This teacher's guide contains 20 units of instruction for a course in production in the food production, management, and services area. Units of instruction are designed for use in more than one lesson or class period of instruction. Introductory materials include the following: a competency profile; instructional/task analysis; related academic…

An instructor's manual and student activity guide on basic cake decorating are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food services). (This set of materials is one of ninety-two prevocational sets arranged around a cluster of seven vocational offerings: agriculture, home…

This study guide is one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria. Each self-paced unit is composed of information about one specific occupation; this unit focuses on the duties of the baker's helper. Materials provided in this guide for coordinator use include a…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the salad maker. Materials provided in this guide for coordinator use include a student progress chart; a job…

Designed to foster communication across intercultural/ethnic lines, this teaching guide focuses on ethnic foods and their influence on and contributions to America's eating habits. It is part of the Louisville Area Ethnic Heritage Project described in ED 150 043. The objective of this unit is to develop a knowledge and an appreciation of the food…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the cook's helper. Materials provided in this guide for coordinator use include a student progress chart; a…

One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Nutrition I. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized persons to…

One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized…