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Noffze, Elaine; And Others – 1977
This instructional package is one of two designed for regular vocational students in the vocational area of dietetic assistant. The seventy-four learning modules are organized into three units: food preparation and service; diet therapy; and supervising tools and techniques. Each module includes these elements: a performance objective page telling…
Descriptors: Dietetics, Food Service, Learning Activities, Learning Modules
Gilmore, Linda – 1977
This instructional package is one of two designed for visually impaired students in the vocational area of dietetic assistant. The twenty-eight learning modules are organized into three units: food preparation and service; diet therapy; and supervising tools and techniques. Each module, printed in large block type, includes these elements: a…
Descriptors: Dietetics, Food Service, Learning Activities, Learning Modules
Wilkins, Thelma – 1978
An instructor's manual and student activity guide on the restaurant business are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food service). (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings:…
Descriptors: Behavioral Objectives, Food Service, Home Economics Education, Instructional Materials
Lowery, Ann – 1978
An instructor's manual and student activity guide on food service, catering are provided in this set of prevocational education materials which focuses on the vocational area of home economics. (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings: agriculture, home…
Descriptors: Behavioral Objectives, Food Service, Home Economics Education, Instructional Materials
Hasty, Liswa E.; Bridwell, Terry B. – 1979
Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order;…
Descriptors: Competency Based Education, Food Service, Hygiene, Individualized Instruction
Conner, Connie – 1978
An instructor's manual and student activity guide on accounting are provided in this set of prevocational education materials which focuses on the vocational area of office occupations. (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings: agriculture, home economics,…
Descriptors: Accounting, Behavioral Objectives, Food Service, Instructional Materials
Grant, Barbara – 1978
An instructor's manual and student activity guide on food services are provided in this set of prevocational education materials which focuses on the vocational area of home economics. (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings: agriculture, home economics,…
Descriptors: Behavioral Objectives, Food Service, Home Economics Education, Instructional Materials
Download full textRassen, Rachel L. – 1981
This module on owning and operating a specialty food store is one of 36 in a series on entrepreneurship. The introduction tells the student what topics will be covered and suggests other modules to read in related occupations. Each unit includes student goals, a case study, and a discussion of the unit subject matter. Learning activities are…
Descriptors: Administrator Role, Advertising, Business Administration, Business Education
Brevard, Eddie, Jr. – 1978
An instructor's manual and student activity guide on basic cake decorating are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food services). (This set of materials is one of ninety-two prevocational sets arranged around a cluster of seven vocational offerings: agriculture, home…
Descriptors: Behavioral Objectives, Cooking Instruction, Food Service, Home Economics Education
Procter and Gamble Educational Services, Cincinnati, OH. – 1986
This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…
Descriptors: Behavioral Objectives, Cooking Instruction, Food, Food Service
Campbell, Creola S. – 1978
An instructor's manual and student activity guide on general clerical work are provided in this set of prevocational education materials which focuses on the vocational area of office occupations. (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings: agriculture, home…
Descriptors: Behavioral Objectives, Clerical Occupations, Food Service, Instructional Materials
Palm Beach County Board of Public Instruction, West Palm Beach, FL. – 1984
This student learning guide contains one module for completing a course in commercial foods and culinary arts. It is designed especially for use in secondary schools in Palm Beach County, Florida. The module covers one task, and consists of a purpose, performance objective, enabling objectives, learning activities keyed to resources, information…
Descriptors: Behavioral Objectives, Competency Based Education, Course Content, Educational Resources
Rassen, Rachel L. – 1981
This is the eighth in a set of 36 teacher guides to the Entrepreneurship Training modules and accompanies CE 031 045. Its purpose is to give students some idea of what it is like to own and operate a specialty food store. Following an overview are general notes on use of the module. Suggested steps for module use contain suggestions on introducing…
Descriptors: Administrator Role, Advertising, Business Administration, Business Education
Egan, B. – 1975
One of thirteen individualized courses included in a marketing curriculum, this course covers buying merchandise for resale, selecting vendors, bargaining for prices, and purchasing supplies for commercial food and beverage service establishments. The course is comprised of two units: (1) Merchandise Buying and (2) Food and Beverage Purchasing.…
Descriptors: Adult Education, Business Education, Disadvantaged, Distributive Education
Army Quartermaster School, Ft. Lee, VA. – 1975
This course, adapted from military curriculum materials for use in technical and vocational education, is of interest to food service personnel and to some food service supply personnel. Designed for independent study, the course includes the principles of nutrition, including nutrients and the effects of digestive processes on each individual's…
Descriptors: Correspondence Study, Dietetics, Food, Food Service
