The curriculum guide opens with brief introductions on the use of the guide and on the nature of the 17 occupations considered and possible places of employment in each job category. The remainder of the guide consists of unit plans for the occupations: art and craft aide, bridal consultant, child care aide, clothing assistant, companion to…

Guidelines for implementing an exploratory career education curriculum in agribusiness and natural resources for Rhode Island students in grades 7-9 are presented. Section 1 presents a rationale, general objectives, suggestions for teacher preparation, explanation and scoring of interest inventory and achievement test, and resource list…

As a preliminary step in establishing bases for food service training programs, data were collected from a sample of institutions including 4,496 restaurants, 158 hospitals, 436 nursing homes, and 343 custodial homes. A second phase involved developing inventories of attitudes toward food service employment and administering them to high school…

To improve its cultural development, increase the economic efficiency of its public investment, and optimize equality of opportunity, Kentucky must introduce a new State school finance program. Such a program should provide for more efficient use of the public dollar, establish a framework wherein the public can measure school productivity, return…

In 1995, the Centers for Disease Control and Prevention (CDC), in collaboration with state and local education and health agencies, developed the School Health Profiles (Profiles) to measure health education practices and some school health policies. Using input from education and health agencies, Profiles evolved to provide a more comprehensive…

These three publications comprise a course that provides occupationally specific training designed to develop knowledge and skills for employment in the multifaceted hospitality services industry. The curriculum guide is the teacher component of the series. Contents include the Texas Essential Knowledge and Skills (TEKS); sample course outlines;…

The decline in vocational coursetaking from 1982-1998 is relatively small compared to increases in academic coursetaking. The potential trade-off between academic and vocational coursetaking seems to have been mitigated by students taking more courses overall and fewer courses in the general curriculum. Further, the decline in vocational…

This document consists of 12 separate folders each listing a set of job competencies for a specific occupation or function area (e.g. television, wood construction) that is the subject of vocational and technical education courses at the middle and high school level in the Seattle (Washington) Public Schools Vocational/Technical Education…

According to reliable statistical information from a wide variety of sources, the hospitality industry in the United Kingdom is a significant growth industry that employed more than 2 million people (7% of the country's work force) in 1994. Of those individuals, 685,000 were employed in catering services sectors (with hospitals, retirement/nursing…

This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description;…

Social market economy success in the Federal Republic of Germany is due to free competition, enterprise in the business community, and employees' social security. Craft industries play a major role in Germany's market economy. The craft industry is second only to the manufacturing industry, comprising 23 percent of German firms. There are seven…

This guide and reference book is designed to help those involved or training to be involved in employee relations in the hotel and catering industry. Chapter 1 attempts to define employee relations. Chapter 2 describes the institutions and parties involved in employee relations in the hotel and catering industry. The focus of chapter 3 is on…

A pilot project demonstrated that cooperative training programs are effective and cost efficient for small businesses. Common entry-level reading and thinking tasks were identified in a variety of occupational areas. Five growing occupational areas were identified: industrial/machine operator; health care; food preparation; hotel/hospitality; and…

This competency-based curriculum consists of 15 teacher-developed learning packets that have been developed for use by teachers and students during the exploration of various hospitality occupations. Intended to introduce students to a multitude of occupations and to allow time for hands-on experiences in different occupational families, the…

This information booklet on vocational education in Denmark begins with a listing of the eight fields of study into which vocational education is divided. These fields are (1) the construction industry; (2) the graphic industries; (3) commerce, clerical trades, and public administration; (4) the iron and metal industries; (5) agriculture,…