Food Service: Handbook to Accompany VESL Vocabulary Cards.

This manual is one of four self-contained components of a larger handbook designed to assist secondary and postsecondary instructors and support staff in meeting the needs of limited-English-proficiency (LEP) students in vocational training programs. Together with an accompanying set of vocational English as a second language (VESL) vocabulary cards, the guide not only provides essential technical food service vocabulary needed by the LEP vocational student to participate more confidently and successfully in training and on the job, but also suggests practical activities for using the vocabulary in a variety of settings. Chapters address the following topics: the elements of memory, meaning, and motivation in vocabulary development; using the vocabulary cards; food service terminology; tools and equipment; weights and measures; safety; and food service occupations. A food service vocabulary list, a resource list of additional teaching strategies for vocabulary development, an annotated bibliography, the VESL flash cards (printed five to a sheet), and several illustrations to go with the cards are appended. (MSE)