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Direct linkAskren, Joe – ProQuest LLC, 2017
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…
Descriptors: Case Studies, Hospitality Occupations, Curriculum, Guidelines
Download full textDonnarumma, Leopold J. – 1992
This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the…
Descriptors: Competency Based Education, Cooking Instruction, Curriculum, Disabilities
