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Direct linkRobert Baradaran – ProQuest LLC, 2024
The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…
Descriptors: College Graduates, Student Attitudes, Cooking Instruction, Foods Instruction
Melissa A. Kelley – ProQuest LLC, 2024
The education and training of future food and nutrition professionals plays a vital role in preparation for managing complex food and nutrition problems. Within food systems, food???? and nutrition professionals provide nutrition education to individuals and families and work to ensure? ?access???? to nutritious and culturally significant foods.…
Descriptors: Nutrition, Active Learning, Food, Nutrition Instruction
Peer reviewedAlberts, Caitlin M.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…
Descriptors: Food, Health Promotion, Safety, Competence
Bukhari, Ali; Fredericks, Lynn; Wylie-Rosett, Judith – Journal of Nutrition Education and Behavior, 2011
Studies have suggested that skill-building through hands-on cooking as a nutrition education strategy, is effective to improve overall dietary quality among participants. FamilyCook Productions' "Diet for a Healthy Planet with Teen Battle Chefs(TM)" curriculum using this approach, was piloted in 2008 in a Brooklyn public high school…
Descriptors: Feedback (Response), Food Service, Program Evaluation, Focus Groups
Download full textFaulkner, Paula E.; Baggett, Connie D.; Bowen, Cathy F.; Bowen, Blannie E. – Journal of Agricultural Education, 2009
Ethnic minority students traditionally pursue degrees and careers in the food and agricultural sciences at rates lower than their non-minority counterparts. To help improve upon this situation, the Food and Agricultural Sciences Institute (FASI) was created to expose academically talented high school students to opportunities within the food and…
Descriptors: Careers, Agricultural Education, Minority Groups, Laboratory Experiments
Scott, David C. – 1974
Bakersfield City College reports on a followup study done to evaluate their Food Service Management Program. The program offers courses in three areas: certification and skill updating for those already employed in school cafeteria work, an A.A. degree program, and avocational courses for extended day students. Identical questionnaires were sent…
Descriptors: Adult Vocational Education, Course Evaluation, Followup Studies, Food Service
Francies, Hallie; Fleming, Margaret – 1973
The objectives of the Nutritional Improvement Project were as follows: children will attend school regularly; children will develop a receptive attitude toward school; children will increase in level of achievement. Cleveland Public Schools for the past four and one-half years have provided breakfast for all elementary pupils attending Title I,…
Descriptors: Academic Achievement, Attendance, Breakfast Programs, Compensatory Education
Nelson, Helen Y.; Jacoby, Gertrude P. – 1967
Materials used in the evaluation, reported in VT 004937, are included. Section A contains the test battery: (1) survey forms to determine attitudes toward work, (2) descriptive rating scales for employability management, safety, and sanitation, (3) descriptive rating scales for food service workers and child care aides, (4) tests of child care and…
Descriptors: Bibliographies, Child Caregivers, Evaluation Methods, Food Service
Lucas, J. A.; Beach, Patrick J. – 1992
As part of the program evaluation and review process at William Rainey Harper College (WRHC) in Palatine, Illinois, a follow-up study was conducted of students who had successfully completed four or more courses in the college's Food Service Management Program between 1985 and 1990. Questionnaires were mailed to 176 former students. Study…
Descriptors: College Graduates, Community Colleges, Education Work Relationship, Food Service
Banta, Trudy W.; And Others – 1980
The Tennessee Nutrition Education and Training (NET) program is part of a U.S. Department of Agriculture effort to develop a coordinated nutrition education program for children from preschool through grade 12. In its first year of operation, the Tennessee NET program conducted summer nutrition education workshops for elementary teachers and…
Descriptors: Elementary Secondary Education, Evaluation Criteria, Evaluation Methods, Federal Programs
JACOBY, GERTRUDE P.; NELSON, HELEN Y. – 1967
TWELVE PILOT PROGRAMS FOR TRAINING FOOD SERVICE WORKERS AND CHILD CARE CENTER AIDES FOR ENTRY-LEVEL JOBS WERE STUDIED TO (1) EVALUATE STUDENT PROGRESS TOWARDS SPECIFIC OBJECTIVES RELATED TO KNOWLEDGE, JOB COMPETENCIES, AND WORK ATTITUDES, (2) DETERMINE THE RELATIONSHIP OF STUDENT SUCCESS IN THE COURSE AND ON THE JOB TO STUDENT CHARACTERISTICS, AND…
Descriptors: Child Caregivers, Counselor Attitudes, Enrollment Influences, Food Service
Baltimore City Public Schools, MD. – 1982
The 1981 Nutrition and Education Training Program described in this report is a continuation of activities begun in 1979 in the Baltimore, Maryland public schools. In 1981, the project integrated the objectives and learning activities developed during 1979 and 1980 into elementary and secondary education health, home economics, and science…
Descriptors: Curriculum Development, Curriculum Evaluation, Curriculum Guides, Elementary Secondary Education
Banta, Trudy W.; And Others – 1981
The Tennessee Nutrition Education and Training (NET) program is part of a U.S. Department of Agriculture effort to develop a coordinated nutrition education program for children from preschool through grade 12. For this second-year evaluation, researchers associated with the University of Tennessee collected data for the evaluation of program…
Descriptors: Educational Assessment, Elementary Education, Evaluation Criteria, Evaluation Methods
Owens, Heather, Ed.; Thompson, Carole, Ed. – 2001
This document contains papers from a Pennsylvania conference on adult and continuing education research. The following papers are included: "Violence against Women: Looking behind the Mask of Incarcerated Batterers" (Irene C. Baird); "Refocusing Faculty Development: The View from an Adult Learning Perspective" (Patricia A.…
Descriptors: Acquired Immune Deficiency Syndrome, Adult Education, Adult Learning, Adult Literacy
