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Procter and Gamble Educational Services, Cincinnati, OH. – 1986
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…
Descriptors: Behavioral Objectives, Cooking Instruction, Food, Food Service
Honse, Elizabeth Linsenbardt – 1984
These instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables;…
Descriptors: Behavioral Objectives, Cooking Instruction, Course Descriptions, Electrical Appliances
Jones, Jan; And Others – 1992
This packet contains five lesson plans designed to teach reading and writing skills to grocery store employees. The lesson plans were developed, using the Laubach literacy method, for a workplace literacy project at Carr Grocery Store in Anchorage, Alaska. The lesson plans, which are correlated with Laubach skills books levels 1-2, include…
Descriptors: Adult Basic Education, Adult Literacy, Bakery Industry, Classroom Techniques
Hurst, Judith – 1997
Gathered from teachers around the country, this collection of teaching ideas and lesson plans is designed to provide teachers with activities and strategies for educating students with visual impairments. Tips and information are provided on: making tactile teddy bears; memory strategies; making tactile books; creating art kits; using magnifiers;…
Descriptors: Blindness, Braille, Childrens Literature, Classroom Techniques
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
Densmore, Roxanne T. – 1987
This guide is intended to assist vocational English as a second language (VESL) instructors in teaching courses in carpentry and the culinary arts to residents of Navajo reservations. The first section outlines the rationale and content of the two training programs as well as the basic VESL objectives that they seek to address. The next section, a…
Descriptors: American Indian Education, Behavioral Objectives, Bilingual Education, Carpentry
Saint Augustine Coll., Chicago, IL. – 1985
Instructor materials are provided for an assistant chef program intended for English as a second language (ESL) or bilingual (Spanish-speaking) students. Vocational objectives are presented for over 20 cooking projects. Components of each include a task analysis; ESL related objectives, vocabulary, and/or structures; and vocational and/or ESL…
Descriptors: Adult Vocational Education, Behavioral Objectives, Bilingual Education, Cooking Instruction
Iowa State Dept. of Education, Des Moines. Div. of Instructional Services. – 1987
This set of activities is intended to assist home economics teachers in incorporating basic energy education concepts into traditional home economics topics. Awareness activities that are intended to help students develop an understanding of fundamental energy conservation concepts and, at the same time, apply these concepts in home economics…
Descriptors: Alternative Energy Sources, Behavioral Objectives, Child Development, Clothing Instruction
North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education. – 1988
This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including…
Descriptors: Behavioral Objectives, Career Choice, Competence, Competency Based Education
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

Lopez-Cox, Guadalupe – 1982
This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in…
Descriptors: Annotated Bibliographies, Behavioral Objectives, Bilingual Education Programs, Bilingual Instructional Materials