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…

Several intermediate performance objectives and corresponding criterion measures are listed for each of four terminal objectives for a course in exploration of food management, production, and service occupations for 8th and 9th grade students. The materials were developed for a 12- to 18-week course designed to include awareness of the operation…

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…

Designed for junior or senior high school students with academic, socio-economic or other handicaps, the Coordinated Vocational-Academic Education (CVAE) Food Services course is also useful in other vocational education programs. Information in the curriculum guide is presented in three sections. Section one is an overview for teacher preparation;…

This material, a tentative guide for the teaching of prevocational homemaking, was compiled in consideration of the needs of industry for trained and semi-trained youths and the needs of the youths themselves for job training. The units included in this guide are as follows: (1) Getting acquainted; (2) Organization and use of equipment; (3)…

This vocational program guide is intended to assist local administrators, regional coordinating councils, teachers, and others throughout Florida in offering vocational education training in food service and production in school districts, area vocational centers, and community colleges. The following topics are covered: program content and…

This resource listing contains those culinary occupations instructional materials given a rating of "highly recommended" or "recommended" by a committee of instructors. Titles are arranged alphabetically by title within each of the following Classification of Instructional Programs (CIP) categories: institutional management;…

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…

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…

This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

A workplace basic skills program was designed to complement technical training for mixing personnel at the Portland Bakery of Nabisco, Inc. Management, the union, and Portland Community College (Oregon) collaborated in the program. The company released workers on company time to attend classes prior to, during, and after the technical training…

These State Curriculum Standards for Vocational Home Economics Education combine vocational home economics content with the development of decision-making skills in solving real life problems. They offer students the opportunity to study the home and family, develop entry-level job skills, and learn higher order thinking skills. The curriculum…