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Direct linkKankovsky, Ihor; Krasylnykova, Hanna; Drozich, Iryna – Comparative Professional Pedagogy, 2017
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…
Descriptors: Foreign Countries, Comparative Education, Cooking Instruction, Food Service
Finkel, Ed – Community College Journal, 2016
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…
Descriptors: Apprenticeships, Educational Opportunities, Partnerships in Education, Two Year Colleges
Charles, John – Library Journal, 2010
Baking can be intimidating. Just ask all those contestants on "Top Chef" who would rather prepare Beef Wellington than bake a cake. But libraries can take the fear factor out of baking by putting together a solid collection of cookbooks that can help anyone master the sweeter side of the culinary arts or even serve as delicious armchair reading…
Descriptors: Food Service, Library Services, Cooking Instruction, Foods Instruction
Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine – Journal of Extension, 2010
The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…
Descriptors: Food Service, Self Efficacy, Pilot Projects, Formative Evaluation
