Materials used in the evaluation, reported in VT 004937, are included. Section A contains the test battery: (1) survey forms to determine attitudes toward work, (2) descriptive rating scales for employability management, safety, and sanitation, (3) descriptive rating scales for food service workers and child care aides, (4) tests of child care and…

Designed to enable students to develop knowledge of personal strengths and weaknesses and to be able to understand the relationship of these characteristics to educational and vocational choices, this guide presents an introductory program on vocations using a thematic interdisciplinary approach to career awareness. It is suggested that the…

An inventory of courses of study developed by the United States Navy which might be useful to other private and public institutions in training civilian students in basic technological skills is presented. Individual course reports contain the following information: course description, comments, course content (including blocks of instruction and…

The learning experiences in the teacher's guide are intended to acquaint students at the second and third grade levels with the food industry--the goods and services it provides, the workers it employs, and some of the basic skills the consumer needs. The supermarket, that segment of the food industry most familiar to primary students, is the…

This booklet provides basic information for those involved in creating new day care programs or revising existing ones in their own communities. Chapters 1 and 2 offer discussions on basic approaches to day care as well as general aspects of programming. In Chapter 3 three types of staff training are investigated. A black studies inservice…

The document is a study of the food service industry intended for use as a reference by food service teachers and curriculum planners. The purpose of the study is to map the economic and technological territory of the industry, to identify the dynamics shaping the industry today, and to consider questions crucial to an orderly consideration of the…

The programed text provides a single lesson, four-hour, correspondence subcourse on the prevention of food poisoning. It covers the following areas: a definition of food poisoning; chemical food poisoning; biological food poisoning; causes and prevention of trichinosis; six factors controlling bacteria growth; bacterial infection; prevention of…

The guide is one of a series developed in a pilot project to integrate career education concepts with traditional subject matter and topics in elementary grades K-7 and in special education. Developed by teachers in the Radford, Virginia, schools, the units make use of resource persons from outside the school, occupational information,…

This study developed (1) exemplary behavioral objectives and performance indicators for the business component of a school district and (2) a model to aid practitioners in stating the behavioral objectives and performance indicators of a school district's business function. A jury, whose members had a working knowledge of PPBS, school business…

The Learning Institute of North Carolina prepared this second annual report on the effectiveness of North Carolina's Migrant Education Program. The report presents information on new programs, exemplary projects, children served, and project self-evaluation in terms of 22 migrant projects evaluated by on-site visitation in the summer of 1970.…

This report details a study by the United States General Accounting Office (GAO) of food safety in public schools. The study examined: (1) the frequency and causes of reported food-borne illness outbreaks associated with the federal school-meal programs; and (2) the practices that federal, state, and local governments, as well as other food…

One of a series of work-based interviews about occupations in Australia, this booklet presents a personal interview with a chef about her job. The following questions are answered: what the chef does, why the person chose the field of employment, how the person found out about the job, what she does and doesn't like about it, what kind of training…

The Oral Communication Competencies Assessment Project was designed to determine student communication competency across the curriculum, transferring skills taught in the communication skills class to authentic classroom performances. The 505 students who were required to make oral presentations across the curriculum during the first term of the…

An investigation focused on communication demands of the workplace, specifically those placed on checkout operators at a supermarket in Queensland, Australia. Key questions organized the investigation: What is the nature of communication in this workplace? How can this information be obtained? and How can the information be used to develop…

This food production, management, and services teacher guide contains eight units: (1) orientation; (2) tools and functions of management; (3) cost controls; (4) keeping records; (5) purchasing and receiving; (6) storing and issuing; (7) personnel management; and (8) human relations. Suggestions are included to increase reinforcement of the…