Vocational Education

Instructional materials in the area of food ser4ice are presented in nine, sections: each containing two or more units of instruc4on: Orientatidm, equipment, safety, sanitAion, production, service, purchasing, menu planhing, and supervision. The instructional materials are wriAen in terms of sttdent verformance using meaSurable objectives. Criterion-referenced evalu tion-instruments are provided to Aeasurestudent progress. Ea h unit contains objectives, suggested activities, i structional materials, and references. Information sheets, transpar ncy Aasters, asi§nment and/por job sheets, and criterion tests are included. Drawings anA i,--Th hotographs of equipment, utensils, processes, and products, us ppleaent the units. (MF).********************************Ip*****4!******************************* * Documents acquired by ERIC- include many informal unpublished-* * materia,lg'not available from other sources. ERIC makes every effort 4*"" * to obtain the best copy available. Neverthelessfi items of marAnal,