This bibliography was compiled by the Food and Nutrition Information Center (FNIC) as a resource guide for the Nutrition Education and Training Program (NET). Part I contains descriptive information on materials developed under NET funding, organized by audience level (e.g., kindergarten through grade 6, teacher education, or food service…

This technical assistance paper is designed as a general guide to assist school districts in developing and implementing multiple-exit vocational programs for students with disabilities. The following topics are covered in Part 1: the concept of multiple-exit points (MEPs) and its background, purposes and benefits of MEPs, goals and guiding…

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…

This guide is designed for managers and supervisors so they can quickly understand the meaning of systematic training and of the practical steps to take to make training efficient. It is useful as a checklist for those responsible for organizing or advising on training and as a basis for meetings, training sessions, and discussions on systematic…

This Vocational Education Resource Package (VERP) was developed to provide materials useful in replicating an exemplary vocational education program for special student populations in the California Community Colleges. This VERP provides information on a basic food service training program for physically disabled, learning disabled, and…

This vocational program guide is intended to assist local administrators, regional coordinating councils, teachers, and others throughout Florida in offering vocational education training in food service and production in school districts, area vocational centers, and community colleges. The following topics are covered: program content and…

This guide sets forth minimum approval criteria for vocational education food service training programs in Oregon. The information in the guide is intended for use by district-level curriculum planners, teachers, regional coordinators, or state education department staff involved with new program development or revisions of existing programs. The…

This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

This curriculum guide deals with implementing a course in managing or working in a child care service. Included among the areas addressed in the course are using resources and requirements, using growth and development activities, using discipline and guidance, organizing activities and programs, using health and safety procedures, providing food…