Focusing on quantity foods, this module is one of eight included in the Vocational Education Readiness Tests (VERT). The module begins by listing the objectives of the module and describing tools and equipment needed. The remainder of the module contains sections on manipulative skills, trade vocabulary, tool identification, trade computational…

In 1972 the School Breakfast Program was revised and made available to all schools in the country. The program also provides meal subsidies, surplus commodities, and equipment money. This guide is designed to help community members become aware of the programs and their benefits and to organize local school lunch and breakfast campaigns. The guide…

An outline is provided of Food Service 225, a course offered at Orange Coast College dealing with the organization and management of food service departments within health care, community care, and school feeding programs. The outline first presents a course description, which covers prerequisite course work, the role of the course within the…

This teaching unit, Nutrition (Vitamin A) and Jobs Relating to the Handling and Care of Food, is one in a series of curriculum guides developed by Project CHOICE (Children Have Options in Career Education) to provide the classroom teacher with a source of career-related activities linking 5th and 6th grade elementary classroom experiences with the…

Designed as supplemental material to on-going instruction in the vocational program, this first of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

Designed as supplemental material to on-going instruction in the vocational program, this second of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

Designed as supplemental material to on-going instruction in the vocational program, this third of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

This annotated reference list was drawn from documents in the collection of the Clearinghouse on Educational Facilities, using the indexing terms "standards", and "state standards". The ERIC abstract is reprinted for each document selected. The range of the document covers a variety of areas including--(1) health and safety, (2) lighting, (3)…

Several intermediate performance objectives and corresponding criterion measures are listed for each of seven terminal objectives for a 6- to 9-week orientation to home economics occupations course for seventh grade students. The titles of the seven terminal objectives are Overview, Human Care Cluster, Food and Nutrition, Home Service Cluster,…

The instructional system which emerged from the Pennsylvania State University three-year project was a seminar practicum for Hotel and Food Service paraprofessional workers which provides work experience, a set of self-instructional modules, subject matter, a weekly seminar discussion, and encourages minority/lower income students. A summary of…

Project Career Exploration's overall purpose was designing and implementing a method of providing juniors and seniors in high school with career exploration opportunities relative to the occupational programs offered by the Waukesha County Technical Institute and other postsecondary institutions. Course outlines make up the body of the report,…

The curriculum guide, one of a series prepared to assist teacher-coordinators in promoting and teaching home economics cooperative education programs, provides a course of study for the food service employee occupation. In addition to a brief overview, job description, and job analysis of the occupation, the guide's four main sections are:…

The Daniels Vocational Assessment and Training Center was organized to meet the vocational and educational needs of disadvantaged youth and adults. Out-of-school and out-of-work youth and adults are provided with the opportunity to acquire employment skills, basic education, and behavior patterns which will enable them to enter and compete…

The teacher directed home economics education guide is planned to prepare high school students for entrance into food service occupations upon completion of high school. Course length includes two periods daily from one to three years, with on-the-job training recommended. It is recommended that students complete one or two years of a homemaking…

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,…