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Sabo, Sandra R. – Techniques: Making Education and Career Connections, 1999
Discusses the employment outlook for the food-service industry. Includes information about organizations that have developed materials for secondary culinary arts programs. (Author/JOW)
Descriptors: Cooking Instruction, Food Service, Labor Market, Occupational Information
Download full textVanLandingham, Paul G. – 1995
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…
Descriptors: Cooking Instruction, Cooks, Educational Change, Educational Legislation
VanLandingham, Paul G. – 1995
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…
Descriptors: Apprenticeships, Cooking Instruction, Cooks, Educational Change
