ERIC Number: ED226196
Record Type: RIE
Publication Date: 1982-Feb
Reference Count: 0
Subsistence Specialist Second Class, 9-12. Military Curriculum Materials for Vocational and Technical Education.
Ohio State Univ., Columbus. National Center for Research in Vocational Education.; Coast Guard Inst., Oklahoma City, OK.
This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom foods, specialty meals, and buffets; yeast-raised products and sweet doughs; food storage; and supervision of work assignments and the kitchen and dining room. The text contains eight reading assignments. Each reading assignment consists of three parts: the reading assignment and objectives to be mastered, the reading material, and the self-quiz with accompanying answers and text references. A bibliography completes the workbook. (KC)
Descriptors: Bakery Industry, Behavioral Objectives, Cooking Instruction, Correspondence Study, Dining Facilities, Dishwashing, Food, Food Service, Food Standards, Foods Instruction, Learning Activities, Learning Modules, Military Training, Nutrition, Nutrition Instruction, Postsecondary Education, Programed Instructional Materials, Secondary Education, Supervisory Methods, Technical Education, Units of Study, Vocational Education, Workbooks
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Sponsor: Department of Education, Washington, DC.
Authoring Institution: Ohio State Univ., Columbus. National Center for Research in Vocational Education.; Coast Guard Inst., Oklahoma City, OK.
Identifiers: Military Curriculum Project
Note: For related documents see CE 035 084-086.