ERIC Number: ED333182
Record Type: RIE
Publication Date: 1991-Feb
Reference Count: N/A
Culinary Occupations. Instructional Materials Committee Recommendations Report.
Louisiana State Technical Resource Center, Natchitoches.
This resource listing contains those culinary occupations instructional materials given a rating of "highly recommended" or "recommended" by a committee of instructors. Titles are arranged alphabetically by title within each of the following Classification of Instructional Programs (CIP) categories: institutional management; personal services; education, other; food sciences and human nutrition, general; food/food sciences; dietetics/human nutritional services; food production, management, and services, general; baking; chef/cook; food catering; food service; job seeking/changing skills; meat cutting; general books, other; and additional materials. A total of 163 titles are provided: 24 in the "additional materials" category and 139 in the other CIP categories combined. Each entry contains the following information: title; catalog or CIP number; International Standard Book Number; author; publisher; year of publication; edition; medium (for example, three-ring binder, softcover, or videotape); subject(s); and rating. Publisher information is located in the last section. All listed materials are available for loan from the Louisiana Technical Resource Center except where otherwise noted. (YLB)
Descriptors: Bakery Industry, Cooks, Dietetics, Dietitians, Dining Facilities, Food, Food Processing Occupations, Food Service, Home Economics Education, Home Economics Skills, Instructional Materials, Job Search Methods, Meat, Occupational Home Economics, Postsecondary Education, Secondary Education, Waiters and Waitresses
Publication Type: Reference Materials - Bibliographies
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: Louisiana State Technical Resource Center, Natchitoches.
Identifiers: Meat Cutters