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ERIC Number: ED205786
Record Type: RIE
Publication Date: 1981-Jun
Pages: 219
Abstractor: N/A
Multi-Cultural Competency-Based Vocational Curricula. Food Service. Multi-Cultural Competency-Based Vocational/Technical Curricula Series.
Hepburn, Larry; Shin, Masako
This document, one of eight in a multi-cultural competency-based vocational/technical curricula series, is on food service. This program is designed to run 24 weeks and cover 15 instructional areas: orientation, sanitation, management/planning, preparing food for cooking, preparing beverages, cooking eggs, cooking meat, cooking vegetables, preparing food for serving, salad, sandwiches, breakfast, soups and sauces, baking, and dining area and kitchen maintenance. A duty-task index lists competencies in each instructional area that the student should be able to perform at the end of the program. For example, in the preparing food for cooking section, a student should be able to (1) season and bread meats, seafood, and fowl for baking, roasting, broiling or frying; (2) trim, cut, or shred fruits and vegetables; and (3) wrap foods for baking. In section 1, each instructional task area contains a list of performance objectives, evaluation criterion, performance guide, and a list of tasks to be covered. In section 2, the introduction and duty-task index is repeated in English, Spanish, and Laotian. In section 3, a listing of technical terms concerning food service are listed in English, Spanish, and Laotian. (CT)
Division of Adult, Vocational and Technical Education, Illinois Office of Education, 100 North First St., Springfield, IL 62777 (write for price).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: N/A
Language: EnglishSpanishLao
Sponsor: Illinois State Office of Education, Springfield. Div. of Adult Vocational and Technical Education.
Authoring Institution: Southern Illinois Univ., Carbondale. School of Technical Careers.
Note: For related documents see note of CE 029 793.