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Michigan State Univ., East Lansing. Cooperative Extension Service. – 1984
This training manual on food preparation consists of 23 detailed lessons, ranging from an orientation to quality food production and the use and advantages of standardized recipes for bakery ingredients to the making of various desserts. Detailed definitions of words related to food preparation and innumerable handouts with titles like…
Descriptors: Cooks, Food Handling Facilities, Food Service, Food Standards
Download full textUS Department of Agriculture, 2005
When students pack up for college, they take along the basics-- TV, laptop, MP3 player, and cell phone. Many students will arrive at school with a microwave oven, tabletop grill, mini fridge, and toaster oven in tow. Most students, however, don't know there are food safety considerations when cooking with these appliances. The USDA Meat and…
Descriptors: Safety, Food Standards, College Students, Cooks
National Agricultural Library (USDA), Washington, DC. – 1973
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…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer Education
National Agricultural Library (USDA), Washington, DC. – 1974
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 services management. The main sections of the catalog are: (1) the bibliography--a complete citation…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer Education
National Agricultural Library (USDA), Washington, DC. – 1975
Intended for the use of 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) subject index--a listing according…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer 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 instructional resource 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…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer Education
National Agricultural Library (USDA), Washington, DC. – 1976
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 services management. The main sections of the catalog are: (1) bibliography--a complete citation of…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer Education
Oklahoma State Dept. of Education, Oklahoma City. – 1982
Nutrition concepts, school food service guidelines, and related materials (such as nutrition charts, menu planning worksheets, and student survey forms) are provided in this nutrition handbook. Prepared by the Oklahoma State Department of Education's School Lunch Section, the handbook consists of nine sections that are organized in outline format.…
Descriptors: Ancillary School Services, Breakfast Programs, Cooks, Equipment
Jones, Peter – 1989
This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…
Descriptors: Adult Education, Business Administration Education, Cooks, Dining Facilities
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
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
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
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
