Projects related to the European Language Portfolio (ELP) carried out at the Language Centre of the University of Trieste are concerned to examine whether and to what extent "can do" descriptors can be extended to courses in Languages for Specific Purposes. The project reported in this article had two aims. The first was to explore what…

Two versions of a page of exercises using set ideas are presented, one in plain language and one in technical language. Some questions and answers about the appropriateness of set terminology and symbols are then given. (MNS)

Conventional science instruction often fails to address or change students' misconceptions about physical phenomena. Students stubbornly cling to anthropocentric, causal, and product conceptions about energy. This article explores scientific and pedagogical arguments favoring development of a spiral curriculum for teaching energy in (Israeli)…

This module on examining sex bias, the first in a series of three volumes of sex-fair career guidance activities, deals with choosing occupations and life roles. Included in the module are 20 individual and group activities designed to introduce students to the concept of sex-biased role perceptions and to make students aware of the potentially…

This volume, the second in a series of five publications for use in teaching basic vocational agriculture in Mississippi secondary schools, consists of the final eight lessons in a 15-lesson introduction to livestock production. Covered in the individual lessons included in this volume are the following topics: types of livestock production…

This consensus statement was the result of a conference on school-to-work transition for youths with disabilities which brought together service providers, consumers, family members, researchers, and others. Consensus was reached on several principles, organized around six broad areas: (1) what school-to-work transition for this population is and…

This coordinator's guide for a module on waiters and waitresses, one of a series of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures,…

This coordinator's guide for a module on kitchen helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

This coordinator's guide for a module on salad makers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

This audiovisual instructional package is designed for use with special needs students enrolled in vocational office education courses. Discussed first are steps that teachers should take first to prepare to teach the package and then actually to present the materials provided in it. The next few sections of the guide consist of lists of student…

This coordinator's guide for a module on dining room attendants, one of a series of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures,…

This coordinator's guide for a module on restaurant hosts and hostesses, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first half of the guide are a progress chart, suggested teaching procedures,…

This coordinator's guide for a module on restaurant cashiers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

These workshop materials consist of a presentation text and an audience handout designed to explain a system whereby trade and industrial education teachers can convert a traditional curriculum guide to a competency-based guide. Covered first are the differences between the traditional and competency-based approaches. The format of a traditional…