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…

This guide, which is intended for classroom teachers, supervisors, and administrators throughout Alabama, contains the minimum required content (core program) for public school instruction in family and consumer sciences education in grades 7-12. Presented first are the following: introduction examining the objectives/delivery of family and…

A project was conducted by Missouri LINC to create a computerized data bank of entry and exit-level competencies that could be applied to special education students in vocational education. The competencies that were developed through that project are contained in this guide. They are expected to be useful for vocational and special education…