This coordinator's guide for a module on salad makers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

This coordinator's guide for a module on cook's helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the effects of various cooking methods on the taste and appearance of food. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand and control the causes of contamination and food poisoning. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the skills,…

This guide is designed to provide job-relevant tasks, performance objectives, performance guides, resources, teaching activities, evaluation standards, and achievement testing for commercial foods occupations. It can be used with any teaching method, and it addresses all three domains of learning: psychomotor, cognitive, and affective. The guide…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students become familiar with meat processing--livestock at the stockyards, meat packers (wholesalers), and butcher shops--to the cooked state and to become familiar with the different joints (cuts or parts) of beef, lamb, and pork. The guide…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the benefits, advantages, and disadvantages of a microwave oven and its use. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students learn about the different types of equipment used to mix or combine foodstuffs. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the…

This is a series of five modules, each of which consists of six 3-hour classes in food preparation for nonmanagement personnel from institutional food services. Topics of the modules are breads and breakfasts, meats, vegetables and salads, extended meats and meat alternatives as sources of protein, and desserts. Included in each module are…

This document includes three of a set of four components covering the food service occupational cluster. The reference book (1985) provides information needed by employees in this occupational area, concentrating on the skills and attitudes needed for successful employment in the food service industry. It provides basic and current information on…

These student instructional materials are designed to provide part of the classroom instruction for a course of study for home economics careers in food service in a home economics cooperative program. The materials are to be used for individual study with a minimum of assistance from the teacher-coordinator, and the units may be used in any…

This guide is intended for vocational educators developing the vocational English as a second language (VESL) component of a course in cooking. The introductory section examines assumptions about second language learning and instruction and VESL classes, local adaptations of the curriculum, and sample VESL lessons. The chapter on language…

This curriculum guide is one of a set of four components covering the food service occupational cluster, developed for use in occupational home economics courses. Teaching strategies, teaching aids, laboratory management plans, and test questions are coordinated with the chapters in the related reference book. A variety of teaching strategies is…

This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

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…