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Download full textMiller, Daniel R.; 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 dairy plant worker 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
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
Manpower Administration (DOL), Washington, DC. U.S. Training and Employment Service. – 1963
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
Manpower Administration (DOL), Washington, DC. U.S. Training and Employment Service. – 1957
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
Peer reviewed
Direct linkMulder, Martin – Journal of European Industrial Training, 2006
Purpose: The European Commission and social partner organisations at EU level encourage the lifelong development of qualifications and competence. This is reflected in many policy reports and reviews. This paper seeks to show the involvement of social partner organisations at the level of EU-funded competence development projects.…
Descriptors: Case Studies, Vocational Education, Competency Based Education, Agricultural Skills
Gibson, LeRoy – 1992
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…
Descriptors: Bakery Industry, Competency Based Education, Cooking Instruction, Equipment
Powers, Thomas F., Ed.; Swinton, John R., Ed. – 1975
Volume II of a three-volume study on the future of the food service industry considers the effects that centralized food production will have on the future of food production systems. Based on information from the Fair Acres Project and the Michigan State University Vegetable Processing Center, the authors describe the operations of a centralized…
Descriptors: Centralization, Equipment Utilization, Facility Requirements, Food and Drug Inspectors
Bogdany, Melvin – 1978
This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe…
Descriptors: Bakery Industry, Food Processing Occupations, Food Standards, Foods Instruction
McCracken, J. David; Magisos, Joel H.
This short booklet contains questions and answers concerning aspects of vocational-technical education, including (1) information needed when curriculum for a new occupation is initiated, (2) importance of cooperating with business and industry in program development, (3) making education responsive to emerging job requirements, and (4) examples…
Descriptors: Building Trades, Community Organizations, Curriculum Development, Environmental Education
Koper, Johannes; Zaremba, Hans Jurgen – 2000
This book examines how quality management is implemented in small and medium-sized enterprises (SMEs) in Germany, Finland, Greece, Ireland, Portugal, Sweden, and the United Kingdom. It presents the survey results as two sector studies. Competitive and specialization tendencies of the sectors and company concepts of "quality" and…
Descriptors: Administrator Education, Developed Nations, Food Processing Occupations, Foreign Countries
Ojomo, Christian O.; McCaslin, N. L. – 1995
A study examined factors influencing female cassava processors' intentions regarding participation in an extension education program on cassava processing in rural Nigeria. Interviews were conducted with 224 women who were purposely selected from areas of zone 3 of Ondo State, Nigeria, which has large concentrations of cassava processors.…
Descriptors: Access to Education, Adult Education, Agricultural Education, Demography
White, Eileen Casey – 1994
The Food Processors Skills Building project was undertaken by four Oregon community colleges, with funds from the Oregon Economic Development Department and 11 local food processing companies, to address basic skills needs in the food processing industry through the development and implementation of an industry-specific curriculum. Based on…
Descriptors: Basic Skills, Community Colleges, Cooperative Education, Curriculum Design
Hillers, Val; Hiller, Jan – 1988
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.…
Descriptors: Consumer Science, Cooks, Dietitians, Exercise
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
