The National School Nutrition Programme (NSNP) in South Africa provides thousands of needy children with school meals on school days. One, and in some cases 2, of these meals per week are soya based. A review of the NSNP revealed that many children do not eat on those days because they find the soya mince meal unappetising. As the meal served…

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…

Many professions have emerged from the early ages to the present day. In this context, cooking is an ancient profession that has been done by people since ancient times. Especially in recent years, the importance of this profession has increased considerably and more preferred. People usually consider the image of that profession when choosing a…

The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…

Objective: Food insecurity in college students is associated with poor eating habits. The purpose of this project was to increase consumption of fruits and vegetables in college students using a campus food pantry. Participants: Twenty-nine college students completed the study. Methods: Participants viewed weekly food preparation videos…

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…

Historically, there has been conflict in regards to the perceived value of postsecondary culinary education between those who feel culinary school better prepares students to enter the foodservice industry versus those who claim that claim culinary careers can be entered without formal training and everything that needs be known can be learned on…

This study addresses the complex challenges of childhood obesity, food poverty and environmental degradation by developing a planetary health framework for school food in education. Drawing on Dewey's experiential learning philosophy, it adopts an integrative approach where school meals and food education converge. Rooted in the planetary health…

Objective: This research examines the effects of educational materials, delivered with "take-home and cook-with-friends" meal kits, on college students' food agency. Participants: In the spring of 2021, 186 students were recruited at a US public university and randomly allocated into either an intervention group that received meal kits…

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…

Purpose: The purpose of this study was constructed a behavioral observation scale for avoiding food waste from the point of view of Chinese cuisine, used as an evaluation tool to examine food waste in the process of food preparation for hospitality students in Taiwan. Design/methodology/approach: The status of food handling in the preparation…

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…

This research project examines the impact of removing post 16 A-level examinations for Home Economics and Food Technology in schools in England from 2016. This research explores teachers' experiences from 2016-2020, specifically their views on the progression pathway for those students who wish to pursue further study and employment opportunities…

The purpose of this study was to investigate and measure those factors in the restaurant industry and how they impacted student persistence and graduation from a culinary school in the Midwest. A correlational approach was utilized to determine if students' perceptions of stress, low pay, and long and odd hours changed as they progressed through…