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ERIC Number: ED277817
Record Type: RIE
Publication Date: 1985
Pages: 97
Abstractor: N/A
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)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Language: English
Sponsor: N/A
Authoring Institution: Saint Augustine Coll., Chicago, IL.
Note: For a related document, see CE 045 620.