Fundamental Course for School Food Service Personnel PDF Download
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Author: Minnesota. Department of Education
Publisher:
ISBN:
Category :
Languages : en
Pages : 237
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Book Description
Abstract: A 16-hour introductory course for entry level school food service employees provides instruction in the history and meal pattern requirements of Child Nutrition Programs, basic job skills, use of standardized recipes, serving techniques and merchandising. The course content is divided into 13 sections, each defining one or more competencies to be achieved. A content outline is provided. Learning activities, resources and handouts (masters included) supplement the outline. An instructor's reference section provides lesson guides and answer keys for the student examination and worksheets. Thirty-six transparency masters are included. (js).
Author: Minnesota. Department of Education
Publisher:
ISBN:
Category :
Languages : en
Pages : 237
Get Book Here
Book Description
Abstract: A 16-hour introductory course for entry level school food service employees provides instruction in the history and meal pattern requirements of Child Nutrition Programs, basic job skills, use of standardized recipes, serving techniques and merchandising. The course content is divided into 13 sections, each defining one or more competencies to be achieved. A content outline is provided. Learning activities, resources and handouts (masters included) supplement the outline. An instructor's reference section provides lesson guides and answer keys for the student examination and worksheets. Thirty-six transparency masters are included. (js).
Author: Debra Lukkonnen
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
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Book Description
The 4 hour "Minnesota Fundamentals of school food service II" for school nutrition programs personnel is an continuation of "Fundamentals I" an introductory course into the U.S. Dept. of Agriculture Child Nutrition Programs offered in schools. The course is intended for the orientation of entry level employees and provides basic job skills and knowledge in the principles of food production, providing nutrition education to students and community, and the "coordinated review effort." When completed with this course taught by an approved instructor, the student will have attained 4 clock hours towards certification in the Minnesota Professional Development Plan for School and Food and Nutrition.
Author: Debra Lukkonnen
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
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Book Description
This 8 hour program for school food and nutrition programs personnel is an introductory course into the U.S. Dept. of Agriculture Child Nutrition Programs offered in schools. The course is intended for entry level employees and provides basic job skills and knowledge in child nutrition programs, offer vs. serve implementation, accountability and menu planning requirements. When completed with this course taught by an approved trainer, the student will have attained 8 clock hours towards certification in the Minnesota Professional Development Plan for School and Food and Nutrition.
Author: Minnesota. Department of Education
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages :
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Book Description
Author: Indiana University of Pennsylvania
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 486
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Book Description
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 56
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Book Description
Author: Texas School Food Service Association
Publisher:
ISBN:
Category :
Languages : en
Pages : 95
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Book Description
Absrtract: A training manual to be used by educational program developers, instructors of classroom or inservice training workshops or educational activities planners offers ten nonsequential courses designed to encourage professional growth of school foodservice employees. Each course consists of a grouping of interrelated subject matter divided according to major goals. Suggestions for student and instructional activities to achieve stated behavioral objectives are listed. Evaluation strategies are also offered. Topic areas include Food Preparation and Menu Planning, Basic Nutrition, Sanitation and Safety, Food Production, Organization, Personnel Management, Purchasing, Receiving and Storage, and Financial Management. Preceding each course are recommendations for the total number of instructional hours needed, division of course materials if it is to be used for short term programs, teachers' resource materials and appropriate visual aids. (js).
Author: University of North Carolina at Greensboro. School of Home Economics
Publisher:
ISBN:
Category : School children
Languages : en
Pages : 327
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Book Description
Author: Minnesota. Department of Education
Publisher:
ISBN:
Category :
Languages : en
Pages : 236
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Book Description
Abstract: An inservice education program for school foodservice management personnel provides basic information and emphasizes problem solving methods in the areas of work psychology, job descriptions, employment practices, performance appraisal, discipline and labor relations. Divided into 4 sections, the curriculum provides an instructional outline of content relating to specific learning outcomes, supplemental informative slides, background information and teaching points for instructors, student handout masters and evaluation instruments. (js).
Author: David Zachary McSwane
Publisher:
ISBN: 9780990360438
Category : Food handling
Languages : en
Pages : 368
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Book Description
