ERIC Number: ED217175
Record Type: RIE
Publication Date: 1982
Reference Count: 0
Kansas Food Service Employee. Short Courses.
Kansas State Dept. of Education, Topeka. Div. of Vocational Education.
This is a series of five modules, each of which consists of six 3-hour classes in food preparation for nonmanagement personnel from institutional food services. Topics of the modules are breads and breakfasts, meats, vegetables and salads, extended meats and meat alternatives as sources of protein, and desserts. Included in each module are management of work, adjusting and following standardized recipes, preparing and proportioning food, the nutritional contribution of food, caring for and operating equipment, safety, sanitation, and motion economy. Also provided are guidelines for preparing and presenting the lessons and student handouts. The lessons are designed for use in a course involving lecture, demonstration, actual hands-on class activities, and audio-visuals. (MN)
Descriptors: Behavioral Objectives, Cooking Instruction, Equipment Maintenance, Equipment Utilization, Food, Food Service, Food Standards, Guidelines, Institutional Personnel, Instructional Materials, Job Skills, Learning Activities, Lesson Plans, Meat, Nutrition, Occupational Home Economics, Postsecondary Education, Safety, Sanitation, Vocational Education
Publication Type: Guides - Classroom - Learner; Guides - Classroom - Teacher
Education Level: N/A
Sponsor: Department of Education, Washington, DC.
Authoring Institution: Kansas State Dept. of Education, Topeka. Div. of Vocational Education.