Search Results - CULINARY SKILLS

Is the lack of culinary skills an obstacle for teenagers to eat healthy? by Eduarda de Carvalho e Silva da Rosa, Roberta de Vargas Zanini, Larissa Robalo Ferreira, Joice Trindade Silveira, Lana Carneiro Almeida

“…The development of culinary skills has been identified as an important factor associated with better food quality, and the reduction in the transmission of these skills between generations has favored a greater consumption of ultra-processed products. …”
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Perceptions of Executive Chefs Regarding Skills and Competencies of Culinary Arts Students by Naomi CHABONGWA, Carina KLEYNHANS, Antoinette ROELOFFZE

Subjects: “…skills…”
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Skills-based curriculum design for culinary course in Traditional Tahfiz institutions by Naimah Muhammad, Norlidah Alias, Khairul Azhar Jamaludin, Hutkemri Zulnaidi

“…Traditional Tahfiz institutions have poor curriculum focus and design, resulting in graduates with poor employability skills. To overcome this issue, these institutions must embrace a skill-based curriculum, particularly for culinary courses. …”
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Effects on skills and knowledge of a sensory teaching program for culinary students by Michael Bom Frøst

“…Integrating a course on sensory science and methods into the culinary arts educations leads to significant improvement of culinary students’ sensory vocabulary, knowledge and skills. …”
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Healthy helpers: using culinary lessons to improve children’s culinary literacy and self-efficacy to cook by Peggy Policastro, Alison H. Brown, Erin Comollo

Subjects: “…culinary literacy…”
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Culinary medicine and community partnership: hands-on culinary skills training to empower medical students to provide patient-centered nutrition education by Brandon Pang, Zoe Memel, Carmel Diamant, Emily Clarke, Sherene Chou, Gregory Harlan

“…They developed a hands-on preclinical culinary and nutrition course that aims to teach students practical skills and knowledge that they will be able to apply to their own lives and pass onto patients. …”
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Soft skills profile of critical thinking ability for culinary arts students in online learning by Kokom Komariah, Siti Hamidah, Sugiyono Sugiyono, Kurni Marifa

“…This paper describes how culinary arts students' soft skills ownership profile after participating in online learning through the communication media application used. …”
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Promoting healthful and diverse eating behaviours through an extracurricular culinary skills intervention in Philadelphia by Matthew D. Kearney, Arlene R. Maheu, Madalyn Booth, Andrew B. Newberg, Peter F. Cronholm, Soussan Ayubcha

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Practical-Based Culinary Education to Develop Vocational Skills for Deaf Students at SLBN Cicendo by Febianty Diane Suherman, Imas Diana Aprilia, Juhanaini Juhanaini, Budi Susetyo, Iding Tarsidi

“…Repeated hands-on activities enabled students to internalize workplace routines and develop employability-related skills, including discipline, collaboration, and persistence. …”
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Increasing nutrition knowledge and culinary skills in interprofessional healthcare students: an active learning pilot study by Tracy Noerper, Anne Lowery, Geoffrey Wright, Abigail Burka

“…Future research of hands-on culinary education should aim to balance culinary skills education with improving the nutrition knowledge of interprofessional healthcare students.…”
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Transferable critical thinking skills of culinary and fashion students in educational practical activities at Vocational Schools by Kokom Komariah, Fitri Rahmawati, Kapti Asiatun, Asri Andarini Nurlita, Maize Lina Minarni, Perawati Simaremare

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The Effect of Major, Education, and Skill Match on Job Satisfaction and Turnover Intention among Culinary Arts Graduates by Tae-Kyun Na, In-Young Jung, Saem Han

“…This study aims to investigate the impact of job match on turnover intention and job satisfaction within the culinary industry. To achieve this purpose, the study analyzes data from 264 graduates of culinary-related programs who participated in the Graduate Occupational Mobility Survey (GOMS). …”
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Cooking Skills in Health Professionals: A Systematic Review by Letícia M. Conceição, Sara S. P. Rodrigues

Subjects: “…cooking skills…”
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Managing culinary adversity with food literacy: Children’s encounter with whole fish and bitter greens by Hart N. Feuer

“…Among the activities were measures of eating skill and tolerating adversity involving consumption of (A) bitter green vegetables and (B) whole fish. …”
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Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study by Camila Vieira Tiecher, Ana Carolina Fernandes, Greyce Luci Bernardo, Fharlley Lohann de Medeiros Rodrigues da Silva, Ana Paula Gines Geraldo, Tailane Scapin, Vanessa Mello Rodrigues, Débora Kurrle Rieger, Paula Lazzarin Uggioni, Rossana Pacheco da Costa Proença

“…Methods: Nutrition and Culinary in the Kitchen is an intervention program with hands-on cooking classes focused on promoting cooking skills. …”
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Linking personal attributes, technical skill and managerial competence towards entrepreneurial orientation and the success of traditional home culinary industry by Shofia Amin, Husni Hasbullah

“…That’s why it was needed a lot of help from the government and academicians to increase their managerial competence by giving them special guidance, counselings and trainings continuously Keywords: personal attributes, technical skills, managerial competence, entrepreneurial  orientation, culinary home industries…”
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Socioecological correlates of perceived cooking skills among Spanish adolescents: the EHDLA study by Carlos Hermosa-Bosano, José Francisco López-Gil, José Francisco López-Gil

Subjects: “…cooking skills…”
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E-Module of Speech Listening Skills for BIPA 1 Learners for Children with Indonesian Culinary Content at the Cooperative Education Unit School by Amalia Arzaqi, Nuny Sulistiany Idris, Suci Sundusiah

“… The purpose of this research is to describe 1) the needs analysis profile for the development of e-module listening-speech skills for BIPA 1 students with Indonesian culinary content; 2) the design of an e-module of listening-speech skills for BIPA 1 students with Indonesian culinary content; 3) developing an e-module of listening-speech skills for BIPA 1 students with Indonesian culinary content; and 4) the implementation of the listening-speech skills e-module for BIPA 1 students with Indonesian cuisine content. 5) Response of e-module on listening-speech skills for BIPA 1 students with Indonesian cuisine content. …”
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The Influence of a Campus-based Culinary, Nutrition Education Program, "College CHEF," on College Students' Self-efficacy with Cooking Skills and Nutrition Behaviors by Jennifer McMullen, Melinda Ickes

“…Aim: To evaluate the influence of a campus-based culinary nutrition education program, the College CHEF, on participants' self-efficacy for cooking skills and techniques and fruit and vegetable (FV) use and consumption. …”
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Culinary and Gastronomic Practices during the Periods of Restrictions on Movement Caused by the COVID-19 Pandemic in the Province of Alicante (Spain) by Maria Tormo-Santamaria, Lluís Català-Oltra, Alexandre Pereto-Rovira, Ángeles Ruíz-García, Josep Bernabeu-Mestre

Subjects: “…culinary skills…”
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