Self-care skills, especially food preparation skills, are essential for independence as young adults with autism spectrum disorder (ASD) transition to adulthood. This practice brief reviews the impact of a six-week course designed to teach cooking skills to college students with ASD. The goal was to increase confidence in cooking and frequency of…

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…

This paper examines how competency progression and completion is implemented in practice in three trades. In particular, it focuses on: interactions between teachers and/or assessors and workplace supervisors; the different approaches used to integrate on- and off-the job training; assessment and signoff practices; and the ways by which workplace…