive processes on each individual's…

This curriculum guide provides materials for a course to prepare students for the occupation of nutrition aide. Fifteen modules are provided. They are self-contained and require little effort on the instructor's part aside from scoring posttests and providing equipment. Each module consists of a cover sheet that details job skills, performance…

This self-study unit focuses on managing resources--materials, equipment, personnel, money, energy, time, and information. The material is designed primarily for those in a supervisory or junior management position working within their company's policies and systems. The unit may be of value to the small business proprietor, as an introduction to…

This module reviews the essential steps in basic mathematics as they are used in food service education. Special needs students using the module should be able to complete five applications of basic mathematics in food service with 90 percent accuracy. Designed for individualized instruction, the module consists of a teacher guide, a student…