A Registered Dietitian Nutritionist (RDN) is a nutrition expert with numerous and varied required skills which are continuing to evolve as scientific advances in healthcare occur and the food industry strives to meet consumer demands for more healthy, nutritious, and sustainable foods. The Accrediting Council for Education in Nutrition and…

The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…

Historically, there has been conflict in regards to the perceived value of postsecondary culinary education between those who feel culinary school better prepares students to enter the foodservice industry versus those who claim that claim culinary careers can be entered without formal training and everything that needs be known can be learned on…

The high prevalence of food insecurity among college students is a public health concern that requires well designed interventions to address. College students experiencing food insecurity are more likely to practice diet-related behaviors that contribute to poor health, yet this population lacks the necessary knowledge and skills to make adequate…

In this dissertation, I explored creativity in practice. I ask: 1) How do the participants define creativity?; 2) In what way does creativity reflect the positioning between actor and resource?; 3) What creative practices emerge when individuals choose to use, or not use, resources?; 4) How do resources mediate creativity? To understand creativity…

As higher education becomes more prominent and prevalent across the country and around the world, its presence influences many individuals in multiple different capacities. The emphasis placed on learning within this setting can be employed not only to improve mental attributes but also physical well-being. A majority of campuses are equipped with…

The purpose of this study was to apply what is known about the correlation of brain dominance and learning styles to students enrolled in Post-Secondary Culinary Arts Programs. The field of Culinary Arts includes the subjects of Culinary, and Pastry & Baking. Since Culinary School students are required to take classes of their field, academic…

The purpose of this study was to investigate and measure those factors in the restaurant industry and how they impacted student persistence and graduation from a culinary school in the Midwest. A correlational approach was utilized to determine if students' perceptions of stress, low pay, and long and odd hours changed as they progressed through…

A Midwest community college's culinary arts program is experiencing a trending decline in student persistence to degree completion rates year after year. Low persistence to degree completion rates impacts post-traditional students, this community college, and employers. This research is needed, as this and other community colleges could inform…

The purpose of this study was to explore and to compare the programs at two Pennsylvania Universities for students with intellectual disabilities (ID). The study explored how each university began the program from idea to implementation, including why and when it was started. The first university in this study was a four-year private school that…

This phenomenological research study explored the lived experiences of culinary arts students learning general education online while enrolled in a face-to-face (f2f) culinary arts class. This research used Interpretative Phenomenological Analysis (IPA) to analyze how culinary arts students, in a not-for-profit Florida University, made sense of…

As externships evolved from their vocational education roots into the university setting, both the course purposes and the expectations of student changed toward deeper learning. While the students' responsibility for gaining knowledge has increased, teaching methods designed by educators to prepare students for more critically evaluated…