Descriptor
| Cooking Instruction | 2 |
| Cooks | 2 |
| Curriculum Development | 2 |
| Dining Facilities | 2 |
| Food | 2 |
| Food Service | 2 |
| Foods Instruction | 2 |
| Bakery Industry | 1 |
| Behavioral Objectives | 1 |
| College Programs | 1 |
| Community Colleges | 1 |
| More ▼ | |
Source
Author
Publication Type
| Reports - Descriptive | 1 |
| Reports - Research | 1 |
Education Level
Audience
| Practitioners | 1 |
Location
| Ireland | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
National Craft Curricula and Certification Board for the Hotel, Catering and Tourism Industry, Dublin (Ireland). – 1984
In 1983, as part of its overall review of craft catering education and training in Ireland, the National Craft Curricula and Certification Board commissioned a nationwide research study of the trends and developments in professional kitchen practice in all sectors of the hotel and catering industry. The study was conducted through interviews with…
Descriptors: Cooking Instruction, Cooks, Curriculum Development, Dining Facilities
Spokane Community Coll., WA. – 1986
Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…
Descriptors: Bakery Industry, Behavioral Objectives, College Programs, Community Colleges
