Partnerships between community colleges and employers to create apprenticeships have been around for decades. These traditionally have covered fields like the building trades--electrical, construction and others--as well as heavy manufacturing like the automobile industry. Inspired partly by a new federal apprenticeship consortium--and $175…

The apprenticeship movement is reshaping skills, policies, and programs in the United States at a critical moment in our country's history. This reader offers a chorus of voices emanating from different countries and populations, echoing commitment to bright, sustainable workforce futures through a well-crafted approach to this talent development…

The purpose of this study is to demonstrate how to integrate two in-house specialized corpora into a university-level English for Specific Purposes (ESP) course for nonnative speakers of English. The ESP course was an introductory level of wine tasting for Applied English Department students at a university specializing in hospitality in Taiwan.…

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…

The aim of this study was to describe student learning after completing an experiential learning task that was designed to develop students' knowledge of food and food preparation methods. The task required students to follow a special diet and then complete a daily online journal entry about the experience for other students to read and review.…

It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate from…

This article explores two case studies of the literacy practices of assessment in the vocational curriculum. Previous studies have identified learning in the vocational curriculum as being assessment-driven and that subjects often associated with limited levels of literacy actually require multiple literacy practices from students. Drawing upon…

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…

This study aims to investigate the usability of a newly developed technology--the Digital Kitchen--as compared to a normal everyday kitchen to teach English vocabulary. This interactive kitchen which was first developed to help people with dementia is equipped with sensors and different wireless communication technologies which allows it to give…

Drawing on interview data regarding literacy practices done in tandem with housework, this article presents an array of recipe uses among retirement-age women. Given their backgrounds as professionals who come of age during second-wave feminism, the women see little value in "domestic" practices such as cooking literacies (Barton & Hamilton).…

Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing…

Objective: To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory) cooking programs aimed at college students living off campus improved cooking self-efficacy, knowledge, attitudes, and behaviors regarding fruit and vegetable intake. Design: A randomized controlled trial with pre-, post- and follow-up tests. Setting:…

Food safety issue is not new in Malaysia as problems such as unsafe food handling, doubtful food preparation, food poisoning outbreaks in schools and education institutions and spreading of infectious food borne illness has been discussed by the public more often than before. The purpose of this study is to examine the food safety knowledge and…

Parliamentary procedure is an integral part of the business of many recreation organizations, but students often perceive it to be difficult and irrelevant to their professional preparation. The activity uses the creation of a cookie recipe to practice the basic meeting business functions in parliamentary procedure. The cookie meeting is an active…

Purpose: To outline the reasons for staff shortages in the UK catering industry and then to decide if further training could help to address these issues. Design/methodology/approach: The objectives have been achieved by examining the training provisions at a college, and then asking the students, their training staff, employers and employees…