The objectives of this study are first, to analyze the coping strategies of informal sector traders amid the coronavirus disease 2019 (COVID-19) pandemic; and second, to take the results of this research as social studies teaching materials in realizing sustainable development goals (SDGs). This study uses a qualitative approach with a case study…

Green skills need to be developed in vocational education for sustainable future. However, the vocational high school curriculum of agricultural food processing technology in Indonesia does not explicitly state the development of green skills. Teaching materials, such as module are needed to develop vocational students' green skills. This study…

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…

Would use of silent concept loop films (SSCLF) facilitate the acquisition of manipulative occupational skills for nonacademic students? What is the effect of SSCLF on the teaching-learning climate? An experiment was undertaken to find answers to these questions. The design used was the Post-test Only Group Design No. 6. The subjects were a sample…

Designed to meet the job-related metric measurement needs of students interested in food distribution, this instructional package is one of five for the marketing and distribution cluster, part of a set of 55 packages for metric instruction in different occupations. The package is intended for students who already know the occupational…

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 instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…

Designed to meet the job-related metric measurement needs of food preparation, baking, meat cutting students, this instructional package is one of five for the home economics occupations cluster, part of a set of 55 packages for metric instruction in different occupations. The package is intended for students who already know the occupational…

These instructional materials are designed for a course in food production, management, and services for fast foods. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 15 references; and a…

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…

This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…

This teacher's guide is one of a series of publications focusing on the occupational preparation of persons with special education needs. The material was developed and tested by cooperating teachers over a period of three years. Task analysis information is presented using occupational descriptions from the Dictionary of Occupational Titles,…

Developed by curriculum specialists assisted by an advisory committee, this curriculum guide outlines the basic skills and knowledge necessary for entry-level competencies in the broad field of food service occupations, or for entry into post-high school programs for advanced work. Designed for use in Grades 11 and 12, the guide is one of several…

This teaching unit, Nutrition (Vitamin A) and Jobs Relating to the Handling and Care of Food, is one in a series of curriculum guides developed by Project CHOICE (Children Have Options in Career Education) to provide the classroom teacher with a source of career-related activities linking 5th and 6th grade elementary classroom experiences with the…