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ERIC Number: ED239111
Record Type: RIE
Publication Date: 1981
Pages: 178
Abstractor: N/A
Reference Count: 0
ISBN: N/A
ISSN: N/A
Food Production & Service Curriculum Guide.
Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.
This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room attendant, waiter/waitress, and cashier; and using employability skills. The guide consists of an introduction; a career ladder; a task listing; a list of tools and equipment; a bibliography; a sample student achievement record; and a series of task sheets, each of which includes duty and task statements, achievement indicators, evaluation criteria, a list of tools and equipment, a list of resources, suggested student activities, and a teaching outline. (MN)
Michigan Vocational Education Resource Center, 133 Erickson Hall, Michigan State University, East Lansing, MI 48824.
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Language: English
Sponsor: Michigan State Dept. of Education, Lansing. Vocational-Technical Education Service.
Authoring Institution: Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.
Identifiers: Cashiers; Michigan; Stock Clerks; Waiters Waitresses