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ERIC Number: ED234210
Record Type: RIE
Publication Date: 1982
Reference Count: 0
Food Service Course. Bilingual Vocational Instructional Materials.
This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in the performance of a variety of food service tasks and food service operations. The course covers basic information about food service occupations, sanitation, safety, nutrition, equipment, techniques of food preparation, work stations, customer service techniques, food transportation, storeroom control, and food service management, providing handouts and transparency masters with narrative for these topics. The course also contains a detailed sample lesson plan on vocabulary for food service workers as a model for teachers to use to develop lessons for the course and an extensive English/Spanish vocabulary list. Suggested books and films for teacher or classroom use complete the packet. (KC)
Descriptors: Annotated Bibliographies, Behavioral Objectives, Bilingual Education Programs, Bilingual Instructional Materials, Cooking Instruction, Course Content, Course Descriptions, Educational Resources, Employment Potential, English (Second Language), Entry Workers, Food, Food Service, Instructional Films, Job Skills, Lesson Plans, Postsecondary Education, Second Language Instruction, Secondary Education, Spanish Speaking, Teaching Methods, Transparencies, Vocabulary, Vocational Education, Work Attitudes
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Sponsor: Texas Education Agency, Austin. Dept. of Occupational Education and Technology.
Authoring Institution: Southwest Texas State Univ., San Marcos. Dept. of Occupational Education.
Note: For related documents, see CE 036 937-942.