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| Cooking Instruction | 1 |
| Curriculum Guides | 1 |
| Food | 1 |
| Food Service | 1 |
| Food Standards | 1 |
| Foods Instruction | 1 |
| Home Economics Education | 1 |
| Home Economics Skills | 1 |
| Labor | 1 |
| Learning Modules | 1 |
| Money Management | 1 |
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| Guides - Classroom - Teacher | 1 |
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Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education. – 1981
These 18 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are quickbreads, pies, icings and toppings, specialty cakes, specialty desserts, yeast products, cream puff and puff…
Descriptors: Cooking Instruction, Curriculum Guides, Food, Food Service
