Purpose: The purpose of the two studies described in this paper was to assess whether adults with dementia could assume an advice-giving role (Study 1) and a teacher role (Study 2) despite their cognitive impairments. So far, no research on adults with dementia has compared language production in a social conversation condition with that in an…

Analyzes the syntactic structure of noun phrases and verb phrases in recipes and cookery articles in the French press and argues that the complexity of writing about cooking parallels the complexity of the cooking process itself, demonstrating how syntax can reflect function and meaning in a restricted text-type. (Author/MSE)

Three secondary students with moderate disabilities acquired cooking skills through a constant time delay procedure used with video prompting. A multiple probe design was used to evaluate effectiveness of the procedure to teach preparation of a food item (a) on a stove, (b) in a microwave, and (c) on a counter top. The procedure was effective for…

Food preparation practices have changed dramatically in the past fifty years. This study was designed to quantify food preparation knowledge and practices of college women, to assess the reasons why they do not prepare certain foods, and to determine the frequency of eating outside the home. Distinct food preparation ability emerged (high, medium,…

Examination of the acquisition, maintenance, and generalization of three cooking skills by three multiply and severely handicapped blind adolescents revealed that a "whole task" approach was successful in teaching the subjects to boil an egg, grill cheese, and cook a TV dinner. These skills also generalized to other cooking products. (Author/CB)

In El Sururab in rural Sudan, solar energy is used for cooking instead of wood. This study explored the efficiency of a hot-box type of solar cooker for storing heat and its effectiveness for different methods of cooking various foods used daily in El Sururab. Forty local women served as a respondent group. (PVD)

This report revises a 10-year-old study of the hotel and catering industry to reflect the developments during the decade. The report describes current French practices in the industry, including details of the structure of the industry in France and the way the industry works with government to influence the content of vocational education. The…

The primary purpose of this study was to develop a proposed conceptual framework for a semester course in nutrition and foods for vocational home economics at the secondary level. A questionnaire was developed and sent to three groups of Texas educators: homemaking teachers, teacher educators, and nutrition professors. The instrument obtained…

Four adolescents with moderate mental disabilities were taught by peers to read key words from labels of cooking products using constant time delay. Students mastered the reading of target key words in a relatively short amount of time with minimal errors, acquired some incidental learning of cooking definitions, and were able to generalize the…

A study examined the social status of six high school students with moderate or severe disabilities in general education cooking classes. Although no participants were classified as popular among their peers, the majority obtained average social status ratings. Students with disabilities were involved in fewer social interactions than their peers.…

In 1983, as part of its overall review of craft catering education and training in Ireland, the National Craft Curricula and Certification Board commissioned a nationwide research study of the trends and developments in professional kitchen practice in all sectors of the hotel and catering industry. The study was conducted through interviews with…

This paper presents a kindergarten teacher's attempt to implement a process kindergarten curriculum which emphasizes the three skills of perceiving, creating, and decision-making. The experiences, materials, displays, books, and projects used in the curriculum are described. For each skill area, specific dimensions of focus are defined: (1)…

This article discusses some findings from a small-scale investigation of children's gendered beliefs and behaviours in a Korean kindergarten which was attempting to challenge gender stereotyping through the anti-bias intervention of a "cooking curriculum". A sample of 14 children, some with "working" mothers and some with…

In every school system the education of mentally handicapped children presents serious problems. In the larger cities where such pupils may be gathered from the various classes in the school and placed in one room in charge of a specially prepared teacher, the problems are somewhat simplified. In the country schools where children cannot be so…

The conference recorded in this document covered a wide variety of themes and consisted of keynote addresses, research presentations, and workshops. The following keynote addresses are include: "Some Recent TAFE National Centre Research and Development in Australian Vocational Education" (Hall); "Vocational Teacher Education:…