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Food Preparation. I: Food Facts for Home. II: Facts about Foodservice.

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

HOME for STEPS. Homemaking Opportunity Modules for Education for Use with Surviving Today's Experiences and Problems Successfully. Compiled from Competency Based Modules Based on V-TECS Catalogs.

Marshall Univ., Huntington, WV. Dept. of Home Economics. – 1982

Designed to accompany Surviving Today's Experiences and Problems Successfully (STEPS) for 9th and 10th grade home economics courses, this volume consists of individualized learning packages dealing with four areas: management/family economics, human development, housing, and foods/nutrition. The book is divided into four parts. First, the…

Descriptors: Child Development, Competency Based Education, Contraception, Cooking Instruction

Subsistence Specialist Second Class, 9-12. Military Curriculum Materials for Vocational and Technical Education.

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Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1982

This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom…

Descriptors: Bakery Industry, Behavioral Objectives, Cooking Instruction, Correspondence Study