Home Economics Education Guide for Occupational Foods.

Autor/in	Looney, Era F.
Institution	Virginia Polytechnic Inst. and State Univ., Blacksburg. Div. of Vocational-Technical Education.
Titel	Home Economics Education Guide for Occupational Foods.
Quelle	(1978), (185 Seiten)Verfügbarkeit
Beigaben	Tabellen
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Administration; Advisory Committees; Career Choice; Competency Based Education; Cooperative Education; Curriculum Guides; Food; Food Handling Facilities; Food Service; Foods Instruction; High Schools; Home Economics Skills; Instructional Materials; Job Skills; Learning Activities; Nutrition Instruction; Occupational Home Economics; Safety; Sanitation; Service Occupations; Vocational Education + Suchen Sie Ihr Suchwort? Verwaltung; Beratungsstelle; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Kooperativer Unterricht; Curriculare Materialien; Lebensmittel; Lebensmittelkunde; High school; Oberschule; Lehrmaterial; Lehrmittel; Unterrichtsmedien; Produktive Fertigkeit; Lernaktivität; Nutrition education; Ernährungserziehung; Sicherheit; Betriebshygiene; Dienstleistungsberuf; Ausbildung; Berufsbildung
Abstract	Designed to assist home economics teachers in providing a training program to prepare high school students for jobs in foods occupations, this curriculum guide contains a two-year course of study in occupational foods. The first-year program consists of nineteen units, as follow: (1) introduction to food service occupations; (2) sanitation; (3) safety; (4) small equipment for food preparation and service; (5) large equipment for food preparation and service; (6) organizing and planning, covering work schedules, menu planning, and ordering and storing supplies; (7) food preparation techniques; (8) meal and table service; (9) appetizer preparation; (10) salad and salad dressing preparation; (11) cheese and egg cookery; (12) vegetable preparation; (13) sandwich preparation; (14) sauces and gravies; (15) meat preparation; (16) breads; (17) desserts; (18) garnishes; and (19) beverages. The second-year curriculum includes further development of skills in these areas as well as introducing the topics of career options (the various food service occupations environments) and management/supervision. For each topic the concept, performance objectives, generalizations, competencies, suggested learning activities, criterion-referenced tests, and suggested references are listed. Included at the end are three appendixes containing information on Home Economics Related Occupations (HERO), a vocational youth organization; community advisory committees; and cooperative occupational home economics. (ELG)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2004/1/01