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Beverages. Learning Activity Pack and Instructor's Guide 5.3. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving beverages and caring for the equipment used to make them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Utilization
Irrigation Systems. Student's Guide.
PDF on ERIC Download full text
Amarillo Coll., TX. – 1988
This guide is intended for use by individuals preparing for a career in commercial and residential irrigation. The materials included are geared toward students who have had some experience in the irrigation business; they are intended to be presented in 10 six-hour sessions. The first two sections deal with using this guide and preparing for the…
Descriptors: Agricultural Education, Design, Equipment Utilization, Fluid Mechanics
Introduction to Commercial Cooking Equipment. Learning Activity Pack and Instructor's Guide 4.1. Commercial Foods and Culinary Arts Competency-Based Series. Section 4: Equipment Handling, Operation and Maintenance.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the workings of and equipment found in commercial kitchens. Illustrated information sheets and learning activities are provided on each of the following…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Maintenance
Recognition and Use of Kitchen Tools and Utensils. Learning Activity Pack and Instructor's Guide 4.4. Commercial Foods and Culinary Arts Competency-Based Series. Section 4: Equipment Handling, Operation, and Maintenance.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with common tools and utensils used in commercial kitchens. Illustrated information sheets and learning activities are provided on various kitchen tools (cutting,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Maintenance
Proper Use and Care of Miscellaneous Equipment. Learning Activity Pack and Instructor's Guide 4.2. Commercial Foods and Culinary Arts Competency-Based Series. Section 4: Equipment Handling, Operation, and Maintenance.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the proper use and care of various pieces of commercial cooking equipment. Illustrated information sheets and learning activities are provided on each of the…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Maintenance
Reading and Converting Recipes/Weighing and Measuring. Learning Activity Pack and Instructor's Guide 5.1b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with understanding and following the parts of a recipe, understanding and using common abbreviations used in recipes for weights and measures, and using the…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Utilization