The development of instructional ability in workers already skilled in their own craft is a major feature of the Board's training policy. Training packages for this purpose are described, as are more recent developments of new methods for training and development at the management level. (SA)

This curriculum guide provides 15 blocks/credits of instruction for a food services program. The program for grades 10-12 is designed to provide students with the foundation for a successful and safety-conscious career in the field of food services. Each of the three courses--Food Services 103, 203, and 303--consists of four blocks of one credit…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students plan and prepare a practical activity (the example used is catering). The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the skills,…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the effects of various cooking methods on the taste and appearance of food. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand and control the causes of contamination and food poisoning. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the skills,…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students become familiar with meat processing--livestock at the stockyards, meat packers (wholesalers), and butcher shops--to the cooked state and to become familiar with the different joints (cuts or parts) of beef, lamb, and pork. The guide…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the benefits, advantages, and disadvantages of a microwave oven and its use. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students learn about the different types of equipment used to mix or combine foodstuffs. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the…

This curriculum was prepared to help teachers of mentally handicapped adults teach basic work skills and skills for bussing/pot washing or gardening assistant's jobs. The first sections of the curriculum guide cover the curriculum features, admission requirements, the pre-employment component, communications, personal care, number concepts, and…