The "Vision and Change in Undergraduate Biology Education: Call to Action" report has inspired and supported a nationwide movement to restructure undergraduate biology curricula to address overarching disciplinary concepts and competencies. The report outlines the concepts and competencies generally but does not provide a detailed…

Designing innovative high quality educational programmes to meet the workforce needs in emerging interdisciplinary areas of practice can present challenges to academics, students, employers and industrial partners. This paper demonstrates how the Tuning Process successfully helped to construct benchmark learning outcomes and competences in the…

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 some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…

To assist instructors in implementing Missouri's Vocational Instructional Management System into the Food Production, Management, and Services Programs, this guide sets forth the competencies identified and validated by occupational food service instructors and personnel from the food service industry. A minimum of two performance objectives per…

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 types of sandwiches and their ingredients, to give tips on making and handling sandwich ingredients, and to explain how to set up a sandwich counter.…

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 sandwiches to order and in quantity. Illustrated information sheets and learning activities are provided in these areas: preparing sandwiches to…

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 some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…

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 uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…

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 soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…

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 fish and shellfish for restaurant use. Illustrated information sheets and learning activities are provided in these areas: buying and storing fish and…

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 various market forms of shellfish and how to clean, prepare, and cook them. Illustrated information sheets and learning activities are provided in these…

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 major types of vegetables, with the procedures for storing vegetables, and with the general rules and methods of vegetable cookery. Illustrated…

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 yeast breads and their ingredients. Illustrated information sheets and learning activities are provided in these areas: yeast breads and their ingredients,…

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 major types of quick breads, the equipment and ingredients used to prepare them, and the general procedures for mixing and baking them. Illustrated…

This mathematics curriculum is designed to be taught by the technology education teacher during the power technology class over a period of 2 years. It is intended to be elective in nature; upon successful completion of both years, one-half credit in mathematics is to be awarded. A list of the academic competencies contained in the curriculum…