Literaturnachweis - Detailanzeige
Autor/inn/en | Vastano, Josephine; und weitere |
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Institution | Ocean County Vocational Technical School, Toms River, NJ. |
Titel | Food Services. COM-LINK. Competency Based Vocational Curricula with Basic Skills and Academic Linkages. |
Quelle | (1989), (230 Seiten) |
Beigaben | Tabellen |
Sprache | englisch |
Dokumenttyp | gedruckt; Monographie |
Schlagwörter | Leitfaden; Unterricht; Lehrer; Academic Education; Bakery Industry; Basic Skills; Communication Skills; Competency Based Education; Cooking Instruction; Dining Facilities; Food Handling Facilities; Food Service; Food Standards; Foods Instruction; Hygiene; Integrated Curriculum; Mathematics Skills; Science Instruction; Secondary Education; Vocational Education Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Akademische Bildung; Basic skill; Grundfertigkeit; Kommunikationsstil; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Mensa; Lebensmittelgesetz; Lebensmittelkunde; Mathmatics achievement; Mathematics ability; Mathematische Kompetenz; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht; Sekundarbereich; Ausbildung; Berufsbildung |
Abstract | This competency-based module uses the Ocean County (New Jersey) Vocational-Technical Schools curriculum-infused model for infusing basic skills instruction into vocational education. The model demonstrates the relationship of vocational skills to communication, mathematics, and science. The document begins with a philosophy statement; preface; a table that explains the number of hours required for academic credit in various programs and the number of those hours that are devoted to basic skills and vocational activities; matrices that show in which courses specific basic skills are taught; a list of objectives; and an explanation of student activities. The rest of the document consists of matrices that describe the relationship of vocational skills to basic skills within the food service program. These pages are organized by instructional unit and the topics within them. For each topic and associated task(s) are listed the theories and the communication, math, and science skills covered. Also listed are the expected student outcomes. The three units are: food service management; culinary; and baking. (KC) |
Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
Update | 2004/1/01 |