ERIC Number: ED308404
Record Type: Non-Journal
Publication Date: 1983-Oct
Reference Count: N/A
Food Production/Food Service Curriculum. Volume 2. Competency-Based Vocational Education Instructional Materials. Curriculum Modules & Instructor's Guide.
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 information on the articulation of identified high school competencies with postsecondary institutions for skills taught in both volumes, an instructional guide, and the sequence of skills taught. 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
Sponsor: Arizona Occupational Research Coordinating Unit, Phoenix.
Authoring Institution: Northern Arizona Univ., Flagstaff. Center for Vocational Education.
Identifiers - Location: Arizona