Meats Units for Agricultural Science I and Advanced Livestock Production and Marketing Courses. Instructor's Guide. Volume 18, Number 4.

Autor/inn/en	Stewart, Bob R.; McCaskey, Michael J.
Institution	Missouri Univ., Columbia. Instructional Materials Lab.
Titel	Meats Units for Agricultural Science I and Advanced Livestock Production and Marketing Courses. Instructor's Guide. Volume 18, Number 4.
Quelle	(1986), (77 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Agricultural Education; Agricultural Production; Animal Husbandry; Behavioral Objectives; Competency Based Education; Course Content; Educational Resources; Farm Management; Food and Drug Inspectors; Food Standards; Learning Activities; Lesson Plans; Meat; Meat Packing Industry; Secondary Education; State Curriculum Guides; Teaching Methods; Units of Study; Vocational Education; Missouri + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Agriculture; Education; Landwirtschaftliche Ausbildung; Landwirtschaft; Ausbildung; Production; Produktion; Agrarproduktion; Landwirtschaftliche Produktion; Tierhaltung; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Kursprogramm; Bildungsmittel; Lebensmittelgesetz; Lernaktivität; Lesson planning; Unterrichtsplanung; Sekundarbereich; Rahmenlehrplan; Teaching method; Lehrmethode; Unterrichtsmethode; Lerneinheit; Berufsbildung
Abstract	These two units are designed to aid teachers in lesson planning in the secondary agricultural education curriculum in Missouri. The first unit, on meat identification, is to be taught as part of the first year of instruction in agricultural science, while the second unit, advanced meats, was prepared for use with 11th- and 12th-grade students in advanced livestock and marketing classes. The first unit consists of four lessons designed to develop competencies needed in meat identification. These lessons include: (1) introduction to meat classification, grading, and career opportunities; (2) identification of beef wholesale and retail cuts; (3) identification of pork wholesale and retail cuts; and (4) identification of lamb wholesale and retail cuts. The second unit contains three lessons designed to develop competencies in meat grading, evaluation and judging, and inspection. Each unit contains the lessons, unit objectives, competencies to be developed, motivational technique or interest objectives, study questions, references, teaching procedures, information sheets, activities, competencies, evaluation, and answers to evaluation questions. (KC)
Anmerkungen	Instructional Materials Laboratory, 10 Industrial Education Bldg., University of Missouri, Columbia, MO 65211 (Catalog No. AG-800-I).
Erfasst von	ERIC (Education Resources Information Center), Washington, DC