ERIC Number: ED114465
Record Type: RIE
Publication Date: 1970
Reference Count: 0
Home Economics Education Guide for Instruction Preparatory to Entering Food Service Occupations.
Virginia State Dept. of Education, Richmond. Div. of Vocational Education.
The teacher directed home economics education guide is planned to prepare high school students for entrance into food service occupations upon completion of high school. Course length includes two periods daily from one to three years, with on-the-job training recommended. It is recommended that students complete one or two years of a homemaking course before beginning occupational training, and that they be in grades 11 or 12. Class size should not exceed 12 to 15 students. Units include: (1) nature and scope of food services--the employment picture--essential elements; (2) desirable personal qualities for job success; (3) safe food handling--essential health practices, sanitation, and storage of foods; (4) care and use of equipment and safety requirements; (5) basic skills in management of work and in preparation and service of food; and (6) waitress training. Each unit includes a statement of objectives, and a brief outline of content, related activities, and experiences. Also included are sections on teaching the course, criteria for judging trainee competence, job placement information and opportunities, and grades for developing surveys to explore this area. A bibliography includes titles of 60 books, 4 pamphlets, 10 films, and 11 magazines. (LH)
Descriptors: Bibliographies, Course Descriptions, Course Objectives, Curriculum Guides, Educational Objectives, Evaluation Methods, Food Service, Foods Instruction, Grade 11, Grade 12, Job Skills, Job Training, Learning Activities, Occupational Home Economics, Secondary Education, Vocational Education
Publication Type: Guides - General
Education Level: N/A
Authoring Institution: Virginia State Dept. of Education, Richmond. Div. of Vocational Education.