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Download full textSouthworth, Julie; Kammerer, William R. – 1993
This document contains 20 competency-based examinations with student and instructor manuals for food production-related occupations. For each of the examinations, the student manual contains the following: the competency, the performance objective, directions, the materials and equipment needed, a space to note time started and time finished, and…
Descriptors: Competence, Competency Based Education, Cooking Instruction, Dining Facilities
Donnarumma, Leopold J. – 1992
This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the…
Descriptors: Competency Based Education, Cooking Instruction, Curriculum, Disabilities
