Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs…

The purpose of this study was to evaluate whether the use of a personal digital assistant (PDA), with picture, auditory, and video prompts, would serve as a portable self-prompting device to facilitate independent task performance by high school age students with moderate intellectual disabilities. A multiple probe design was used across three…

The purpose of this research was to study the opinions toward self and task performance in childcare centres as perceived by caregivers under the jurisdiction of the Local Administrative Organization. The four areas evaluated were caregiver characteristics, task performance, objectives of caregiving and educating young children and problems and…

To test the efficacy, acceptability, and appropriateness of a nutrition education and support program, 4 community-based group homes for adults with intellectual or developmental disabilities participated in a pilot intervention with extended baseline period and pre--post-test design. Adults (N = 32) with intellectual or developmental…

This report is the self-study of the Associate in Occupational Studies (AOS) in Culinary Arts program offered by the Hotel, Culinary Arts, and Tourism Department at Schenectady County Community College (New York). The self-study was conducted to support the department's application for initial accreditation of the Culinary Arts program with the…