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ERIC Number: ED145257
Record Type: RIE
Publication Date: 1971-Jul
Pages: 230
Abstractor: N/A
Reference Count: 0
Food Service. Teacher's Guide.
Furneisen, Barbara K.
This guide is designed as an aid to the teacher in using the student manual titled "Food Service" and an accompanying language workbook (see related note), all of which are intended for use with deaf students in their vocational preparation for a food service occupation. Eleven units are included, with each unit containing from three to eleven lessons. The lessons correspond in each case to those in the student manual. Key points in each of the lessons are listed and an explanation of why these points are important is included. Several class activities are also given for each lesson. The eleven units cover the following areas: orientation to the food service worker, dining room instructions, kitchen instructions, safety rules, food portioning practices, meal service practices, the use and care of equipment, special helps for food preparation, dessert preparation, salad preparation, and sandwich preparation. The majority of the guide is comprised of masters for overhead transparencies which correspond to the units. An equipment list, additional references, and evaluation sheets are also included. (SH)
New Jersey Vocational-Technical Curriculum Laboratory, Building 4103, Kilmer Campus, Rutgers University, New Brunswick, New Jersey 08903 ($3.75 plus postage)
Publication Type: Guides - General
Education Level: N/A
Audience: N/A
Language: N/A
Sponsor: New Jersey State Dept. of Education, Trenton. Div. of Vocational Education.
Authoring Institution: Rutgers, The State Univ., New Brunswick, NJ. Curriculum Lab.
Note: For related documents see CE 012 735 and CE 013 519-520