This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the cafeteria attendant. Materials provided in this guide for coordinator use include a student progress…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the kitchen helper. Materials provided in this guide for coordinator use include a student progress chart; a…

General information is presented concerning residential continuing education centers affiliated with public institutions of higher education. Attention was directed to those universities considered self-contained with full-service facilities, including conference facilities, housing accommodations, and food services. Based on the latest documents…

The food service managerial home study student guide begins with a brief overview of the conduct of the course, the desired outcomes of camp director education, instructions on phases I and II of home study, a student needs assessment form, a reading checklist, a student vita form, an individualized plan of study, and a list of suggested learning…

These materials for the curriculum area of feeding and nourishing the family comprise one of six such packages that are part of the Ohio Vocational Consumer/Homemaking Curriculum Guide. The curriculum area or perennial problem taken up in this document is divided into four practical problems about what to do: (1) to be well-nourished; (2) as a…

This plan presents required state and federal information for the administration and procedures for the 1978 Summer Food Service Program in Kansas. In 1977, the program increased its availability to low income children through a 41 percent increase of the sponsors and a 54 percent increase of sites where the children were served breakfast, lunch,…

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…

A project is reported which accomplished the following objectives: (1) Developed greater awareness among high school distributive education teacher-coordinators and State and area staff toward the competency based concept as applied to the Texas DECA (Distributive Education Clubs of America) Association's competitive events program, (2) identified…

This volume, second in a series of seven reporting the design, methodology, and findings of the 4-year National Day Care Home Study (NDCHS), provides a detailed description of the analysis conducted on data gathered through in-depth interviews with the 793 caregivers who participated in the NDCHS. Chapter I, the introduction, discusses the social…

Attitudes and behavior of students and employees at The University of Maryland, College Park, regarding the Maryland Student Union (MSU) were surveyed. The typical respondent was a single, white, undergraduate female, who commuted to school and was likely to use the MSU approximately four times a week. There was a generally positive attitude…

Effective administration of rural school districts is a challenge. Rural administrators must develop, execute, and supervise the total school program. Because administrators must do whatever is necessary to operate the program and support staff frequently are not available, administrative roles and responsibilities are many and varied. Most…

This comprehensive curriculum guide for junior high through adult levels presents foods and nutrition as they relate to quality living, career orientation, and occupational training. The first section is a conceptual outline of core material in foods and nutrition. Five instructional levels are I (grades 7-9), II (9-10), III (10-11), IV (11-12),…

This resource unit is a prototype for others that can be developed as a team effort by vocational and special educators concerned with mainstreaming hearing impaired youth into regular vocational education programs. Although focusing on a specific vocational area (food service), the unit's step-by-step design can be applied to other vocational…

This handbook presents the plan for the Alabama computerized certification program for school food service employees. The first section contains the following information and materials pertaining to the child nutrition certification program: rationale; position titles (Child Nutrition Program Director or Supervisor, Child Nutrition Program…

These individualized self-paced student materials for a high school/postsecondary-level course for meatcutters are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The five-chapter course discusses the knowledge required of meatcutters to…