Descriptor
| Cooking Instruction | 6 |
| Food Service | 6 |
| Foods Instruction | 6 |
| Learning Modules | 6 |
| Secondary Education | 6 |
| Food | 5 |
| Curriculum Guides | 4 |
| Food Standards | 4 |
| Postsecondary Education | 4 |
| Behavioral Objectives | 3 |
| Home Economics Education | 3 |
| More ▼ | |
Source
Author
Publication Type
| Guides - Classroom - Teacher | 5 |
| Guides - Classroom - Learner | 1 |
Education Level
Audience
| Practitioners | 2 |
| Teachers | 2 |
Location
| Canada | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Download full textAlberta Dept. of Education, Edmonton. Curriculum Standards Branch. – 1997
With this curriculum guide, teachers can assist secondary students in Alberta (Canada) in meeting the following objectives: develop skills that can be applied in their daily lives, refine career planning skills, develop technology-related skills in food preparation and service, enhance employability skills, and apply and reinforce learning from…
Descriptors: Career Development, Competency Based Education, Cooking Instruction, Curriculum Guides
Procter and Gamble Educational Services, Cincinnati, OH. – 1986
This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…
Descriptors: Behavioral Objectives, Cooking Instruction, Food, Food Service
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education. – 1981
These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are hand cutlery, breakfast items, grain products, vegetables, salad dressing, meats, stock, soups, sauces, garnishes,…
Descriptors: Cooking Instruction, Curriculum Guides, Equipment Utilization, Food
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education. – 1981
These 18 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are quickbreads, pies, icings and toppings, specialty cakes, specialty desserts, yeast products, cream puff and puff…
Descriptors: Cooking Instruction, Curriculum Guides, Food, Food Service
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1982
This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom…
Descriptors: Bakery Industry, Behavioral Objectives, Cooking Instruction, Correspondence Study
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education. – 1981
These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are food service careers, math skills, reading and converting recipes, work simplification, self-development,…
Descriptors: Behavioral Objectives, Career Education, Cleaning, Communication Skills
