The authors suggest a structure for introducing entrepreneurship in junior high career education activities and extending these concepts in secondary vocational programs. Also presents results of field testing a series of 36 entrepreneurship training competencies for secondary vocational students. (CT)

These 18 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are quickbreads, pies, icings and toppings, specialty cakes, specialty desserts, yeast products, cream puff and puff…

This planning guide is intended to assist program planners and curriculum developers in selecting entrepreneurship materials that are appropriate for students at the secondary, postsecondary, or adult levels. The guide suggests the following five essential steps necessary for developing training programs: assessing the status of the situation,…

Educational consultants, town residents, Navajo tribal chapters and councils, the Bureau of Indian Affairs, the Navajo Division of Education, and local public school districts in Navajo, New Mexico, worked together to design an effective vocational program for an unskilled labor force sparsely settled within a large geographic area. The concept of…