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Spokane Community Coll., WA. – 1986
Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…
Descriptors: Bakery Industry, Behavioral Objectives, College Programs, Community Colleges
Download full textCharner, Ivan; Fraser, Bryna Shore – 1984
A study examined the employment of Hispanics in the fast-food industry. Data were obtained from a national survey of employees at 279 fast-food restaurants from seven companies in which 194 (4.2 percent) of the 4,660 respondents reported being Hispanic. Compared with the total sample, Hispanic fast-food employees were slightly less likely to be…
Descriptors: Education Work Relationship, Educational Attainment, Employee Attitudes, Employment Experience
International Center for Integrative Studies, New York, NY. – 1988
The Door is a youth center in New York, New York, that has the capacity to respond to a myriad of adolescent needs and problems. Over the past 15 years it has serviced over 100,000 teenagers, 53.4 percent of whom were Black, 23.1 percent Hispanic, 20 percent White, 3.5 percent Asian and other; they come from all over the New York City area.…
Descriptors: Adolescents, Alcoholism, Athletics, Counseling
North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education. – 1988
This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including…
Descriptors: Behavioral Objectives, Career Choice, Competence, Competency Based Education
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1982
This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about the basic training and supervisory techniques required for proper sanitation of food service personnel and kitchen and dining facility equipment. This student workbook, one of three parts of the…
Descriptors: Behavioral Objectives, Cleaning, Correspondence Study, Dining Facilities
Kalani, Henry – 1976
This second of a two-part study designed to develop a hospitality education program model for Hawaii's community colleges is based on the primary data gathered in a survey of the hospitality industry characteristics, manpower requirements, and employment demands. (Survey data is reported in volume 1 of the study.) The introductory section of this…
Descriptors: Community Colleges, Core Curriculum, Course Content, Curriculum
Texas Education Agency, Austin. Dept. of Occupational Education and Technology. – 1980
Designed for use in teaching the food service phase of a general home and community service program or in teaching a food service program, this food service guide is also suitable for use with students in vocational education for the handicapped (VEH) programs and with mainstreamed special education students in other occupational home economic…
Descriptors: Behavioral Objectives, Competence, Cooking Instruction, Curriculum Development
Kentucky State Dept. of Education, Frankfort. – 1981
Intended for day care providers in Kentucky, this publication contains sample forms and guidelines for filling out the forms required by the Division of School Food Services of the Kentucky Department of Education. Topics covered include allowable expenditures during the month, program income, records, auditing, reimbursement for sponsors of child…
Descriptors: After School Day Care, Bookkeeping, Children, Day Care
Candoli, I. Carl; And Others – 1978
Intended for both the student and the practitioner, this text examines the role and function of the school business administrator and offers practical information relevant to the job. The authors recognize that the function of school business administration has radically changed in response to social changes. They believe that conventional…
Descriptors: Accounting, Administration, Administrator Role, Budgeting
Looney, Era F. – 1978
Designed to assist home economics teachers in providing a training program to prepare high school students for jobs in foods occupations, this curriculum guide contains a two-year course of study in occupational foods. The first-year program consists of nineteen units, as follow: (1) introduction to food service occupations; (2) sanitation; (3)…
Descriptors: Administration, Advisory Committees, Career Choice, Competency Based Education
Post, John O., Jr.; And Others – 1978
The purpose of this document is to describe project DECIDE, a business enterprise career exploration program, in the form of an implementation handbook. Chapter 1 presents the major characteristics of the model, which focuses on providing special needs students and regular junior high students the opportunity to improve their personal, social, and…
Descriptors: Basic Skills, Business Education, Career Education, Career Exploration
San Mateo County Office of Education, Redwood City, CA. Career Preparation Centers. – 1977
This tenth of fifteen sets of Adult Competency Education (ACE) Competency Based Job Descriptions in the ACE kit contains job descriptions for Food Assembler, Injection Molder-Machine Operator, Data Entry Typist, Institutional Cook, and Clerk Typist. Each begins with a fact sheet that includes this information: occupational title, D.O.T. code, ACE…
Descriptors: Adult Basic Education, Adult Vocational Education, Basic Skills, Behavioral Objectives
WHITT, ROBERT L. – 1968
IN TERMS OF SERVICES RECEIVED, LOCAL SCHOOLS BENEFIT SUBSTANTIALLY FROM EDUCATIONAL BUSINESS MANAGEMENT. IN ORDER TO ISOLATE BUSINESS ADMINISTRATIVE PROBLEMS OF THE SCHOOL SYSTEM, AN ANALYSIS WAS CONDUCTED AT EACH OF 6 ADMINISTRATIVE SERVICE LEVELS--LOCAL (ATTENDANCE LEVEL), DISTRICT, AREA, REGIONAL, STATE, AND MULTI-STATE. AS A RESULT OF MERGED…
Descriptors: Administrator Role, Administrators, Ancillary School Services, Bus Transportation
Hall, David; And Others – 1965
A project to develop a system of vocational evaluation and training to help the mildly mentally retarded (IQ 50 to 79) enter certain service occupations is described. Methods of procedure are discussed; these include research reading and surveys of both facilities for the retarded and commercial facilities. Specifications of jobs are presented in…
Descriptors: Curriculum Design, Custodian Training, Exceptional Child Research, Food Service
Crass, Sally; And Others – 1972
Intended for use by teachers on the junior high and high school levels, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines four courses in the area of food and nutrition. The four units cover many of the same topics with increasing complexity as the student progresses from the…
Descriptors: Career Education, Competency Based Education, Consumer Economics, Curriculum Guides
