ERIC Number: ED301733
Record Type: RIE
Publication Date: 1988
Reference Count: N/A
Occupational Food Service Series. Duty Task List.
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.
This document contains the occupational duty/task lists for six occupations in the occupational food service series. Each occupation is divided into three to eight duties. A separate page for each duty in the occupation lists the tasks in that duty along with its code number and columns to indicate whether that particular duty has been taught and to provide space for comments. The occupations are manager, supervisor, service/wait person, salad and pantry cook, dinner and fry cook, and baker. A progress chart is provided for tracking individualized instruction. The occupational duty/task lists are the result of an extensive two-step development process in which information on current occupational requirements was gathered from such sources as consortia, trade associations, and current curriculum materials and was then synthesized by industry representatives, vocational instructors, and state-level representatives. (YLB)
Descriptors: Bakery Industry, Behavioral Objectives, Cooks, Employment Qualifications, Food Service, Hospitality Occupations, Job Analysis, Job Skills, Managerial Occupations, Occupational Information, Postsecondary Education, Secondary Education, Supervisors, Waiters and Waitresses
Curriculum and Instructional Materials Center, Oklahoma Department of Vocational and Technical Education, 1500 West Seventh Avenue, Stillwater, OK 74074.
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.
Note: For other duty/task lists, see CE 051 510-538.