ERIC Number: ED134697
Record Type: RIE
Publication Date: 1976
Reference Count: 0
Food Service: Production and Service.
Grimes, Vici; Chesser, Jerald
Instructional materials in the area of food service are presented in nine sections, each containing two or more units of instruction: Orientation, equipment, safety, sanitation, production, service, purchasing, menu planning, and supervision. The instructional materials are written in terms of student performance using measurable objectives. Criterion-referenced evaluation instruments are provided to measure student progress. Each unit contains objectives, suggested activities, instructional materials, and references. Information sheets, transparency masters, assignment and/or job sheets, and criterion tests are included. Drawings and photographs of equipment, utensils, processes, and products supplement the units. (MF)
Descriptors: Course Objectives, Curriculum Guides, Equipment, Food Handling Facilities, Food Service, Foods Instruction, Instructional Materials, Job Skills, Occupational Home Economics, Safety, Sanitation, Secondary Education, Supervision, Unit Plan, Vocational Education
Mid-America Vocational Curriculum Consortium, Inc., 1515 West Sixth Avenue, Stillwater, Oklahoma ($19.00)
Publication Type: Guides - General
Education Level: N/A
Sponsor: Mid-America Vocational Curriculum Consortium, Stillwater, OK.
Authoring Institution: Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.
Note: Best copy available