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Showing 1 to 15 of 65 results Save | Export
Empowering Future Physicists: The Role of Case Technology in Research Competency Development
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Serik Polatuly; Sherzod Ramankulov; Indira Usembayeva; Danakul Kazakhbayeva; Nurdaulet Shektibayev; Bakytzhan Kurbanbekov; Elmurat Dosymov – Cogent Education, 2024
The research study concentrates on the incorporation of case technology to augment the enhancement of research competencies among future physicists. The study scrutinizes the influence of case technology on students' research capabilities and their aptitude to apply theoretical knowledge to practical situations. The main objective was to identify…
Descriptors: Student Empowerment, Occupational Aspiration, Physics, Scientists
A Mandatory Contribution-Based Collaborative Gaming Approach to Enhancing Students' Collaborative Learning Outcomes in Science Museums
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Liang, Hsin-Yi; Hsu, Tien-Yu; Hwang, Gwo-Jen; Chang, Shao-Chen; Chu, Hui-Chun – Interactive Learning Environments, 2023
In the past decades, collaborative game-based learning has been used to facilitate students' learning in authentic learning contexts. Although several previous studies have reported the potential of this approach for students' learning performance and motivation, unequal participation could negatively influence the learning effectiveness of…
Descriptors: Museums, Science Education, Critical Thinking, Competency Based Education
Improving Teacher Pedagogic Competences in Remote Areas through Lesson Study Activity
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Asari, Slamet; Fauziyah, Nur; Uchtiawati, Sri – International Journal of Education and Literacy Studies, 2018
The purpose of this study was to investigate the effect of a community service activity on improving teachers' pedagogic competence in Bawean Island of Gresik Regency, Indonesia. The treatment method was based on a model of special education profession in a remote island by implementing lesson study activity introduced and developed previously on…
Descriptors: Teacher Improvement, Teaching Skills, Teacher Competencies, Competency Based Teacher Education
Using Cooking, Baking, and Cutting Terms. Learning Activity Pack and Instructor's Guide 5.1a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food Service
Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…
Descriptors: Competency Based Education, Cooking Instruction, Food, Food Service
Project for Program Improvement through the Utilization of Self-Paced Individualized Instruction Concepts Industrial Equipment Technology. Final Report.
Crowley's Ridge Vocational Technical School, Forrest City, AR. – 1989
The general objectives of an Arkansas technical school's self-paced individualized instruction program were designing, field testing, and disseminating an instructional management system with support materials that identify and justify the need for a program of instruction. Eight specific objectives have been developed to facilitate students'…
Descriptors: Competency Based Education, Course Descriptions, Electric Circuits, Electricity
Buying, Preparing, and Cooking Fish. Learning Activity Pack and Instructor's Guide 5.13b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Competency Based Education, Cooking Instruction, Fishes, Food
Introduction to Sandwiches. Learning Activity Pack and Instructor's Guide 5.4a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with types of sandwiches and their ingredients, to give tips on making and handling sandwich ingredients, and to explain how to set up a sandwich counter.…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Preparing Sandwiches. Learning Activity Pack and Instructor's Guide 5.4b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing sandwiches to order and in quantity. Illustrated information sheets and learning activities are provided in these areas: preparing sandwiches to…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Starch Products. Learning Activity Pack and Instructor's Guide 5.9. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Preparing Stocks. Learning Activity Pack and Instructor's Guide 5.10a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Introduction to Fish and Shellfish. Learning Activity Pack and Instructor's Guide 5.13a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with fish and shellfish for restaurant use. Illustrated information sheets and learning activities are provided in these areas: buying and storing fish and…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Fishes
Buying, Preparing, and Cooking Shellfish. Learning Activity Pack and Instructor's Guide 5.13c. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the various market forms of shellfish and how to clean, prepare, and cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Vegetables. Learning Activity Pack and Instructor's Guide 5.14. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the major types of vegetables, with the procedures for storing vegetables, and with the general rules and methods of vegetable cookery. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
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