This unit in Mexican cooking can be used in Junior High School home economics classes to introduce students to Mexican culture or as a mini-course in Spanish at almost any level. It is divided into two parts. Part One provides historical background and information on basic foods, the Mexican market, shopping tips, regional cooking and customs.…

These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…

The purpose of this preventive search and rescue teachers guide is to help high school aged youth understand the complexities and priorities necessary to manage a human body in outdoor environments and the value of planning ahead to have on hand the skills and equipment needed for outdoor survival, comfort, and enjoyment. Separate sections present…

To fight rampant consumerism (Martha Stewart Inc.), reduce the divorce rate, prevent cancer and heart disease, and ensure domestic tranquility, educators should bring back home economics. Workers must put more energy into the home front, and we must begin teaching our children how to live well on less. (MLH)

These 64 performance-based instructional modules are for the home economics content area of food and nutrition. Each module is composed of an introduction for the student, a performance objective, a variety of learning activities (reading assignments, tasks, written assignments), content information, a student self-check, recommended references,…

The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

A study examined the social status of six high school students with moderate or severe disabilities in general education cooking classes. Although no participants were classified as popular among their peers, the majority obtained average social status ratings. Students with disabilities were involved in fewer social interactions than their peers.…

This bilingual combination cookbook and instructional text is intended for use in training Spanish-speaking individuals for jobs as cooks. The first section is a dictionary of cooking terms consisting of parallel English and Spanish lists of foods, cooking terms, utensils, and common cooking directions and substitutions. The second section deals…

In 1983, as part of its overall review of craft catering education and training in Ireland, the National Craft Curricula and Certification Board commissioned a nationwide research study of the trends and developments in professional kitchen practice in all sectors of the hotel and catering industry. The study was conducted through interviews with…

These student materials in a two-volume format for a secondary-postsecondary level course in food service/cook comprise one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The stated purpose for the individualized, self-paced course is to…

This booklet is intended to help mainstreamed mentally retarded, emotionally disturbed, or learning disabled high school students acquire a basic understanding of the responsibilities and working conditions of cooks and to practice basic math skills necessary in the occupation. The first section provides a brief introduction to the occupation by…

These instructional materials are designed for a course in food production, management, and services for fast foods. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 15 references; and a…

This coordinator's guide for a module on salad makers, 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…

A rehabilitation teacher at the Kansas State School for the Blind describes her job. Her main responsibilities are to teach a transition class to older high school students and to be at the local community college to assist students to be successful in that setting. Students are taught cooking, cleaning skills, and skills for independent apartment…

This chart is intended for use in documenting the fact that a student participating in a culinary arts program has achieved the performance standards specified in the Missouri Competency Profile for culinary arts. The chart includes space for recording basic student and instructor information and the student's on-the-job training and work…