Green skills need to be developed in vocational education for sustainable future. However, the vocational high school curriculum of agricultural food processing technology in Indonesia does not explicitly state the development of green skills. Teaching materials, such as module are needed to develop vocational students' green skills. This study…

The case is based on an actual product introduction, and is designed to provide instruction on the new product development process. With the cost to launch new products estimated at least US $15 million and new product failure rates ranging from 40% to 80%, it is imperative that students learn how to determine the financial and market feasibility…

University students often cite field experiences as some of their most important and memorable. Yet research shows that field trips are on the decline in many colleges and universities; this shift may impact geography courses that are traditionally field based. Often cited is the problem of instructor time, increased enrollment, and concerns over…

This case study takes place in a Midwestern, politically conservative rural community shortly after a highly contested presidential election. Like other communities, Paisano has experienced demographic change in a relatively short time. Meat processing plants and construction jobs proliferate, attracting migrant workers. One day, secondary school…

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…

One of the fundamental aims of education is the integration of theory and practice. The case method is a teaching strategy in which students must apply their knowledge to solve real-life situations. They have to analyze the case described and propose the best possible solution. Although the case may be written, the use of new information and…

When superintendent Calvin Baker of the Vail School District in Vail, Arizona, substituted laptops for textbooks in Vail's first 1-to-1 high school in 2005, he saw that his district now had the freedom to purchase digital content the way he purchased digital music. "People would say, "So, what digital textbook are you going to use?"…

This article presents a strategy for incorporating experiential learning into university coursework through the use of Extension fieldwork projects. In this case, undergraduate agribusiness management students construct business plans for primary agricultural industries and proposed new industries, such as food processing. Results of the study…

Designed to meet the job-related metric measurement needs of students interested in food distribution, this instructional package is one of five for the marketing and distribution cluster, part of a set of 55 packages for metric instruction in different occupations. The package is intended for students who already know the occupational…

Designed to meet the job-related metric measurement needs of food preparation, baking, meat cutting students, this instructional package is one of five for the home economics occupations cluster, part of a set of 55 packages for metric instruction in different occupations. The package is intended for students who already know the occupational…

Final conclusions of a nationwide study of the use of the phonoviewer in the Expanded Foods and Nutrition Education Program (EFNEP) are given to supplement data and specific conclusions in two earlier reports. Based on mailed questionnaires returned from EFNEP coordinators, nutrition specialists, and a sample of county home economists augmented by…

The curriculum guide is designed to serve as a resource for local teachers and community members to design their own special curriculum around the unique nutritional needs of individuals and families making up the population. The guide is organized around six major topics: the individual's involvement in nutrition and food, factors involved in…

Developed with input from personnel in the industries, this reference book complements the curriculum guide for a laboratory course on the significance of nutrition in food science. The reference book is organized into 25 chapters, each beginning with essential elements and objectives. Within the text, italicized, bold-faced vocabulary terms are…

This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities,…

These instructional materials on agricultural diversification and marketing were developed for use by Iowa's vocational and technical agricultural instructors and extension personnel. This document is one of three manuals making up a single package. (The other two are Christmas Tree Production and Marketing and Sod Production and Marketing). The…