Descriptor
| Competence | 2 |
| Competency Based Education | 2 |
| Cooking Instruction | 2 |
| Foods Instruction | 2 |
| Test Items | 2 |
| Basic Skills | 1 |
| Career Awareness | 1 |
| Consumer Economics | 1 |
| Course Content | 1 |
| Dining Facilities | 1 |
| Food Service | 1 |
| More ▼ | |
Source
Publication Type
| Guides - Classroom - Learner | 2 |
| Guides - Classroom - Teacher | 2 |
| Tests/Questionnaires | 1 |
Education Level
Audience
| Practitioners | 2 |
| Students | 2 |
| Teachers | 2 |
Location
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Download full textSouthworth, Julie; Kammerer, William R. – 1993
This document contains 20 competency-based examinations with student and instructor manuals for food production-related occupations. For each of the examinations, the student manual contains the following: the competency, the performance objective, directions, the materials and equipment needed, a space to note time started and time finished, and…
Descriptors: Competence, Competency Based Education, Cooking Instruction, Dining Facilities
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center. – 1996
This packet contains an instructor's manual, instructor's resource package, and a student workbook for an 18-week course in foods and nutrition for students in grades 10-12. The curriculum has the following goals: to help students apply science concepts and principles to their daily lives; to provide students with accurate information about foods…
Descriptors: Basic Skills, Career Awareness, Competence, Competency Based Education
