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…

This article describes visual-based minimal-text food safety tools developed in Mandarin Chinese to educate Chinese-speaking food service workers about safe food handling practices. Ten posters and one PowerPoint presentation were developed, and their efficacy in conveying critical food safety messages was tested with Chinese-speaking food service…

We live in the most complex food environment in human history. Our global food system, which rose over the course of the 20th and early 21st centuries, has had an enormous impact on what and how we eat. This arrangement, currently dominated by a small number of "agri-food" companies, has produced an abundance of inexpensive, readily…

Learning celebrations are increasingly common in schools looking to put more emphasis on community and efficacy in place formulaic science fair projects. The celebration aspect is in the community's participation and interaction with the learners. Students are the main event, performing as they would in a school play or applying acquired knowledge…

A theoretical model for planning single-event nutrition education contrasts a Practical, Foods, and Positive (PFP) emphasis to an Abstract, Nutrient, and Negative (ANN) focus on nutrition topics. Use of this model makes messages more appealing to consumers and may increase the likelihood that people will apply the nutrition information in their…

"King Corn" is in so many ways the story of how government food policy has entirely remade the food landscape in the United States over the last 40 years. From the massive expansion of the number of acres of corn grown across the country, to the ever-increasing ways that corn is incorporated into the food production process, to the…

This article describes the process of redesigning a Principles of Management course to integrate a service-learning metaproject. The metaproject was Campus Kitchen, a food recovery and delivery program operated on a handful of university campuses across the United States. We used L. Dee Fink's integrated course design approach as well as systems…

Musical parodies of contemporary songs with their lyrics altered to address current food safety issues were incorporated into a variety of food safety educational programs and the effectiveness of the music was evaluated by semiquantitative and qualitative measures. Audiences receiving the music-enriched curricula included school foodservice…

Lifecycle assessment (LCA) is a valuable tool in teaching green engineering and has been used to assess biofuels, including ethanol. An undergraduate engineering course at Duke University has integrated LCA with other interactive teaching techniques to enhance awareness and to inform engineering decision making related to societal issues, such as…

The study examined the relative effectiveness and efficiency of general case in vivo and general case simulation plus in vivo training in teaching six students with moderate and severe disabilities to purchase items in fast-food restaurants. Although both strategies led to reliable performance in nontrained settings, the in vivo instruction…

Describes two vocational programs for retarded adults--a two-semester food service program and a one-semester janitorial service program. The article discusses program eligibility, financial aid, counseling, teaching philosophy and techniques, and program content. The community college's role as a resource center is also described. (CT)

Food and drink are associated with survival and for children and young people the edible landscape represents an essential part of survival in the modern school. Within any institution that "contains" persons over time, such as schools, hospitals and prisons, the organization and control of eating and drinking takes on a particularly…

Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…

A project was conducted to train Jefferson County, Alabama, vocational education instructors in effective teaching techniques and to develop appropriate instructional procedures for educable mentally retarded students. Vocational education areas included in the project were welding, food service, and brick masonry. The project was conducted in two…

The StudyWorks Project was a 1-year unit of study designed for implementation with gifted/talented (G/T) students and developmentally handicapped (DH) students. The project involved four major areas of study (economic development, career education, social/interpersonal skills, and health/nutrition) and provided practical application of these areas…