With this curriculum guide, teachers can assist secondary students in Alberta (Canada) in meeting the following objectives: develop skills that can be applied in their daily lives, refine career planning skills, develop technology-related skills in food preparation and service, enhance employability skills, and apply and reinforce learning from…

Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…

This module, one of ten competency based modules developed for vocational home economics teachers, is based on a job cluster in the catering industry. It is designed for use with a variety of levels of learners (secondary, postsecondary, adult) in both school and non-school educational settings. Focusing on two levels of employment, food caterer…

This module, one of ten competency based modules developed for vocational home economics teachers, is based on a job cluster in fast food services. It is designed for a variety of levels of learners (secondary, postsecondary adult) in both school and non-school settings. Focusing on the specific job titles of bus attendant, counter…

This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and…

This guide is designed to provide job-relevant tasks, performance objectives, performance guides, resources, teaching activities, evaluation standards, and achievement testing for commercial foods occupations. It can be used with any teaching method, and it addresses all three domains of learning: psychomotor, cognitive, and affective. The guide…

This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the…

This program guide is intended for the implementation of a hospitality management program in Florida secondary and postsecondary schools. The program guide describes the program content and structure, provides a program description, describes jobs under the program, and includes a curriculum framework and student performance standards for…

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…

This curriculum guide for occupational home economics programs was developed by the state of Mississippi to standardize vocational education course titles and core contents. The objectives contained in this document are common to all occupational home economics programs in the state. The guide provides units on the following topics: aging I and…

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…

This volume comprises the final report of a project to develop curricula for eight vocational and technical occupations as well as copies of the curricula themselves. The individual curricula address the following occupational areas: automotive repair, computer technology, dental assisting, diesel and heavy equipment mechanics, electronics, food…

As an illustration of competency-based instruction in action, this publication contains a curriculum guide, sample lesson plans, and an explanation of how these materials were derived and implemented in a public school district Comprehensive Employment and Training Act vocational education program in Springfield, Missouri. The model contains a…

This guide provides an overall view of a program designed to educate adult basic education (ABE) and English-as-a-Second-Language (ESL) students in job-related, language-oriented skills vital to their positions in the hotel/motel industry. The program was designed for the employees of Grenelefe Resort and Conference Center in Haines City, Florida,…

This module reviews the essential steps in basic mathematics as they are used in food service education. Special needs students using the module should be able to complete five applications of basic mathematics in food service with 90 percent accuracy. Designed for individualized instruction, the module consists of a teacher guide, a student…