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…

Purpose/Objectives: Chef's Adopt a School (CAAS) is an evidence-based food education program delivered in schools (Kindergarten-12th grade) in the United Kingdom (UK) which helps children understand the importance of nutritional literacy and encourages healthy eating. This qualitative study investigated the underlying components of the CAAS…

Purpose of this study is to determine to what extent practice skills of students, training in gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training internship in 27 different firms of total 1540 students training in gastronomy education at higher education level in Turkey were reached by…

A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

This manual explains what is involved in sponsoring a Child Care Food Program (CCFP) for family day care providers. It draws on the experience of Save the Children's Southern States Office in sponsoring the "Child Care Food Umbrella," a CCFP program serving over 1,000 providers, which Save the Children has operated for 6 years. Chapter 1…

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,…

This instructor's guide is designed to accompany a set of 52 competency-based modules dealing with food management, production, and service. It is part of an instructional package that is intended to be taught in secondary and postsecondary vocational programs in Tennessee. Following a brief outline of the development of the curriculum, the…

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…

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…

Special Vocational Services in Salt Lake City has provided food service training, using the facilities of a local high school and the University of Utah, to special needs youth meeting Job Training Partnership Act (JTPA) guidelines. The use of industry-based equipment, a formal dining room, and a qualified staff have assured relevant training to…

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,…