The Marine Science Aquaculture Project is a program designed (1) to provide secondary and postsecondary students with job entry-level skills for employment in the shell fisheries industry; (2) to give students instruction and hands-on experience in the fundamental processes of seeding shell beds, monitoring and recording growth, and harvesting and…

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…

This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and…

One of a series for home economics teachers to use in planning, implementing, and evaluating secondary education programs, this curriculum guide focuses on the subject of food and nutrition. Five major program goals are identified as basic to the student's understanding of the impact of food selection and preparation upon society and the…

The program planning guide for agricultural products was written to assist Applied Biological and Agricultural Occupations (ABAO) teachers in enriching existing programs and/or to provide the basis for expansion of offerings to include additional materials for the cluster areas of meat and meat byproducts, dairy processing, fruit and vegetable…

This guidebook is designed for use in teaching students enrolled in preemployment laboratory education (PELE) food service programs. The first of two major sections includes an overview for teachers on planning, conducting, and evaluating a PELE food service program. Specific topics discussed in section 1 include (1) facilities and equipment, (2)…

Designed to assist teachers and administrators in developing curricula for secondary vocational home economics programs, this publication provides materials for the two programs that comprise vocational home economics education--consumer and homemaking education (CHE) and home economics related occupations (HERO) programs. The CHE program is…

A partnership between the Bergen County Vocational-Technical Schools (New Jersey), the Wakefern Food Corporation/Shoprite, and Cornell University developed and implemented supermarket skills training programs. The programs were held in two vocational schools that educate mentally handicapped students, aged 14-21, during daytime hours and adult…

Presents a session by session description of a "meats" class, which is offered to high school students (9-week period) and adults (8-week period). The classes cover identification of cuts (beef, sheep, hogs, and veal; grades and grading of live animals and carcasses; economics of butchering and cutting your own meat; actual slaughtering; and the…

The following witnesses testified before these hearings of the Select Committee on Nutrition and Human Needs: Mrs. G. Marsh, area consultant, Division of Food and Nutrition Services, Pennsylvania Department of Education; Mrs. G. Chegwidden, director, School Food Service, Franklin Regional School District, Murrysville, Pa.; Mr. S. Lympany, senior…

This technical assistance paper is designed as a general guide to assist school districts in developing and implementing multiple-exit vocational programs for students with disabilities. The following topics are covered in Part 1: the concept of multiple-exit points (MEPs) and its background, purposes and benefits of MEPs, goals and guiding…

Beginning with the "often overlooked areas", this guide to camping trips for secondary students presents initial planning procedures such as: site selection; number of leaders per number of students (2 leaders for each group of 10-12); parental permission forms; transportation arrangements; public school announcements; medical aid expertise and…

This planning guide is intended for use in selecting content from home economics subject matter areas when planning consumer and homemaking education programs for grades 7 through 12. The planning guide is divided into two major parts. The first section focuses on the suggested scope and sequence for each of five home economics subject matter…

Information on the background of the project from which this model was developed, and a brief project description are presented in the beginning section (eight pages) of this document. (The major objective of the project was to develop a statewide articulated food service curriculum model related to realistic employment competencies to be used in…

The guide presents key steps in establishing hospitality education curricula, based on recommendations of more than 300 surveyed educators and industry personnel and on information from over 60 proposed or existing curricula. The scope of the hospitality industries is described as including the categories of food service, lodging, tourism, and…