NotesFAQContact Us
Search Tips
ERIC Number: ED275902
Record Type: RIE
Publication Date: 1986
Pages: 80
Abstractor: N/A
Reference Count: 0
Food Service Curriculum.
Alaska State Dept. of Education, Juneau. Div. of Adult and Vocational Education.
This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and use of equipment, are applicable to every area covered in the handbook. The handbook is organized in seven sections. Section 1 presents an introduction to competency-based curriculum, while Section 2 provides the scope and sequence and hierarchy of food service competencies. Section 3, the core of the curriculum, includes the competencies and tasks for food service instruction. Its two parts cover basic food service (job relations and communication, sanitation and safety, care and use of equipment, general food preparation techniques) and specialized food service (pantry station/garde-manger, hot station, stocks and sauces, baking and dessert station, service and dining, management, food service careers). Section 4 contains course descriptions to assist school districts in developing their vocational programs. Section 5 contains a curriculum analysis matrix to be used in determining competencies to be included in specific food service courses. Section 6 provides a sample skills card to be used in evaluating competency completion by students. Section 7 lists resources and materials available from sources in Alaska and throughout the country. (KC)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Language: English
Sponsor: N/A
Authoring Institution: Alaska State Dept. of Education, Juneau. Div. of Adult and Vocational Education.