THE PURPOSE OF THE PROJECT WAS TO GAIN INFORMATION USEFUL IN DEVELOPING PROGRAMS FOR PREPARING PERSONS FOR EMPLOYMENT IN OCCUPATIONS INVOLVING HOME ECONOMICS KNOWLEDGE AND SKILLS AND FOR PREPARING TEACHERS. THE INITIAL CURRICULUM IN HOSPITALITY EDUCATION, TRAINING IN TRADE AND PERSONAL SERVICE OCCUPATIONS PROVIDING FOOD, LODGING, AND RECREATION,…

Describes a high school occupational home economics program designed to meet students' needs. (SB)

The major purpose of the study was to develop and test curriculum materials for three entry level gainful employment courses: Child Care Services, Clothing Services, Food Services. A second objective was to formulate recommendations for policies and procedures to follow in initiating and developing gainful employment programs in home economics.…

TWENTY-SEVEN TEACHERS FROM SIX STATES ENROLLED IN A 5-WEEK PROGRAM FOR THREE SEMESTER HOURS OF CREDIT TO PREPARE THEM FOR THE RESPONSIBILITIES OF PLANNING AND CONDUCTING OCCUPATIONAL PROGRAMS. AN INSTITUTE FOR THE PURPOSE OF TEACHING BASIC KNOWLEDGE, ABILITIES, AND ATTITUDES CONSIDERED ESSENTIAL FOR TEACHERS OF OCCUPATIONAL PREPARATION CLASSES IN…

THE HOMEMAKING EDUCATION PROGRAM OF THE 1940'S IS COMPARED WITH THAT OF THE 1960'S. TODAY ALL ASPECTS OF THE PROGRAM ARE COORDINATED, IN CONTRAST TO THE FORMER SEPARATE, DISTINCT PROGRAMS. THE CURRENT EMPHASIS IS UPON DEVELOPING AN UNDERSTANDING OF PRINCIPLES AND GENERALIZATIONS THAT WILL APPLY TO NEW SITUATIONS IN CONTRAST TO EMPHASIS UPON…

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…

THE MAJOR PURPOSE OF THE PROJECT WAS TO ESTABLISH A CENTER FOR DEVELOPING INSTRUCTIONAL MATERIALS NEEDED BY TRAINEES FOR EMPLOYMENT IN HOME ECONOMICS RELATED OCCUPATIONS. THE PROJECT STAFF (1) DEVELOPED A PLAN FOR COLLECTING EXISTING MATERIALS, (2) PREPARED A BIBLIOGRAPHY FOR THREE OCCUPATIONAL AREAS, (3) DEVELOPED A FILING SYSTEM, (4) VISITED…

The institute was designed to provide information and develop some ability in initiating, developing, and evaluating programs for training workers as food service supervisors in post-high school level programs. Organizational details, student and faculty qualifications, a job description and analysis of the food service supervisor occupation are…

This guide is designed for the vocational home economics teacher as a resource document necessary for a comprehensive program for home economics education. It includes all of the important resources, including philosophy, program guidelines, and program of instruction (classification of instructional programs). A copy of the Guide for Developing…

State supervisors of home economics education for 50 states and Puerto Rico were surveyed to determine the extent to which home economics wage earning programs have been developed since funds became available under the Vocational Education Act of 1963. A questionnaire sought information about the following topics: (1) basic areas of programing,…

The institute was designed to provide information and some ability in initiating, developing, and evaluating programs at the post-high school level to prepare assistants to directors of child care services. An analysis of jobs in child care services indicates that there are many jobs for all levels of training. A difference between the existing…

The guide presents key steps in establishing hospitality education curricula, based on recommendations of more than 300 surveyed educators and industry personnel and on information from over 60 proposed or existing curricula. The scope of the hospitality industries is described as including the categories of food service, lodging, tourism, and…

This guide is designed to help educators develop a comprehensive and integrated family and consumer sciences educational program for all grades. Chapter 1 provides an overview of the family and consumer sciences program in Connecticut. Chapter 2 describes the various program elements local districts should consider when reviewing, modifying, or…

This guide shows teachers how to offer successfully a food service program as part of the home economics curriculum. It describes a rural, secondary-level food service program--a bakery service offered to the community--and gives step-by-step instructions for starting the program as well as guidelines for developing it each year. The first section…

Intended for school administrators, educators, and the lay public, this publication describes five innovative and effective vocational education programs developed with support from the U.S. Office of Education in response to a local problem. The programs, each requiring the coordinated effort of community groups and leaders are: (1) Industrial…