ERIC Number: ED298302
Record Type: RIE
Publication Date: 1988
Reference Count: 0
V-TECS Guide for Commercial Foods.
Elliott, Ronald T.; Benson, Robert T.
This guide is designed to provide job-relevant tasks, performance objectives, performance guides, resources, teaching activities, evaluation standards, and achievement testing for commercial foods occupations. It can be used with any teaching method, and it addresses all three domains of learning: psychomotor, cognitive, and affective. The guide contains eight units that cover the following topics: organizing and planning; directing and implementing; inspecting and evaluating; maintaining forms, records, and reports; preparing food for cooking or serving; cooking food; preparing serving lines; and cleaning and maintaining dining hall and kitchen equipment. Each unit consists of lessons based on performance objectives. Units contain tasks, standards of performance, source of standards, conditions for performance, enabling objectives, resources, teaching activities, criterion-referenced measures, performance guide, and checklists for performance evaluation. Appendixes include definitions, a bibliography, an index of duties and tasks, sources of standards, and a list of tools and equipment. (KC)
Descriptors: Behavioral Objectives, Classroom Techniques, Competence, Competency Based Education, Cooking Instruction, Cooks, Course Content, Food Service, Food Standards, Foods Instruction, Job Skills, Learning Activities, Lesson Plans, Recordkeeping, Secondary Education, Teaching Methods, Technical Occupations, Vocational Education
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: South Carolina State Dept. of Education, Columbia. Office of Vocational Education.