Commercial Foods and Culinary Arts. Florida Vocational Program Guide.

Institution	University of South Florida, Tampa. Dept. of Adult and Vocational Education.
Titel	Commercial Foods and Culinary Arts. Florida Vocational Program Guide.
Quelle	(1988), (87 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Curriculum Design; Employment Potential; Entrepreneurship; Equipment Maintenance; Food; Food Processing Occupations; Food Service; Foods Instruction; Home Economics Skills; Hospitality Occupations; Housekeepers; Job Skills; Occupational Information; Outcomes of Education; Performance Tests; Postsecondary Education; Professional Development; Program Guides; Reference Materials; Services; Vocational Education; Florida + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Lehrplangestaltung; Arbeitsmarktbezogene Qualifikation; Beschäftigungsfähigkeit; Unternehmungsgeist; Maintenance and repair; Instandhaltung; Lebensmittel; Lebensmittelkunde; Gastgewerbegehilfe; Produktive Fertigkeit; Berufsinformation; Lernleistung; Schulerfolg; Leistungsbeurteilung; Leistungsermittlung; Leistungsmessung; Leistungsüberprüfung; Post-secondary education; Tertiäre Bildung; Literaturnachweis; Dienstleistung; Ausbildung; Berufsbildung
Abstract	This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description; program content--curriculum framework and student performance standards; program implementation--student admission criteria, cooperative education, and student organization participation; instructional resources--student reference materials, service manuals, and periodicals; facility design recommendations and safety, maintenance, and liability; suggested equipment list; and professional development--technical updating and teacher standards and related professional organizations and support services. The 13 intended outcomes are as follows: housekeeping operations skills; equipment operation skills; stock, soup, and sauce preparation skills; fruit and vegetables preparation skills; meat, poultry, fish, and seafood preparation skills; dairy, egg, and farinaceous product preparation skills; salad, buffet food, beverage, and related food preparation skills; bakery and dessert preparation skills; dining room operations skills; customer relations; plan, organize, and implement work; employability skills; and entrepreneurship. The Career MAP displays student performance standards and documents the achievement on the standards for each of the 13 student outcomes. (NLA)
Anmerkungen	Division of Vocational, Adult, and Community Education, Bureau of Career Development and Educational Improvement, Florida Education Center, Tallahassee, FL 32399-0400.
Erfasst von	ERIC (Education Resources Information Center), Washington, DC