2008 Mississippi Curriculum Framework: Postsecondary Food Production and Management Technology. (Program CIP: 12.0508

Autor/inn/en	Carver, Matthew; Hoff, Jody; Little, Lisa; Samuel, Carolyn
Institution	Mississippi State University, Research and Curriculum Unit; Mississippi Department of Education, Office of Vocational Education and Workforce Development
Titel	2008 Mississippi Curriculum Framework: Postsecondary Food Production and Management Technology. (Program CIP: 12.0508 - Institutional Food Workers)
Quelle	(2008), (61 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Food Service; Competency Based Education; Course Content; Dining Facilities; Administration; Vocational Education; Curriculum Design; Course Descriptions; Articulation (Education); Program Descriptions; Standards; Job Skills; Postsecondary Education; Certification; Educational Certificates; Core Curriculum; Minimum Competencies; Equipment; Student Evaluation; Community Colleges; Associate Degrees; Multiple Literacies; Qualifications; Practicums; Sanitation; Mississippi + Suchen Sie Ihr Suchwort? Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Kursprogramm; Mensa; Verwaltung; Ausbildung; Berufsbildung; Lehrplangestaltung; Kursstrukturplan; Articulation; Artikulation (Ling); Artikulation; Aussprache; Standard; Produktive Fertigkeit; Post-secondary education; Tertiäre Bildung; Abschlusszeugnis; Zertifizierung; Bildungsabschluss; Schulzeugnis; Kerncurriculum; Fundamentum; Mindestwissen; Schulnote; Studentische Bewertung; Community college; Community College; Qualifikation; Qualifikationsstufe; Practicum; Praktikum; Praktika; Betriebshygiene
Abstract	As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate effectively; think creatively, solve problems, and make decisions; and interact with each other and the technologies in the workplace. Vocational-technical programs must also adopt these practices in order to provide graduates who can enter and advance in the changing work world. The curriculum framework in this document reflects these changes in the workplace and a number of other factors that impact on local vocational-technical programs. The Food Production and Management Technology curriculum provides a Vocational Certificate and an Associate of Applied Science degree. Students may receive a certificate after completing 34 semester hours of vocational-technical courses. The program for an Associate of Applied Science degree is available for students completing 70 semester hours, which include 15 semester hours of academic credit. The program offers study in areas of food production, management, and service for restaurant operations, quantity food operations, and catering businesses. Emphasis is placed on technical skills in preparing students for entry-level job opportunities in production and management in both commercial and institutional food service settings. Industry standards referenced are from the National Restaurant Association Educational Foundations ServSafe[C] and ManageFirst programs. Appended are: (1) ServSafe[C] Course Content; (2) Related Academic Standards; and (3) 21st Century Skills. A list of suggested references is provided for each unit. (Contains 3 footnotes.) (ERIC).
Anmerkungen	Research and Curriculum Unit. P.O. Drawer DX, Mississippi State, MS 39762. Tel: 662-325-2510; Fax: 662-325-3296; e-mail: info@rcu.msstate.edu; Web site: http://www.rcu.msstate.edu
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10