Food Service Worker. A Competency Based Instructor's Guide Including Student Modules for Food Management, Production and Services.

Institution	Tennessee State Dept. of Education, Nashville. Div. of Vocational-Technical Education.; Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education.
Titel	Food Service Worker. A Competency Based Instructor's Guide Including Student Modules for Food Management, Production and Services.
Quelle	(1981), (48 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Behavioral Objectives; Career Education; Competency Based Education; Cooking Instruction; Course Descriptions; Curriculum Guides; Food; Food Service; Foods Instruction; Guidelines; Home Economics Education; Home Economics Skills; Postsecondary Education; Program Implementation + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Arbeitslehre; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Kursstrukturplan; Curriculare Materialien; Lebensmittel; Lebensmittelkunde; Richtlinien; Hauswirtschaftsunterricht; Post-secondary education; Tertiäre Bildung
Abstract	This instructor's guide is designed to accompany a set of 52 competency-based modules dealing with food management, production, and service. It is part of an instructional package that is intended to be taught in secondary and postsecondary vocational programs in Tennessee. Following a brief outline of the development of the curriculum, the development of the guide is discussed. Included in ths guide are an introduction to the teacher, directions for using the teacher modules, a learning hierarchy, a description of format of the teacher modules, module format examples, a note on competency-based instruction, a course map for a basic level course, a course map for an advanced level course, a master competency statement list, and a master task list. A list of references for the Food Service Curriculum Project, that appeared originally after module 52, has been relocated to a more appropriate site at the back of this document. (MN)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC