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Download full textDaugherty, Jamie B. – Journal of Public Scholarship in Higher Education, 2015
A grant from a regional nonprofit organization for the 2012-2013 academic year facilitated the revision of an existing course learning objective in a Culinary Nutrition lab course--performing effective culinary demonstrations--to include a service-learning experience. This course is a graduation requirement in a research- and science-based…
Descriptors: Service Learning, Food Service, Cooking Instruction, Nutrition Instruction
West Virginia Coll. of Graduate Studies, Institute. – 1978
Through support from the Fund for the Improvement of Postsecondary Education, a model for providing graduate programs to full-time employed adults residing in remote locations of southern West Virginia was designed by the West Virginia College of Graduate Studies, a college that does not have a campus. The essence of the delivery model was to…
Descriptors: Adult Students, Autoinstructional Aids, Cost Effectiveness, Course Evaluation
Lhota, Robert L. – 1976
A rationale, background information, fundamental theory, and implementation strategies are presented for a staff development model focused around a Teaching Center and designed to include part-time as well as full-time instructors. Limited financial resources and resultant demands for cost-effectiveness are first discussed, demonstrating the…
Descriptors: Ancillary Services, Collective Bargaining, College Libraries, Community Colleges
