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Download full textOhio State Univ., Columbus. Vocational Instructional Materials Lab. – 1992
Developed through a modified DACUM (Developing a Curriculum) process involving business, industry, labor, and community agency representatives in Ohio, this document is a comprehensive and verified employer competency profile for meat processing occupations. The list contains units (with and without subunits), competencies, and competency builders…
Descriptors: Competence, Competency Based Education, Employment Potential, Food Processing Occupations
Farallones Inst., Occidental, CA. – 1984
Based on experience in the field, this training manual was developed to help Peace Corps trainers plan and implement inservice training programs in solar and other energy conserving food technologies for Peace Corps volunteers and community workers. Using a competency-based format, the manual contains 20 sessions (learning modules) that focus on…
Descriptors: Competence, Competency Based Education, Course Content, Course Organization
Elliott, Ronald T.; Benson, Robert T. – 1988
This guide is designed to provide job-relevant tasks, performance objectives, performance guides, resources, teaching activities, evaluation standards, and achievement testing for commercial foods occupations. It can be used with any teaching method, and it addresses all three domains of learning: psychomotor, cognitive, and affective. The guide…
Descriptors: Behavioral Objectives, Classroom Techniques, Competence, Competency Based Education
Missouri Univ., Columbia. Instructional Materials Lab. – 1990
This instructional module was designed to assist health services assistant educators in facilitating adult students' learning in health careers outside nursing. The module may be used to provide classroom instruction, assist assigned staff in providing on-the-job instruction, or provide selected units for independent study for dietary aides. The…
Descriptors: Allied Health Occupations Education, Allied Health Personnel, Behavioral Objectives, Classroom Techniques
Martin, Phillip – 1994
This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities,…
Descriptors: Classroom Techniques, Competence, Competency Based Education, Food and Drug Inspectors
Clavaud, Donna; And Others – 1982
Based on experience in the field, this training program was developed to help Peace Corps trainers teach appropriate community technology to Peace Corps volunteers and community workers. The 8-week, 104-session training program is organized in six phases that cover the following topics: introduction to training; earthen construction and…
Descriptors: Appropriate Technology, Community Development, Community Resources, Competence
