Literaturnachweis - Detailanzeige
Autor/in | Byers, Mary |
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Institution | California State Univ., Fresno. Dept. of Home Economics.; California Polytechnic State Univ., San Luis Obispo. Dept. of Home Economics. |
Titel | [MATCHE: Management Approach to Teaching Consumer and Homemaking Education.] Occupational Strand: Foods and Nutrition. Module II-C-1: Occupational Opportunities Related to Foods and Nutrition. |
Quelle | (1978), (41 Seiten) |
Beigaben | Tabellen |
Sprache | englisch |
Dokumenttyp | gedruckt; Monographie |
Schlagwörter | Leitfaden; Unterricht; Lernender; Answer Keys; Competency Based Teacher Education; Educational Objectives; Food Service; Higher Education; Home Economics Education; Job Skills; Learning Activities; Learning Modules; Occupational Home Economics; Performance Tests; Preservice Teacher Education; Resource Materials; Teacher Education Curriculum Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Lösungshilfe; Educational objective; Bildungsziel; Erziehungsziel; Hochschulbildung; Hochschulsystem; Hochschulwesen; Hauswirtschaftsunterricht; Produktive Fertigkeit; Lernaktivität; Learning module; Lernmodul; Leistungsbeurteilung; Leistungsermittlung; Leistungsmessung; Leistungsüberprüfung; Lehramtsstudiengang; Lehrerausbildung; Quellenmaterial |
Abstract | This competency-based preservice home economics teacher education module on occupational opportunities related to foods and nutrition is the first in a set of three modules on occupational education related to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching Consumer and Homemaking Education [MATCHE]--see CE 019 901-967.) Following the module objectives and overview, four units of instruction are presented: (1) career ladders and lattices in the food service industry (includes three lessons); (2) determining local job market opportunities and entry level skills (includes four lessons); (3) food service skills related to specific jobs (includes five lessons); and (4) safe food handling and sanitation practices in food service (includes three lessons). Each unit generally includes a narrative summary, suggested activities, and suggested resources (readings). A list of suggested module resources and a module pre/posttest (with answer key) conclude the document. (Workshop proceedings relating to the development of these modules are available in the ERIC system as CE 019 896-899; also available is a module on utilizing FHA-HERO as an instructional strategy to expand and strengthen the home economics instructional programs [CE 019 900].) (JH) |
Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
Update | 2004/1/01 |