Descriptor
| Behavioral Objectives | 2 |
| Cooking Instruction | 2 |
| Course Content | 2 |
| Course Descriptions | 2 |
| Food Service | 2 |
| Postsecondary Education | 2 |
| Secondary Education | 2 |
| Vocational Education | 2 |
| Annotated Bibliographies | 1 |
| Bilingual Education Programs | 1 |
| Bilingual Instructional… | 1 |
| More ▼ | |
Source
Author
| Lopez-Cox, Guadalupe | 1 |
Publication Type
| Guides - Classroom - Teacher | 1 |
| Guides - General | 1 |
Education Level
Audience
| Practitioners | 1 |
| Teachers | 1 |
Location
| Florida | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Download full textDade County Public Schools, Miami, FL. – 1973
The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…
Descriptors: Behavioral Objectives, Cooking Instruction, Course Content, Course Descriptions
PDF pending restorationLopez-Cox, Guadalupe – 1982
This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in…
Descriptors: Annotated Bibliographies, Behavioral Objectives, Bilingual Education Programs, Bilingual Instructional Materials
