ERIC Number: ED199483
Record Type: RIE
Publication Date: 1980
Reference Count: 0
Bilingual Skills Training Program. Meat Cutting. Module l.0: Meat Grades and Classes.
Northern New Mexico Community Coll., El Rito.
This module on meat grades and classes is the first of three (CE 028 291-293) in the meat cutting course of a bilingual skills training program. The course is designed to furnish theoretical and laboratory experience in the cutting of beef, pork, poultry, lamb, and mutton. Module objectives are for students to develop trade-related Spanish/English vocabulary; to identify classes and grades of beef, veal, pork (hog), chicken, turkey, mutton, and lamb; to identify methods of preserving poultry and fish and seafood; and to identify forms in which fish and seafood may be marketed. Contents include list of module objectives; pretest; five sections on (1) beef and veal, (2) pork, (3) poultry, (4) lamb and mutton, and (5) fish and seafood; posttest; and English/Spanish vocabulary list. Each section is organized into this format: instructions, vocabulary, and concepts (statements or questions to direct reading) presented in English and Spanish; readings; and worksheets to evaluate comprehension of the trade-related reading material. Worksheets also cover these areas: vocabulary, definitions, word attack skills, writing skills, spelling, and application of terminology to the trade area. (YLB)
Descriptors: Adult Vocational Education, Behavioral Objectives, Bilingual Education, Classification, Food Standards, Individualized Instruction, Learning Activities, Learning Modules, Meat, Postsecondary Education, Pretests Posttests, Second Language Learning, Service Occupations, Spanish, Trade and Industrial Education, Vocabulary Development
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Authoring Institution: Northern New Mexico Community Coll., El Rito.
Identifiers: Meat Cutters
Note: For related documents see CE 028 292-294. CE 028 296-301, CE 028 303-306, and CE 028 308-318.