Descriptor
Source
Author
| Blankenship, Karen | 1 |
| Cave, Julie | 1 |
Publication Type
| Guides - Classroom - Teacher | 1 |
| Guides - General | 1 |
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| Practitioners | 1 |
| Teachers | 1 |
Location
| Kentucky | 2 |
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Blankenship, Karen; And Others – 1972
Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017…
Descriptors: Career Education, Competency Based Education, Cultural Influences, Curriculum Guides
Cave, Julie; And Others – 1983
This instructor's manual consists of materials for use in presenting a course in the occupational area of dietary aide. Included in the first part of the guide are a program master sequence; a master listing of instructional materials, equipment, and supplies; an overview of the competency-based vocational education (CBVE) system; and guidelines…
Descriptors: Allied Health Occupations Education, Behavioral Objectives, Classroom Techniques, Competency Based Education
