ERIC Number: ED232048
Record Type: RIE
Publication Date: 1983
Reference Count: 0
Food Service Occupations in Montana: Scope and Sequence in Wage Earning Home Economics.
Montana State Univ., Bozeman. Dept. of Home Economics.
This guide is designed to aid teachers and administrators in the task of planning occupational home economics programs in food production, management, and service occupations for students in the 11th and 12th grades in Montana. In response to a needs assessment of Montana home economics teachers, the guide is organized with a scope and sequence, competencies, and resources for three units. The competencies used were adapted from "A Curriculum Guide in Food Service" from the Utah State Board of Vocational Education. One, two, or three units can be used in occupational home economics programs, depending on local needs. These units include a 9-week plan for an overview of food service occupations, an 18-week plan for food preparation occupations, and a 9-week unit in food service operations. A list of resources for cooperative work programs and a resource list of curriculum materials aimed at the special needs of learners in occupational home economics classes are included in the guide. (KC)
Descriptors: Bakery Industry, Competence, Competency Based Education, Cooking Instruction, Cooperative Education, Course Content, Educational Planning, Educational Resources, Food Handling Facilities, Food Service, Foods Instruction, High Schools, Instructional Materials, Occupational Home Economics, Occupational Information, State Curriculum Guides, Work Experience Programs
Publication Type: Guides - Non-Classroom
Education Level: N/A
Sponsor: Montana State Office of the Superintendent of Public Instruction, Helena.
Authoring Institution: Montana State Univ., Bozeman. Dept. of Home Economics.
Note: Not available in paper copy due to colored paper.