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Jagger, C. R. – Agricultural Education magazine, 1971
Descriptors: Agricultural Education, Food Processing Occupations, Job Training, Meat
Download full textStrazicich, Mirko, Ed. – 1981
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…
Descriptors: Apprenticeships, Food Processing Occupations, Job Skills, Learning Modules
Legacy, Jim; And Others – 1981
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…
Descriptors: Adult Education, Food Processing Occupations, Hygiene, Instructional Materials
Strazicich, Mirko, Ed. – 1981
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…
Descriptors: Apprenticeships, Food Processing Occupations, Instructional Materials, Job Skills
Lee, Jasper S. – Agricultural Education Magazine, 1971
Discusses the production, processing, and related aspects of the catfish industry. (SB)
Descriptors: Agribusiness, Agricultural Education, Agricultural Production, Curriculum Guides
California State Dept. of Education, Sacramento. Bureau of Publications. – 1982
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…
Descriptors: Apprenticeships, Criterion Referenced Tests, Food Processing Occupations, Job Skills
Sisson, Ray – American Vocational Journal, 1976
Describes a former Air Force base converted into a joint school district vocational school which includes among other things an up-to-date facility for the students, located at Laurel Oaks, one of the four campuses of the Great Oaks Joint Vocational School District. (HF)
Descriptors: Educational Facilities, Food Processing Occupations, Job Skills, Meat Packing Industry
Peterson, David E.; Mikunda, Gerald – Agricultural Education Magazine, 1971
Descriptors: Agribusiness, Agricultural Education, Course Descriptions, Educational Research
Fantus Co., Inc., New York, NY. – 1966
Nine industrial-location research studies of the Appalachian region are presented in this document. These studies relate to the casting, plastic, metal, and food industries. Each study devotes sections to (1) a profile of the industry, (2) the industry's prospects for growth, (3) technology and trends, (4) primary factors influencing selection of…
Descriptors: Economic Development, Food Handling Facilities, Food Processing Occupations, Industrialization
Schluter, Gerald; Lee, Chinkook – Rural America, 2002
The 1990s saw a gain in rural food-processing employment, particularly meat packing and poultry processing, as the industry's demand for low-skilled workers increased. Analysis links the change in worker skills to international trade. While increased rural employment may seem beneficial, the jobs often do not appeal to rural domestic workers, and…
Descriptors: Agribusiness, Community Change, Exports, Food Processing Occupations
California State Dept. of Education, Sacramento. Bureau of Publications. – 1982
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…
Descriptors: Apprenticeships, Food Processing Occupations, Fringe Benefits, Instructional Materials
Fogel, Walter A. – 1970
The meat industry was one of the first large-scale manufacturing industries to provide jobs for Negroes. Industry growth and change in the last part of the nineteenth century created many unskilled and semiskilled jobs available to Negroes, although job advancement was not obtained until after World War II and then only in skilled manual…
Descriptors: Black Employment, Employment Level, Employment Patterns, Employment Statistics
Manpower Administration (DOL), Washington, DC. U.S. Training and Employment Service. – 1951
The United States Training and Employment Service General Aptitude Test Battery (GATB), first published in 1947, has been included in a continuing program of research to validate the tests against success in many different occupations. The GATB consists of 12 tests which measure nine aptitudes: General Learning Ability; Verbal Aptitude; Numerical…
Descriptors: Aptitude Tests, Career Guidance, Cutting Scores, Evaluation Criteria
Employment and Training Administration (DOL), Washington, DC. Bureau of Apprenticeship and Training. – 1982
These national standards are intended to serve as a guide for the establishment of thorough and complete apprenticeship programs to produce trained retail meatcutters to carry on the tradition of quality in the retail meatcutting industry. Covered in the individual sections are the following topics: definitions, the National Joint Apprenticeship…
Descriptors: Apprenticeships, Certification, Employment Practices, Federal Legislation
Byrd, J. Rick; And Others – 1975
To improve vocational educational programs in agriculture, occupational information on a common core of basic skills within the occupational area of the meat cutter is presented in the revised task inventory survey. The purpose of the occupational survey was to identify a common core of basic skills which are performed and are essential for…
Descriptors: Agricultural Education, Agricultural Skills, Food Processing Occupations, Job Analysis
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