The modern journeyman: influences and controls of apprentice style learning in culinary education
This thesis examines the shift from traditional on-site industry education (apprentice style learning) to tertiary education in academically-centred institutions, with particular emphasis on professional culinary education. With the deceptively seamless transition of numerous crafts and trades from...
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| Format: | Others |
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Auckland University of Technology,
2008-04-18T01:11:38Z.
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| Online Access: | Get fulltext |