This coordinator's guide for a module on cook's helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the cafeteria attendant. Materials provided in this guide for coordinator use include a student progress…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the kitchen helper. Materials provided in this guide for coordinator use include a student progress chart; a…

These materials for the curriculum area of feeding and nourishing the family comprise one of six such packages that are part of the Ohio Vocational Consumer/Homemaking Curriculum Guide. The curriculum area or perennial problem taken up in this document is divided into four practical problems about what to do: (1) to be well-nourished; (2) as a…

This volume, second in a series of seven reporting the design, methodology, and findings of the 4-year National Day Care Home Study (NDCHS), provides a detailed description of the analysis conducted on data gathered through in-depth interviews with the 793 caregivers who participated in the NDCHS. Chapter I, the introduction, discusses the social…

These individualized self-paced student materials for a high school/postsecondary-level course for meatcutters are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The five-chapter course discusses the knowledge required of meatcutters to…

This book is designed to provide related information to students in food trades. The material is presented in a series of brief paragraphs intended to stimulate discussion or elaboration of the information presented. Each page contains drawings to illustrate the information given. The book addresses the following subjects: (1) sanitation, health,…

The curriculum guide offers a course of training in the fundamentals of mathematics as applied to baking. Problems specifically related to the baking trade are included to maintain a practical orientation. The course is designed to help the student develop proficiency in the basic computation of whole numbers, fractions, decimals, percentage,…

This article takes a closer look at emerging fields in the allied health arena. The relatively new field of Health Information Technology is one of the exciting prospects, surging with growth opportunities. These individuals are medical language experts who interpret, process, store and retrieve health information for research and data collection.…

This report responds to the legislative requirement of the Food, Conservation, and Energy Act of 2008 (P.L.110-234) to assess the effectiveness of State and local efforts to directly certify children for free school meals under the National School Lunch Program (NSLP). Direct certification is a process conducted by the States and by local…

The extent to which occupational staffing patterns change over time was examined in a study focusing on the Food and Kindred Products industry--Standard Industrial Classification (SIC) 20. Data were taken from the 1977 and 1980 Occupational Employment Statistics program coordinated by the United States Department of Labor Statistics. Actual 1980…

This study represents the third volume of a three-part report which presents the annual salaries and hourly wage rates paid to 10 categories of support personnel for 1986-87 by surveyed school systems. A system-by-system listing conveys data concerning enrollment; the budgeted expenditure per student; the highest, lowest, and average hourly wage…

Issues concerning excellence in education and the 1985 strike at Yale University are considered in 27 conference papers. Topics include: a faculty and chancellor's perspectives on achieving excellence, employment discrimination, collective bargaining in community colleges, retirement issues, and campus bargaining and the law. Titles and authors…

This document is part of a five-volume nationwide study of Nutrition Services operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. This volume contains the questionnaires used in the study. Section 1 gives a report overview and acknowledgements. Section…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students plan and prepare a practical activity (the example used is catering). The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the skills,…