NotesFAQContact Us
Search Tips
ERIC Number: ED308403
Record Type: Non-Journal
Publication Date: 1983-Aug
Pages: 526
Abstractor: N/A
Reference Count: N/A
Food Production/Food Service Curriculum. Volume 1. Competency-Based Vocational Education Instructional Materials. Curriculum Modules & Instructor's Guide.
Loomis, Linda
These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with an introduction to competency-based instruction, with sections on such topics as how to manage competency-based individualized instruction, plan the class's physical environment, and evaluate student performance; an introduction to the skills to be taught; a table of skill progression; and, for each module, the instructor's version of a student instructional packet that constitutes the module. The instructor's version of the student packets contains, for each packet, a list of the skills to be taught, the terminal performance objective, a list of the materials needed, a pretest, narrative or tabular subject matter, student activities (such as a pencil and paper or physical test), answer keys to the tests, and the sheet on which posttest evaluations are to be made by the student and instructor. The student subject-matter materials include diagrams and illustrations. (CML)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Language: English
Sponsor: Arizona Occupational Research Coordinating Unit, Phoenix.
Authoring Institution: Northern Arizona Univ., Flagstaff. Center for Vocational Education.
Identifiers - Location: Arizona