This guide shows teachers how to offer successfully a food service program as part of the home economics curriculum. It describes a rural, secondary-level food service program--a bakery service offered to the community--and gives step-by-step instructions for starting the program as well as guidelines for developing it each year. The first section…

Designed for use as a manual, this document is intended to give guidance to the educational system on how it may assist in the implementation of the Manpower Services Commission (MSC) Youth Training Scheme (YTS), a program for vocational preparation. An introduction that explains the background of YTS is followed by eight sections that relate to…

This book, which is intended for practicing or aspiring instructors, curriculum developers, and others engaged in work force development at the secondary and postsecondary levels, contains nine papers explaining how to deliver education and training for work. The following papers are included: "Individualized Instructional Systems for Workforce…