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Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food Service
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…
Descriptors: Competency Based Education, Cooking Instruction, Food, Food Service
Download full textFarley, Elizabeth, Ed. – 1981
Designed for a food service managerial workshop, the trainer's guide is organized into four separate units: personnel management, menu planning, food purchasing, and food service operations. Performance objectives to be met on completion of the workshop include: improving personnel operations for a camp's food service; demonstrating knowledge of…
Descriptors: Administrator Education, Camping, Disabilities, Food Service
Haszu, Louis A.; McAtee, Sharon A. – 1983
While costs are no longer reported to the Child Care Food Program on the monthly reimbursement voucher, Federal regulations for the program require that each participating sponsor operate a nonprofit food service and that any income accrued from the program be used solely for the conduct of improvement of the food service operation. Therefore, it…
Descriptors: Budgeting, Compliance (Legal), Cost Estimates, Expenditures
California State Dept. of Education, Sacramento. – 1984
This curriculum guide for junior high school students contains 17 information acquisition lessons, 5 values awareness lessons, and 6 open-ended discussion lessons. Some lessons contain activities that extend over several days; other lessons contain one specific activity. The nutrition education goals are directed toward the attainment of nutrition…
Descriptors: Consumer Education, Dietetics, Eating Habits, Food Service
Sarle, Ruth; And Others – 1985
This courseware evaluation rates "The Place Setting Simulator" program developed by Orange Juice Software Systems. The courseware was rated by a team of home economists participating in a network designed to identify and evaluate courseware and disseminate reviews for vocational and technical teachers, media staff, and administrators.…
Descriptors: Computer Simulation, Courseware, Food Service, Home Economics
Industrial Training International, 1974
The development of instructional ability in workers already skilled in their own craft is a major feature of the Board's training policy. Training packages for this purpose are described, as are more recent developments of new methods for training and development at the management level. (SA)
Descriptors: Behavioral Objectives, Food Service, Foreign Countries, Hotels
Southern Regional Education Board, Atlanta, GA. – 1975
This publication is the proceedings of a conference-workshop held in Atlanta, Georgia in October 1975. At this conference 13 papers were presented on various aspects of energy use in agriculture. Also included are the final reports of the extension, the teaching, and the research workshop groups. Title of papers include Energy in Agriculture and…
Descriptors: Agricultural Education, Agricultural Production, Agricultural Trends, Animal Husbandry
ALMARODE, RICHARD L. – 1967
THIS REPORT DISCUSSES JUNIOR COLLEGE PROGRAMS TO MEET THE NEEDS OF STUDENTS AND INDUSTRY. THE STUDENTS RECEIVE BOTH EDUCATION AND TRAINING, WHILE INDUSTRY RECEIVES COMPETENT EMPLOYEES. BEFORE DEVELOPING THIS OCCUPATIONAL PROGRAM, THE COLLEGE SHOULD SURVEY LOCAL INDUSTRY NEEDS, OPPORTUNITIES FOR ON-THE-JOB TRAINING, POSSIBILITIES OF PART-TIME WORK…
Descriptors: Administrator Education, Career Guidance, Cooks, Curriculum Development
Cozine, June; And Others – 1968
Curriculum guidelines for teacher use in organizing and teaching a course to prepare 11th and 12th grade students for entry level food service occupations were developed as part of a pilot study which is reported in VT 006 870. The 1-year program requires 2 hours daily plus 10 hours per week on-the-job work experience. Content areas are: (1)…
Descriptors: Curriculum Guides, Food Service, Foods Instruction, Grade 11
Lilly, Raymond M., Ed. – 1969
Contained are units on nutrition that have been prepared and tested by several elementary teachers, elementary supervisors, and school food service supervisors. The units do not follow a set format. Typically, the aim of a unit is first stated, followed by concepts to be developed, and the description of activities for the unit. Sometimes there is…
Descriptors: Elementary School Science, Extracurricular Activities, Food Service, Health Education
Peay, Moiselle – 1969
Personnel training and employment needs in connection with food service were studied through interviews with hospital administrators and food service managers in 25 selected Tennessee hospitals. Mentioned most often by managers as important were the areas of communications and human relations for all job classifications except food preparation,…
Descriptors: Clerical Workers, Educational Needs, Food Service, Foods Instruction
New York State Education Dept., Albany. Div. of School Buildings and Grounds. – 1963
A pamphlet for the use of architects, school administrators, school lunch directors, and managers discusses the preparation of plans for new or remodeled buildings and the improvement of existing school lunch facilities. Included are sections on storage areas, kitchen areas, serving areas, dishwashing areas, dining rooms, central kitchens,…
Descriptors: Dining Facilities, Dishwashing, Equipment, Facility Guidelines
Congress of the U.S., Washington, DC. House Committee on Education and Labor. – 1973
This pamphlet contains the text of, and hearings on, a bill to establish a program of nutrition education for children as a part of the national school lunch and child nutrition programs. The bill also amends the National School Lunch and Child Nutrition Acts for purposes related to strengthening the existing child nutrition programs. (JF)
Descriptors: Breakfast Programs, Elementary Schools, Federal Aid, Federal Legislation
Payne, Norman E.; And Others – 1973
This study, based on data for the 1970-71 school year, develops a uniform method for comparing costs of alternative school feeding systems. The study attempted to determine relative costs of providing meals under alternative production and distribution systems, establish standards relating to food costs and labor efficiency that could be used in…
Descriptors: Comparative Analysis, Cost Effectiveness, Educational Economics, Food Handling Facilities
