This two-volume student text is designed for use by Air Force personnel enrolled in a self-study extension course for apprentice food service specialists. Covered in the first volume are fundamentals of food preparation and service (careers in food service, food service sanitation, principles of food preparation and service, and baking…

This coordinator's guide for a module on cook's helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the…

These instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables;…

The material on backpack cookery has been written with the classroom teacher in mind, but it can be adapted by camp leaders, 4-H clubs, scouting organizations, and other youth groups. Basic instructions in planning and preparing meals for the backpacking trip are given, along with a discussion on traveling light and a list of essential and…

In child-centered education programs, children construct their own knowledge from their experiences and interactions with the world around them, and teachers foster children's growth and development by building on children's interests, needs, and strengths within a safe and caring environment. The Step by Step educational program developed a…

Intended to encourage children to develop their imaginations naturally, with only a small amount of help from adults, this book presents over 125 activities for creative and pretend play for young children. The book's introduction describes the importance and benefits of pretend play, the adult's role, and needed materials and space. The…

Designed to help instructors lead a group cooking experience at a base camp, the module provides information on food safety, planning a camping trip, building fires, constructing and using outdoor cooking equipment, campground cookery, and positive camping ethics. An extensive section offers 93 recipes to serve 12 people for breakfast (clam…

This guide was developed in an Illinois program to help home economics teachers integrate the use of computers and program-related software into existing programs. After students are taught the basic computer skills outlined in the beginning of the guide, 50 learning activities can be used as an integral part of the instructional program. (One or…

This teacher's guide is designed for use by consumer and homemaking education teachers in classes emphasizing nutrition. The guide is organized into 19 topics and is based on the 7 Dietary Guidelines for Americans: (1) to eat a variety of food; (2) to maintain ideal weight; (3) to avoid too much fat; (4) to eat foods with adequate starch and…

This teacher's manual presents lesson plans and recipes designed for use with preschool children, discusses the need for early nutrition education, and offers suggestions for conducting cooking activities in the classroom. Specific ideas are provided to involve handicapped children in cooking experiences. Nutrition education in the preschool is…

In every school system the education of mentally handicapped children presents serious problems. In the larger cities where such pupils may be gathered from the various classes in the school and placed in one room in charge of a specially prepared teacher, the problems are somewhat simplified. In the country schools where children cannot be so…

How shall a project be organized so that the subjects in the school program shall properly function and shall contribute to the effective working out of the central idea around which the project must concentrate? How shall an untrained teacher be able to formulate her subject matter in terms of projects unless she understands the function of each…

Demonstrates a thematic approach, using soup as the theme, to integrate and correlate elementary social studies with other subject areas. Outlines four soup activities, presenting goals, materials, strategies, and extensions of each. Stresses how integrated curricula effectively develops skills such as observing, inferring, serial ordering, and…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the cook's helper. Materials provided in this guide for coordinator use include a student progress chart; a…

This course, which was adapted from military curriculum materials for use in vocational and technical education, provides training in both the theoretical and practical phases of cooking for students who want to become semiskilled (apprentice) cooks. The theory portion of the course is intended for the classroom, not the laboratory. The course is…