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Proper Use and Care of Miscellaneous Equipment. Learning Activity Pack and Instructor's Guide 4.2. Commercial Foods and Culinary Arts Competency-Based Series. Section 4: Equipment Handling, Operation, and Maintenance.

Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the proper use and care of various pieces of commercial cooking equipment. Illustrated information sheets and learning activities are provided on each of the…

Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Maintenance