ERIC Number: ED203150
Record Type: RIE
Publication Date: 1979
Reference Count: 0
Foodservice Occupations Cluster Guide.
Oregon State Dept. of Education, Salem.
Intended to assist vocational teachers in developing and implementing a cluster program in food service occupations, this guide contains sections on cluster organization and implementation and instructional emphasis areas. The cluster organization and implementation section covers goal-based planning and includes a proposed cluster curriculum, a sample curriculum schedule, allied support courses, information about individualized instruction, and current Oregon manpower data. Suggested course goals, learning activities, and cross-referenced resources in the areas of human relations and communications, sanitation, safety and equipment, food preparation, serving foods, and management are provided. A section discussing assessment in goal-based planning follows. Appendixes contain job descriptions from the Dictionary of Occupational Titles; instructional analysis of the skills and knowledge common to the key occupations; resources; and food service terms. (MN)
Descriptors: Administration, Behavioral Objectives, Career Education, Communication (Thought Transfer), Competence, Competency Based Education, Equipment, Equipment Utilization, Food Service, Grade 11, Grade 12, Guidelines, Human Relations, Individualized Instruction, Instructional Materials, Job Skills, Learning Activities, Material Development, Occupational Clusters, Occupational Home Economics, Program Development, Program Evaluation, Program Implementation, Safety, Sanitation, Secondary Education, Vocational Education
Publication Type: Guides - Classroom - Teacher; Guides - Non-Classroom
Education Level: N/A
Authoring Institution: Oregon State Dept. of Education, Salem.
Identifiers: Food Processing; Oregon