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ERIC Number: ED137548
Record Type: Non-Journal
Publication Date: 1976
Reference Count: N/A
Occupational Food Service Education. A Competency-Based Articulated Model for Secondary and Post-Secondary Schools in Wisconsin. Final Report. Bulletin No. 6405.
Southwest Wisconsin Vocational-Technical Inst., Fennimore.; Wisconsin State Dept. of Public Instruction, Madison.
Information on the background of the project from which this model was developed, and a brief project description are presented in the beginning section (eight pages) of this document. (The major objective of the project was to develop a statewide articulated food service curriculum model related to realistic employment competencies to be used in the articulation of food service programs in secondary and postsecondary vocational and technical institutions.) The remainder of the document presents the curriculum model, which includes 13 food service job titles grouped into three major categories: Production/Back-of-the House Jobs (kitchen helper, food service worker, dietary aide, pantry worker, short order cook, assistant cook, cook, and baker assistant); Service/Front-of-the House Jobs (bus attendant, waiter/waitress, host/hostess, and bartender); and Mid-Management Jobs (manager and food service supervisor). Job competencies are grouped into five major categories (The number of competencies presented follows the category.): (1) General Knowledge Competencies (34), (2) Food Preparation Competencies (53), (3) Serving Competencies (12), (4) Work Simplification and Maintenance Competencies (8), and (5) Management and Supervision Competencies (15). Each competency, identified by a curriculum area, competency number, related jobs, and cognitive and/or affective objective, is presented with a three-column format which outlines content to be covered, learning experiences/resources, and evaluation. Major appendixes include definitions of food service jobs included in the model and their "Dictionary of Occupational Titles" code numbers, and a listing of job competencies for the three major food service categories. (SH)
Descriptors: Articulation (Education), Competency Based Education, Curriculum Development, Curriculum Guides, Food Service, Job Skills, Models, Postsecondary Education, Program Descriptions, Program Development, Secondary Education, Skill Development, Statewide Planning, Technical Education, Vocational Education
Publication Type: Reports - Descriptive
Education Level: N/A
Sponsor: Bureau of Occupational and Adult Education (DHEW/OE), Washington, DC.; Wisconsin State Board of Vocational, Technical, and Adult Education, Madison. Research Coordinating Unit.
Authoring Institution: Southwest Wisconsin Vocational-Technical Inst., Fennimore.; Wisconsin State Dept. of Public Instruction, Madison.
Identifiers - Location: Wisconsin