Foodservice Occupations Cluster Guide.

Institution	Oregon State Dept. of Education, Salem.
Titel	Foodservice Occupations Cluster Guide.
Quelle	(1979), (108 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Administration; Behavioral Objectives; Career Education; Communication (Thought Transfer); Competence; Competency Based Education; Equipment; Equipment Utilization; Food Service; Grade 11; Grade 12; Guidelines; Human Relations; Individualized Instruction; Instructional Materials; Job Skills; Learning Activities; Material Development; Occupational Clusters; Occupational Home Economics; Program Development; Program Evaluation; Program Implementation; Safety; Sanitation; Secondary Education; Vocational Education; Oregon + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Verwaltung; Arbeitslehre; Communication; thought; Kommunikation; Gedanke; Kompetenz; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; School year 11; 11. Schuljahr; Schuljahr 11; School year 12; 12. Schuljahr; Schuljahr 12; Richtlinien; Zwischenmenschliche Beziehung; Individualisierender Unterricht; Lehrmaterial; Lehrmittel; Unterrichtsmedien; Produktive Fertigkeit; Lernaktivität; Lehrmaterialentwicklung; Berufsgruppe; Programmplanung; Programme evaluation; Programmevaluation; Sicherheit; Betriebshygiene; Sekundarbereich; Ausbildung; Berufsbildung
Abstract	Intended to assist vocational teachers in developing and implementing a cluster program in food service occupations, this guide contains sections on cluster organization and implementation and instructional emphasis areas. The cluster organization and implementation section covers goal-based planning and includes a proposed cluster curriculum, a sample curriculum schedule, allied support courses, information about individualized instruction, and current Oregon manpower data. Suggested course goals, learning activities, and cross-referenced resources in the areas of human relations and communications, sanitation, safety and equipment, food preparation, serving foods, and management are provided. A section discussing assessment in goal-based planning follows. Appendixes contain job descriptions from the Dictionary of Occupational Titles; instructional analysis of the skills and knowledge common to the key occupations; resources; and food service terms. (MN)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC