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ERIC Number: ED137564
Record Type: Non-Journal
Publication Date: 1976
Pages: 48
Abstractor: N/A
Reference Count: N/A
Gourmet Foods. Course of Study.
Marshall, Martha; And Others
Four units are included in this curriculum guide for a semester elective credit course in gourmet foods for high school juniors and seniors: (1) Introudction to the Course, and the Development of "A Gourmet," intended to facilitate defining and participating in planning the course program and goals, (2) "Basic Food Preparation for Gourmets," designed to help students comprehend and apply various basic cooking principles in the preparation of creative and artistic foods. (3) "Meals with American Regional and International Flavor," an opportunity for students to become familiar with the cultures, religious beliefs, social practices, family traditions, and food preparation and service of various regions in the United States and in other countries, and (4) "Career Opportunities Related to Foods," to stimulate students to investigate and become familiar with the various career opportunities available in the food industry. Subunits within each unit contain instructional objectives, generalizations (concepts to be taught), suggested student learning experiences, and resources. Also included are a suggested 18-week schedule for the four units, suggested class organization and general notes on approach to teaching, suggestions for student shopping experiences, lists of suggested food preparations listed by country, a separate resource list for careers related to foods and nutrition, addresses for ordering films and filmstrips, and lists of community trips, field trips, local established restaurants, and international food grocers and embassies in the Washington, D. C. area. (HD)
Publication Type: Guides - General
Education Level: N/A
Audience: N/A
Language: N/A
Sponsor: N/A
Authoring Institution: Montgomery County Public Schools, Rockville, MD. Div. of Career and Vocational Education.