The graduate of the Baker apprenticeship program is a certified journeyperson who will be able to: (1) prepare and bake all types of high quality yeast raised products in commercial quantities; (2) produce and decorate various types of cakes, cookies and pastries commonly available in commercial bakeries; (3) use efficiently and safely all hand…

This document contains objective tests for each lesson in the Meatcutting Workbook, Part I (see note), which is designed for apprenticeship programs in meatcutting in California. Each of the 36 tests contains from 10 to 45 multiple-choice items. The tests are grouped according to the eight units of the workbook: the apprentice meatcutter; applied…

This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

This document is a workbook for apprentices learning the meatcutting trade in California. The workbook is divided into eight units covering the following areas: the apprentice meatcutter; applied arithmetic; tools and equipment; weighing, packaging, and labeling; meat and fish as foods; meat from farm to table; inspection, classification, and…

This document contains objective tests for each topic in the Meatcutting Workbook, Part 2, which is designed for apprenticeship meatcutting programs in California. Each of the 30 tests consists of from 5 to 65 multiple-choice items with most tests containing approximately 10 items. The tests are grouped according to the eight units of the…

This document is a workbook for apprentices learning the meatcutting trade in California. It is divided into eight units covering the following areas: breaking and cutting meat; jobbing; sausage, cured meats, and convenience foods; mathematics; meat packaging and handling; market operation; safety and sanitation; and workers' legal rights and…

These two documents are manuals for an intermediate level 4-H food and nutrition project. The leader's guide includes an introduction, 10 units, and a supplemental unit. The introduction includes a discussion of 4-H philosophy, sources of help, working with middle school boys and girls, how the guide is organized, and how to organize meetings.…

This foods and nutrition curriculum guide is designed for eleventh and twelfth grade consumer and homemaking students who have had two years of previous vocational home economics. The guide contains four sections and eight instructional units. Section 1, Food-Related Careers, contains one instructional unit on employment in food-related…

The goal of this lesson plan is for second-grade students to understand the steps in how food is made and delivered to the grocery store. Students create a play where each person plays a part in the production and distribution of food. The lesson suggests that the class perform the play on parents' night. It provides five activities for students…

These military-developed curriculum materials consist of five volumes of text information, student workbooks, and supplements for use in training veterinary specialists. Covered in the individual volumes are the following topics: the veterinary airman, administration, and statistical procedures; veterinary microbiology, consumer-level quality…

These instructor materials and student texts, study guides, and workbooks for a postsecondary-level course to train veterinary specialists are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. It is the second half of a two-part course (see…

These instructor materials and student texts, study guides, and workbooks for a postsecondary-level course to train veterinary specialists are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. It is the first half of a two-part course (see…

This student text is designed for use by Air Force personnel enrolled in a self-study extension course for meat cutters. Covered in the individual chapters are careers in meat processing, operation and maintenance of meat cutting equipment, receipt and storage, procedures for processing and preparing meats, techniques for wrapping and pricing…

Part of a series of eight student learning modules in vocational agriculture, this booklet deals with crop-related activities. The first section is on harvesting methods and equipment. The following portions address the handling, grading, and packing of crops; and the classification and selection of fruits, vegetables, and ornamental plants. There…

This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities,…