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Download full textKing-Dow Su – Journal of Baltic Science Education, 2024
Building 21st-century life science skills requires educating participants according to STEM abilities. Therefore, this research aimed to examine the effectiveness and feasibility of the STEM ability assessment framework in the practical learning environment. The study uses STEM coffee preparation experiential activity with a Royal Belgian siphon…
Descriptors: STEM Education, Content Validity, Instructional Effectiveness, Interrater Reliability
Direct linkWu, Shu-Hua; Wu, Tung-Pao; Ku, Edward C. S.; Chen, Joyce Hsiu Yu – Journal of Applied Research in Higher Education, 2023
Purpose: This study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance. Design/methodology/approach: This study constructed a learning performance model from the situated cognition perspective using a sample of students at universities and vocational…
Descriptors: Foods Instruction, Cooking Instruction, Cultural Education, Service Occupations
Ko, Wen-Hwa; Hong, Yi-Ling – International Journal of Sustainability in Higher Education, 2023
Purpose: The purpose of this study was constructed a behavioral observation scale for avoiding food waste from the point of view of Chinese cuisine, used as an evaluation tool to examine food waste in the process of food preparation for hospitality students in Taiwan. Design/methodology/approach: The status of food handling in the preparation…
Descriptors: Food, Sustainability, Hospitality Occupations, Water
Su, King-Dow – Journal of Baltic Science Education, 2022
This research used mixed effects to construct a PBL-STEM (problem-based learning with STEM) questionnaire with high validity and reliability. The benefits of PBL-STEM focused on cross-disciplinary and longitudinal research to analyze students' self-efficacy in life science. All 175 university students who attended this course as an elective…
Descriptors: Interdisciplinary Approach, Biological Sciences, Educational Innovation, Problem Based Learning
Wang, Ching-Yeh; Tsai, Meng-Jung – Asia-Pacific Education Researcher, 2017
The purpose of this study was to explore the relationships between the self-efficacies and the attitudes toward Web-based Recipe Learning (WRL) of 296 culinary college students in Taiwan. Factors of the WRL Self-Efficacy Scale and the WRL Attitudes Scale were identified in this study using exploratory factor analyses. Both scales showed a good…
Descriptors: Foreign Countries, Cooking Instruction, Nutrition Instruction, Web Based Instruction
