This volume of student materials for a secondary/post-secondary level course in food service/baking comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to assist the…

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on pastry baking is designed to provide a source of study materials on the preparation of pastry items within central pastry shops throughout the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific…

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on vegetables, soups, sauces, gravies, and beverages is designed to increase Marine Corps cooks' effectiveness as food handlers, using the proper techniques in the preparation of these items. Introductory materials include specific information for…

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on salads, sandwiches, and desserts is designed to provide Marine food service personnel with a general background in the proper techniques for the preparation of these items. Introductory materials include specific information for MCI students and a…

These student materials in a two-volume format for a secondary-postsecondary level course in food service/cook comprise one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The stated purpose for the individualized, self-paced course is to…

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on meats and meat cookery is designed to help the Marine cook to identify, handle, process, and serve meats, poultry, fish, and shellfish. Introductory materials include specific information for MCI students and a study guide (guidelines to complete…

This study guide is one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria. Each self-paced unit is composed of information about one specific occupation; this unit focuses on the duties of the baker's helper. Materials provided in this guide for coordinator use include a…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the salad maker. Materials provided in this guide for coordinator use include a student progress chart; a job…

This coordinator's guide for a module on cook's helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the cook's helper. Materials provided in this guide for coordinator use include a student progress chart; a…

This handbook/textbook for a secondary/postsecondary level course for a subsistence specialist comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to provide basic…