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Gardner, David C.; And Others – 1979
Designed as supplemental material to on-going instruction in the vocational program, this teacher's manual to the Culinary Arts series is intended to accompany three dictionary booklets (available as CE 024 415-417) for use by handicapped students to help them master the core vocabulary taught in the trade. Information presented in the manual…
Descriptors: Audiovisual Instruction, Autoinstructional Aids, Cooking Instruction, Cooks
Hash, Barbara W. – 1976
Adaptible to the regular home economics curriculum for the middle school (grades 7, 8, and 9), these resource units are designed to actively involve the student in learning activities and provide hands-on experiences. Three units of instruction are included and focus on the following topics: food; self, family, friends, and careers; and personal…
Descriptors: Behavioral Objectives, Career Education, Career Exploration, Cooking Instruction
Download full textBASSECHES, MAURICE – 1966
THE HISTORY OF AND THE INSTRUCTIONAL TECHNIQUES USED IN THIS PROGRAM FOR IMPROVING THE EDUCATION OF LOW SOCIOECONOMIC STATUS CHILDREN ARE DESCRIBED AND ANECDOTALLY ILLUSTRATED. FIFTEEN SCHOOLS NOW PARTICIPATE IN THE PROGRAM, WHICH ORIGINATED IN 1942 AS A DEMONSTRATION PROJECT IN TWO ELEMENTARY SCHOOLS. SPECIFICALLY DESCRIBED ARE (1) THE ROLE OF…
Descriptors: Children, Community Relations, Cooking Instruction, Disadvantaged
Oklahoma State Dept. of Education, Oklahoma City. – 1983
This publication is a hands-on activity resource guide for early childhood educators designed to be used in conjunction with "Beginnings: Early Childhood Education in Oklahoma." The purpose of the guide is to present a variety of learning activities on various levels, allowing teachers to choose activities which are appropriate to each…
Descriptors: Art Activities, Child Development, Class Activities, Communication Skills
Spokane Community Coll., WA. – 1986
Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…
Descriptors: Bakery Industry, Behavioral Objectives, College Programs, Community Colleges
North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education. – 1988
This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including…
Descriptors: Behavioral Objectives, Career Choice, Competence, Competency Based Education
Marshall Univ., Huntington, WV. Dept. of Home Economics. – 1982
Designed to accompany Surviving Today's Experiences and Problems Successfully (STEPS) for 9th and 10th grade home economics courses, this volume consists of individualized learning packages dealing with four areas: management/family economics, human development, housing, and foods/nutrition. The book is divided into four parts. First, the…
Descriptors: Child Development, Competency Based Education, Contraception, Cooking Instruction
Texas Education Agency, Austin. Dept. of Occupational Education and Technology. – 1980
Designed for use in teaching the food service phase of a general home and community service program or in teaching a food service program, this food service guide is also suitable for use with students in vocational education for the handicapped (VEH) programs and with mainstreamed special education students in other occupational home economic…
Descriptors: Behavioral Objectives, Competence, Cooking Instruction, Curriculum Development
Nickovich, Marti; Kreps, Alice Roelofs – 1976
One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized…
Descriptors: Adult Education, Behavioral Objectives, Class Activities, Cooking Instruction
Needham, Dorothy L. – 1979
Designed for use in the classroom, by counselors, or as a self-study unit, this curriculum guide is for the fifteen- to twenty-year-old considering moving from home for the first time who is considered a slow learner. It explores eight units of study for essential living skills, each in the form of an instructional unit. Each unit is divided into…
Descriptors: Adolescents, Adult Education, Behavioral Objectives, Clothing Instruction
American Printing House for the Blind, Louisville, KY. – 1969
Listings specifying source and cost are provided of tactile aids and materials designed for the visually handicapped. Items are presented in the following categories: supply sources and catalogs for aids; braille devices, including duplicators, reading and writing aids, reading readiness materials, and writing machines, slates, and styluses; deaf…
Descriptors: Audio Equipment, Braille, Catalogs, Cooking Instruction
International Ladies Garment Workers' Union, New York, NY. Local 23-25. – 1989
The student magazine created by the English-as-a-Second-Language (ESL) classes of a local unit of the International Ladies' Garment Workers' Union is a collection of personal opinions, reports, and creative writing with illustrations. The Chinese immigrant community, where the magazine was produced, is reflected in the magazine's content. Sections…
Descriptors: Asian Americans, Cooking Instruction, Creative Writing, Cultural Traits
University of South Florida, Tampa. Dept. of Adult and Vocational Education. – 1988
This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods. The guide contains the following sections: occupational description; program…
Descriptors: Bakery Industry, Cooking Instruction, Cooks, Curriculum Design
Barker, Ellen; And Others – 1983
This curriculum guide provides instructional materials designed to prepare students for entry-level jobs such as dietetic aide or food service worker in a health care facility. It serves as the basic core of the occupationally sequenced Dietetic Support Personnel Training Program. Five sections and 13 instructional units are included. Each unit of…
Descriptors: Allied Health Occupations Education, Behavioral Objectives, Cleaning, Communication Skills
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1982
This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom…
Descriptors: Bakery Industry, Behavioral Objectives, Cooking Instruction, Correspondence Study
