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ERIC Number: ED229521
Record Type: RIE
Publication Date: 1981-Jun
Pages: 488
Abstractor: N/A
Reference Count: 0
ISBN: N/A
ISSN: N/A
Food Service Worker. Instructional Modules for Food Management, Production and Services. Modules 1-17. Competency Based Curriculum.
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education.
These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are food service careers, math skills, reading and converting recipes, work simplification, self-development, communication skills, personal grooming, job procurement skills, fire safety, first aid, food handling, cleaning and sanitation, housekeeping, large and small equipment, and utensils and tools. Each module contains the following components: a cover page that indicates the module name and competency area; a competency statement; a list of tasks addressed in the unit; specific student performance standards; performance objectives and enabling objectives; individual, group, and enrichment process sheets; a pretest; a student guide sheet; information sheets; worksheets; a posttest; a final checkout performance evaluation; a worksheet and evaluation key; and a list of resource items. (MN)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: N/A
Language: English
Sponsor: Tennessee State Dept. of Education, Nashville. Div. of Vocational-Technical Education.
Authoring Institution: Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education.
Identifiers: Food Production; Recipes (Food)
Note: For related documents, see CE 034 702-705.