Scientific techniques are applied to the age-old search for abundant and healthful food. (Editor)

To identify, rate, and cluster groups of competencies and occupational titles at entry and advance levels for occupations in five food products commodity areas, data were collected by interviews with personnel managers in 25 Pennsylvania food processing plants. Some findings were: (1) There were meaningful competency factor and occupational title…

Several intermediate performance objectives and corresponding criterion measures are listed for each of four terminal objectives for a course in exploration of food management, production, and service occupations for 8th and 9th grade students. The materials were developed for a 12- to 18-week course designed to include awareness of the operation…

The general purpose of the occupational analysis is to provide workable, basic information dealing with the many and varied duties performed in the baking occupation. Such tasks as choosing ingredients and the actual baking process are logical primary concerns, but also explored are the safety and sanitation factors and management problems in a…

To improve vocational educational programs in agriculture, occupational information on a common core of basic skills within the occupational area of the dairy plant worker is presented in the revised task inventory survey. The purpose of the occupational survey was to identify a common core of basic skills which are performed and are essential for…

These two documents are manuals for an intermediate level 4-H food and nutrition project. The leader's guide includes an introduction, 10 units, and a supplemental unit. The introduction includes a discussion of 4-H philosophy, sources of help, working with middle school boys and girls, how the guide is organized, and how to organize meetings.…

To improve vocational educational programs in agriculture, occupational information on a common core of basic skills within the occupational area of the meat cutter is presented in the revised task inventory survey. The purpose of the occupational survey was to identify a common core of basic skills which are performed and are essential for…

This teacher's guide is one of a series of publications focusing on the occupational preparation of persons with special education needs. The material was developed and tested by cooperating teachers over a period of three years. Task analysis information is presented using occupational descriptions from the Dictionary of Occupational Titles,…

Developed by curriculum specialists assisted by an advisory committee, this curriculum guide outlines the basic skills and knowledge necessary for entry-level competencies in the broad field of food service occupations, or for entry into post-high school programs for advanced work. Designed for use in Grades 11 and 12, the guide is one of several…

The extent to which occupational staffing patterns change over time was examined in a study focusing on the Food and Kindred Products industry--Standard Industrial Classification (SIC) 20. Data were taken from the 1977 and 1980 Occupational Employment Statistics program coordinated by the United States Department of Labor Statistics. Actual 1980…

Project COULD (Career Orientation Utilizing Language Development) was developed as a means of building skills, knowledges, and attitudes on elementary children's previously acquired backgrounds. Children learn to speak the grammar and vocabulary characteristic of the language heard most frequently at home and in the immediate environment. A series…

Project COULD (Career Orientation Utilizing Language Development) was developed as a means of building skills, knowledges, and attitudes on elementary children's previously acquired backgrounds. Children learn to speak the grammar and vocabulary characteristic of the language heard most frequently at home and in the immediate environment. A series…

The program planning guide for agricultural products was written to assist Applied Biological and Agricultural Occupations (ABAO) teachers in enriching existing programs and/or to provide the basis for expansion of offerings to include additional materials for the cluster areas of meat and meat byproducts, dairy processing, fruit and vegetable…

The sixth annual study to determine manpower needs and job opportunities in Nebraska is compiled through employer information regarding the number of persons employed, the job duties of persons employed, and the projection of future needs according to these job descriptions. Since data are presented by "Dictionary of Occupational Titles"…

Four curriculum units for the sixth grade level focus on: (1) food production and nutrition, (2) food services, (3) physical and mental health, and (4) environmental conservation. Each unit's behavioral unit objectives emphasize career possibilities in the industries related to the unit's topic. A chart format is used to list suggested content…