Literaturnachweis - Detailanzeige
Institution | University of South Florida, Tampa. Dept. of Adult and Vocational Education. |
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Titel | Commercial Foods. Florida Vocational Program Guide. |
Quelle | (1988), (77 Seiten) |
Sprache | englisch |
Dokumenttyp | gedruckt; Monographie |
Schlagwörter | Leitfaden; Unterricht; Lehrer; Bakery Industry; Cooking Instruction; Cooks; Curriculum Design; Dining Facilities; Employment Potential; Entrepreneurship; Equipment Maintenance; Food Processing Occupations; Food Service; Foods Instruction; Housekeepers; Job Skills; Occupational Information; Outcomes of Education; Performance Tests; Postsecondary Education; Professional Development; Program Guides; Reference Materials; Services; Vocational Education; Florida Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Köchin; Koch; Lehrplangestaltung; Mensa; Arbeitsmarktbezogene Qualifikation; Beschäftigungsfähigkeit; Unternehmungsgeist; Maintenance and repair; Instandhaltung; Lebensmittelkunde; Produktive Fertigkeit; Berufsinformation; Lernleistung; Schulerfolg; Leistungsbeurteilung; Leistungsermittlung; Leistungsmessung; Leistungsüberprüfung; Post-secondary education; Tertiäre Bildung; Literaturnachweis; Dienstleistung; Ausbildung; Berufsbildung |
Abstract | This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods. The guide contains the following sections: occupational description; program content--curriculum framework and student performance standards; program implementation--student admission criteria, cooperative education, and student organization participation; instructional resources--student reference materials, service manuals, and periodicals; facility design recommendations and safety, maintenance, and liability; suggested equipment list; and professional development--technical updating and teacher standards and related professional organizations and support services. There are 12 intended student outcomes: demonstrate general housekeeping operations; demonstrate equipment operation skills; demonstrate stock, soup, and sauce preparation; demonstrate fruit and vegetable preparation skills; demonstrate meat, poultry, fish, and seafood preparation skills; demonstrate dairy, egg, and farinaceous product preparation skills; demonstrate salad, buffet food, beverage, and related food preparation skills; demonstrate bakery goods and dessert preparation skills; demonstrate dining room operations skills; demonstrate customer relations skills; practice employability skills; and understand entrepreneurship. The Career MAP displays student performance standards and documents the level of achievement on the standards for each of the 12 student outcomes. (NLA) |
Anmerkungen | Division of Vocational, Adult, and Community Education, Bureau of Career Development and Educational Improvement, Florida Education Center, Tallahassee, FL 32399-0400. |
Erfasst von | ERIC (Education Resources Information Center), Washington, DC |