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An Exploratory Case Study of a Food Education Program in the United Kingdom: Chefs Adopt a School
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Jayman, Michelle – Journal of Child Nutrition & Management, 2019
Purpose/Objectives: Chef's Adopt a School (CAAS) is an evidence-based food education program delivered in schools (Kindergarten-12th grade) in the United Kingdom (UK) which helps children understand the importance of nutritional literacy and encourages healthy eating. This qualitative study investigated the underlying components of the CAAS…
Descriptors: Foreign Countries, Foods Instruction, Nutrition Instruction, Food Service
A Formative Evaluation of the Cooking with a Chef Program
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Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine – Journal of Extension, 2010
The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…
Descriptors: Food Service, Self Efficacy, Pilot Projects, Formative Evaluation
Vocational Cooking Class. Final Report.
Morton, Kathy M. – 1984
A project was conducted to develop a course in cooking skills for high school students interested in preparing for jobs or seeking advanced vocational training in the food service occupations. During the first phase of the project, the course instructor, who is also the head cook at the high school, completed courses in cardiopulmonary…
Descriptors: Computer Literacy, Cooking Instruction, Curriculum Development, Followup Studies
Food Service Worker. Instructional Modules for Food Management, Production and Services. Modules 18-34. Competency Based Curriculum.
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education. – 1981
These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are hand cutlery, breakfast items, grain products, vegetables, salad dressing, meats, stock, soups, sauces, garnishes,…
Descriptors: Cooking Instruction, Curriculum Guides, Equipment Utilization, Food
Food Service Worker. A Competency Based Instructor's Guide Including Student Modules for Food Management, Production and Services.
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
Food Service Worker. Instructional Modules for Food Management, Production and Services. Modules 35-52. Competency Based Curriculum.
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education. – 1981
These 18 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are quickbreads, pies, icings and toppings, specialty cakes, specialty desserts, yeast products, cream puff and puff…
Descriptors: Cooking Instruction, Curriculum Guides, Food, Food Service
Food Production & Service Curriculum Guide.
Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst. – 1981
This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…
Descriptors: Classroom Techniques, Competence, Competency Based Education, Cooking Instruction
Vocational Education for the Handicapped. Food Service Guide.
Texas Education Agency, Austin. Dept. of Occupational Education and Technology. – 1980
Designed for use in teaching the food service phase of a general home and community service program or in teaching a food service program, this food service guide is also suitable for use with students in vocational education for the handicapped (VEH) programs and with mainstreamed special education students in other occupational home economic…
Descriptors: Behavioral Objectives, Competence, Cooking Instruction, Curriculum Development
Food Service Worker. Instructional Modules for Food Management, Production and Services. Modules 1-17. Competency Based Curriculum.
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education. – 1981
These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are food service careers, math skills, reading and converting recipes, work simplification, self-development,…
Descriptors: Behavioral Objectives, Career Education, Cleaning, Communication Skills