Descriptor
Source
Author
| Choo, Lehua | 1 |
Publication Type
| Guides - Classroom - Teacher | 6 |
Education Level
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| Practitioners | 2 |
| Teachers | 2 |
Location
| Hawaii | 1 |
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Choo, Lehua – 1975
In this short guide, activities are described in five areas: musical instruments, games, canoe building, clothing instruction, and cooking with Hawaiian recipes. All of these activities are designed to help young Hawaiians find out about Hawaii's past. This guide is part of an artifacts kit which contains a few of the many different kinds of…
Descriptors: Clothing, Cooking Instruction, Cultural Activities, Curriculum Guides
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
Download full textOhio State Univ., Columbus. Instructional Materials Lab. – 1983
These materials for the curriculum area of feeding and nourishing the family comprise one of six such packages that are part of the Ohio Vocational Consumer/Homemaking Curriculum Guide. The curriculum area or perennial problem taken up in this document is divided into four practical problems about what to do: (1) to be well-nourished; (2) as a…
Descriptors: Behavioral Objectives, Consumer Education, Curriculum Guides, Family Life Education
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
British Columbia Dept. of Education, Victoria. Curriculum Development Branch. – 1982
This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…
Descriptors: Behavioral Objectives, Bibliographies, Career Education, Cooks
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
