ERIC Number: ED229523
Record Type: RIE
Publication Date: 1981-Jun
Reference Count: 0
Food Service Worker. Instructional Modules for Food Management, Production and Services. Modules 35-52. Competency Based Curriculum.
Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education.
These 18 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 quickbreads, pies, icings and toppings, specialty cakes, specialty desserts, yeast products, cream puff and puff pastry products, dining areas, serving guests, performing sidework, table cleaning and clearing, training and motivating employees, finances, and labor costs. 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)
Descriptors: Cooking Instruction, Curriculum Guides, Food, Food Service, Food Standards, Foods Instruction, Home Economics Education, Home Economics Skills, Labor, Learning Modules, Money Management, Motivation Techniques, Postsecondary Education, Program Implementation, Secondary Education, Training Methods
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
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
Note: For related documents, see CE 034 702-704.