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| Behavioral Objectives | 1 |
| Career Education | 1 |
| Competency Based Education | 1 |
| Cooking Instruction | 1 |
| Course Descriptions | 1 |
| Curriculum Guides | 1 |
| Food | 1 |
| Food Service | 1 |
| Foods Instruction | 1 |
| Guidelines | 1 |
| Home Economics Education | 1 |
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| Guides - Classroom - Teacher | 1 |
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Tennessee State Dept. of Education, Nashville. Div. of Vocational-Technical Education. – 1981
This instructor's guide is designed to accompany a set of 52 competency-based modules dealing with food management, production, and service. It is part of an instructional package that is intended to be taught in secondary and postsecondary vocational programs in Tennessee. Following a brief outline of the development of the curriculum, the…
Descriptors: Behavioral Objectives, Career Education, Competency Based Education, Cooking Instruction
