Search Results - LEARNING AND TEACHING CULINARY ARTS
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The mindfulness aspects in the teaching of culinary art in vocational high school
Published in Jurnal Pendidikan Vokasi (2021-08-01)“…This study aims to describe the aspects of mindfulness in the teaching of culinary art in vocational high schools. …”
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Innovative Pedagogy: A Case Study – the Culinary Arts College in Taiwan
Published in International Dialogues on Education: Past and Present (2017-12-01)Get full text
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Of Food and Languages: Culinary Arts, Cultures and Language Learning
Published in Babylonia (2015-04-01)Get full text
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Android-Based E-Module in Basic Culinary Arts for Vocational High School Students
Published in Jurnal Edutech Undiksha (2024-12-01)“… The challenges faced in teaching Basic Culinary Arts in vocational high schools (SMK) include the limited availability of effective learning media that can be easily accessed by students. …”
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Pivoting Culinary Arts Education During COVID-19 Part One
Published in Journal of Innovation in Polytechnic Education (2022-03-01)Get full text
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Effects on skills and knowledge of a sensory teaching program for culinary students
Published in International Journal of Food Design (2022-11-01)“…Sensory science provides these tools to develop, revise and improve foods. However, in the culinary arts educations in Denmark teaching in sensory science is limited. …”
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Student’s knowledge of the mbkm program in the culinary education study program
Published in Jurnal Pendidikan Teknologi dan Kejuruan (2023-09-01)Get full text
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Penggunaan Kajian Gastronomi pada Pembelajaran Bahasa Indonesia Teks Observasi di SMK Kompetensi Keahlian Tata Boga
Published in Jurnal Paedagogy (2023-01-01)“…This study aims to 1) identify media, learning resources, and materials in the culinary arts vocational school that can be integrated with observational texts and gastronomic studies and 2) describe the learning steps in the core learning activities using gastronomic studies in learning observational texts. …”
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Physician-Chef-Dietitian Partnerships for Evidence-Based Dietary Approaches to Tackling Chronic Disease: The Case for Culinary Medicine in Teaching Kitchens
Published in Journal of Healthcare Leadership (2023-07-01)“…Culinary medicine is an evidence-based, interprofessional field of medicine that combines culinary arts, nutrition science, and medical education to prevent and treat diet-related disease. …”
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Fusion Food Book Development Based Contextual Learning: How are the Feasibility of Experts and Student Responses?
Published in Journal of Education Technology (2024-11-01)“… Some teachers are still lacking in developing teaching materials and only use them from articles and recipe books, so they do not contain clear and appropriate learning strategies according to the material in culinary learning. …”
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Skills-based curriculum design for culinary course in Traditional Tahfiz institutions
Published in Heliyon (2022-06-01)Get full text
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What Traditional Apprenticeship Principles Can Teach Us about Active Learning
Published in Journal of Systemics, Cybernetics and Informatics (2020-12-01)“…While any non-lecture activity will positively affect student attention spans [1], mere activity alone is not sufficient to inspire students to engage in deep learning. An active learning module should further course learning outcomes, and foster critical thinking [2] and be perceived by students as a link between these classroom activities and the skill set they must acquire for their futures in the workforce [3] Apprenticeship is also a model of learning that transcends its application to vocational training, having been used in areas as divergent as law, medicine, culinary arts and media production [4, 5]. …”
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