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| Food | 10 |
| Food Handling Facilities | 10 |
| Food Standards | 10 |
| Food Service | 7 |
| Nutrition | 6 |
| Foods Instruction | 5 |
| Behavioral Objectives | 3 |
| Competency Based Education | 3 |
| Cooking Instruction | 3 |
| Cooks | 3 |
| Dietetics | 3 |
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| Guides - Non-Classroom | 1 |
| Multilingual/Bilingual… | 1 |
| Reference Materials -… | 1 |
| Reports - Descriptive | 1 |
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Laws, Policies, & Programs
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Mod Sch, 1970
Seafood on the school lunch menu adds up to economy, convenience, as well as nutritional value. (RG)
Descriptors: Food, Food Handling Facilities, Food Standards, Lunch Programs
PDF pending restorationFederal Energy Administration, Washington, DC. Office of Industrial Programs. – 1976
This report contains an annotated list of selected publications readily available to the public on how to conserve energy in the food system. It is divided into eight sections, six representing sectors of the food system, one for "transportation," and a section entitled "multiple sector application." There are citations in each section, however,…
Descriptors: Annotated Bibliographies, Energy Conservation, Food, Food Handling Facilities
Download full textFood and Nutrition Service (USDA), Washington, DC. Div. of Child Nutrition. – 1959
This booklet has been prepared as a guide to show good methods of handling and storing USDA-donated and locally purchased foods. The information was drawn from many resources and includes latest research data available on types of storage facilities and equipment needed for handling and storing foods. The material is organized in five parts: (1)…
Descriptors: Administrative Principles, Design Requirements, Equipment Standards, Facility Planning
Utah State Univ., Logan. Cooperative Extension Service. – 1985
This package consists of various bilingual instructional materials for use in helping Indochinese refugees learn basic food purchasing and food storage skills. Included in the package are a Vietnamese/English bilingual booklet explaining 12 secrets of wise food buying and translations of guidelines for keeping foods safe (English, Vietnamese, Lao)…
Descriptors: Adult Basic Education, Bilingual Instructional Materials, Cambodian, Consumer Education
National Agricultural Library (USDA), Washington, DC. – 1973
This catalog contains 2,366 annotated citations that include books, pamphlets, journal articles, and audiovisual aids of interest to the school food service and nutrition education community. These materials were required by the Center from 1971 through 1973 and are available on loan to persons working in these fields, with journal articles to be…
Descriptors: Ancillary School Services, Annotated Bibliographies, Catalogs, Consumer Education
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
Graves, D. E., Ed.; And Others – 1997
Noting that feeding children foods that are nourishing and uncontaminated keeps children healthy and safe, this book is intended to help caregivers provide children with healthy and safe food, and meet national, state, and local nutrition standards. Chapter one provides a rationale for the book and includes tips for child care providers. Chapter…
Descriptors: Child Health, Childhood Needs, Children, Cooking Instruction
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
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
Texas Tech Univ., Lubbock. Curriculum Center for Family and Consumer Sciences. – 2000
This student activity book and reference book, which are part of a family and consumer sciences education series focusing on a broad range of employment opportunities, are intended for use in one- and two-year food production, management, and services programs for Texas high school students. The reference book provides information needed by…
Descriptors: Adjustment (to Environment), Behavioral Objectives, Career Development, Competence
