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| Martin, Phillip | 1 |
| Truitt, Debbie | 1 |
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| Guides - Classroom - Teacher | 4 |
| Guides - Classroom - Learner | 3 |
| Guides - General | 1 |
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Truitt, Debbie – 1980
This foods and nutrition curriculum guide is designed for eleventh and twelfth grade consumer and homemaking students who have had two years of previous vocational home economics. The guide contains four sections and eight instructional units. Section 1, Food-Related Careers, contains one instructional unit on employment in food-related…
Descriptors: Consumer Education, Course Content, Curriculum Guides, Food
Kern County Superintendent of Schools, Bakersfield, CA. – 1978
This teaching unit, Nutrition (Vitamin A) and Jobs Relating to the Handling and Care of Food, is one in a series of curriculum guides developed by Project CHOICE (Children Have Options in Career Education) to provide the classroom teacher with a source of career-related activities linking 5th and 6th grade elementary classroom experiences with the…
Descriptors: Career Awareness, Career Development, Career Education, Educational Resources
Download full textArizona 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
Louisiana State Dept. of Education, Baton Rouge. – 1984
Intended for secondary vocational agriculture teachers, this curriculum guide contains a course outline and a resource manual for a seven-unit food processing course on meats. Within the course outline, units are divided into separate lessons. Materials provided for each lesson include preparation for instruction (student objectives, review of…
Descriptors: Agricultural Education, Audiovisual Aids, Behavioral Objectives, Charts
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
Texas Tech Univ., Lubbock. Curriculum Center for Family and Consumer Sciences. – 2000
This student activity book and reference book, which are part of a family and consumer sciences education series focusing on a broad range of employment opportunities, are intended for use in one- and two-year food production, management, and services programs for Texas high school students. The reference book provides information needed by…
Descriptors: Adjustment (to Environment), Behavioral Objectives, Career Development, Competence
