ERIC Number: ED117560
Record Type: Non-Journal
Publication Date: 1975
Reference Count: N/A
Food Service Trades. Instructional System Development Model for Vermont Area Vocational Centers.
The model curriculum guide in food service occupations consists of 26 units of study presented in outline form and intended for use at the secondary level. The outline presents a concept statement, behavioral objective, learning activities, teacher resource needs, suggested evaluation techniques, lesson objectives, a lesson/unit plan, and reference materials. The guide covers basic information necessary to anyone working in food service. Among the topics covered are: equipment facility terminology, operation of equipment and facility, personal hygiene, sanitation, basic cooking, salad making, food serving, menu planning, recordkeeping, purchasing and receiving, and mixology. Glossaries of teaching and evaluation methods are appended to the guide, along with brief definitions of norm and criterion tests. Sample lesson plans for use by the instructor are also appended. Lists of books and magazine and film resources complete the document. (NJ)
Publication Type: Guides - General
Education Level: N/A
Sponsor: Vermont State Dept. of Education, Montpelier. Div. of Vocational-Technical Education.; Office of Education (DHEW), Washington, DC.
Authoring Institution: N/A
Identifiers - Location: Vermont