ERIC Number: ED023883
Record Type: RIE
Publication Date: 1968-Aug
Reference Count: 0
A Pilot Study for Gainful Employment in Home Economics. Final Report. Volume IV, A Suggested Curriculum Guide for Preparing Food Service Workers for Entry Level Jobs.
Cozine, June; And Others
Curriculum guidelines for teacher use in organizing and teaching a course to prepare 11th and 12th grade students for entry level food service occupations were developed as part of a pilot study which is reported in VT 006 870. The 1-year program requires 2 hours daily plus 10 hours per week on-the-job work experience. Content areas are: (1) Introduction to Food Services, (2) Sanitation in the Food Industry, (3) Selection, Use, and Care of Equipment, (4) Recipe Use, Packaging, Costs, Receiving and Storing, (5) Quantity Food Preparation, (6) Evaluation, (7) Overview of the World of Work, (8) Today's Labor Force, (9) Securing a Job, and (10) Success on the Job. Unit organization is composed of objectives, generalizations, sub-concepts designating experiences, student generalizations, and evaluation. Resource materials keyed to each sub-concept are included in the units. The document also contains bibliographies of books, pamphlets, films, and supplementary materials for the world of work and food services. (FP)
Publication Type: N/A
Education Level: N/A
Sponsor: Office of Education (DHEW), Washington, DC. Bureau of Research.
Authoring Institution: Oklahoma State Univ., Stillwater.