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Pausigere, Peter – Perspectives in Education, 2013
Zimbabwean economic migrants and political refugees have been given refuge and provided with shelter at the Central Methodist Church (CMC) Refugee House, in central Johannesburg. The refugees have successfully initiated learning and training programmes which resulted in the establishment of a combined school, namely "St. Albert Street Refugee…
Descriptors: Foreign Countries, Churches, Christianity, Adult Basic Education
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Cox, Dianne C. – Teaching Exceptional Children, 1982
Trainable mentally retarded students (15 to 18 years old) participated in a program of meal preparation instruction which featured establishing menus, determining their nutrition values, shopping, storing the groceries, and preparing the meals. (CL)
Descriptors: Food Service, Moderate Mental Retardation, Program Descriptions, Vocational Education
Manpower, 1970
Descriptors: Cooking Instruction, Food Service, Foods Instruction, Program Descriptions
Moss, James W. – 1980
The author examines the current low level of vocational training for mentally retarded adults and describes a program at the University of Washington in which 63 retarded adults were trained as food service workers. The project was replicated in a collaborative arrangement between a sheltered workshop/activity center and a local hospital. The…
Descriptors: Adults, Food Service, Job Skills, Mental Retardation
Bourne, Shirley Ainsworth – VocEd, 1982
Describes a modified vocational education program in which trainable mentally handicapped 12- to 21-year-olds are taught commercial foods and food-service job skills that would be used in fast foods restaurant. (CT)
Descriptors: Adolescents, Food Service, Foods Instruction, Job Skills
Carver, Matthew; Hoff, Jody; Little, Lisa; Samuel, Carolyn – Research and Curriculum Unit, 2008
As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…
Descriptors: Food Service, Competency Based Education, Course Content, Dining Facilities
Logan, K. Otto – American Vocational Journal, 1971
History of a mobile classroom. (Editor)
Descriptors: Career Opportunities, Food Service, Food Stores, Job Training
Wasser, Paul D. – Illinois Career Education Journal, 1974
The development of a student operated restaurant as part of the food service program at the La Salle-Peru Area Vocational Center (Illinois) is described. (EA)
Descriptors: Advisory Committees, Educational Facilities, Food Service, Foods Instruction
Abramson, Theodore – 1977
Three areas of activity of the Institute for Research and Development in Occupational Education (IRDOE) of the City University of New York in training occupational education teachers are described. These activities (a 1976 summer workshop, 1976-77 school-year activities, and efforts to develop a student outcome based curriculum) resulted as an…
Descriptors: Building Trades, Curriculum Development, Developmental Programs, Food Service
Steffenberg, Mary L. – 1969
A Food Service Laboratory Project was initiated at a junior high school for the training, participation, and observation of educable mentally retarded (EMR) students. Thirty EMRs participated in the vocational training program, the academic portion of which was work-oriented and closely related to the work in the Food Service Laboratory. Students,…
Descriptors: Curriculum, Educational Programs, Exceptional Child Research, Food Service
Education Funding Research Council, Washington, DC. – 1980
This guide is intended for those interested in applying for federal assistance for elementary or secondary education programs. It describes 91 programs mandated by Congress, with information on eligibility, restrictions, and awards. This 1980 edition contains material that is all new or updated since the last edition. Some of the new features…
Descriptors: American Indian Education, Bilingual Education, Elementary Secondary Education, Federal Aid
Boggs, Minnie E. – 1975
The followup study on program articulation in Hawaii public secondary and postsecondary educational institutions examines articulation in the subject areas of auto mechanics, business education, drafting, and food service. It contains seven general recommendations regarding articulation for the State Board of Vocational Education, the Board of…
Descriptors: Articulation (Education), Auto Mechanics, Business Education, Drafting
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Southwest Wisconsin Vocational-Technical Inst., Fennimore. – 1976
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…
Descriptors: Articulation (Education), Competency Based Education, Curriculum Development, Curriculum Guides
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Goodwin, Pauline – 1984
This guide sets forth minimum approval criteria for vocational education food service training programs in Oregon. The information in the guide is intended for use by district-level curriculum planners, teachers, regional coordinators, or state education department staff involved with new program development or revisions of existing programs. The…
Descriptors: Articulation (Education), Behavioral Objectives, Cooks, Course Content
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Vaidya, Elma – 1991
The guide describes a vocational English-as-a-Second-Language program for pre-employment training of Southeast Asians seeking work in entry-level health care jobs. The program was conducted in cooperation with a hospital in Massachusetts. The guide describes the program and its four instructional units in detail, and includes lesson plans,…
Descriptors: Allied Health Occupations Education, Asian Americans, Curriculum Design, Disease Control
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