ERIC - Search Results

Descriptor

Classroom Techniques	1
Competence	1
Competency Based Education	1
Cooking Instruction	1
Dining Facilities	1
Employment Potential	1
Food Handling Facilities	1
Food Processing Occupations	1
Food Service	1
Foods Instruction	1
Hospitality Occupations	1
Job Skills	1
Learning Activities	1
Occupational Home Economics	1
Program Development	1
Program Implementation	1
Secondary Education	1
State Curriculum Guides	1
More ▼

Source

Author

Publication Type

Guides - Classroom - Teacher

Education Level

Audience

Practitioners	1
Teachers	1

Location

Michigan

Laws, Policies, & Programs

Assessments and Surveys

What Works Clearinghouse Rating

Showing one result Save | Export

Food Production & Service Curriculum Guide.

Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst. – 1981

This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

Descriptors: Classroom Techniques, Competence, Competency Based Education, Cooking Instruction