Community Living Skills Guide: Cooking/Food Preparation.

Autor/inn/en	Nickovich, Marti; Kreps, Alice Roelofs
Institution	Metropolitan State Coll., Denver, CO.
Titel	Community Living Skills Guide: Cooking/Food Preparation.
Quelle	(1976), (13 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lernender; Leitfaden; Unterricht; Lehrer; Adult Education; Behavioral Objectives; Class Activities; Cooking Instruction; Course Descriptions; Curriculum Guides; Daily Living Skills; Developmental Disabilities; Food; Foods Instruction; Guidelines; Home Economics Skills; Individualized Instruction; Institutionalized Persons; Learning Activities; Lesson Plans; Normalization (Handicapped); Nutrition Instruction; Purchasing; Rehabilitation; Residential Programs; Safety; Teaching Guides + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Adult; Adults; Education; Adult basic education; Adult training; Erwachsenenbildung; Kursstrukturplan; Curriculare Materialien; Alltagsfertigkeit; Entwicklungsstörung; Lebensmittel; Lebensmittelkunde; Richtlinien; Individualisierender Unterricht; Lernaktivität; Lesson planning; Unterrichtsplanung; Nutrition education; Ernährungserziehung; Beschaffungswesen; Kauf; Sozialer Wohnungsbau; Sicherheit; Lehrerhandbuch
Abstract	One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized persons to eventual integration into the community. General objectives include the student's (1) gaining a knowledge of cooking materials, equipment, and their safe use; (2) measuring ingredients for simple recipes; and (3) preparing simple, nutritious meals. The nine steps follow this outline: knowledge of materials, preparation of self for cooking, knowledge of foods--basic nutrition, knowledge of equipment, measuring and proportions, combining, making one dish, basic meals, and food identification in order to buy. Contents include a pre-post test and outlines of the "steps" with objectives and activities. Some additional activities for this and related courses are available as CE 024 478. Other guides in the series and related documents (a volunteer training workshop packet and curriculum guide for fourteen courses) are available separately. (See note.) (YLB)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC