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Preston, Janet E.; Kunz, Margie H. – 1990
This study compared student learning in secondary consumer and homemaking foods classes using three different methods of teacher preparation. In Method 1, teachers were provided with lists of competencies and workshop training for using the competencies. In Method 2, teachers were provided with lists of competencies and no workshop training; and…
Descriptors: Competence, Competency Based Education, Cooking Instruction, High Schools
