This module on examining sex bias, the first in a series of three volumes of sex-fair career guidance activities, deals with choosing occupations and life roles. Included in the module are 20 individual and group activities designed to introduce students to the concept of sex-biased role perceptions and to make students aware of the potentially…

This handbook is designed to provide uniform criteria and a support system to help individuals involved in curriculum-related functions within a school system to implement the Wisconsin Competency Based Occupational Curriculum Data System (WisCom). (The WisCom system is a complete support system for curriculum development and management that…

This volume, the second in a series of five publications for use in teaching basic vocational agriculture in Mississippi secondary schools, consists of the final eight lessons in a 15-lesson introduction to livestock production. Covered in the individual lessons included in this volume are the following topics: types of livestock production…

This outline, for the course numbered B-28, is designed for use in teaching apprentice pipehangers who are working with submarines how to interpret piping and hanger blueprints accurately and to visualize complete hanger assemblies, piping symbols, and the locations of the items discussed on the blueprints. Addressed in the individual lessons of…

One of a series of instructional booklets designed to introduce adult education program planners to the basic concepts integral to and alternative strategies for conducting needs assessments, this instructional booklet serves as an introduction to the needs assessment process in general as well as to the remaining booklets in the series. Covered…

This coordinator's guide for a module on waiters and waitresses, one of a series of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures,…

This coordinator's guide for a module on kitchen helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

This coordinator's guide for a module on salad makers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

This coordinator's guide for a module on cook's helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

This audiovisual instructional package is designed for use with special needs students enrolled in vocational office education courses. Discussed first are steps that teachers should take first to prepare to teach the package and then actually to present the materials provided in it. The next few sections of the guide consist of lists of student…

This coordinator's guide for a module on dining room attendants, one of a series of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures,…

This coordinator's guide for a module on restaurant hosts and hostesses, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first half of the guide are a progress chart, suggested teaching procedures,…

This coordinator's guide for a module on restaurant cashiers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

These workshop materials consist of a presentation text and an audience handout designed to explain a system whereby trade and industrial education teachers can convert a traditional curriculum guide to a competency-based guide. Covered first are the differences between the traditional and competency-based approaches. The format of a traditional…

This facilitator's manual consists of guidelines and materials for use in conducting a workshop dealing with the professionl and personal development of minority women. Included in the first half of the manual are the following pieces of information pertaining to implementation of the workshop: background on the need for and development of the…