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Organizing Work Stations and Simplifying Work. Learning Activity Pack and Instructor's Guide 5.2. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985

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 organizing kitchen work areas to enable kitchen workers to move more efficiently and simplify their work by making good use of equipment, time, and energy.…

Descriptors: Behavioral Objectives, Competency Based Education, Efficiency, Facility Planning