ERIC Number: ED277817
Record Type: RIE
Publication Date: 1985
Reference Count: 0
Assistant Chef Program. Vocational Objectives and Sample Menus.
Saint Augustine Coll., Chicago, IL.
Instructor materials are provided for an assistant chef program intended for English as a second language (ESL) or bilingual (Spanish-speaking) students. Vocational objectives are presented for over 20 cooking projects. Components of each include a task analysis; ESL related objectives, vocabulary, and/or structures; and vocational and/or ESL materials and strategies that are required. Other contents include two lesson plans: dry heat cooking methods and moist heat cooking methods. Components of each lesson plan are vocational objectives, language objectives, content/process, materials needed, and evaluation. Over 30 pages of menus conclude this packet of materials. (YLB)
Descriptors: Adult Vocational Education, Behavioral Objectives, Bilingual Education, Cooking Instruction, Cooks, English (Second Language), Food Service, Foods Instruction, Lesson Plans, Occupational Home Economics, Postsecondary Education, Second Language Instruction, Spanish Speaking, Task Analysis, Vocational Education, Vocational English (Second Language)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: Saint Augustine Coll., Chicago, IL.
Note: For a related document, see CE 045 620.