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Download full textArmy Quartermaster School, Ft. Lee, VA. – 1975
This course, adapted from military curriculum materials for use in technical and vocational education, is of interest to food service personnel and to some food service supply personnel. Designed for independent study, the course includes the principles of nutrition, including nutrients and the effects of digestive processes on each individual's…
Descriptors: Correspondence Study, Dietetics, Food, Food Service
Roosmann, Margaret; And Others – 1978
A sample packet on the life of the Pawnee people, developed for use by upper elementary teachers, includes unit objectives, an overview and rationale for the unit, and sections on Pawnee belief systems, stories and storytelling, food, clothing and hairstyles, shelter, social structure, and art. The sections on aspects of Pawnee life contain…
Descriptors: American Indian Culture, American Indian History, American Indian Literature, American Indian Studies
Missouri Univ., Columbia. Instructional Materials Lab. – 1982
This nutrition and food management curriculum guide includes resources within two sections. The first section (Unit I) emphasizes food management and stresses resource management, time management, and coordination of departmental resources. A variety of forms are provided to facilitate recordkeeping, budgeting, and departmental organization. The…
Descriptors: Course Content, Eating Habits, Educational Resources, Food
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1982
This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about the basic training and supervisory techniques required for proper sanitation of food service personnel and kitchen and dining facility equipment. This student workbook, one of three parts of the…
Descriptors: Behavioral Objectives, Cleaning, Correspondence Study, Dining Facilities
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1982
This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom…
Descriptors: Bakery Industry, Behavioral Objectives, Cooking Instruction, Correspondence Study
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center. – 1990
This document consists of the teacher's guide to a module designed to teach high school students entry-level job competencies in the new areas of agriculture that are now emerging. The module, one of a series of publications designed to identify these new competencies, contains 11 instructional units that cover the following topics: trends in…
Descriptors: Agribusiness, Agricultural Education, Agricultural Occupations, Agricultural Production
