This methodology for teaching basic meal preparation skills to students with mental retardation uses convenience foods and involves learning meal preparation reading vocabulary and common procedures. Instructional techniques include sight word development, use of rebus symbols, and graduated prompts (verbal, modeling, or physical guidance). A list…

Instructor materials are provided for an assistant chef program intended for English as a second language (ESL) or bilingual (Spanish-speaking) students. Vocational objectives are presented for over 20 cooking projects. Components of each include a task analysis; ESL related objectives, vocabulary, and/or structures; and vocational and/or ESL…

This color-coded committee report identifies the skills and knowledge required by employees in the hospitality/tourism/recreation occupational area. The reports of four subcommittees focused on food/beverage, hotel/motel, recreation/leisure, and travel/tourism skills are also included. Introductory materials include a general statement of the…