ERIC Number: ED230800
Record Type: RIE
Publication Date: 1980
Reference Count: 0
Salad Maker. DOT No. 317.384-010. Restaurant Occupations. Coordinator's Guide. First Edition.
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)
Descriptors: Behavioral Objectives, Cooking Instruction, Cooperative Education, Definitions, Dining Facilities, Equipment Utilization, Food, Food Service, Guidelines, Hospitality Occupations, Individualized Instruction, Instructional Materials, Job Skills, Learning Activities, Secondary Education, Vocational Education
Occupational Curriculum Lab., East Texas State University, Commerce, TX 75428.
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
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.