Technical culinary skills are fundamental competencies for professional chefs. Consequently, demonstrating and enhancing these skills pose significant challenges within culinary education. This study aims to develop a virtual reality (VR) system for culinary skill development and assess its effectiveness when integrated into a hospitality…

Historically, there has been conflict in regards to the perceived value of postsecondary culinary education between those who feel culinary school better prepares students to enter the foodservice industry versus those who claim that claim culinary careers can be entered without formal training and everything that needs be known can be learned on…

The purpose of this study was to explore how students described the curriculum in the Introduction to Food Production class and how they perceived the curriculum prepared them for their future in the hospitality industry. The exploratory questions that guided the study were how do students describe the experiential learning curriculum in the…

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…

Background: Summer camps can serve as a modality for dietary interventions. However, camp-based strategies that improve dietary behaviors of children are unclear. Poor diet disproportionately affects low-income and minority children, making the examination of camp-based dietary interventions an important focus. Purpose: To assess the impact of a…

Teens in limited-resource communities face challenges to healthy eating. Many youths lack food preparation skills and have limited access to ingredients needed to prepare healthy foods at home. University of Maryland Extension offered healthy food preparation lessons to teen participants of a popular weekly electronic gaming program in a Baltimore…

Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…

Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…

This document includes three of a set of four components covering the food service occupational cluster. The reference book (1985) provides information needed by employees in this occupational area, concentrating on the skills and attitudes needed for successful employment in the food service industry. It provides basic and current information on…

This curriculum guide is one of a set of four components covering the food service occupational cluster, developed for use in occupational home economics courses. Teaching strategies, teaching aids, laboratory management plans, and test questions are coordinated with the chapters in the related reference book. A variety of teaching strategies is…

This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including…

Designed for use in teaching the food service phase of a general home and community service program or in teaching a food service program, this food service guide is also suitable for use with students in vocational education for the handicapped (VEH) programs and with mainstreamed special education students in other occupational home economic…