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ERIC Number: ED223798
Record Type: RIE
Publication Date: 1978
Pages: 286
Abstractor: N/A
Reference Count: 0
ISBN: N/A
ISSN: N/A
Cook, 9-5. Military Curriculum Materials for Vocational and Technical Education.
Ohio State Univ., Columbus. National Center for Research in Vocational Education.; Air Force Training Command, Lowry AFB, CO.
This course, which was adapted from military curriculum materials for use in vocational and technical education, provides training in both the theoretical and practical phases of cooking for students who want to become semiskilled (apprentice) cooks. The theory portion of the course is intended for the classroom, not the laboratory. The course is organized in two parts. Block 1 covers food service techniques, including the following four units: sanitation, storeroom procedures, nutrition, and meat identification. Block 2, the role of the cook, contains the following four units: equipment; cooking terms, seasoning agents, and weights and measures; principles of food preparation; and progressive cookery and waste prevention. Each unit contains criterion objectives and a brief introduction followed by information on the subject in text form. These are followed by questions that can be used either as review exercises or as test items. For the instructor, a plan of instruction is provided that contains the criterion objectives for each unit of instruction, the duration of each unit, the support materials to be used by the instructor, and the training methods to be used (primarily discussion and demonstration). The support materials include Air Force Manuals and audiovisual aids. (KC)
Publication Type: Guides - Classroom - Learner; Guides - Classroom - Teacher
Education Level: N/A
Audience: N/A
Language: English
Sponsor: Office of Education (DHEW), Washington, DC.
Authoring Institution: Ohio State Univ., Columbus. National Center for Research in Vocational Education.; Air Force Training Command, Lowry AFB, CO.
Identifiers: Military Curriculum Project