ERIC Number: ED118860
Record Type: Non-Journal
Publication Date: 1975
Reference Count: N/A
Food Service Employee. [Teacher's Copy]. Revised.
Texas Education Agency, Austin. Dept. of Occupational Education and Technology.; Texas Tech Univ., Lubbock. Home Economics Instructional Materials Center.
The curriculum guide, one of a series prepared to assist teacher-coordinators in promoting and teaching home economics cooperative education programs, provides a course of study for the food service employee occupation. In addition to a brief overview, job description, and job analysis of the occupation, the guide's four main sections are: instructional materials for students, answer sheets for study questions, unit tests, and answer keys for unit tests. For each of these sections the guide covers the following 13 topics in a unit format: what is a food service employees, sanitation, safety, nutrition small equipment for food preparation and service, large equipment for food preparation and service, large equipment for cooking food, techniques of food preparation, cold food work station, hot food work station, bake work station, customer service techniques, and procedures for storeroom control. Each unit provides objectives, tasks, work experiences, and study assignments. (JR)
Descriptors: Adult Education, Cooperative Education, Course Content, Curriculum Guides, Educational Objectives, Food Service, Health Personnel, Instructional Materials, Job Analysis, Learning Activities, Occupational Home Economics, Occupational Information, Reading Assignments, Secondary Education, Tests, Unit Plan
Publication Type: Guides - General
Education Level: N/A
Authoring Institution: Texas Education Agency, Austin. Dept. of Occupational Education and Technology.; Texas Tech Univ., Lubbock. Home Economics Instructional Materials Center.