This Vocational Education Resource Package (VERP) was developed to provide materials useful in replicating an exemplary vocational education program for special student populations in the California Community Colleges. This VERP provides information on a basic food service training program for physically disabled, learning disabled, and…

These 18 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 quickbreads, pies, icings and toppings, specialty cakes, specialty desserts, yeast products, cream puff and puff…

In spring 1990, a study was conducted at William Rainey Harper College (WRHC) to determine the feasibility of adding a career program in Hotel/Motel Management (HMM) to the current Food Service Program. Surveys were sent to 53 hotels and motels in the WRHC service area to determine employment demands that would affect the hiring of graduates of…

This self-paced course is designed to present a basic, general overview of the duties of a Coast Guard Third Class Subsistence Specialist. The course provides basic information necessary to perform food preparation and food service tasks using various types of food service equipment and utensils. The course contains 16 illustrated reading…

The Corny Cookie Corner is a vocational programming component offered to special education students in North Fayette Community Schools, West Union, Iowa. The project's primary goal is to help students develop appropriate jobsmanship skills and work attitudes prior to vocational placement in off-campus sites. The project consists of a…

This coordinator's guide for a module on dining room attendants, one of a series 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,…

This coordinator's guide for a module on restaurant hosts and hostesses, 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 half of the guide are a progress chart, suggested teaching procedures,…

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 cook's helper. Materials provided in this guide for coordinator use include a student progress chart; a…

The communication activities described in this guide for English as a second language students emphasize functional competence over passive knowledge and focus on verbal strategies which enable students to interact. Communicative competencies are highlighted through stress on developmental levels (listening, speaking, reading, and writing) and…

Consisting of four main sections, the handbook is intended for sponsors who participate or plan to participate in the Summer Food Service Program (SFSP), which was established to ensure that, during school vacation, children would be able to receive the same high-quality meals provided during the school year by the National School Lunch and School…

This course, which was adapted from military curriculum materials for use in vocational and technical education, provides training in both the theoretical and practical phases of cooking for students who want to become semiskilled (apprentice) cooks. The theory portion of the course is intended for the classroom, not the laboratory. The course is…

This booklet is intended to help mainstreamed mentally retarded, emotionally disturbed, or learning disabled high school students acquire a basic understanding of the responsibilities and working conditions of meat cutters and to practice basic math skills necessary in the occupation. The first section provides a brief introduction to the…

A research project was designed to develop a hospitality education program model for Hawaii's community colleges. Primary data were gathered in a survey of the hospitality industry characteristics, manpower requirements, and training needs. This report of the project covers the following information: history and growth of the hospitality industry…

This plan of instruction, teaching guide, and student study guides/workbooks for a secondary-postsecondary level course for diet therapy specialists comprise one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. Purpose of the 114-hour course is…

This guide shows teachers how to offer successfully a food service program as part of the home economics curriculum. It describes a rural, secondary-level food service program--a bakery service offered to the community--and gives step-by-step instructions for starting the program as well as guidelines for developing it each year. The first section…