ERIC Number: ED239111
Record Type: RIE
Publication Date: 1981
Reference Count: 0
Food Production & Service Curriculum Guide.
Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.
This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room attendant, waiter/waitress, and cashier; and using employability skills. The guide consists of an introduction; a career ladder; a task listing; a list of tools and equipment; a bibliography; a sample student achievement record; and a series of task sheets, each of which includes duty and task statements, achievement indicators, evaluation criteria, a list of tools and equipment, a list of resources, suggested student activities, and a teaching outline. (MN)
Descriptors: Classroom Techniques, Competence, Competency Based Education, Cooking Instruction, Dining Facilities, Employment Potential, Food Handling Facilities, Food Processing Occupations, Food Service, Foods Instruction, Hospitality Occupations, Job Skills, Learning Activities, Occupational Home Economics, Program Development, Program Implementation, Secondary Education, State Curriculum Guides
Michigan Vocational Education Resource Center, 133 Erickson Hall, Michigan State University, East Lansing, MI 48824.
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Sponsor: Michigan State Dept. of Education, Lansing. Vocational-Technical Education Service.
Authoring Institution: Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.
Identifiers: Cashiers; Michigan; Stock Clerks; Waiters Waitresses