Works matching DE "COOKING schools"
Results: 84
The Influence of the Australian Dietary Guidelines on Culinary Textbooks Used in Education over the Last 30 Years.
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- Journal of Culinary Science & Technology, 2018, v. 16, n. 2, p. 194, doi. 10.1080/15428052.2017.1363105
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- Article
“Against all odds”: Head chefs profiled.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 2, p. 107, doi. 10.1080/15428052.2015.1080645
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- Article
Opinions, Knowledge, and Current Practices of Culinary Arts Instructors and Professionals in Regards to Healthy Food Techniques.
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- Journal of Culinary Science & Technology, 2015, v. 13, n. 4, p. 287, doi. 10.1080/15428052.2015.1015669
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- Article
The Complexity of Making a Conscious Meal: A Concept for Development and Education.
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- Journal of Culinary Science & Technology, 2015, v. 13, n. 3, p. 263, doi. 10.1080/15428052.2015.1015668
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- Article
The Value of Culinary Education: Evaluating Educational Costs, Job Placement Outcomes, and Satisfaction With Value of Associate Degree Culinary and Baking Arts Program Graduates.
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- Journal of Culinary Science & Technology, 2012, v. 10, n. 1, p. 53, doi. 10.1080/15428052.2012.650609
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- Article
The Influence of Extracurricular Foodservice Work Experience on Culinary Graduate Industry Experience.
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- Journal of Culinary Science & Technology, 2012, v. 10, n. 1, p. 19, doi. 10.1080/15428052.2012.650603
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- Article
Editorial Board EOV.
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. ebi, doi. 10.1080/15428052.2011.632318
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- Article
Student Reflection on Quality Teaching and How to Assess It in Higher Education.
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. 282, doi. 10.1080/15428052.2011.629889
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- Article
Is Crowdsourcing Useful for Enhancing Innovation and Learning Outcomes in Culinary and Hospitality Education?
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. 261, doi. 10.1080/15428052.2011.627259
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- Article
To What Extent Does Studying to Become an Australian Trade-Qualified Cook Prepare Culinary Students for Further Education?
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. 228, doi. 10.1080/15428052.2011.627240
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- Article
A Case Study of the Scholarship of Teaching and Learning in a Food Safety Class.
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- Journal of Culinary Science & Technology, 2010, v. 8, n. 1, p. 33, doi. 10.1080/15428052.2010.490768
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- Article
Effect of Far-Infrared Oven on the Qualities of Bakery Products.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 105, doi. 10.1080/15428050802336955
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- Article
WEB SITES OF INTEREST TO CULINARIANS AND CULINARY INSTRUCTORS.
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- Journal of Culinary Science & Technology, 2006, v. 5, n. 4, p. 75, doi. 10.1300/J385v05n04_06
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- Article
Celebrate Culinary Science and Gastronomic Knowledge!
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- 2006
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- Publication type:
- Editorial
The Comparative Study of the Culinary Curriculum Between Taiwan and USA.
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- Journal of Culinary Science & Technology, 2006, v. 5, n. 2/3, p. 93, doi. 10.1300/J385v05n02_08
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- Article
Applying Problem-Based Learning to Theoretical Science Course of Culinary Art Education: An Example of Ingredients Course.
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- Journal of Culinary Science & Technology, 2006, v. 5, n. 2/3, p. 59, doi. 10.1300/J385v05n02_05
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- Article
The Institutionalization of Culinary Education: An Initial Assessment.
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- Journal of Culinary Science & Technology, 2005, v. 4, n. 4, p. 31, doi. 10.1300/J385v04n04_04
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- Article
CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS.
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- Journal of Culinary Science & Technology, 2005, v. 4, n. 4, p. 25, doi. 10.1300/J385v04n04_03
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- Article
Culinary Education Web Sites.
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- Journal of Culinary Science & Technology, 2005, v. 4, n. 2/3, p. 109, doi. 10.1300/J385v04n02_08
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- Article
Gastronomy tourism experiences: the cooking classes of Cinque Terre.
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- Tourism Recreation Research, 2024, v. 49, n. 1, p. 161, doi. 10.1080/02508281.2021.1975213
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- Article
SUMMER COOKING SCHOOL.
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- Journal of Education, 1897, v. 45, n. 20, p. 331
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- Article
Beijing's culinary revolution.
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- Asia Weekly, 2008, v. 2, n. 33, p. 32
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- Article
Will Culinary Videos Increase Dietetic Students' Culinary Skills and Food Knowledge?
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- Journal of Family & Consumer Sciences Education, 2013, v. 31, n. 1, p. 50
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- Article
Diabetes Cooking Schools Improve Knowledge and Skills in Making Healthful Food Choices.
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- Journal of Extension, 2012, v. 50, n. 2, p. 7, doi. 10.34068/joe.50.02.62
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- Article
All in a Day’s Play: How a Child Resists Linguistic Racism and Constructs Her Identity.
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- Research in the Teaching of English, 2023, v. 57, n. 3, p. 248, doi. 10.58680/rte202332354
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- Article
HENRY COLE, EDITH NICOLLS CLARKE, 'THE NATIONAL', AND THOMAS LOVE PEACOCK.
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- Petits Propos Culinaires, 2015, n. 102, p. 92, doi. 10.1558/ppc.28355
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- Article
Laura Vallejo Castro: Operaria forestal, influente en redes sociales.
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- 2023
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- Interview
Using Cooking Schools to Improve the Pleasure of Food and Cooking in Patients Experiencing Smell Loss.
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- Foods, 2024, v. 13, n. 12, p. 1821, doi. 10.3390/foods13121821
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- Article
Korean Culinary College Students' Desired Careers and English Proficiency Needs.
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- English Teaching, 2018, v. 73, n. 1, p. 161, doi. 10.15858/engtea.73.1.201803.161
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- Article
The Development of a Scale for Evaluating Creative Culinary Products.
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- Creativity Research Journal, 2009, v. 21, n. 1, p. 54, doi. 10.1080/10400410802633491
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- Article
Kitchen SCIENCE.
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- Columbia: The Magazine of Northwest History, 2019, v. 33, n. 4, p. 7
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- Article
Examining the Concept of Creativity in a Culinary School Setting.
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- Journal of Hospitality & Tourism Education, 2021, v. 33, n. 1, p. 66, doi. 10.1080/10963758.2020.1726766
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- Article
A Comparison of Learning Outcomes in Culinary Education: Recorded Video vs. Live Demonstration.
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- Journal of Hospitality & Tourism Education, 2013, v. 25, n. 3, p. 103, doi. 10.1080/10963758.2013.826940
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- Article
An Evaluation of the Research Chefs Association’s Bachelor of Science in Culinology® Core Competencies.
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- Journal of Hospitality & Tourism Education, 2016, v. 28, n. 3, p. 127, doi. 10.1080/10963758.2016.1189831
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- Article
Culinary Industry Practitioners’ and Educators’ Perceptions of Core Competencies for a 4-Year Bachelor’s Degree in the Culinary Arts.
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- 2016
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- Publication type:
- Course Review
Quality and Satisfaction With Culinary Education: Evidence From Cyprus.
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- Journal of Hospitality & Tourism Education, 2014, v. 26, n. 2, p. 87, doi. 10.1080/10963758.2014.900383
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- Article
Predictors of Culinary Students' Satisfaction with Learning.
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- Journal of Hospitality & Tourism Education, 2011, v. 23, n. 3, p. 5, doi. 10.1080/10963758.2011.10697008
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- Article
NEW ENGLAND: MASSACHUSETTS. .
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- Journal of Education, 1893, v. 38, n. 15, p. 261
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- Article
EDITORIAL MENTION. .
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- Journal of Education, 1893, v. 37, n. 24, p. 367
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- Article
IS THE COOKING SCHOOL NEEDED?
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- Journal of Education, 1891, v. 33, n. 1, p. 4
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COOKING IN THE PUBLIC SCHOOLS-AT WHAT AGE?
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- Journal of Education, 1890, v. 32, n. 16, p. 261
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- Article
Delineating Cultural Boundaries and Debunking the Myth of the "Classless" Kitchen.
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- Humanity & Society, 2017, v. 41, n. 4, p. 482, doi. 10.1177/0160597617733625
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- Article
Can Improvisation Save Culinary Education?
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- Liminalities, 2018, v. 14, n. 1, p. 169
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- Article
Half-Baked.
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- Journal of Critical Incidents, 2015, v. 8, p. 114
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- Article
Personalidade Gastronômica e Destinos Turísticos: avaliação dos canais de comunicação na projeção dos atrativos gastronômicos no nordeste brasileiro.
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- Revista Turismo em Análise, 2011, v. 22, n. 2, p. 322, doi. 10.11606/issn.1984-4867.v22i2p322-340
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- Article
THE “FOOD ON CANVAS” TRAINING COURSE AS A CREATIVE APPROACH TO CROSS-CURRICULAR LEARNING.
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- Vocational Education, 2017, v. 19, n. 2, p. 123
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- Article
Border Crossing: Bricolage and the Erosion of Categorical Boundaries in French Gastronomy.
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- American Sociological Review, 2005, v. 70, n. 6, p. 968, doi. 10.1177/000312240507000605
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- Article
Lena Richard’s Cook Book.
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- Historic New Orleans Collection Quarterly, 2024, v. 41, n. 4, p. 23
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- Article
The Chefs Collaborative.
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- Journal of Agricultural & Food Information, 2007, v. 8, n. 4, p. 3, doi. 10.1080/10496500802083575
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- Article
"Strange People But They Sure Can Cook!".
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- Food, Culture & Society, 2008, v. 11, n. 2, p. 173, doi. 10.2752/175174408X317552
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- Article