Descriptor
| Competency Based Education | 9 |
| Cooking Instruction | 9 |
| Nutrition | 9 |
| Foods Instruction | 6 |
| Behavioral Objectives | 5 |
| Food Service | 5 |
| Home Economics | 5 |
| Learning Activities | 5 |
| Teaching Methods | 5 |
| Competence | 4 |
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South Carolina State Dept. of Education, Columbia. Office of Vocational Education. – 1986
These 64 performance-based instructional modules are for the home economics content area of food and nutrition. Each module is composed of an introduction for the student, a performance objective, a variety of learning activities (reading assignments, tasks, written assignments), content information, a student self-check, recommended references,…
Descriptors: Behavioral Objectives, Check Lists, Competency Based Education, Cooking Instruction
Articulated, Performance-Based Instruction Objective Guide for Food Service/Food Service Management.
Download full textHenderson, William Edward, Jr. – 1983
Developed during a project designed to provide continuous, performance-based vocational training at the secondary and postsecondary levels, this instructional guide is intended to help teachers implement a laterally and vertically articulated secondary level food service and food service management program. Introductory materials include…
Descriptors: Articulation (Education), Behavioral Objectives, Career Education, Competency Based Education
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center. – 1996
This packet contains an instructor's manual, instructor's resource package, and a student workbook for an 18-week course in foods and nutrition for students in grades 10-12. The curriculum has the following goals: to help students apply science concepts and principles to their daily lives; to provide students with accurate information about foods…
Descriptors: Basic Skills, Career Awareness, Competence, Competency Based Education
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1983
This document was developed for the purposes of (1) outlining the competencies and subcompetencies to be developed in vocational home economics classes in Texas; (2) providing guidance to teachers for local program planning; and (3) serving as a means of communicating the scope and content of vocational home economics education in Texas to others.…
Descriptors: Child Caregivers, Child Development, Clothing Instruction, Competence
North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education. – 1988
This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including…
Descriptors: Behavioral Objectives, Career Choice, Competence, Competency Based Education
Marshall Univ., Huntington, WV. Dept. of Home Economics. – 1982
Designed to accompany Surviving Today's Experiences and Problems Successfully (STEPS) for 9th and 10th grade home economics courses, this volume consists of individualized learning packages dealing with four areas: management/family economics, human development, housing, and foods/nutrition. The book is divided into four parts. First, the…
Descriptors: Child Development, Competency Based Education, Contraception, Cooking Instruction
Barker, Ellen; And Others – 1983
This curriculum guide provides instructional materials designed to prepare students for entry-level jobs such as dietetic aide or food service worker in a health care facility. It serves as the basic core of the occupationally sequenced Dietetic Support Personnel Training Program. Five sections and 13 instructional units are included. Each unit of…
Descriptors: Allied Health Occupations Education, Behavioral Objectives, Cleaning, Communication Skills
Clavaud, Donna; And Others – 1982
Based on experience in the field, this training program was developed to help Peace Corps trainers teach appropriate community technology to Peace Corps volunteers and community workers. The 8-week, 104-session training program is organized in six phases that cover the following topics: introduction to training; earthen construction and…
Descriptors: Appropriate Technology, Community Development, Community Resources, Competence
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
