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Institution | Ohio State Univ., Columbus. National Center for Research in Vocational Education.; Air Force Training Command, Sheppard AFB, TX. |
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Titel | Military Curricula for Vocational & Technical Education. Veterinary Specialist, Blocks III-VI. |
Quelle | (1975), (284 Seiten)
PDF als Volltext |
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 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 |