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Showing 1 to 15 of 58 results Save | Export
Chilari, Vera; Gribincea, Corina – European Training Foundation, 2021
This report presents findings from an assessment of the implication of skills in Moldova's smart specialisation strategy. The ETF's role is to support Moldova as it endeavours to give vocational education and training systems a clear role in the implementation of its smart specialisation strategy. The report explores skills data at sub-sectoral…
Descriptors: Foreign Countries, Specialization, Vocational Education, Job Skills
European Training Foundation, 2021
This study focuses on the agri-food sector in Morocco and 'drivers' of change for skills. It alerts education and training institutions to prepare workers for the jobs of the future. The Moroccan society and economy depend heavily on agriculture production, employing around one third of the population and accounting for around 12% of GDP over the…
Descriptors: Foreign Countries, Agriculture, Vocational Education, Agricultural Production
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Jabbari, Lotfali – Journal of Education and Practice, 2015
Education is not merely provision of information from trainer to learner, but the point is that this person requires practical educations for some of its tasks. By considering industrialization of manufacturing processes, economic development cannot happen without considering the Technical and vocational education and training (TVET). Since the…
Descriptors: Foreign Countries, Vocational Education, Corporations, Educational Needs
Shah, Chandra – National Centre for Vocational Education Research (NCVER), 2017
This study explores employers' perspectives on workforce training from 10 firms in three industries (red meat processing, road freight transport, and freight forwarding) located in urban and regional areas of five states on Australia's eastern seaboard. The analysis draws on data collected at interviews with senior managers and internal and…
Descriptors: Employer Attitudes, Foreign Countries, Employees, Workplace Learning
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Chan, Sheng-Ju; Lin, Jing-Wen – Journal of Higher Education Policy and Management, 2016
To address the changing needs of the labour market better, higher education institutions have increasingly aimed to enhance their teaching quality and the learning experiences of their students. Therefore, a key concept of the missions of contemporary educational institutions is to improve students' employability after graduation. Although…
Descriptors: Foreign Countries, Employment Potential, Labor Market, Labor Force Development
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Udofia, Nsikak-Abasi; Nlebem, Bernard S. – Universal Journal of Educational Research, 2013
This study was to validate training modules that can help provide requisite skills for Senior Secondary school students in plantain flour processing enterprises for self-employment and to enable them pass their examination. The study covered Rivers State. Purposive sampling technique was used to select a sample size of 205. Two sets of structured…
Descriptors: Skill Development, Food Processing Occupations, Program Validation, Learning Modules
Jones, Roger; Currie, Lamar; Clayton, Sheila – Research and Curriculum Unit, 2010
As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…
Descriptors: Food Processing Occupations, Merchandising, Marketing, Postsecondary Education
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Nielsen, Klaus – Vocations and Learning, 2008
The aim of this paper is to analyse the relationship between learning and gender at the workplace, by means of an empirical study. It is argued that gendered participation is learnt at the workplace and does not constitute a "natural" division. The empirical part of the paper is based on a qualitative study of a bakery in which gender…
Descriptors: Gender Differences, Workplace Learning, Qualitative Research, Business
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Nielsen, Klaus – Studies in Continuing Education, 2008
This article proposes the need to address scaffold instructions from a situated learning perspective. Based on an empirical study of how apprentice bakers learn their trade, it is claimed that studies of learning at the workplace yield important insights into our understanding of scaffold instructions. Seen from the perspective of the apprentices,…
Descriptors: Experiential Learning, Adults, Interviews, Adult Learning
Jones, Roger; Currie, Lamar; Clayton, Sheila – Research and Curriculum Unit, 2007
As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…
Descriptors: Food Processing Occupations, Merchandising, Marketing, Postsecondary Education
Smeltz, Leroy C.; And Others – Agricultural Education Magazine, 1972
Descriptors: Agricultural Education, Educational Research, Food Processing Occupations, Job Skills
Jagger, C. R. – Agricultural Education magazine, 1971
Descriptors: Agricultural Education, Food Processing Occupations, Job Training, Meat
Romundson, William T. – Agr Educ Mag, 1970
Descriptors: Agricultural Education, Curriculum, Food Processing Occupations, Grade 12
Morgan, William – Agricultural Education Magazine, 1971
Florida has initiated a training program in an entirely new dimension--Sea Farming. Presented is a description of the vocational agriculture program designed to teach propagation, cultivation, harvesting, marketing, and conservation practices related to production of oysters, shrimp, scallops, crabs, and fin fishes. (Editor/GB)
Descriptors: Agricultural Education, Agricultural Production, Crop Processing Occupations, Food
Legacy, Jim; And Others – 1981
This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…
Descriptors: Adult Education, Food Processing Occupations, Hygiene, Instructional Materials
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