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ERIC Number: ED335500
Record Type: RIE
Publication Date: 1990-Oct-31
Pages: 51
Abstractor: N/A
Reference Count: N/A
A Developmental Curriculum Plan To Achieve a Sequenced Curriculum between High School Courses in Food Preparation and the Mattatuck Community College Hospitality/Food Services Program. Final Report.
Mattatuck Community Coll., Waterbury, CT.
This document contains a developmental curriculum plan for an articulated curriculum in hospitality/food service for Connecticut's Mattatuck Community College and area high schools. The curriculum guide includes a course description, criteria for evaluation, attendance policy, objectives, a curriculum area outline, 17 content area objectives, a food preparation test based on the objectives, and a glossary of 213 culinary terms. Topics covered by the content area objectives are the following: kitchen organization; kitchen safety and sanitation; weights, measures, kitchen mathematics, and written recipes; tools and equipment; salads and dressings; sandwiches and appetizers; breakfast menu, dairy products, coffee, and tea; cooking methods; preparation, "mise en place," and fry preparation; vegetables and fruit; potatoes, rice, and pasta; stocks and sauces; soups; meats; poultry; seafood; and culinary terms. Test format includes multiple choice, fill-in, true/false, and short answer questions. (KC)
Publication Type: Guides - Classroom - Teacher; Tests/Questionnaires
Education Level: N/A
Audience: Teachers; Practitioners
Language: English
Sponsor: Connecticut State Dept. of Education, Hartford. Div. of Vocational, Technical, and Adult Education.
Authoring Institution: Mattatuck Community Coll., Waterbury, CT.
Identifiers: Mattatuck Community College CT