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| Behavioral Objectives | 6 |
| Cooking Instruction | 6 |
| Course Content | 6 |
| Food | 6 |
| Food Service | 4 |
| Occupational Home Economics | 4 |
| Secondary Education | 4 |
| Foods Instruction | 3 |
| Careers | 2 |
| Cooks | 2 |
| Dietetics | 2 |
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| Lopez-Cox, Guadalupe | 1 |
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Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1988
This curriculum guide for food science and nutrition is one of a number of guides developed for use in vocational home economics education in Texas. Introductory materials address use of the guide and list the essential elements upon which the content is based. The guide is divided into five units: nutrition, cultural influence on food and…
Descriptors: Behavioral Objectives, Careers, Cooking Instruction, Course Content
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1988
This curriculum guide for advanced food science and nutrition is one of a number of guides developed for use in vocational home economics education in Texas. Introductory materials address use of the guide and list the essential elements upon which the content is based. The guide is divided into five units: the significance of nutrition, food…
Descriptors: Behavioral Objectives, Careers, Cooking Instruction, Course Content
Download full textCoast Guard Inst., Oklahoma City, OK. – 1986
This self-paced course is designed to present a basic, general overview of the duties of a Coast Guard Third Class Subsistence Specialist. The course provides basic information necessary to perform food preparation and food service tasks using various types of food service equipment and utensils. The course contains 16 illustrated reading…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Course Content
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1991
Developed with input from personnel in the industries, this reference book complements the curriculum guide for a laboratory course on the significance of nutrition in food science. The reference book is organized into 25 chapters, each beginning with essential elements and objectives. Within the text, italicized, bold-faced vocabulary terms are…
Descriptors: Behavioral Objectives, Classroom Techniques, Cooking Instruction, Course Content
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
PDF pending restorationLopez-Cox, Guadalupe – 1982
This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in…
Descriptors: Annotated Bibliographies, Behavioral Objectives, Bilingual Education Programs, Bilingual Instructional Materials
