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Download full textOhio State Univ., Columbus. National Center for Research in Vocational Education. – 1978
This volume of student materials for a secondary/post-secondary level course in food service/baking comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to assist the…
Descriptors: Autoinstructional Aids, Behavioral Objectives, Cooking Instruction, Cooks
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1978
These student materials in a two-volume format for a secondary-postsecondary level course in food service/cook comprise one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The stated purpose for the individualized, self-paced course is to…
Descriptors: Autoinstructional Aids, Behavioral Objectives, Cooking Instruction, Cooks
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1980
This handbook/textbook for a secondary/postsecondary level course for a subsistence specialist comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to provide basic…
Descriptors: Autoinstructional Aids, Behavioral Objectives, Cooking Instruction, Cooks
