Technical culinary skills are fundamental competencies for professional chefs. Consequently, demonstrating and enhancing these skills pose significant challenges within culinary education. This study aims to develop a virtual reality (VR) system for culinary skill development and assess its effectiveness when integrated into a hospitality…

Underresourced communities often have limited access to print and materials to promote children's early literacy development. Recognizing that the neighborhood is a unit of social change, organizations that engage families in early reading and learning with their children, therefore, have increasingly become part of the community landscape.…

Purpose: The purpose of this study was to explore how customer-facing professionals (CFPs) created learning paths to adapt to changing customer needs in a digital environment. Design/methodology/approach: Two groups of CFPs were created from a previous single-case study to examine the learning paths of the two groups. Both groups were digitally…

Since 2008, classroom learning activities on the working poor and the living wage have been included in an introductory core course that focuses on community services and professions in the School of Community Resources and Development at Arizona State University. The U.S. Census Bureau reported in 2008 that 8.9 million people were classified as…

Addressed to the personal and public service occupations teacher, this guide is intended to provide appropriate information, viewpoints, and attitudes regarding the metric system and to make suggestions regarding presentation of the material in the classroom. An introductory section on teaching suggestions emphasizes the need for a "think metric"…

This teacher's manual is designed to serve as a practical planning and instructional tool to assist teachers in implementing each of the three components of the Integrated Occupational Program in Practical Arts, Grades 8 and 9, in Alberta (business education, personal and public services, and technical occupations). Information on using the manual…

These experimental curriculum materials for one of five clusters developed for the occupational orientation program in Illinois include a series of learning activity packages (LAPs) designed to acquaint the student with the wide range of occupational choices available in the personal and public service occupations field. The 29 LAPS, each focusing…

One of four teaching guides published by the Houston Independent School District for teacher use in developing career education units in the classroom, this document provides a teaching unit for five career areas: environmental control, public service, health, hospitality/recreation, and personal services. In each area, the behavioral objectives,…

This activity guide is one of four supplements to be used with "Do You Read Me? Prevocational-Vocational Reading Development Activities" (ED 210 454). Each supplement deals with a different occupational category. Games, puzzles, and other activities are offered to aid in developing the word recognition, vocabulary, and comprehension…

The communication activities described in this guide for Spanish-speaking students emphasize functional competence over passive knowledge and focus on verbal strategies which enable students to interact. Communicative competencies are highlighted through stress on developmental levels (listening, speaking, reading, and writing) and nonverbal…

This module on owning and operating a housecleaning service is one of 36 in a series on entrepreneurship. The introduction tells the student what topics will be covered and suggests other modules to read in related occupations. Each unit includes student goals, a case study, and a discussion of the unit subject matter. Learning activities are…

Training is a major component in the development of an organization and in helping it to deal with social, organizational, and technological change. Planning training activities or developing an inservice education program involves several steps: establishing goals for training, planning a training design with sequence and continuity, selecting…

Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order;…

Developed to provide seventh and eighth grade students information about careers in the hospitality and recreation occupational cluster, this booklet may be used to integrate career information with various subject areas. (It is one of several student booklets developed for use in the Ohio Career Orientation Program at grades 7 and 8 to assist…

This course guide is oriented toward developing skills in air conditioning and refrigeration installation and service. Although primarily designed as a 2-year program for high school students at the junior and senior levels, it is equally acceptable for the post high school student as an occupational training program, or as a refresher course for…