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Traditional Surabaya Food Integrated into the Discovery Learning E-Module: Improving Critical Thinking and Motivation
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Rindria Rachma Dewi; W. Wisanti; Y. Yuliani – Journal of Biological Education Indonesia (Jurnal Pendidikan Biologi Indonesia), 2025
The development of the 21st century in the Industrial Revolution 4.0 demands quality human resources with communication, collaboration, critical thinking, and creativity skills in supporting the implementation of the Merdeka Curriculum. This study aimed to analyze the effectiveness of e-module discovery learning integrated with Surabaya…
Descriptors: Foreign Countries, Program Effectiveness, Educational Technology, Learning Modules
Assessment of Agronomy, Agroforestry, Orchards, Grain Storage, and Postharvest Programs on Empowerment of Farmers in Rural Uganda
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Samuel Ikendi; Francis Owusu; Dorothy Masinde; Ann Oberhauser; Carmen Bain – Journal of Agricultural Education, 2024
In Uganda, limited agricultural extensionists have always hampered the capacity development efforts of farmers, necessitating partnerships with local and international organizations. This study assessed the progress made by the Iowa State University Center for Sustainable Rural Livelihoods (CSRL) toward ending hunger in Uganda. The CSRL partners…
Descriptors: Foreign Countries, Partnerships in Education, Agricultural Occupations, Extension Education
Teaching Chemistry about "Stevia"--A Case of Cooperative Curriculum Innovation within PROFILES in Germany
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Stuckey, Marc; Lippel, Marianne; Eilks, Ingo – Center for Educational Policy Studies Journal, 2014
PROFILES is a project of teacher education and curriculum innovation funded by the FP7-programme of the European Union. The aim of PROFILES is implementing innovative science teaching practices incorporating a societal perspective and compassing inquiry-based science learning. The University of Bremen, Germany, as one of the partners, combines…
Descriptors: Chemistry, Science Instruction, Foreign Countries, Inquiry
Japan: Geography, Cuisine, and Culture.
Kay, Karen – 1985
These materials are designed as four modules: geography, foods, the kitchen, and culture and are to be used singly or jointly as a unit on Japanese food and culture. Common ingredients of Japanese food, nutritional information, methods of preparation, and illustrations of utensils and eating implements are given in conjunction with cultural…
Descriptors: Area Studies, Cross Cultural Studies, Cultural Education, Educational Resources
Mix It! Youth Training Scheme. Core Exemplar Work Based Project.
Further Education Staff Coll., Blagdon (England). – 1984
This trainer's guide is intended to assist supervisors of work-based career training projects in helping students learn about the different types of equipment used to mix or combine foodstuffs. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the…
Descriptors: Behavioral Objectives, Career Education, Competency Based Education, Cooking Instruction
Design and Evaluation of Digital Learning Material to Support Acquisition of Quantitative Problem-Solving Skills within Food Chemistry
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Diederen, Julia; Gruppen, Harry; Hartog, Rob; Voragen, Alphons G. J. – Journal of Science Education and Technology, 2005
One of the modules in the course Food Chemistry at Wageningen University (Wageningen, The Netherlands) focuses on quantitative problem-solving skills related to chemical reactions. The intended learning outcomes of this module are firstly, to be able to translate practical food chemistry related problems into mathematical equations and to solve…
Descriptors: Material Development, Instructional Materials, Problem Solving, Food