A Developmental Curriculum Plan To Achieve a Sequenced Curriculum between High School Courses in Food Preparation and the Mattatuck Community College Hospitality/Food Services Program. Final Report.

Institution	Mattatuck Community Coll., Waterbury, CT.
Titel	A Developmental Curriculum Plan To Achieve a Sequenced Curriculum between High School Courses in Food Preparation and the Mattatuck Community College Hospitality/Food Services Program. Final Report.
Quelle	(1990), (51 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Articulation (Education); Community Colleges; Developmental Studies Programs; Food Service; Foods Instruction; High Schools; Hospitality Occupations; Occupational Home Economics; Sequential Approach; Skilled Occupations; Test Items; Two Year Colleges + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Articulation; Artikulation (Ling); Artikulation; Aussprache; Community college; Community College; Developmental studies; Developmental psychology; Study; Studies; Entwicklungspsychologie; Studium; Lebensmittelkunde; High school; Oberschule; Gastgewerbegehilfe; Schrittfolge; Fachangestellter; Test content; Testaufgabe
Abstract	This document contains a developmental curriculum plan for an articulated curriculum in hospitality/food service for Connecticut's Mattatuck Community College and area high schools. The curriculum guide includes a course description, criteria for evaluation, attendance policy, objectives, a curriculum area outline, 17 content area objectives, a food preparation test based on the objectives, and a glossary of 213 culinary terms. Topics covered by the content area objectives are the following: kitchen organization; kitchen safety and sanitation; weights, measures, kitchen mathematics, and written recipes; tools and equipment; salads and dressings; sandwiches and appetizers; breakfast menu, dairy products, coffee, and tea; cooking methods; preparation, "mise en place," and fry preparation; vegetables and fruit; potatoes, rice, and pasta; stocks and sauces; soups; meats; poultry; seafood; and culinary terms. Test format includes multiple choice, fill-in, true/false, and short answer questions. (KC)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC