Research has demonstrated links between sociodemographic background and educational achievements in vocational education and training. Student achievements may be additionally impacted by individual characteristics specifically relevant to the domain of the professional training. In the context of professional culinary education, student…

Research paper writing is an essential factor and one of the challenging tasks for students. This study aims to examine the effectiveness of the MIRS (Motivation, Inspiration, Realization, and Solution) approach students' capability to write the research papers. This study employed the quasi-experimental design, specifically using equivalent time…

Students' vocational knowledge can be defined as all knowledge students require performing within occupational practice. In the context of vocational education and training, students' vocational knowledge is often discussed from a perspective of either what should be taught and learned in schools or different kinds of knowledge students should…

The purpose of this study was to gather evidence from a CTE culinary arts program to determine if students perform better academically and are more engaged in the flipped classroom using digital technology, than a traditional classroom. The study included 24 participants in a postsecondary, CTE culinary arts program who were divided into two…

How students develop vocational knowledge is a rather under-researched topic in the context of vocational education and training. Vocational knowledge is perceived as the kind of knowledge required to perform in occupational practice. From an activity-theoretical approach to learning, supplemented with ideas borrowed from inferentialism, this…

The nature of knowledge in vocational education is often described in dichotomies such as theory versus practice or general versus specific. Although different scholars now acknowledge that vocational knowledge is more than putting bits of theoretical and practical knowledge together, it is still unclear how vocational knowledge should be…

The article deals with comparative analysis of conceptual approaches and content of cooks' training in Ukraine, European countries, the USA and Eastern Partnership countries. It has been found out that national vocational education is grounded on education standards and activity-based approach to forming the training content, subject-based…

Making errors is an inevitable part of work and learning situations. Recent research has shown that errors can provide important learning opportunities, in particular in education or training, where there may be ample time and support to learn from them. Yet, more knowledge is needed of how learning from errors is developed through interactional…

The few studies aiming to evaluate prevention interventions provided by occupational therapists in health at work were conducted in work settings. However, to intervene in primary prevention, developing occupational therapy interventions with students learning a trade is relevant. The objective is to evaluate workshops designed and set up by…

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…

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 article is to examine how media-generated professional identities in the culinary sector are reflected in Danish male cookery students' narratives about their own identity, experiences and expectations about the trade. Hence, this study takes its starting point in studies that show how the broad popularity of the culinary…

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…

Objectives: To examine the experiences of Aboriginal Australians with or at risk of diabetes who attended urban community cooking courses in 2002-2007; and to develop recommendations for increasing the uptake and effectiveness of nutrition education in Aboriginal communities. Methods: Descriptive qualitative approach using semistructured…

Describes videotape educational programing in culinary arts at the Culinary Institute of America. (CMV)