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ERIC Number: ED145258
Record Type: RIE
Publication Date: 1974
Pages: 218
Abstractor: N/A
Reference Count: 0
Food Service.
Furneisen, Barbara K.
Written to teach deaf students skills in food services, this guide and the two related documents (see note) present practical skills needed to work in a school dining room setting serving approximately two hundred students and faculty. Eleven units are included, with each unit containing from three to eleven lessons. Each lesson includes an objective, information about the subject of the lesson, vocabulary, an assignment, and illustrations. 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. An achievement test for each unit is appended. (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