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Download full textLouisiana State Dept. of Education, Baton Rouge. – 1984
Intended for secondary vocational agriculture teachers, this curriculum guide contains a course outline and a resource manual for a seven-unit food processing course on meats. Within the course outline, units are divided into separate lessons. Materials provided for each lesson include preparation for instruction (student objectives, review of…
Descriptors: Agricultural Education, Audiovisual Aids, Behavioral Objectives, Charts
