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Download full textFinnegan, Daniel; And Others – 1983
This report addresses issues related to the extent and nature of misreporting of income and family size on applications for government-sponsored school meal benefits. Findings are reported from 741 in-home audits conducted with school meal program participants in nine school food authorities. In-home audits, which consisted of personal interviews…
Descriptors: Elementary Secondary Education, Eligibility, Family Income, Family Size
Applied Management Sciences, Inc., Silver Spring, MD. – 1984
Presented in this report are selected findings of the Income Verification Pilot Project (IVPP), an investigation examining misreporting of applicant income and family size on applications for government-sponsored school meal benefits. As reported here, Phase II of the project provided for a comprehensive assessment of specific quality assurance…
Descriptors: Elementary Secondary Education, Eligibility, Error Patterns, Family Income
Greenville Union School District 60, ME. – 1988
This curriculum guide outlines a proposed course in the hospitality industry for Greenville, Maine, High School. The course would be organized in four areas--lodging, recreation, travel, and food service--from which the individual instructional units would be developed. This guide contains the following course information for each of the four…
Descriptors: Course Content, Course Organization, Curriculum Development, Food Service
China Inst. in America, New York, NY. – 1987
This manual was prepared by the staff of the China Institute's Bilingual Vocational Training Program, which has been in operation since 1975. The document includes a description of the training program for Chinese chefs and the curriculum guide used in the program. Following the introductory section, which describes the program objectives,…
Descriptors: Bilingual Education, Chinese, Cooking Instruction, Cooks
Clark County School District, Las Vegas, NV. – 1978
A project was proposed to expand the gerontology program at Rancho High School (Las Vegas, Nevada) into the area of food services for the aged. Development of a course in food services for the elderly would meet the students' needs for field experiences and entry-level job skills. Objectives of the proposed program included the following: (1)…
Descriptors: Educational Gerontology, Food Service, Foods Instruction, Gerontology
Booth, Nancy – 1985
A project filmed three commercial baking videotapes for use by secondary and adult students in food service programs. The three topics were basic dinner rolls, bread making, and hard breads and rolls. Quick-rise dough recipes were developed, written down, and explained for use with the videotapes. A pretest, posttest, and student guide were…
Descriptors: Adult Education, Bakery Industry, Curriculum Development, Food Service
Arkansas State Dept. of Education, Little Rock. – 1983
Six major concepts form the framework for this second grade nutrition education curriculum: (1) Food is essential for all living things (identifying basic food groups, classifying processed foods into basic food groups, and identifying food varieties produced locally); (2) Nutrition is the food you eat and how the body uses it (recognizing how…
Descriptors: Class Activities, Dietetics, Eating Habits, Food Service
Marshall, Martha; And Others – 1976
Four units are included in this curriculum guide for a semester elective credit course in gourmet foods for high school juniors and seniors: (1) Introudction to the Course, and the Development of "A Gourmet," intended to facilitate defining and participating in planning the course program and goals, (2) "Basic Food Preparation for…
Descriptors: Cooking Instruction, Curriculum Guides, Elective Courses, Food Service
Goodwin, Mary T.; Pollen, Gerry – 1980
This book is intended for the teaching of nutrition and food concepts in informal settings for elementary school students. Part I offers a brief perspective on food education and a discussion on how children can learn about nutrition and good food habits through creative experiences in the kitchen. Part II presents a guide to involving children in…
Descriptors: Class Activities, Cooking Instruction, Curriculum Development, Dietetics
Henry, Dagny; And Others – 1980
This guide is designed to assist day care agencies in the development of an orientation program for new staff. The first section of the guide provides a list of questions that should be considered when deciding what information new staff should know. Questions are related to the following six areas: introductory tour of the school; school…
Descriptors: Day Care Centers, Educational Facilities, Educational Philosophy, Food Service
Banta, Trudy; Cunningham, Jo Lynn – 1982
Pursuant to the provisions of the National School Lunch Act and Nutrition Amendments of 1977, Tennessee instituted a statewide nutrition education program aimed at educators, school food service personnel, and children in schools and child care institutions. Establishment of an evaluation team early in the program development process proved…
Descriptors: Comparative Analysis, Elementary School Students, Elementary Secondary Education, Evaluation Methods
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1972
Both teacher and student materials are included for a bakery technology course designed to facilitate learning the fundamental duties required in a dining facility or centralized pastry shop. One of a number of military-developed curriculum packages selected for adaptation to vocational curriculum and instruction, the course consists of seventeen…
Descriptors: Bakery Industry, Cooking Instruction, Course Descriptions, Curriculum Guides
BARNARD, MILDRED B. – 1967
COMMERCIAL FOOD PROGRAMS AT THE NONBACCALAUREATE LEVEL WERE STUDIED TO HELP EDUCATIONAL AND INDUSTRIAL LEADERS IMPROVE EXISTING PROGRAMS AND ESTABLISH NEW ONES. OF THE 37 INSTITUTIONS KNOWN TO HAVE SUCH A PROGRAM AND ALL STATE DEPARTMENTS OF EDUCATION CONTACTED BY LETTER, INFORMED OF THE PURPOSE OF THE PROJECT AND ASKED TO SUBMIT CURRICULUM…
Descriptors: Colleges, Curriculum Development, Educational Programs, Employment Opportunities
Conner, Connie – 1978
An instructor's manual and student activity guide on accounting are provided in this set of prevocational education materials which focuses on the vocational area of office occupations. (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings: agriculture, home economics,…
Descriptors: Accounting, Behavioral Objectives, Food Service, Instructional Materials
Grant, Barbara – 1978
An instructor's manual and student activity guide on food services are provided in this set of prevocational education materials which focuses on the vocational area of home economics. (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings: agriculture, home economics,…
Descriptors: Behavioral Objectives, Food Service, Home Economics Education, Instructional Materials
