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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
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
Clavaud, Donna; And Others – 1982
Based on experience in the field, this training program was developed to help Peace Corps trainers teach appropriate community technology to Peace Corps volunteers and community workers. The 8-week, 104-session training program is organized in six phases that cover the following topics: introduction to training; earthen construction and…
Descriptors: Appropriate Technology, Community Development, Community Resources, Competence
Beck, Susie, Ed. – 1995
This handbook presents child care providers with fifteen chapters containing the most current information available on child health, illness, and development. Chapter 1 addresses "Child Growth and Development" in the areas of muscle, social, emotional, and intellectual skills. Chapter 2 addresses "Children's Health Histories"…
Descriptors: Acquired Immune Deficiency Syndrome, Caregiver Child Relationship, Child Abuse, Child Caregivers
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials for use in training future food service supervisors. The first unit provides an overview of the field of dietetics. Addressed next are various aspects of nutrition and diet therapy as well as the functions and sources of nutrients,…
Descriptors: Administration, Behavioral Objectives, Budgeting, Classroom Techniques
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
