ERIC Number: ED210426
Record Type: RIE
Publication Date: 1980
Reference Count: 0
Commercial Foods and Culinary Arts. Student Learning Guides.
Ridge Vocational-Technical Center, Winter Haven, FL.; Polk County Board of Public Instruction, Bartow, FL.
These 13 learning guides are self-instructional packets for 13 tasks identified as essential for performance on an entry-level job in commercial foods and culinary arts. Each guide is based on a terminal performance objective (task) and 1-4 enabling objectives. For each enabling objective, some or all of these materials may be presented: learning steps (outline of student activities) with necessary resources/materials cited, instruction sheet(s), and self-check with answer key. A performance test and/or a written test (with answer key) concludes each guide. Tasks covered in these guides include identifying career opportunities in commercial foods and culinary arts; cooling and serving fried meats, roast, and poultry; braising, broiling, grilling, and garnishing meats; preparing and serving a stew; preparing variations of sandwiches; preparing, frosting, and serving cakes; identifying the various types of management operations; and interpreting a recipe. (YLB)
Descriptors: Administration, Behavioral Objectives, Careers, Competency Based Education, Cooks, Employment Opportunities, Food Service, Foods Instruction, Individualized Instruction, Learning Activities, Learning Modules, Nutrition, Nutrition Instruction, Occupational Home Economics, Occupational Information, Performance Tests, Secondary Education, Vocational Education
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Sponsor: Florida State Dept. of Education, Tallahassee. Div. of Vocational Education.
Authoring Institution: Ridge Vocational-Technical Center, Winter Haven, FL.; Polk County Board of Public Instruction, Bartow, FL.
Note: For related documents see CE 030 479-489.