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Subsistence Specialist Third Class, 9-13. Military Curriculum Materials for Vocational and Technical Education

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Subsistence Specialist Third Class, 9-13. Military Curriculum Materials for Vocational and Technical Education DOCUMENT RESUME ED 226 197 CE 035 086 TITLE- Subsistence Specialist Third Class, 9-13. Military Curriculum Materials for Vocational and Technical Education. INSTITUTION Coast Guard Inst., Oklahoma City, Okla.; Ohio State Univ., Columbus. National Center for Researchin Vocational Education. SPONS AGENCY Department of Education, Washington, DC. PUB 'DATE Jun 80 NOTE 255p.; For related documents see CE 035 084-085. PUB TYPE Guides - ClassroomPUse Materials (For Learner) (051) EDRS PRICE MF01/PC11 Plus Postage. DESCRIPTORS Autoinstructional Aids; Behavioral Objectives; *Cooking Instruction; *Cooks:. Course Descriptions; *Dining Facilities; Equipment Utilization; *Food Handling Facilities; *Food Service; *Foods InstrUction; High Schools; Individualized Instruction; Occupational Home Econoinics; Pacing; Postsecondary Education; Safety; Sanitation; Secondary Education; Tests; Textbooks; Workbooks IDENTIFIERS Military Curriculum Project ABSTRACT This handbook/te tbook for a secondary/postsecondary level course for a subsistence speclist compiiSes one of a number of military-developed curriculum pack gesselected for adaptation to vocational instruction and curriculum development in acivilian setting. The purpose stated for the individualized,self-paced course is to provide basic information to perform foodpreparation and food service tasks by utilizing various types' of foodservice eqUipment and utensils. Each of the 14 assignments isdivided into three basic parts: the reading assignment andobjectives, the reading materials, and the self-quiz with accompanying answersand text references. Subjects covered are sanitation and safety, foodservice utensils and equipment, food preparation, wardroom supervision andtable service, food presentation, and dinidg facilityorganization/stock control. Appendixes include a glossary, descriptions'of foodservice hand tools, a cumulative self-quiz with answer key,and a bibliography. (YLB) % *********************************************************************** Reproductions supplied by EDRS are-the best that can bemade from the oTiginal document. *********************************************************************** -4 SUBSISTENCE SPECIALIST THIRD CLASS, 9-13 U.S. DEPARTMENT OF EDUCATION "PERMISSION N DONAL INSTITUTE OF EDUCATION TO REPRODUCE MATERIAL THIS E CATIONAC RESOURCES INFORMATION HAS BEENGRANTED CENTER (ERIC) BY This document has bun reproduced as received horn the person or organization originating it Minor changes have been mad, to improve reproduction quality TO THEEDUCATIONAL Points of view or opinions stated in this docu INFORMATION RESOURCES merit do not necessanly represent official NIE CENTER(ERIC)." Position or pohcy e'r MILITARY CURRICULUM MATERIALS curriculum materiAlq in this course The military-developed Research in package were selected bythe National Center for Vocational Education MilitaryCurriculum,Project for dissem- and inatiOn to the six regionalCurriculum Coordination Centers The purpose of other instructionalmaterialssagencies. disserinating these courses was tomake Curriculum materials developed by the military moreaccessible to vocational educators in the civiliansetting. The course'materials were-acquired, evaluated by project for staff and practitionersin the field, and prepared Materials which were specific tothe rIlitary dissemination. appro- were deleted,oopyrightedmaterials were either omitted or contain val for their use wasobtained. These course packages curriculum resource materialswhich can be adapted to support vocational instruction andcurriculum development. ( Military Curriculum Materials for The National Center Vocational and Mission Statement Technical Education "14:4. .7,70.4.1,Tr...... - Informatiol and Field The National Center for Research in Vocational Education's mission is to increase Sr.ivices Divif;ion the ability of diverse agencies, institutions, and organizations to solve educationalprob- lems relating to individual career planning, The I !ationfll Center forrlesnarch preparation, and progression, The National in Vocltional Education Center fulfills its mission by: Generating knowledge through research Developing educational programs and products ,.er0*1Io...,.. Evaluating individual program needs and outcomes Installing educational programs and products Operating information systems and services Conducting leadership development and training programs FOR FURTHER INFORMATION ABOUT 'Military Curriculum Materials WRITE OR CALL Program information Office The National Center for Research in Vocational 4t Education The Ohio State University 1960 Kenny Road, Columbus, Ohio 43210 Telephone: 614/4861655 or Toll Free 800/ 5 848 4815 within the continental U.S. (except Ohio) Military Curriculum Materials What Materials How Can These Dissemination Is... Are Available? Materials Be Obtained? 1b5 an activity to increase the accessibility of One hundred twenty courses on microfiche Contact the Curriculum Coordination Center military developed curriculum materials to (thirteen in paper form) and descriptions of in your region for infornjation on obtaining They vocational and technical educators. each have been provided to the vocational materials (e.g., availability and cost). Curriculunt Coordination Centers and other will respond to your rdquest directly or refer This project, funded by the U.S. Office bf instructional materials agencies for dissemi- you to an instructional materials agency closer to you. Education includes the identification and nation. I acquisition of curriculum materials in print form from the Coast Guard, Air Fdree, Coursematerialsinclude programmed Army, Marine Corps and Navy. instruction, curriculum outlines, instructor CURRICULUM COUIIIMJA I I01.1CUNI I EUS guides, student workbooks apd technicai Access to military curriculum materials is manuals. EAST CENTRAL NORTHWEST provided thiough a "Joint fVlemorandum of Rebecca S. Douglass William Daniels Understaint mg" between the U.S. Office of The 120 courses represent the following Director Director Education and the Department of Defense. sixteen vocational subject areas: 100 North I' irst Street Building 17 Springfield. IL 62777 Andustrial Park Olympia, WA 98504 f he acquired materials are reviewed by staff Agriculture Food Service 217/782 0759 206/753 0879 aml subject matter specialists, and courses Aviation Health (leemed applicable to vocational and tech- Building & Heating & Air - Construction Conditioning MIDWEST SOUTHEAST nical education are selected for dissemination. James F. Shill, Ph.D. Trades Machine Shop Robert Patton Clerical Management & Director Director The National Center lor Research in Mississippi State University Vocational Education is the U.S. Office of Occupations Supervision 1515 West Sixth Ave, Drawer DX Education's designated representative to Commudications Meteorology & Stillwater, OK 74704 ()lofting Navigation 405/377 7000 Mississippi State, MS 39762 IrCquire the materials and conduct the project 601/325 2510 . activities, Electronics Photography Engine Mechanics Public Service WESTERN , Project Stall: NORTHEAST The number of courses and the subject areas Joseph F. Kelly, Ph.D. Lawrence F. H. Zane, Ph.D. Wesley E. Budke, Ph.D., Director represented will expand avdditional mate- Director Direcior National Center Clearinghouse rials with application to vocational and 225 West State Street 1776 University Ave. Ilonolutu,111 96822 Shirley A. Chase, Ph.D. technical education are identified and selected I renton, NJ 08625 808/940 7834 Project Director for dissemination. 609/292 6562 t) SUBSISTENCE SPECIALIST THIRD CLASS 9-13 TABLE OF CONTENTS Course Mescription Page 1 Sanitation and Safety Page 13 Food Service Utensils and Equipment Page 33 Food Preparation Part 1: Armed Forces Recipe Service(Afrs) Page 61 Part 2: Meat Page 79 Part 3:Poultry and Seafood Page 88 Part 4: Cooking Procedures for Meat, Poultry, and Seafood; Carving Procedures and Carving Tools Page 101 Part 5: Vegetables ind Fruits; Soups, Salads, Sauces, and Gravies Page 115 Part 6: Sandwiches and Beverages T;)Pag 129 Part 7: Baking I Pge 136 Part 8: Baking II; Desserts Page.147 Wardroom Part One Page174 Wardroom Part Two, Page188 Food Presentation Page200 Dining Facility Oi-gabization/ Stock Control Page 205 Appendix A Glossary Page213 Appendix B Food Service Hand Tools Page233 APpeddix C Pamphlet Review Quiz Page238 Appendix D Answers to Pamphlet Review Quiz Page243 Appendix E Bibliography Page245 SUBSiSTANCE SPECIALIST THIRD CLASS SS3 -0351 Correspondence Course 9-13 Ow* loped bV: Osoupational Area: United States Coast Guard Food Service Cove hymen and Print Pages: Review Oat= 247 June 1980 Avagsbgliv: The National Center for Research in Vocational Education; ERIC Suggested fiadcgroundr NONE Target Audienew Grade 11- Adult Organization of IV leterleis: Student workbook ,with objectives, lAssignments, tests and answers. Type of Instruction: Individualized, self-paced Type at Materiels: No. of Pages: Average Completion Time: Student Workbook 245 Flexible Suppreniontary Materials Required: NONE 1900 Kenny Road Columbus, Ohio 43210 THE NATIONAL CENTER i6141 41111-3065 *CFOR RESEARCH IN VOCADONAL EDUCATION The ONo Univemit4 Course Description: The purpose of this course is to present a basic, general overview of the duties of a Third Class Subsistence Specialist./ It provides basic information necessary to perform food preparation and food service tasks, utilizing various types of food service equipment midutensils" Each assignment in this text is divided into three basic parts;.the reading
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