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eBook Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy epub

by Joseph Hegarty

eBook Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy epub
  • ISBN: 0789018985
  • Author: Joseph Hegarty
  • Genre: Business
  • Subcategory: Industries
  • Language: English
  • Publisher: Routledge; 1 edition (January 28, 2004)
  • Pages: 163 pages
  • ePUB size: 1214 kb
  • FB2 size 1647 kb
  • Formats azw lrf rtf mbr


by. Joseph Hegarty (Author). Find all the books, read about the author, and more. Are you an author? Learn about Author Central. ISBN-13: 978-0789018984.

Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring Curriculum .

Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees.

Standing the Heat book. Goodreads helps you keep track of books you want to read

Standing the Heat book. Goodreads helps you keep track of books you want to read. Start by marking Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy as Want to Read: Want to Read savin. ant to Read.

Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring . Induction and Integration of the New Graduate Student. Culinary Arts and Gastronomy Graduates and the Future

Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Culinary Arts and Gastronomy Graduates and the Future. Chapter 8. Implications of the Introduction of Doctorate Degrees in Culinary Arts and Gastronomy. Addressing the Introduction of ProfD Degrees in Culinary Arts and Gastronomy. Differentiating ProfD from PhD.

Book DescriptionMake sure your culinary arts students are prepared for the "real world!" .

Book DescriptionMake sure your culinary arts students are prepared for the "real world!" Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary.

Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy. Topics addressed in the book include: admission criteria. teaching staff recruitment and development. examinations and syllabuses.

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Make sure your culinary arts students are prepared for the “real world!” Standing the Heat: Assuring Curriculum Qualit. You're getting the VIP treatment! With the purchase of Kobo VIP Membership, you're getting 10% off and 2x Kobo Super Points on eligible items. Your Shopping Cart is empty. There are currently no items in your Shopping Cart.

Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its . A study of the relationships among effective learning, professional competence, and learning performance in culinary field.

Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its Effects on Students' Performance. Hu, MengLei IChen Monica; Horng, JeouShyan; Teng, ChihChing. The Journal of Creative Behavior. The mystery in the kitchen: Culinary creativity. The impact of creative culinary curriculum on creative culinary process and performance. Societal and school influence on students' creativity.

Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring Curriculum Quality in.

Make sure your culinary arts students are prepared for the “real world!” Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere “cooking operatives,” introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention. Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is a first-hand account of efforts by the School of Culinary Arts and Food Technology to raise culinary arts education to the degree level as a remedy to the traditional formal education and training that have failed to prepare students for life in the “real world.” The book assembles a course of study that produces culinarians who are capable and responsible decision makers, ready to meet the challenges of operating a business while incorporating the values of food safety, customer care, ethics, and passion into the highest quality foodservice. Topics addressed in the book include: admission criteria teaching staff recruitment and development physical resources course management student guidance examinations and syllabuses course review and much more! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is an important step in establishing the culinary arts as a viable curriculum in higher education. This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts.
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