Recognition and Use of Kitchen Tools and Utensils. Learning Activity Pack and Instructor's Guide 4.4. Commercial Foods and Culinary Arts Competency-Based Series. Section 4 [microform] : Equipment Handling, Operation, and Maintenance.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with common tools and utensils used in commercial kitchens. Illustrated information sheets and learning acti...

Full description

Saved in:
Bibliographic Details
Online Access: Request ERIC Document
Corporate Author: Florida State University. Center for Studies in Vocational Education
Format: Microfilm Book
Language:English
Published: [Place of publication not identified] : Distributed by ERIC Clearinghouse, 1986.
Subjects:

Internet

Request ERIC Document

PASCAL Offsite

Holdings details from PASCAL Offsite
Call Number: ED282999
ED282999 Available Place a Hold