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Food Production, Management, and Services. Production. Teacher Edition. Second Edition.
Gibson, LeRoy – 1992
This teacher's guide contains 20 units of instruction for a course in production in the food production, management, and services area. Units of instruction are designed for use in more than one lesson or class period of instruction. Introductory materials include the following: a competency profile; instructional/task analysis; related academic…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Food Service
Leadership Development and Training for Head Start Coordinators of Nutrition and Cook Managers. Nutrition and Food Program.
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Child Development Services Bureau (DHEW/OCD), Washington, DC. Project Head Start. – 1971
This publication contains a curriculum model developed to train cook managers and nutrition coordinators of the nutrition component of Head Start programs. Designed to be offered in a university setting, the 2-week (60 hour) course consists of: (1) a brief overview of the Head Start program, (2) on-site observations of Head Start programs to…
Descriptors: Career Development, Child Development Centers, Cooking Instruction, Cooks
Baker's Helper. DOT No. 313.684-010. Cafeteria Occupations. Coordinator's Guide. First Edition.
East Texas State Univ., Commerce. Occupational Curriculum Lab. – 1979
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…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Cooperative Education
Salad Maker. DOT No. 317.384-010. Cafeteria Occupations. Coordinator's Guide. First Edition.
East Texas State Univ., Commerce. Occupational Curriculum Lab. – 1979
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…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Cooperative Education
Cook's Helper. DOT No. 317.687-010. Cafeteria Occupations. Coordinator's Guide. First Edition.
East Texas State Univ., Commerce. Occupational Curriculum Lab. – 1979
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…
Descriptors: Behavioral Objectives, Cleaning, Cooking Instruction, Cooks
Culinary Arts Teachers Manual. Project HIRE.
Gardner, David C.; And Others – 1979
Designed as supplemental material to on-going instruction in the vocational program, this teacher's manual to the Culinary Arts series is intended to accompany three dictionary booklets (available as CE 024 415-417) for use by handicapped students to help them master the core vocabulary taught in the trade. Information presented in the manual…
Descriptors: Audiovisual Instruction, Autoinstructional Aids, Cooking Instruction, Cooks