Commercial Foods: Scope and Sequence.

Institution	Nashville - Davidson County Metropolitan Public Schools, TN.
Titel	Commercial Foods: Scope and Sequence.
Quelle	(1984), (23 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Articulation (Education); Behavioral Objectives; Course Content; Course Descriptions; Course Organization; Educational Needs; Educational Objectives; Educational Resources; Entry Workers; Food Service; Foods Instruction; Job Skills; Job Training; Secondary Education; Skill Development; Student Organizations; Vocational Education + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Articulation; Artikulation (Ling); Artikulation; Aussprache; Kursprogramm; Kursstrukturplan; Course organisation; Kurskonzept; Educational need; Bildungsbedarf; Educational objective; Bildungsziel; Erziehungsziel; Bildungsmittel; Lebensmittelkunde; Produktive Fertigkeit; Berufsqualifizierender Bildungsgang; Sekundarbereich; Kompetenzentwicklung; Qualifikationsentwicklung; Student organisations; Schülerorganisation; Studentenorganisation; Studentenvereinigung; Studentenvertretung; Ausbildung; Berufsbildung
Abstract	This scope and sequence guide, developed for a commercial food service vocational education program, represents an initial step in the development of a systemwide articulated curriculum sequence for all vocational programs within the Metropolitan Nashville Public School System. It was developed as a result of needs expressed by teachers, parents, and the business community for sequential structure within the vocational education curriculum. The guide contains an introduction, course description, general course objectives, course content (with specific objectives) in outline format, and a list of resource materials, such as textbooks, curriculum guides, and audiovisual aids. This three-year course provides a natural progression of both theory and "hands-on" experiences including preparing and serving meals, selling of bakery goods, and other types of food service. The course includes buffet, counter, cafeteria, table, formal, and informal food service, and use of modern commercial food equipment. The course provides students the opportunity to participate in Vocational Industrial Clubs of America (VICA) leadership training, and in local, state, and national skills competitions. (KC)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC