Taking the premise that construction or meaning making largely depends on the existing knowledge and experience, this paper uses an analogy of learning the culinary art and learning to teach. This paper attempts to clarify the characteristics of signature pedagogy of teacher education focusing on the threshold concept of constructivism by using…

The study of entrepreneurial learning in schools has been widely reviewed, however, is limited to aspects of the theory. This study aims to find out how to teach entrepreneurship education in culinary schools. This study used a qualitative approach with case studies design. The result revealed that: (1) entrepreneurship education is considered…

The development of gastronomy science caused an increase in the diversification and amount of food-beverage production. Increased and diversified food-beverage production provided commercial value to gastronomy. The greatest factor that provided this commercial value is the spendable income of individuals which increased with the industrial…

Twenty-three scholarly papers and twelve abstracts comprise the content of the eleventh annual Brick and Click Libraries Symposium, held at Northwest Missouri State University in Maryville, Missouri. The peer-reviewed proceedings, authored by academic librarians and presented at the symposium, portray the contemporary and future face of…

The integration of educational technologies has and will continue to change the nature of education. From the advent of the printed word to the current use of computer assisted teaching and learning, the use of technology is an integral part of modern day realities and approaches to education. The purpose of this paper is to review some of the…