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| Cooking Instruction | 8 |
| Postsecondary Education | 8 |
| Teaching Methods | 8 |
| Food Service | 6 |
| Secondary Education | 6 |
| Foods Instruction | 5 |
| Behavioral Objectives | 4 |
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| Vocational Education | 4 |
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| Barker, Ellen | 1 |
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| Clavaud, Donna | 1 |
| Lopez-Cox, Guadalupe | 1 |
| Rutter, Duncan | 1 |
| Teare, Melvyn | 1 |
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| Guides - Classroom - Teacher | 7 |
| Guides - Classroom - Learner | 2 |
| Reports - Research | 1 |
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| Practitioners | 5 |
| Teachers | 5 |
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| France | 1 |
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Rutter, Duncan; Teare, Melvyn – 1992
This report revises a 10-year-old study of the hotel and catering industry to reflect the developments during the decade. The report describes current French practices in the industry, including details of the structure of the industry in France and the way the industry works with government to influence the content of vocational education. The…
Descriptors: Comparative Analysis, Cooking Instruction, Educational Practices, Food Service
Download full textOhio State Univ., Columbus. National Center for Research in Vocational Education. – 1978
This course, which was adapted from military curriculum materials for use in vocational and technical education, provides training in both the theoretical and practical phases of cooking for students who want to become semiskilled (apprentice) cooks. The theory portion of the course is intended for the classroom, not the laboratory. The course is…
Descriptors: Audiovisual Aids, Behavioral Objectives, Cooking Instruction, Cooks
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1993
This food production, management, and services curriculum guide provides information needed by teachers. It begins with a list of the competencies and subcompetencies that are the essential elements and the sub-elements prescribed in the Texas Administrative Codes for Vocational Home Economics. Each chapter consists of teaching strategies. They…
Descriptors: Cooking Instruction, Food Service, Foods Instruction, Instructional Materials
Barngrover, Lavone – 1980
Designed for those with teaching skills as well as those without and for those with backgrounds in nutrition and those without, this handbook provides information on how to organize and conduct nutrition education and cooking training for the chronically mentally ill. The first section describes the pilot program which developed the handbook,…
Descriptors: Adult Vocational Education, Classroom Techniques, Community Programs, Cooking Instruction
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1986
This curriculum guide is one of a set of four components covering the food service occupational cluster, developed for use in occupational home economics courses. Teaching strategies, teaching aids, laboratory management plans, and test questions are coordinated with the chapters in the related reference book. A variety of teaching strategies is…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
Clavaud, Donna; And Others – 1982
Based on experience in the field, this training program was developed to help Peace Corps trainers teach appropriate community technology to Peace Corps volunteers and community workers. The 8-week, 104-session training program is organized in six phases that cover the following topics: introduction to training; earthen construction and…
Descriptors: Appropriate Technology, Community Development, Community Resources, Competence
PDF pending restorationLopez-Cox, Guadalupe – 1982
This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in…
Descriptors: Annotated Bibliographies, Behavioral Objectives, Bilingual Education Programs, Bilingual Instructional Materials
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
