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| Martin, Phillip | 1 |
| Truitt, Debbie | 1 |
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| Guides - Classroom - Learner | 6 |
| Guides - Classroom - Teacher | 4 |
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| Practitioners | 1 |
| Teachers | 1 |
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Truitt, Debbie – 1980
This foods and nutrition curriculum guide is designed for eleventh and twelfth grade consumer and homemaking students who have had two years of previous vocational home economics. The guide contains four sections and eight instructional units. Section 1, Food-Related Careers, contains one instructional unit on employment in food-related…
Descriptors: Consumer Education, Course Content, Curriculum Guides, Food
Download full textOhio State Univ., Columbus. National Center for Research in Vocational Education. – 1975
These instructor materials and student texts, study guides, and workbooks for a postsecondary-level course to train veterinary specialists are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. It is the second half of a two-part course (see…
Descriptors: Animal Husbandry, Behavioral Objectives, Birds, Course Descriptions
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1975
These instructor materials and student texts, study guides, and workbooks for a postsecondary-level course to train veterinary specialists are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. It is the first half of a two-part course (see…
Descriptors: Animal Husbandry, Behavioral Objectives, Course Descriptions, Curriculum Guides
Air Univ., Gunter AFS, Ala. Extension Course Inst. – 1982
This student text is designed for use by Air Force personnel enrolled in a self-study extension course for meat cutters. Covered in the individual chapters are careers in meat processing, operation and maintenance of meat cutting equipment, receipt and storage, procedures for processing and preparing meats, techniques for wrapping and pricing…
Descriptors: Behavioral Objectives, Cooking Instruction, Correspondence Study, Equipment Utilization
Martin, Phillip – 1994
This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities,…
Descriptors: Classroom Techniques, Competence, Competency Based Education, Food and Drug Inspectors
Texas Tech Univ., Lubbock. Curriculum Center for Family and Consumer Sciences. – 2000
This student activity book and reference book, which are part of a family and consumer sciences education series focusing on a broad range of employment opportunities, are intended for use in one- and two-year food production, management, and services programs for Texas high school students. The reference book provides information needed by…
Descriptors: Adjustment (to Environment), Behavioral Objectives, Career Development, Competence
