Publication Date
| In 2026 | 0 |
| Since 2025 | 0 |
| Since 2022 (last 5 years) | 1 |
| Since 2017 (last 10 years) | 1 |
| Since 2007 (last 20 years) | 4 |
Descriptor
| Cooking Instruction | 4 |
| Food Service | 4 |
| Program Evaluation | 4 |
| Nutrition Instruction | 3 |
| Focus Groups | 2 |
| Nutrition | 2 |
| Student Attitudes | 2 |
| Alignment (Education) | 1 |
| Barriers | 1 |
| Career Choice | 1 |
| Career Readiness | 1 |
| More ▼ | |
Author
| Bukhari, Ali | 1 |
| Catalano, Patricia Michaud | 1 |
| Clark, Christine | 1 |
| Condrasky, Margaret D. | 1 |
| Daugherty, Jamie B. | 1 |
| Fredericks, Lynn | 1 |
| Griffin, Sara G. | 1 |
| Robert Baradaran | 1 |
| Wylie-Rosett, Judith | 1 |
Publication Type
| Journal Articles | 3 |
| Reports - Research | 2 |
| Tests/Questionnaires | 2 |
| Dissertations/Theses -… | 1 |
| Reports - Evaluative | 1 |
Education Level
| Higher Education | 2 |
| Postsecondary Education | 2 |
| Adult Education | 1 |
Audience
Location
| California | 1 |
| Colorado (Denver) | 1 |
| New York | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
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
Peer reviewed
Download full textDaugherty, Jamie B. – Journal of Public Scholarship in Higher Education, 2015
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…
Descriptors: Service Learning, Food Service, Cooking Instruction, Nutrition Instruction
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
Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine – Journal of Extension, 2010
The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…
Descriptors: Food Service, Self Efficacy, Pilot Projects, Formative Evaluation
