[MATCHE: Management Approach to Teaching Consumer and Homemaking Education.] Occupational Strand: Foods and Nutrition. Module II-C-2: Operations and Activities of a Food Service Operation.

Autor/in	Waskey, Frank
Institution	California State Univ., Fresno. Dept. of Home Economics.; California Polytechnic State Univ., San Luis Obispo. Dept. of Home Economics.
Titel	[MATCHE: Management Approach to Teaching Consumer and Homemaking Education.] Occupational Strand: Foods and Nutrition. Module II-C-2: Operations and Activities of a Food Service Operation.
Quelle	(1978), (53 Seiten)Verfügbarkeit
Beigaben	Tabellen
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lernender; Answer Keys; Competency Based Teacher Education; Educational Objectives; Food Handling Facilities; Food Service; Higher Education; Home Economics Education; Learning Activities; Learning Modules; Occupational Home Economics; Performance Tests; Preservice Teacher Education; Resource Materials; Teacher Education Curriculum + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Lösungshilfe; Educational objective; Bildungsziel; Erziehungsziel; Hochschulbildung; Hochschulsystem; Hochschulwesen; Hauswirtschaftsunterricht; Lernaktivität; Learning module; Lernmodul; Leistungsbeurteilung; Leistungsermittlung; Leistungsmessung; Leistungsüberprüfung; Lehramtsstudiengang; Lehrerausbildung; Quellenmaterial
Abstract	This competency-based preservice home economics teacher education module on operations and activities of a food service operation is the second in a set of three modules on occupational education relating to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching Consumer and Homemaking Education [MATCHE]--see CE 019 901-967.) Following the module objectives and overview, seven units of instruction are presented: (1) major work centers (includes three lessons on operation and activities within major work centers, space and equipment required for work centers, and adapting a high school foods laboratory to an occupational food service program); (2) preparation area; (3) salad area; (4) bakery and dessert area; (5) dishwashing areas; (6) serving area; and (7) receiving and storage area. Each unit generally includes the following elements: objective, overview, narrative summary, suggested activities, and suggested resources. A list of suggested module resources (books, periodicals, audiovisuals, equipment catalogs) and a module pre/posttest (with answer key) concludes the document. (Workshop proceedings relating to the development of these modules are available in the ERIC system as CE 019 896-899; also available is a module on utilizing FHA-HERO as an instructional strategy to expand and strengthen the home economics instructional programs [CE 019 900].) (JH)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2004/1/01