Illinois Occupational Skill Standards: Foodservice Cluster.

Institution	Illinois Occupational Skill Standards and Credentialing Council, Carbondale.
Titel	Illinois Occupational Skill Standards: Foodservice Cluster.
Quelle	(1997), (91 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Recht; Academic Standards; Adult Education; Competency Based Education; Cooks; Education Work Relationship; Educational Assessment; Employment Qualifications; Food; Food Service; Foods Instruction; Job Analysis; Job Skills; Occupational Clusters; Occupational Home Economics; Performance Based Assessment; Postsecondary Education; State Standards; Statewide Planning; Student Certification; Student Evaluation; Illinois + Suchen Sie Ihr Suchwort? Adult; Adults; Education; Adult basic education; Adult training; Erwachsenenbildung; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Köchin; Koch; assessment; Bewertungssystem; Employment qualification; Vocational qualification; Vocational qualifications; Berufliche Qualifikation; Lebensmittel; Lebensmittelkunde; Arbeitsanalyse; Produktive Fertigkeit; Berufsgruppe; Leistungsermittlung; Post-secondary education; Tertiäre Bildung; Planwirtschaft; Schulzeugnis; Schulnote; Studentische Bewertung
Abstract	This document of skill standards for the food service cluster serves as a guide to workforce preparation program providers in defining content for their programs and to employers to establish the skills and standards necessary for job acquisition. These 41 occupational skill standards describe what people should know and be able to do in an occupational setting. Each skill standard contains at least these three areas: performance area (summary of work to be performed); skill standard with conditions of performance, work to be performed, and performance criteria; and performance elements and assessment criteria. These sections may also be included: performance area and assessment and credentialing approach. Introductory materials include the developmental process; assumptions for food service management standards; table of contents; and performance skill levels. Skill standards include: ensure dining area readiness; serve customers; prepare various foods; perform purchasing functions; open and close establishment; plan menus; and maintain compliance with company policies and procedures and local, state, and federal laws. Appendixes include a glossary; lists of committee and council members; and workplace skills. (YLB)
Anmerkungen	Curriculum Publications Clearinghouse, Western Illinois University, Horrabin Hall 46, 1 University Circle, Macomb, IL 61455-1390, Tel: 800-322-3905, Fax: 309-298-2869, e-mail: (#510a, $7). For full text: http://www.standards.siu.edu/pdf/hospitality/foodservice.pdf .
Erfasst von	ERIC (Education Resources Information Center), Washington, DC