This article explores microprocesses and transactions during 7 months of collaboration for sustainable food education involving two teachers of home economics and a school food manager in a Finnish secondary school. Data sources included interviews and multi-professional meetings, the professional reflections of participants and a researcher's…

When former chef and food broker, Tony Geraci was invited by his district superintendent to review New Hampshire's largest school food service program, he never imagined that he would be responsible for running one of the nation's most successful sustainable food service programs. The CONVAL District sustainable food program, create by Geraci and…

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,…

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…

The development of a student operated restaurant as part of the food service program at the La Salle-Peru Area Vocational Center (Illinois) is described. (EA)

Describes the development of a Hotel and Restaurant Management Program, designed to provide career training, develop educational opportunities, and provide a forum through which the continuing education needs of the local hospitality industry could be assessed and evaluated. (TP)

A project was proposed to expand the gerontology program at Rancho High School (Las Vegas, Nevada) into the area of food services for the aged. Development of a course in food services for the elderly would meet the students' needs for field experiences and entry-level job skills. Objectives of the proposed program included the following: (1)…

The institute was designed to provide information and develop some ability in initiating, developing, and evaluating programs for training workers as food service supervisors in post-high school level programs. Organizational details, student and faculty qualifications, a job description and analysis of the food service supervisor occupation are…

Vocational education and culinary arts have gained a new respect. Since the mid-1970s, the status of culinary artists (cooks and chefs) has changed from domestic to professional. This change and the many changes in food technology have brought about a heightened awareness of the need for better training for culinary professionals. Improved…

This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and…

One of a series for home economics teachers to use in planning, implementing, and evaluating secondary education programs, this curriculum guide focuses on the subject of food and nutrition. Five major program goals are identified as basic to the student's understanding of the impact of food selection and preparation upon society and the…

This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the…

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…

Designed to assist teachers and administrators in developing curricula for secondary vocational home economics programs, this publication provides materials for the two programs that comprise vocational home economics education--consumer and homemaking education (CHE) and home economics related occupations (HERO) programs. The CHE program is…