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Direct linkMiles, Deon T.; Borchardt, Adrienne C. – Journal of Chemical Education, 2014
Several years ago, a new nonscience majors course, The Science of Food and Cooking, was developed at our institution. The course covered basic scientific concepts that would normally be discussed in a typical introductory chemistry course, in the context of food and food preparation. Recently, the course has been revamped in three major ways: (1)…
Descriptors: Science Laboratories, Science Instruction, Food, Cooking Instruction
Developing a Specialized Vocabulary Word List in a Composition Culinary Course through Lecture Notes
Download full textM.Nordin, N. R.; Stapa, S. H.; Darus, S. – Advances in Language and Literary Studies, 2013
Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing…
Descriptors: Foreign Countries, Second Language Learning, English for Special Purposes, Vocabulary Development
