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ERIC Number: ED013952
Record Type: RIE
Publication Date: 1967
Pages: 129
Abstractor: N/A
Reference Count: 0
ISBN: N/A
ISSN: N/A
GUIDE FOR COURSE OF STUDY FOR COOK (HOTEL AND RESTAURANT) (ENTRY).
GUNN, VIRLAH
DESIGNED FOR TEACHER USE, THIS GUIDE FOR TRAINING COOKS IN HOTEL AND RESTAURANT OCCUPATIONS AIMS--(1) TO DEVELOP MANIPULATIVE SKILLS, (2) TO DEVELOP UNDERSTANDING OF THE BASIC PRINCIPLES OF SCIENCE, MATHEMATICS, AND RELATED KNOWLEDGE THAT CONDITION THESE SKILLS, (3) TO UNDERSTAND THE ADVANTAGES OF STEADY EMPLOYMENT, (4) TO DEVELOP HIGH STANDARDS OF CLEANLINESS AND PERSONAL HYGIENE, (5) TO DEVELOP ATTITUDES REQUIRED FOR OBTAINING AND ADVANCING IN A JOB, AND (6) TO DEVELOP SOME UNDERSTANDING OF THE PRACTICAL APPLICATION OF SCIENCE IN FOOD SERVICE AND APPRECIATION OF ARTISTIC PRINCIPLES BASIC TO FOOD PREPARATION. THE GUIDE WAS DEVELOPED BY AN INSTRUCTOR AT THE CHATTANOOGA OCCUPATIONAL TRAINING CENTER, REVIEWED BY A COMMITTEE, AND TESTED IN SEVERAL PROJECTS. IT IS INTENDED FOR USE IN MANPOWER DEVELOPMENT AND TRAINING ACT (MDTA) CLASSES, AND STUDENTS SHOULD MEET MDTA CRITERIA. THE TEACHER SHOULD BE SKILLED IN THE TRADE AND HAVE TEACHER TRAINING EXPERIENCE. TIME REQUIRED IS 1,440 HOURS, OF WHICH 360 HOURS ARE DEVOTED TO PRE-VOCATIONAL AND REMEDIAL EDUCATION. SOME UNIT TITLES ARE--(1) NUTRITION, (2) SAFETY, (3) EQUIPMENT, (4) MEAT COOKERY, (5) SALADS, (6) DESSERTS, (7) STANDARDS FOR FOOD PRODUCTS, AND (8) BASIC EDUCATION RELATED TO FOOD PREPARATION. AN APPENDIX, CONTAINING MISCELLANEOUS FOOD AND EQUIPMENT INFORMATION, A GLOSSARY, AND A LIST OF REFERENCES ARE INCLUDED. THIS DOCUMENT IS AVAILABLE IN SINGLE COPY ONLY FOR $2.00 FROM VOCATIONAL CURRICULUM LABORATORY, BOX 1114, MURFREESBORO, TENNESSEE 37130. (MS)
Publication Type: N/A
Education Level: N/A
Audience: N/A
Language: N/A
Sponsor: N/A
Authoring Institution: Tennessee State Dept. of Education, Nashville.
Identifiers: Manpower Development and Training Act