School lunch recipes based on unflavored gelatin are low cost and high in nutritional benefit. (Author)

This article discusses culinary culture in contemporary France, specifically in terms of a culinary system that has four main sectors: creation, production, diffusion and consumption. (CLK)

This is a commonsense guide to cooking, cooking equipment and cookbooks. Sections include picking a cookbook, how recipes are organized and a list of reference books about cooking and food. (29 references) (DH)

Cooking provides a wealth of multisensory experiences for toddlers and 2-year olds. Carefully planned and developmentally appropriate cooking projects can provide young children the opportunity of experiencing the rewards of cooking such as a sense of accomplishment, joy, and excitement and can boost self-esteem. (Author)

Purpose: To outline the reasons for staff shortages in the UK catering industry and then to decide if further training could help to address these issues. Design/methodology/approach: The objectives have been achieved by examining the training provisions at a college, and then asking the students, their training staff, employers and employees…

Vocational education reforms that followed passage of the Carl D. Perkins Vocational Education Act of 1963 initiated the development of many new vocational culinary arts programs that trained high school students with state-of-the art equipment. When the National Consortium of Competency Based Education was established in 1973, it changed the form…

This article describes the growth and popularity of Newport Harbor's culinary arts program, which reflects a nationwide trend. The trend is occurring in part, because more Americans are eating out. As the number of people eating out increases, their appetite for learning about food also increases. Over the past few years, Dukes has expanded…

The apprenticeship system in the United States is primarily a private institution, separate from vocational-technical schools. Apprenticeships establish their own guidelines as to the required course of study. Apprentices do not get licensed unless they successfully complete a written and practical exam. Culinary apprenticeships vary. Many large…

A two-year culinary arts program at Muskingum College (Zanesville, Ohio) prepares students for jobs in an emerging service-based economy. Students receive intensive classroom instruction and hands-on learning in a high-tech kitchen. Twenty-five full-time and 12 part-time students are completing their first year in the program. (LP)

This teacher's guide contains 20 units of instruction for a course in production in the food production, management, and services area. Units of instruction are designed for use in more than one lesson or class period of instruction. Introductory materials include the following: a competency profile; instructional/task analysis; related academic…

This manual was prepared by the staff of the China Institute's Bilingual Vocational Training Program, which has been in operation since 1975. The document includes a description of the training program for Chinese chefs and the curriculum guide used in the program. Following the introductory section, which describes the program objectives,…

This publication contains a curriculum model developed to train cook managers and nutrition coordinators of the nutrition component of Head Start programs. Designed to be offered in a university setting, the 2-week (60 hour) course consists of: (1) a brief overview of the Head Start program, (2) on-site observations of Head Start programs to…

This volume of student materials for a secondary/post-secondary level course in food service/baking comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to assist the…

Guides preschool educators through cooking activities that can enhance children's abilities in math, science, social studies, reading, language, motor development, art, music, social skills, and health education. Contains 11 step-by-step instructions, suggested rebus cards, important cooking rules, and recipes to ensure successful cooking with…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food service management. The main sections of the catalog are: (1) bibliography--a complete citation of…