Teaching Research Skills to Vocational Learners: Teaching Chefs to Research

Autor/in	Zhen, Willa
Titel	Teaching Research Skills to Vocational Learners: Teaching Chefs to Research
Quelle	In: Scholarship and Practice of Undergraduate Research, 4 (2020) 2, S.21-26 (6 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	2476-101X
Schlagwörter	Research Skills; Vocational Education; Food Service; Service Occupations; Teaching Methods; Undergraduate Students; Study Abroad; Foreign Countries; New York; Japan + Suchen Sie Ihr Suchwort? Forschungsleistung; Ausbildung; Berufsbildung; Dienstleistungsberuf; Teaching method; Lehrmethode; Unterrichtsmethode; Studies abroad; Auslandsstudium; Ausland
Abstract	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 skills such as the techniques of specific world regions or the production of specialty products such as chocolates and wedding cakes. The author discusses pedagogical techniques used to teach these learners, who are not the usual participants in independent research projects during a senior capstone. This article examines how to blend and utilize hands-on, experiential activities as part of teaching data gathering and the research process. (As Provided).
Anmerkungen	Council on Undergraduate Research. 734 15th Street NW Suite 850, Washington, DC 20005. Tel: 202-783-4810; Fax: 202-783-4811; e-mail: cur@cur.org; e-mail: SPUR@cur.org; Web site: https://www.cur.org/what/publications/journals/spur/
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01