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Download full textCooper, Gloria S., Ed.; Magisos, Joel H., Ed. – 1976
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…
Descriptors: Curriculum, Distributive Education, Food Processing Occupations, Instructional Materials
Cooper, Gloria S., Ed.; Magisos, Joel H., Ed. – 1976
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…
Descriptors: Curriculum, Food Processing Occupations, Foods Instruction, Instructional Materials
Arizona State Dept. of Education, Phoenix. Div. of Vocational Education. – 1973
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…
Descriptors: Career Opportunities, Consumer Education, Curriculum Guides, Educational Objectives
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1991
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…
Descriptors: Behavioral Objectives, Classroom Techniques, Cooking Instruction, Course Content
Martin, Phillip – 1994
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,…
Descriptors: Classroom Techniques, Competence, Competency Based Education, Food and Drug Inspectors
Iowa State Dept. of Agriculture, Des Moines. – 1986
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…
Descriptors: Adult Education, Agribusiness, Agricultural Education, Agricultural Production
