ERIC Number: ED314569
Record Type: RIE
Publication Date: 1989-Jul
Reference Count: N/A
Food Services. COM-LINK. Competency Based Vocational Curricula with Basic Skills and Academic Linkages.
Vastano, Josephine; And Others
This competency-based module uses the Ocean County (New Jersey) Vocational-Technical Schools curriculum-infused model for infusing basic skills instruction into vocational education. The model demonstrates the relationship of vocational skills to communication, mathematics, and science. The document begins with a philosophy statement; preface; a table that explains the number of hours required for academic credit in various programs and the number of those hours that are devoted to basic skills and vocational activities; matrices that show in which courses specific basic skills are taught; a list of objectives; and an explanation of student activities. The rest of the document consists of matrices that describe the relationship of vocational skills to basic skills within the food service program. These pages are organized by instructional unit and the topics within them. For each topic and associated task(s) are listed the theories and the communication, math, and science skills covered. Also listed are the expected student outcomes. The three units are: food service management; culinary; and baking. (KC)
Descriptors: Academic Education, Bakery Industry, Basic Skills, Communication Skills, Competency Based Education, Cooking Instruction, Dining Facilities, Food Handling Facilities, Food Service, Food Standards, Foods Instruction, Hygiene, Integrated Curriculum, Mathematics Skills, Science Instruction, Secondary Education, Vocational Education
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Sponsor: New Jersey State Dept. of Education, Trenton. Div. of Vocational Education.
Authoring Institution: Ocean County Vocational Technical School, Toms River, NJ.
Note: For related documents, see CE 053 146-174.