Commercial Foods and Culinary Arts. Student Learning Guides.

Institution	Ridge Vocational-Technical Center, Winter Haven, FL.; Polk County Board of Public Instruction, Bartow, FL.
Titel	Commercial Foods and Culinary Arts. Student Learning Guides.
Quelle	(1980), (248 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lernender; Administration; Behavioral Objectives; Careers; Competency Based Education; Cooks; Employment Opportunities; Food Service; Foods Instruction; Individualized Instruction; Learning Activities; Learning Modules; Nutrition; Nutrition Instruction; Occupational Home Economics; Occupational Information; Performance Tests; Secondary Education; Vocational Education; Florida + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Verwaltung; Career; Karriere; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Köchin; Koch; Berufschance; Beschäftigungschance; Lebensmittelkunde; Individualisierender Unterricht; Lernaktivität; Learning module; Lernmodul; Ernährung; Nutrition education; Ernährungserziehung; Berufsinformation; Leistungsbeurteilung; Leistungsermittlung; Leistungsmessung; Leistungsüberprüfung; Sekundarbereich; Ausbildung; Berufsbildung
Abstract	These 13 learning guides are self-instructional packets for 13 tasks identified as essential for performance on an entry-level job in commercial foods and culinary arts. Each guide is based on a terminal performance objective (task) and 1-4 enabling objectives. For each enabling objective, some or all of these materials may be presented: learning steps (outline of student activities) with necessary resources/materials cited, instruction sheet(s), and self-check with answer key. A performance test and/or a written test (with answer key) concludes each guide. Tasks covered in these guides include identifying career opportunities in commercial foods and culinary arts; cooling and serving fried meats, roast, and poultry; braising, broiling, grilling, and garnishing meats; preparing and serving a stew; preparing variations of sandwiches; preparing, frosting, and serving cakes; identifying the various types of management operations; and interpreting a recipe. (YLB)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC