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ERIC Number: ED230800
Record Type: RIE
Publication Date: 1980
Pages: 100
Abstractor: N/A
Reference Count: 0
ISBN: N/A
ISSN: N/A
Salad Maker. DOT No. 317.384-010. Restaurant Occupations. Coordinator's Guide. First Edition.
Hohhertz, Durwin
This coordinator's guide for a module on salad makers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the student assignment sheets and unit test, a job description and alternate titles, and a study guide objective. The second half of the guide consists of a series of information and assignment sheets dealing with the following topics: salad maker terms and definitions, recipes and how to follow directions, small equipment, types of salad, salad ingredients, salad preparation, salad dressings, garnishes, salad bars, and cold sandwiches. A unit test concludes the guide. (MN)
Occupational Curriculum Lab., East Texas State University, Commerce, TX 75428.
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Practitioners
Language: English
Sponsor: Texas Education Agency, Austin. Dept. of Occupational Education and Technology.
Authoring Institution: East Texas State Univ., Commerce. Occupational Curriculum Lab.
Identifiers: Recipes (Food); Salad Makers
Note: For related documents, see CE 036 291-297. Document may be marginally legible due to colored pages of original.