As a part of a project that was to develop a system for defining vocational education curriculum and services necessary to train students for new and emerging manpower needs and job opportuntites, this report describes seven new and emerging occupations. The occupations included represent those which have met the project criteria for "new and…

A project was conducted to train Jefferson County, Alabama, vocational education instructors in effective teaching techniques and to develop appropriate instructional procedures for educable mentally retarded students. Vocational education areas included in the project were welding, food service, and brick masonry. The project was conducted in two…

THE MAJOR PURPOSE OF THE PROJECT WAS TO ESTABLISH A CENTER FOR DEVELOPING INSTRUCTIONAL MATERIALS NEEDED BY TRAINEES FOR EMPLOYMENT IN HOME ECONOMICS RELATED OCCUPATIONS. THE PROJECT STAFF (1) DEVELOPED A PLAN FOR COLLECTING EXISTING MATERIALS, (2) PREPARED A BIBLIOGRAPHY FOR THREE OCCUPATIONAL AREAS, (3) DEVELOPED A FILING SYSTEM, (4) VISITED…

The institute was designed to provide information and develop some ability in initiating, developing, and evaluating programs for training workers as food service supervisors in post-high school level programs. Organizational details, student and faculty qualifications, a job description and analysis of the food service supervisor occupation are…

This book, by the creator of the Clark County (Nevada) School District fast foods program, describes a fast food program that was introduced into the schools and the rationale that prompted its creation. The program is based on "combo" lunches that consist of a sandwich, salad or fries, and milk or a special "milk shake." This…

The status of school food service in 150 cities with populations of 100,000 and over for fiscal year 1971 is covered in this report. It consists of six sections: general information on all schools in the national school lunch program, schools with other and no food service, schools in low income areas, schools in the school breakfast program, and…

The status of school food services in 152 cities with populations of 100,000 and over for fiscal year 1975 is covered in this report. It consists of six sections: general information on all schools, schools in the national school lunch program, schools with other and no food services, schools in low income areas, schools in the school breakfast…

Bakersfield City College reports on a followup study done to evaluate their Food Service Management Program. The program offers courses in three areas: certification and skill updating for those already employed in school cafeteria work, an A.A. degree program, and avocational courses for extended day students. Identical questionnaires were sent…

A framework is provided for teacher use in coordinating related classroom instruction, vocational homemaking student career objectives, and planned training station learning experiences. The details were prepared and revised by students of Home Economics Related Occupations 585 at Indiana State University. Child care occupation plans include those…

The objectives of the Nutritional Improvement Project were as follows: children will attend school regularly; children will develop a receptive attitude toward school; children will increase in level of achievement. Cleveland Public Schools for the past four and one-half years have provided breakfast for all elementary pupils attending Title I,…

Instructional materials in the area of food service are presented in nine sections, each containing two or more units of instruction: Orientation, equipment, safety, sanitation, production, service, purchasing, menu planning, and supervision. The instructional materials are written in terms of student performance using measurable objectives.…

Vocational education and culinary arts have gained a new respect. Since the mid-1970s, the status of culinary artists (cooks and chefs) has changed from domestic to professional. This change and the many changes in food technology have brought about a heightened awareness of the need for better training for culinary professionals. Improved…

Peer-delivered self-instructional training was evaluated with three adolescent students with moderate to severe disabilities and their two peer teachers (with mild mental retardation). Two students learned the job skill and were able to generalize it. The third student required picture cues and training by a nonpeer trainer. (Author/DB)

Presents the table of contents of award winners for outstanding architectural design in educational facilities. Winning designs listed cover those for common areas, classrooms, libraries and media centers, cafeterias/food service, auditoriums, laboratories, multipurpose rooms, physical/recreational centers, residence halls, student/service…

A study examined whether point of entry into the work force affects earnings growth and employment stability. The Pennsylvania Regional Economic and Social Information data set (a 5% sample of workers whose wages were reported to the state's unemployment insurance program in 1969-1991) served as the study population. Analyses of the earnings…