http://worldcat.org/entity/work/id/1244583

Organizing a Food Training Program

To meet the growing need for trained workers in quantity food preparation, guidelines are offered for organizing courses in vocational and comprehensive high schools to prepare students for entry level occupations. Advisory committees composed of industry representatives, employees, and the public can help the school develop plans, organize the curriculum, secure necessary equipment, publicize the program, recruit students, and place graduates. Specific needs of the community, identified by surveys, should be the basis of program development. Both teachers with suitable trade experience and employers who will assist with cooperative training opportunities are needed. Provision of food materials for the class and utilization of finished products are major considerations in this type of program. Guidelines are presented for program planning and development, program operation for high school youth, employer responsibility for on-the-job training, and promotion and conduct of preparatory and extension courses for adults. The document is illustrated with photographs and contains a list of related publications. (Fp).

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