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AN EVALUATION OF A COMPETENCY-BASED ...

TUBBS, VIRNESTEAN WILSON.

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AN EVALUATION OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	AN EVALUATION OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM./
作者:	TUBBS, VIRNESTEAN WILSON.
面頁冊數:	189 p.
附註:	Source: Dissertation Abstracts International, Volume: 43-11, Section: A, page: 3580.
Contained By:	Dissertation Abstracts International43-11A.
標題:	Education, Vocational. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=8306962

AN EVALUATION OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM.
TUBBS, VIRNESTEAN WILSON.

AN EVALUATION OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM. - 189 p.

Source: Dissertation Abstracts International, Volume: 43-11, Section: A, page: 3580.

Thesis (Educat.D.)--Wayne State University, 1982.

The purpose of this study was to design, implement, and evaluate a Competency-Based Vocational Education Program for eleventh and twelfth grade students enrolled in a high school Foods Management Program.Subjects--Topical Terms:

1017499
Education, Vocational.

AN EVALUATION OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM.
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245 1 3 $a AN EVALUATION OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM.
300 $a 189 p.
500 $a Source: Dissertation Abstracts International, Volume: 43-11, Section: A, page: 3580.
502 $a Thesis (Educat.D.)--Wayne State University, 1982.
520 $a The purpose of this study was to design, implement, and evaluate a Competency-Based Vocational Education Program for eleventh and twelfth grade students enrolled in a high school Foods Management Program.
520 $a The formative and summative data collected for this study consisted of: (1) A Needs Assessment Survey conducted prior to the formulation of the program components; (2) The Instructional Quality Inventory (IQI) evaluation procedure was used to evaluate the program components; (3) A Self-Evaluation Critique was used to monitor each of the 160 daily lesson plans.
520 $a Data collection for the follow-up of program leavers consisted of personal interviews, that were conducted from the following respondents: (1) Twenty-four high school leavers from Northeastern High School (CBE Food Management Program, class of 1980); (2) Twenty-one high school leavers from Northeastern High School (non CBE Foods Management Program, class of 1978); and (3) Fifteen food service employers of CBE and non CBE program leavers.
520 $a The findings from this study indicated that food service employers required no technical food service skills for entry-level jobs in food service operations; however, a positive attitude, willingness to learn, punctuality, appearance, ability to read and compute simple math were characteristics deemed appropriate for entry level jobs in food service.
520 $a Forty-one percent of the CBE leavers and 31 percent of the non CBE leavers held entry level jobs in food service. CBE leavers and non-CBE leavers held basically the same job titles, however, CBE leavers appeared to have performed more specialized entry-level food service tasks than did non CBE leavers. This might indicate that the CBE leavers were better trained to advance from basic entry-level tasks to more specialized jobs.
520 $a The finding from this study suggested that the central design of the CBE approach to a Food Management Program was a forceful step in a positive direction, particularly in terms of meeting the general needs of the workforce community. However, the CBE approach will need further investigation to ensure unquestionable creditability as an integral factor in bridging the gap from school to work.
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792 $a 1982
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