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and others; Bunge, Martha M. – J Home Econ, 1969
Paper based on Masters Thesis, Iowa State Univ.
Descriptors: Experimental Programs, Food Service, Inservice Education, Occupational Home Economics
Download full textDOMMER, CAROLYN – 1967
THE PURPOSE OF THE PROJECT WAS TO GAIN INFORMATION USEFUL IN DEVELOPING PROGRAMS FOR PREPARING PERSONS FOR EMPLOYMENT IN OCCUPATIONS INVOLVING HOME ECONOMICS KNOWLEDGE AND SKILLS AND FOR PREPARING TEACHERS. THE INITIAL CURRICULUM IN HOSPITALITY EDUCATION, TRAINING IN TRADE AND PERSONAL SERVICE OCCUPATIONS PROVIDING FOOD, LODGING, AND RECREATION,…
Descriptors: Curriculum Development, Food Service, Occupational Home Economics, Pilot Projects
Alabama State Dept. of Education, Montgomery. Home Economics Service. – 1966
TEACHERS MAY USE THIS EXPERIMENTAL OUTLINE IN PLANNING A PREPARATORY COURSE IN OCCUPATIONAL HOME ECONOMICS FOOD SERVICE FOR SECONDARY AND ADULT STUDENTS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS SUPERVISORS AND TEACHERS. THE OBJECTIVES ARE TO HELP STUDENTS RECOGNIZE THE CONTRIBUTIONS AND SCOPE OF THE FOOD SERVICE INDUSTRY AND TO ACQUIRE…
Descriptors: Adult Vocational Education, Curriculum Guides, Food, Food Service
Division of Manpower Development and Training. , BAVT. – 1969
This guide was developed for the Division of Manpower Development and Training to serve as a reference for school administrators and teachers in preparing trainees for employment in the food service industry. Contents include: (1) brief background information, (2) nine course units, (3) material on teaching the course, (4) bibliography, (5) visual…
Descriptors: Curriculum Guides, Food Service, Occupational Home Economics, Resource Materials
Alabama State Dept. of Education, Montgomery. Home Economics Service. – 1966
THE EXPERIMENTAL OUTLINE IS FOR TEACHER USE IN PLANNING A TWO-SEMESTER COURSE TO PREPARE 11TH AND 12TH GRADE STUDENTS FOR ENTRY LEVEL COMMERCIAL FOOD PREPARATION JOBS SUCH AS FOOD SERVICE WORKERS, COOK HELPERS, CATERER HELPERS, SALAD MAKERS, BAKER HELPERS, SHORT ORDER COOKS, AND TRAY LINE WORKERS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS…
Descriptors: Curriculum Guides, Food Service, Foods Instruction, Grade 11
Office of Education (DHEW), Washington, DC. – 1966
RESOURCE MATERIAL FOR THE DEVELOPMENT OF TRAINING PROGRAMS FOR SUPERVISED FOOD SERVICE WORKERS WILL NEED TO BE ADAPTED TO THE NEEDS OF THE STUDENTS AND THE COMMUNITY. THE SUPERVISED FOOD SERVICE WORKER PREPARES AND SERVES FOOD, UNDER THE DIRECTION OF THE FOOD SERVICE SUPERVISOR, IN INSTITUTIONS SUCH AS HOSPITALS, NURSING HOMES, HOMES FOR THE AGED,…
Descriptors: Adult Vocational Education, Food Service, Foods Instruction, Occupational Home Economics
Miller, Sandra W.; Busch, Karen V. – Illinois Teacher of Home Economics, 1987
The authors describe a vocational rehabilitation program initiated in Lexington, Kentucky, to help handicapped individuals train for the food service industry. The program features a community-based wholesale food comissary. (CH)
Descriptors: Cooperative Programs, Disabilities, Food Service, Occupational Home Economics
Peer reviewedAcacio, Florecita B.; And Others – Journal of Home Economics, 1972
Descriptors: Autoinstructional Aids, Food Service, Labor Force Development, Occupational Home Economics
Office of Education (DHEW), Washington, DC. – 1964
THE PURPOSE OF THIS GUIDE IS TO PROVIDE RESOURCE MATERIAL TO DEVELOP A LOCAL 240-HOUR PROGRAM FOR TRAINING A FAMILY DINNER SERVICE SPECIALIST TO PREPARE AND SERVE DINNERS FOR EMPLOYED PEOPLE, RETIRED PERSONS, OR FAMILIES DESIRING SUCH SERVICE. PROGRAM OBJECTIVES INCLUDE PREPARING TRAINEES TO PLAN MENUS AND DO FAMILY SHOPPING FOR DINNERS, TO PLAN…
Descriptors: Adult Vocational Education, Cooks, Food Service, Foods Instruction
Long Beach City Coll., CA. – 1965
INFORMATION ON REVISED HOME ECONOMICS RELATED OCCUPATIONS COURSES IS PRESENTED FOR (1) TRADE COOKS, (2) KITCHEN HELPERS, (3) PANTRYMEN, (4) FRY COOKS, (5) DINNER COOKS, (6) BAKERS AND PASTRYMEN, (7) MEAT CUTTERS, (8) HOTEL, RESTAURANT AND INSTITUTIONAL COOKS, AND (9) INDUSTRIAL SEWING WORKERS. THE TIME REQUIRED, PREREQUISITES, PURPOSE, CATALOG…
Descriptors: Adult Vocational Education, Curriculum Guides, Food, Food Service
Noffze, Elaine; And Others – 1977
This instructional package is one of two designed for regular vocational students in the vocational area of dietetic assistant. The seventy-four learning modules are organized into three units: food preparation and service; diet therapy; and supervising tools and techniques. Each module includes these elements: a performance objective page telling…
Descriptors: Dietetics, Food Service, Learning Activities, Learning Modules
Gilmore, Linda – 1977
This instructional package is one of two designed for visually impaired students in the vocational area of dietetic assistant. The twenty-eight learning modules are organized into three units: food preparation and service; diet therapy; and supervising tools and techniques. Each module, printed in large block type, includes these elements: a…
Descriptors: Dietetics, Food Service, Learning Activities, Learning Modules
Whitaker, Carol S.; Webb, Anita H. – 1978
Seafood information pertinent to the needs of school food service personnel is presented. Each of five sections contains information considered important by school food service managers and supervisors as indicated in a national survey (1977). Provided in section one are a narrative section, graph, and chart on seafood nutritive value. The next…
Descriptors: Ancillary School Services, Food, Food Service, Food Standards
Clayton, Alfred; Almony, John – 1975
The curriculum guide for commercial foods instruction is designed to aid the teacher in communicating the importance of menu cycles in commercial food production. It also provides information about the necessary steps in getting food from the raw form to the finished product, and then to the consumer. In addition to providing information on how to…
Descriptors: Cooking Instruction, Curriculum Guides, Food Service, Foods Instruction
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food Service
