This guide is based on the latest federal regulations and meal pattern requirements for the National School Lunch and Breakfast Programs. It considers current food production and marketing techniques, packaging methods, grading standards, and changing food habits in the American population. The guide gives average yield information on over 600…

Based on questions asked during an adult education course at Truman College (Chicago), this booklet was designed to be a simple organizing manual for small neighborhood preorder food cooperatives (co-ops). The guide covers basic information for organizing a co-op, definition of a co-op, what jobs are needed, getting the food, wholesale sources,…

This guidebook is designed for use in teaching students enrolled in preemployment laboratory education (PELE) food service programs. The first of two major sections includes an overview for teachers on planning, conducting, and evaluating a PELE food service program. Specific topics discussed in section 1 include (1) facilities and equipment, (2)…

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…

The first book in a 5-book manual on day camping focuses on summer day camp administration. The book defines day camps as organized group experiences in outdoor living on a day-by-day basis and under trained leadership. It includes a philosophy of day camping, noting benefits to the campers. The book is divided into further chapters that describe…

This report presents required state and federal information and administrative and procedural information related to Kansas school food service programs. These programs include the National School Lunch Program, the School Breakfast Program, the Child Care Food Program, the Special Milk Program, and the Nutrition Education Program, and training…

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 the plan for the Alabama computerized certification program for school food service employees. The first section contains the following information and materials pertaining to the child nutrition certification program: rationale; position titles (Child Nutrition Program Director or Supervisor, Child Nutrition Program…

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…

Consisting of four main sections, the handbook is intended for sponsors who participate or plan to participate in the Summer Food Service Program (SFSP), which was established to ensure that, during school vacation, children would be able to receive the same high-quality meals provided during the school year by the National School Lunch and School…

This guide shows teachers how to offer successfully a food service program as part of the home economics curriculum. It describes a rural, secondary-level food service program--a bakery service offered to the community--and gives step-by-step instructions for starting the program as well as guidelines for developing it each year. The first section…

Developed through synthesis and review of existing task analysis literature, this guide lists tasks expected to be performed by workers in nine trade and industrial occupations and presents information for incorporating these tasks into articulated secondary and postsecondary competency based vocational education programs. Task listings are…

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…

Intended to assist vocational teachers in developing and implementing a cluster program in food service occupations, this guide contains sections on cluster organization and implementation and instructional emphasis areas. The cluster organization and implementation section covers goal-based planning and includes a proposed cluster curriculum, a…

This document was prepared to serve as an aid in the planning, design, implementation, and ongoing evaluation of Alternative Education for Disruptive Youth Programs in Pennsylvania. School Codes and Public Laws are cited for guidance on mandatory issues. The suggestions and implementation strategies provided in this document are not requirements…