A project was conducted to develop a course in cooking skills for high school students interested in preparing for jobs or seeking advanced vocational training in the food service occupations. During the first phase of the project, the course instructor, who is also the head cook at the high school, completed courses in cardiopulmonary…

Written by a technical committee of persons from industry, professional associations, and labor, as well as persons with special expertise, state officials, and educators in Oregon, this document lists the skills and knowledge required of employees in food and beverage occupations. It also identifies the industry standards (performance objectives)…

Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…