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ERIC Number: ED229522
Record Type: RIE
Publication Date: 1981-Jun
Pages: 478
Abstractor: N/A
Reference Count: 0
Food Service Worker. Instructional Modules for Food Management, Production and Services. Modules 18-34. 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 hand cutlery, breakfast items, grain products, vegetables, salad dressing, meats, stock, soups, sauces, garnishes, appetizers, cakes, and cookies. 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; Vegetables
Note: For related documents, see CE 034 702-705.