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Download full textChina Inst. in America, New York, NY. – 1987
This manual was prepared by the staff of the China Institute's Bilingual Vocational Training Program, which has been in operation since 1975. The document includes a description of the training program for Chinese chefs and the curriculum guide used in the program. Following the introductory section, which describes the program objectives,…
Descriptors: Bilingual Education, Chinese, Cooking Instruction, Cooks
China Inst. in America, New York, NY. – 1984
This document contains materials that can be used by instructors in an English-as-a-second-language course for Chinese kitchen workers or chefs. The materials consist of lessons on various topics that occur in the everyday life of Chinese chefs. Topics include: English names for Chinese dishes; phrases to employ when meeting people and when using…
Descriptors: Bilingual Education Programs, Bilingual Instructional Materials, Chinese, Cooking Instruction
Hohhertz, Durwin – 1980
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…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Cooperative Education
Ohio State Univ., Columbus. National Center for Research in Vocational Education. – 1978
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…
Descriptors: Audiovisual Aids, Behavioral Objectives, Cooking Instruction, Cooks
Elliott, Ronald T.; Benson, Robert T. – 1988
This guide is designed to provide job-relevant tasks, performance objectives, performance guides, resources, teaching activities, evaluation standards, and achievement testing for commercial foods occupations. It can be used with any teaching method, and it addresses all three domains of learning: psychomotor, cognitive, and affective. The guide…
Descriptors: Behavioral Objectives, Classroom Techniques, Competence, Competency Based Education
Saint Augustine Coll., Chicago, IL. – 1985
Instructor materials are provided for an assistant chef program intended for English as a second language (ESL) or bilingual (Spanish-speaking) students. Vocational objectives are presented for over 20 cooking projects. Components of each include a task analysis; ESL related objectives, vocabulary, and/or structures; and vocational and/or ESL…
Descriptors: Adult Vocational Education, Behavioral Objectives, Bilingual Education, Cooking Instruction
Oregon State Dept. of Education, Salem. Div. of Vocational Education. – 1988
Written by a technical committee of persons from industry, professional associations, and labor, as well as persons with special expertise, state officials, and educators in Oregon, this document lists the skills and knowledge required of employees in food and beverage occupations. It also identifies the industry standards (performance objectives)…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Dining Facilities
Spokane Community Coll., WA. – 1986
Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…
Descriptors: Bakery Industry, Behavioral Objectives, College Programs, Community Colleges
University of South Florida, Tampa. Dept. of Adult and Vocational Education. – 1988
This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods. The guide contains the following sections: occupational description; program…
Descriptors: Bakery Industry, Cooking Instruction, Cooks, Curriculum Design
