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ERIC Number: ED306384
Record Type: RIE
Publication Date: 1986-Jun
Pages: 579
Abstractor: N/A
Reference Count: N/A
Food Production, Management, and Services. Curriculum Guide.
Texas Tech Univ., Lubbock. Home Economics Curriculum Center.
This curriculum guide is one of a set of four components covering the food service occupational cluster, developed for use in occupational home economics courses. Teaching strategies, teaching aids, laboratory management plans, and test questions are coordinated with the chapters in the related reference book. A variety of teaching strategies is included, such as reading, lecture, discussion, audiovisuals, and activities. Transparency masters and handout masters are provided. Suggestions for laboratory management include information related to facilities, equipment, and supplies; planning and conducting laboratory activities; and managing the laboratory. Test questions are included for each chapter in the reference book. Answer keys are provided for test questions and for activities in the student activity book. The series of coordinated components is designed to meet a variety of instructional needs, for both cooperative education and laboratory education students and regular and special needs students. (KC)
Home Economics Curriculum Center, Texas Tech University, P.O. Box 4067, Lubbock, TX 79409.
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Language: English
Sponsor: Texas Education Agency, Austin. Dept. of Occupational Education and Technology.
Authoring Institution: Texas Tech Univ., Lubbock. Home Economics Curriculum Center.
Note: For related student reference guide, activity book, and aid book, see CE 052 323.