Technical culinary skills are fundamental competencies for professional chefs. Consequently, demonstrating and enhancing these skills pose significant challenges within culinary education. This study aims to develop a virtual reality (VR) system for culinary skill development and assess its effectiveness when integrated into a hospitality…

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…

This article focuses on teaching and mentoring course-based undergraduate research in a vocationally focused higher education setting. At the Culinary Institute of America (CIA), students are immersed in hands-on experiential classes. Their education begins with basic culinary techniques, and they gradually progress toward more specialized cooking…

The present study investigates the effects of online collaborative writing instruction combined with metacognitive guidance on students' writing performance in German as a foreign language and their metacognitive awareness. For this purpose, a total of 90 students are randomly and equally divided into three groups: group with online collaborative…

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…

A chemical engineering degree offers the possibility of a variety of career paths including food and beverage industry. However, chemical engineering students are rarely exposed to food processing examples during their education. Therefore, a new elective food processing course was developed and offered for the first time in the department of…

The roots of modern hospitality teachings are evident in the beginnings of family and consumer sciences (FCS). Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of…

This paper explores the English needs of culinary college students in Korea, asking whether their English needs differ by their desired careers. To this end, we administered a survey to 123 culinary college students and divided them into six groups based on their desired careers. The results show that the type of desired career of the participants…

Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our…

This report is the successor to "Help Wanted: Projections of Jobs and Education Demand through 2018," in which researchers examined the connections between educational attainment and educational demand in the labor market. In this report, the authors update the jobs projected to be available through 2020, using a macro-micro modeling…

The recession that began in December of 2007 is already 30 months old, but the U.S. economy will not recover its pre-recession employment levels for at least another two years. From there, it will take an additional three years to make up for lost growth and create a job market strong enough to employ both the casualties of the recession and the…

This study aimed at developing a course based on the level and the needs of second-grade tourism students at a vocational school in Turkey. Two data collection instruments, a needs analysis and an oral interview, were used to reveal students' level of English and their needs. It was found that the average level of English in the classroom is A2…

The graduate of the Cook apprenticeship program is a certified journeyperson who will be able to: (1) responsibly do all work tasks expected of a journeyperson; (2) be able to supervise, train and coach apprentices; (3) know the required sanitation standards and regulations in order to produce wholesome food; (4) have a thorough knowledge of…