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| Food Service | 4 |
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South Carolina State Dept. of Education, Columbia. Office of Vocational Education. – 1986
These 64 performance-based instructional modules are for the home economics content area of food and nutrition. Each module is composed of an introduction for the student, a performance objective, a variety of learning activities (reading assignments, tasks, written assignments), content information, a student self-check, recommended references,…
Descriptors: Behavioral Objectives, Check Lists, Competency Based Education, Cooking Instruction
Articulated, Performance-Based Instruction Objective Guide for Food Service/Food Service Management.
Download full textHenderson, William Edward, Jr. – 1983
Developed during a project designed to provide continuous, performance-based vocational training at the secondary and postsecondary levels, this instructional guide is intended to help teachers implement a laterally and vertically articulated secondary level food service and food service management program. Introductory materials include…
Descriptors: Articulation (Education), Behavioral Objectives, Career Education, Competency Based Education
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center. – 1996
This packet contains an instructor's manual, instructor's resource package, and a student workbook for an 18-week course in foods and nutrition for students in grades 10-12. The curriculum has the following goals: to help students apply science concepts and principles to their daily lives; to provide students with accurate information about foods…
Descriptors: Basic Skills, Career Awareness, Competence, Competency Based Education
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1986
This document includes three of a set of four components covering the food service occupational cluster. The reference book (1985) provides information needed by employees in this occupational area, concentrating on the skills and attitudes needed for successful employment in the food service industry. It provides basic and current information on…
Descriptors: Advance Organizers, Behavioral Objectives, Competency Based Education, Cooking Instruction
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1986
This curriculum guide is one of a set of four components covering the food service occupational cluster, developed for use in occupational home economics courses. Teaching strategies, teaching aids, laboratory management plans, and test questions are coordinated with the chapters in the related reference book. A variety of teaching strategies is…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education. – 1988
This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including…
Descriptors: Behavioral Objectives, Career Choice, Competence, Competency Based Education
