Comparison of two methods of teaching beginning food preparation at the high school level

Comparison of two methods of teaching beginning food preparation at the high school level

Bibliographic Details
Main Author: Loomis, Linda Mary Jacobsen, 1949-
Language:en_US
Published: The University of Arizona. 1977
Subjects:
Cooking > Study and teaching (Secondary)
Online Access:http://hdl.handle.net/10150/348096
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spelling ndltd-arizona.edu-oai-arizona.openrepository.com-10150-3480962015-10-23T05:37:03Z Comparison of two methods of teaching beginning food preparation at the high school level Loomis, Linda Mary Jacobsen, 1949- Cooking -- Study and teaching (Secondary) 1977 text Thesis-Reproduction (electronic) http://hdl.handle.net/10150/348096 3383049 .b11983838 E9791 1977 111 en_US Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. The University of Arizona.
collection NDLTD
language en_US
sources NDLTD
topic Cooking -- Study and teaching (Secondary)
spellingShingle Cooking -- Study and teaching (Secondary)
Loomis, Linda Mary Jacobsen, 1949-
Comparison of two methods of teaching beginning food preparation at the high school level
author Loomis, Linda Mary Jacobsen, 1949-
author_facet Loomis, Linda Mary Jacobsen, 1949-
author_sort Loomis, Linda Mary Jacobsen, 1949-
title Comparison of two methods of teaching beginning food preparation at the high school level
title_short Comparison of two methods of teaching beginning food preparation at the high school level
title_full Comparison of two methods of teaching beginning food preparation at the high school level
title_fullStr Comparison of two methods of teaching beginning food preparation at the high school level
title_full_unstemmed Comparison of two methods of teaching beginning food preparation at the high school level
title_sort comparison of two methods of teaching beginning food preparation at the high school level
publisher The University of Arizona.
publishDate 1977
url http://hdl.handle.net/10150/348096
work_keys_str_mv AT loomislindamaryjacobsen1949 comparisonoftwomethodsofteachingbeginningfoodpreparationatthehighschoollevel
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