Peer reviewed
Download full textERIC Number: EJ1122047
Record Type: Journal
Publication Date: 2016
Pages: 6
Abstractor: As Provided
ISBN: N/A
ISSN: EISSN-2375-804X
EISSN: N/A
Value Added: Learning Communities, Experiential Process and Student Engagement in Life Long Learning in the Culinary Arts
Smyth, Thomas J.
Learning Communities: Research & Practice, v4 n2 Article 4 2016
Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our college.
Descriptors: Value Added Models, Communities of Practice, Learner Engagement, Lifelong Learning, Food, Cooking Instruction, Food Service, Foods Instruction, Service Occupations, Experiential Learning, Vocational Education, Career Education, Two Year Colleges, Community Colleges, Two Year College Students
Evergreen State College's Washington Center, the National Resource for Learning Communities. 2700 Evergreen Parkway NW, SEM II E2115, Olympia, WA 98505. Tel: 360-864-6606; Fax: 360-867-6662; e-mail: washcenter@evergreen.edu; Web site: http://washingtoncenter.evergreen.edu/lcrpjournal/
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Two Year Colleges; Higher Education; Postsecondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Identifiers - Location: New York (New York)
Grant or Contract Numbers: N/A
