Military Curricula for Vocational & Technical Education. Veterinary Specialist, Blocks III-VI.

Institution	Ohio State Univ., Columbus. National Center for Research in Vocational Education.; Air Force Training Command, Sheppard AFB, TX.
Titel	Military Curricula for Vocational & Technical Education. Veterinary Specialist, Blocks III-VI.
Quelle	(1975), (284 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lernender; Leitfaden; Unterricht; Lehrer; Animal Husbandry; Behavioral Objectives; Course Descriptions; Curriculum Guides; Food and Drug Inspectors; Food Processing Occupations; Food Service; Food Standards; Learning Activities; Livestock; Microbiology; Postsecondary Education; Programed Instructional Materials; Study Guides; Textbooks; Vocational Education; Workbooks; Zoology + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Tierhaltung; Kursstrukturplan; Curriculare Materialien; Lebensmittelgesetz; Lernaktivität; Mikrobiologie; Post-secondary education; Tertiäre Bildung; Studienberater; Studienführer; Textbook; Text book; Schulbuch; Lehrbuch; Ausbildung; Berufsbildung; Arbeitsbuch; Zoologie
Abstract	These instructor materials and student texts, study guides, and workbooks for a postsecondary-level course to train veterinary specialists are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. It is the first half of a two-part course (see Note) intended to provide training in food inspection; laboratory procedures; subprofessional duties concerning veterinary sciences; sanitary surveillance of food processing, storage, and service facilities; control and epidemiology of zoonotic diseases; and veterinary aspects of disaster medicine. Dealing with microbiology, food handling, food laboratory, and meat and meat products, this section contains four blocks of instruction covering 122 hours of instruction: microbiology (3 lessons), medical aspects of food handling (2 lessons), food laboratory (3 lessons), and meat and meat products (5 lessons). Instructor materials include a course chart, Specialty Training Standard, for use in student evaluation, lesson plans, and a plan of instruction detailing unit content, lesson duration, objectives, and support material. Student materials include four student texts, study guide, two study guides/workbooks, and programmed text. Contents are objectives, text readings, review exercises, and laboratory experiments. Commercial texts, military manuals, and audiovisuals are suggested but not provided. (YLB)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC