NotesFAQContact Us
Collection
Advanced
Search Tips
Showing all 6 results Save | Export
Meat and Poultry Processing. Teacher Edition.
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center. – 1992
This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…
Descriptors: Agribusiness, Behavioral Objectives, Competency Based Education, Food Processing Occupations
Food Processing Curriculum Material and Resource Guide.
PDF on ERIC Download full text
Louisiana State Dept. of Education, Baton Rouge. – 1984
Intended for secondary vocational agriculture teachers, this curriculum guide contains a course outline and a resource manual for a seven-unit food processing course on meats. Within the course outline, units are divided into separate lessons. Materials provided for each lesson include preparation for instruction (student objectives, review of…
Descriptors: Agricultural Education, Audiovisual Aids, Behavioral Objectives, Charts
Advanced Food Science and Nutrition Reference Book.
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1991
Developed with input from personnel in the industries, this reference book complements the curriculum guide for a laboratory course on the significance of nutrition in food science. The reference book is organized into 25 chapters, each beginning with essential elements and objectives. Within the text, italicized, bold-faced vocabulary terms are…
Descriptors: Behavioral Objectives, Classroom Techniques, Cooking Instruction, Course Content
Food Production & Service Curriculum Guide.
Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst. – 1981
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…
Descriptors: Classroom Techniques, Competence, Competency Based Education, Cooking Instruction
Food Science & Technology. Instructor Guide. Student Reference.
Martin, Phillip – 1994
This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities,…
Descriptors: Classroom Techniques, Competence, Competency Based Education, Food and Drug Inspectors
Agricultural Diversification and Marketing. Instructional Materials Developed for Secondary, Postsecondary, and Continuing Education Agriculture Programs in Iowa.
Iowa State Dept. of Agriculture, Des Moines. – 1986
These instructional materials on agricultural diversification and marketing were developed for use by Iowa's vocational and technical agricultural instructors and extension personnel. This document is one of three manuals making up a single package. (The other two are Christmas Tree Production and Marketing and Sod Production and Marketing). The…
Descriptors: Adult Education, Agribusiness, Agricultural Education, Agricultural Production