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Dade County Public Schools, Miami, FL. – 1973
The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…
Descriptors: Behavioral Objectives, Cooking Instruction, Course Content, Course Descriptions