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| Gardner, David C. | 4 |
| Shin, Masako T. | 1 |
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| Guides - Classroom - Learner | 5 |
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Download full textCoast Guard Inst., Oklahoma City, OK. – 1986
This self-paced course is designed to present a basic, general overview of the duties of a Coast Guard Third Class Subsistence Specialist. The course provides basic information necessary to perform food preparation and food service tasks using various types of food service equipment and utensils. The course contains 16 illustrated reading…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Course Content
Gardner, David C.; And Others – 1979
Designed as supplemental material to on-going instruction in the vocational program, this first of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…
Descriptors: Audiovisual Instruction, Autoinstructional Aids, Cooking Instruction, Cooks
Gardner, David C.; And Others – 1979
Designed as supplemental material to on-going instruction in the vocational program, this second of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…
Descriptors: Audiovisual Instruction, Autoinstructional Aids, Cooking Instruction, Cooks
Gardner, David C.; And Others – 1979
Designed as supplemental material to on-going instruction in the vocational program, this third of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…
Descriptors: Audiovisual Instruction, Autoinstructional Aids, Cooking Instruction, Cooks
Shin, Masako T. – 1982
This English-Thai lexicon and program introduction for food service is one of eight documents in the Multicultural Competency-Based Vocational/Technical Curricula Series. It is intended for use in postsecondary, adult, and preservice teacher and administrator education. The first two sections provide Thai equivalencies of English food service…
Descriptors: Administrator Education, Adult Vocational Education, Bilingual Education, Bilingual Instructional Materials
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
