Food Service. Vocational Preparation Curriculum

Food Service. Vocational Preparation Curriculum [microform] / Mary Ann Kercher.

This curriculum guide contains 14 units of self-paced, self-contained instructional materials for a secondary food service course. It is intended for instructors serving the occupational needs of various categories of disadvantaged and handicapped students. Introductory materials are notes and sugge...

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Bibliographic Details
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Main Author: Kercher, Mary Ann
Corporate Author: University of Missouri--Columbia. Instructional Materials Laboratory
Format: Microfilm Book
Language:English
Published: [S.l.] : Distributed by ERIC Clearinghouse, 1982.
Subjects:
Autoinstructional Aids.
Behavioral Objectives.
Check Lists.
Cleaning.
Cooks.
Curriculum Guides.
Dining Facilities.
Disabilities.
Disadvantaged.
Dishwashing.
Equipment Maintenance.
Equipment Utilization.
Food Handling Facilities.
Food Service.
Home Economics Skills.
Housekeepers.
Individualized Instruction.
Instructional Materials.
Occupational Home Economics.
Pacing.
Performance Tests.
Safety.
Secondary Education.
Self Evaluation (Individuals)
Student Evaluation.

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