ERIC Number: ED258039
Record Type: RIE
Publication Date: 1982-Jan-7
Reference Count: 0
Food Service Fundamentals.
Marine Corps Inst., Washington, DC.
Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on food service fundamentals is designed to provide a general background in the basic aspects of the food service program in the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific information for MCI students and a study guide (guidelines to complete the course). The 16-hour course consists of four chapters (five lessons). Each unit consists of a text and a lesson sheet that details the study assignment and sets forth the lesson objective. A written assignment is also provided. Topics covered in the lessons include introduction to the food service program, food microbiology, sanitation (health standards, personal hygiene, food sanitation, dishwashing methods), and food service equipment, utensils, and safety precautions. The lesson sheets and written assignments are found at the end of the package of materials. (YLB)
Descriptors: Adult Education, Behavioral Objectives, Continuing Education, Correspondence Study, Course Descriptions, Equipment, Equipment Utilization, Food Service, Individualized Instruction, Learning Activities, Microbiology, Military Training, Occupational Home Economics, Safety, Sanitation, Study Guides
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Authoring Institution: Marine Corps Inst., Washington, DC.
Note: Photographs will not reproduce well.