ERIC Number: ED278821
Record Type: Non-Journal
Publication Date: 1986
Competency Based Curriculum. Revised Delivery Systems for Culinary Arts Program. Project Report.
Spokane Community Coll., WA.
Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels), professional baking, and dining room service. Course overviews provide information on course content and grading. Performance objectives are stated for each task students are to perform (for example, objectives for saute station, roasting station, and soup and sauce station in the culinary techniques course, and decorated birthday cakes and marzipan in the professional baking course). In addition, general skills needed in all courses are stressed. Suggested texts and resources are listed, and matrixes are provided for each skill sequence. (KC)
Descriptors: Bakery Industry, Behavioral Objectives, College Programs, Community Colleges, Competency Based Education, Cooking Instruction, Cooks, Course Content, Course Organization, Curriculum Development, Dining Facilities, Educational Objectives, Food, Food Handling Facilities, Food Service, Food Standards, Foods Instruction, Occupational Home Economics, Two Year Colleges, Vocational Education
Publication Type: Reports - Descriptive
Education Level: N/A
Sponsor: Washington State Board for Community Coll. Education, Olympia.
Authoring Institution: Spokane Community Coll., WA.