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| Bakery Industry | 1 |
| Behavioral Objectives | 1 |
| Cooking Instruction | 1 |
| Correspondence Study | 1 |
| Dining Facilities | 1 |
| Dishwashing | 1 |
| Food | 1 |
| Food Service | 1 |
| Food Standards | 1 |
| Foods Instruction | 1 |
| Learning Activities | 1 |
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| Guides - Classroom - Learner | 1 |
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Download full textOhio 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
