Curriculum Design and Instruction To Teach
Off-Premise Catering: Recipes:
Author: Charles Hayes:
Special Features Include:
Phases For Conducting a Needs Assessment:
Curriculum Design Supplement:
|a|. Subject-Questions-Answers:
Curriculum Design Plan:
Curriculum Design Goals:
Curriculum Design Objectives:
Instructional Goals:
Instructional Objectives:
Instructional Activities:
Instructional Evaluation Techniques:
Lesson Plans:
Standard Vocabulary:
Key Word/Phrases:
Learning Objectives:
A Limited Glimpse:
Topics Include:
* Introduction:
A. Recipes:
1. Hors d'Oeuvre, Canapes, and Appetizers:
2. Dressings, Dips, and Sauces:
3. Soups:
4. Salads and Vegetable Side Dishes:
5. Potatoes, Pasta, Rice, and Grains:
6. Main Dishes:
7. Samll Meals and Light Fare:
8. Baked Goods and Desserts:
* STATE OF THE ART CURRICULUM DESIGN:
* NEW:
* BIBLIOGRAPHICAL REFERENCES & INDEX:
* ILLUSTRATIONS:
* COLOR PHOTOS:
* PAPERBACK:
* TRANSPARENT FRONT PAGE:
* BLACK-WHITE-RED OR BLUE BACK PAGE COVER:
* BINDED: BLACK-WHITE-RED OR BLUE COIL:
* 250 WHITE PAGES: 8x11"
* ALLOW 10 TO 15 DAYS TO RECEIVE ITEM:
