Descriptor
| Food Standards | 3 |
| Foods Instruction | 3 |
| Hygiene | 3 |
| Sanitation | 3 |
| Food Service | 2 |
| Adult Vocational Education | 1 |
| Autoinstructional Aids | 1 |
| Consumer Education | 1 |
| Cooking Instruction | 1 |
| Correspondence Study | 1 |
| Course Content | 1 |
| More ▼ | |
Source
Author
| Caillault, Pierre | 1 |
Publication Type
| Guides - General | 3 |
Education Level
Audience
Location
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Caillault, Pierre – 1978
This book is designed to provide related information to students in food trades. The material is presented in a series of brief paragraphs intended to stimulate discussion or elaboration of the information presented. Each page contains drawings to illustrate the information given. The book addresses the following subjects: (1) sanitation, health,…
Descriptors: Adult Vocational Education, Cooking Instruction, Equipment, Food
Army Quartermaster School, Ft. Lee, VA. – 1971
The programed text provides a single lesson, four-hour, correspondence subcourse on the prevention of food poisoning. It covers the following areas: a definition of food poisoning; chemical food poisoning; biological food poisoning; causes and prevention of trichinosis; six factors controlling bacteria growth; bacterial infection; prevention of…
Descriptors: Autoinstructional Aids, Correspondence Study, Course Content, Disease Control
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
