By- Stiles, Philip G.; And Others CURRICULUM IN FOOD HANDLING AND DISTRIBUTION, A GUIDE FOR EXPERIMENTATION IN HIGH SCHOOL AND

The project developed an experimental curriculum guide for training persons at the high school and post-high school levels in food handling and distribution.pata were gathered through interviews with over 200 food industries in Connecticut. Courses and curriculums were obtained from six secondary schools and seven post-secondary schools. Some of the findings were: (1) Over 80.percent of the managers had at least a high school education and over 88 percent were employed part-time while in high school, (2) Over 97 percent of the personnel voiced satisfaction with their work, and about 60 percent saw advancement potential for themselves, (3) The major factors of job dissatisfaction were long hours, lack of qualified help, and customer-coworker-employer ag9ravations. The proposed 2-year secondary curriculum would include (1) about 75 percent general education, (2) required part-time experience, (3) learning experiences in human relations, (4) a broad knowledge of food products, (5) distribution or selhng emphasizing mathematics, merchandising, and marketing. The post-secondary education curriculum should include 15 semester hours of general education, 6-12 hours in food marketing, 3-9 hours in product knowledge