This chart is intended for use in documenting the fact that a student participating in a culinary arts program has achieved the performance standards specified in the Missouri Competency Profile for culinary arts. The chart includes space for recording basic student and instructor information and the student's on-the-job training and work…

This multimedia kit provides information and materials for teaching nutrition to middle school students (grades 7 and 8). The kit supports schools' efforts to make school meals healthier and more appealing to students. The materials provide information about the relationships between food, nutrition, growth, and health. The kit speaks directly to…

This report, organized into two parts, presents the needs assessment study conducted for the state of Texas. The first section describes Phase One of the study which identified the goals and criteria pertaining to each of the NET target populations, namely: children, parents, educators, food service personnel, and administrators. The second part…

This report updates 1979 studies of European practice in catering training and education. Section 1 provides background. Section 2 describes the structure of West German federal and state government and their respective responsibilities for vocational education and training, including the dual system of apprentice training and the role played in…

This document contains seven units of instruction on food production, management, and services: (1) orientation; (2) applying for a job; (3) human relations; (4) communication; (5) sanitation; (6) safety; and (7) nutrition. Each instructional unit contains some or all of the following basic components: (1) unit and specific objectives; (2)…

These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are hand cutlery, breakfast items, grain products, vegetables, salad dressing, meats, stock, soups, sauces, garnishes,…

This curriculum guide is designed to provide a comprehensive educational base for food service programs. It is suitable for use in one- or two-year programs, although instructors in one-year programs will have to be selective in choice of topics. The guide is divided into 14 curriculum topics. Each topic area includes student competencies; a…

This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and…

This guide is designed for managers and supervisors so they can quickly understand the meaning of systematic training and of the practical steps to take to make training efficient. It is useful as a checklist for those responsible for organizing or advising on training and as a basis for meetings, training sessions, and discussions on systematic…

This booklet is intended to serve as a mechanism whereby special educators and vocational instructors can work cooperatively in developing an Individualized Educational Plan (IEP) for special needs students. The planner identifies appropriate occupational areas (horticulture, apparel assembly, carpentry, food service, and plumbing) and then…

This two-volume student text is designed for use by Air Force personnel enrolled in a self-study extension course for apprentice food service specialists. Covered in the first volume are fundamentals of food preparation and service (careers in food service, food service sanitation, principles of food preparation and service, and baking…

This manual is one of four self-contained components of a larger handbook designed to assist secondary and postsecondary instructors and support staff in meeting the needs of limited-English-proficiency (LEP) students in vocational training programs. Together with an accompanying set of vocational English as a second language (VESL) vocabulary…

This document is part of a five-volume nationwide study of Nutrition Service operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. This volume contains the analytic report, which presents the major findings of the evaluation. Chapter 1 gives a report…

This document is part of a five-volume nationwide study of Nutrition Services operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. This volume contains all technical appendices and is intended as a resource document. The Methodology Appendix is included…

This coordinator's guide for a module on cook's helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…