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| Dishwashing | 2 |
| Food Standards | 2 |
| Foods Instruction | 2 |
| Units of Study | 2 |
| Bakery Industry | 1 |
| Behavioral Objectives | 1 |
| Consumer Education | 1 |
| Cooking Instruction | 1 |
| Correspondence Study | 1 |
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Download full textFood and Drug Administration (DHEW), Washington, DC. – 1976
Eight self-contained lessons present information about topics of current interest in the Food and Drug Administration. Multidisciplinary in nature, the lessons can be integrated into ongoing activities in elementary or secondary level reading, math, language arts, social studies, science, art, health, consumer education, and home economics. The…
Descriptors: Consumer Education, Dishwashing, Drug Education, Educational Objectives
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1982
This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom…
Descriptors: Bakery Industry, Behavioral Objectives, Cooking Instruction, Correspondence Study
