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Showing 46 to 60 of 193 results Save | Export
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Chan, Sheng-Ju; Lin, Jing-Wen – Journal of Higher Education Policy and Management, 2016
To address the changing needs of the labour market better, higher education institutions have increasingly aimed to enhance their teaching quality and the learning experiences of their students. Therefore, a key concept of the missions of contemporary educational institutions is to improve students' employability after graduation. Although…
Descriptors: Foreign Countries, Employment Potential, Labor Market, Labor Force Development
Henderson, Bob – Pathways: The Ontario Journal of Outdoor Education, 2003
Technology is becoming equated solely with the machine. Technology presupposes values, and the new values have become rationality and efficiency. We are surrounded by devices that have lessened our daily burdens, but the "burden" can be engaging. Traditional outdoor practices engage us fully and can re-inspire the latent spiritual…
Descriptors: Camping, Educational Philosophy, Equipment, Experiential Learning
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Chan, Selena – Journal of Vocational Education and Training, 2013
In a longitudinal case study of apprentices, the term proximal participation was coined to describe the entry process of young people, with unclear career destinations, into the trade of baking. This article unravels the significance of proximal participation in the decision-making processes of young people who enter a trade through initial…
Descriptors: Longitudinal Studies, Case Studies, Apprenticeships, Participation
Arum, Richard – Phi Delta Kappan, 2011
Attempts to raise student performance have focused primarily on either relationships between adults in the system or formal curriculum. Relatively ignored has been a focus on what sociologists believe is the primary relationship of consequence for student outcomes--authority relationships between students and educators. Successful school reform is…
Descriptors: Academic Achievement, Elementary Secondary Education, Educational Change, Educational Improvement
Dade County Public Schools, Miami, FL. – 1973
The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…
Descriptors: Behavioral Objectives, Cooking Instruction, Course Content, Course Descriptions
Dade County Public Schools, Miami, FL. – 1972
This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…
Descriptors: Behavioral Objectives, Course Content, Curriculum Guides, Food Service
Dade County Public Schools, Miami, FL. – 1973
This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…
Descriptors: Behavioral Objectives, Cooking Instruction, Course Content, Curriculum Guides
Champie, Joan; Howell, Doreen – Perspectives for Teachers of the Hearing Impaired, 1989
Suggestions for course design are offered to teachers of deaf students. The recommended approach to course design begins with the consideration of student needs and course goals, and uses these as a framework for determining relevant and attainable objectives that are to be accomplished through various learning activities. (JDD)
Descriptors: Course Content, Course Objectives, Course Organization, Curriculum Design
Dade County Public Schools, Miami, FL. – 1973
The two quinmester credit course introduces the student to the knowledge and skills of effective dining room services. Course content includes goals, specific objectives, orientation, food service sales personnel, selling in food service, dining room arrangement as related to personnel, and setting the dining table. Areas also studied are…
Descriptors: Course Content, Course Objectives, Curriculum Guides, Food Service
Matricardi, Frank P. – Community Develop J, 1970
Efforts at community development in the potters' village of Kumbharwada, India, in a setting of extreme poverty, are described. Included are successful education and community health programs, as well as unsuccessful attempts to establish a playground, a selling cooperative, and a newspaper. (MF)
Descriptors: Community Development, Community Health Services, Developing Nations, Success
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Fish, Leigh Ann; Bailie, Patti Ensel – Parenting for High Potential, 2018
For many, childhood memories are of outdoor play: "baking" mud pies, building forts, climbing trees, playing tag at the park, and constructing sand castles at the beach. Children today spend only half as much time playing outside as their parents did 30 years ago. Childhood is moving indoors, yet research shows that a lack of outdoor…
Descriptors: Play, Child Behavior, Child Safety, Natural Resources
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Chen, Yueh-Huey; He, Yu-Chi; Yaung, Jing-Fun – Journal of Chemical Education, 2014
Hydrogels of the so-called smart polymers or environment-sensitive polymers are important modern biomaterials. Herein, we describe a hands-on activity to explore the pH-responsive characteristics of hydrogels using a commercially available ionic soft contact lens that is a hydrogel of poly(2-hydroxyethyl methacrylate-"co"-methacrylic…
Descriptors: Science Instruction, Chemistry, Hands on Science, Scientific Concepts
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Lee, Eun Ju; Cite, Suleyman; Hanuscin, Deborah – Science and Children, 2014
Many teachers have developed "tried and true" lessons that they look forward to teaching-- mystery powders is one that these authors like. Originally part of the Elementary Science Study curricula in the 1960s, there are now many different versions of this well-known activity in which students examine physical and chemical properties of…
Descriptors: Science Instruction, Teaching Methods, Persuasive Discourse, Elementary School Science
Barret, Jennifer; And Others – 1975
Focusing on the occupational clusters of natural resources and manufacturing, this unit entitled "Baking Industry" is one of four grade 2 units which are part of a total set of twenty-seven career development curriculum units for grades K-6. This unit is organized into four sections. Section 1 identifies one career development-centered…
Descriptors: Bakery Industry, Behavioral Objectives, Career Awareness, Career Development
Zane, Lawrence F. H. – 1999
This handbook contains guidelines for setting up a workplace literacy project through a partnership between business and an educational partner. It is based on the experiences of a workplace literacy partnership of Bakery Europa, Straub Clinic and Hospital, and the University of Hawaii. Information is provided on the following six topics: (1)…
Descriptors: Adult Basic Education, Adult Literacy, Bakery Industry, Basic Skills
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