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Hohhertz, Durwin – 1980
This coordinator's guide for a module on cook's helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Cooperative Education
National Agricultural Library (USDA), Washington, DC. – 1975
Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of audiovisual materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of the title,…
Descriptors: Abstracts, Audiovisual Aids, Breakfast Programs, Catalogs

Crossman, Joanne Marciano – 1996
The Oral Communication Competencies Assessment Project was designed to determine student communication competency across the curriculum, transferring skills taught in the communication skills class to authentic classroom performances. The 505 students who were required to make oral presentations across the curriculum during the first term of the…
Descriptors: Competence, Competency Based Education, Cooking Instruction, Cooks
Coast 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
East Texas State Univ., Commerce. Occupational Curriculum Lab. – 1979
This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the cook's helper. Materials provided in this guide for coordinator use include a student progress chart; a…
Descriptors: Behavioral Objectives, Cleaning, Cooking Instruction, Cooks
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1978
This course, which was adapted from military curriculum materials for use in vocational and technical education, provides training in both the theoretical and practical phases of cooking for students who want to become semiskilled (apprentice) cooks. The theory portion of the course is intended for the classroom, not the laboratory. The course is…
Descriptors: Audiovisual Aids, Behavioral Objectives, Cooking Instruction, Cooks
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
Articulated, Performance-Based Instruction Objective Guide for Food Service/Food Service Management.
Henderson, William Edward, Jr. – 1983
Developed during a project designed to provide continuous, performance-based vocational training at the secondary and postsecondary levels, this instructional guide is intended to help teachers implement a laterally and vertically articulated secondary level food service and food service management program. Introductory materials include…
Descriptors: Articulation (Education), Behavioral Objectives, Career Education, Competency Based Education
Further Education Staff Coll., Blagdon (England). – 1984
This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the effects of various cooking methods on the taste and appearance of food. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth…
Descriptors: Behavioral Objectives, Career Education, Competency Based Education, Cooking Instruction
Elliott, Ronald T.; Benson, Robert T. – 1988
This guide is designed to provide job-relevant tasks, performance objectives, performance guides, resources, teaching activities, evaluation standards, and achievement testing for commercial foods occupations. It can be used with any teaching method, and it addresses all three domains of learning: psychomotor, cognitive, and affective. The guide…
Descriptors: Behavioral Objectives, Classroom Techniques, Competence, Competency Based Education
Further Education Staff Coll., Blagdon (England). – 1984
This trainer's guide is intended to assist supervisors of work-based career training projects in helping students become familiar with meat processing--livestock at the stockyards, meat packers (wholesalers), and butcher shops--to the cooked state and to become familiar with the different joints (cuts or parts) of beef, lamb, and pork. The guide…
Descriptors: Behavioral Objectives, Career Education, Competency Based Education, Cooking Instruction
Further Education Staff Coll., Blagdon (England). – 1984
This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the benefits, advantages, and disadvantages of a microwave oven and its use. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth…
Descriptors: Behavioral Objectives, Career Education, Competency Based Education, Cooking Instruction
Texas Tech Univ., Lubbock. Home Economics Instructional Materials Center. – 1980
These student instructional materials are designed to provide part of the classroom instruction for a course of study for home economics careers in food service in a home economics cooperative program. The materials are to be used for individual study with a minimum of assistance from the teacher-coordinator, and the units may be used in any…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Cooperative Education