東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

The Practical Side Of Culinary Arts ...

Thibodeaux, William Raymond.

Linked to FindBook

Google Book

Amazon

博客來

The Practical Side Of Culinary Arts Education: The Role Of Social Ability And Durable Knowledge In Culinary Arts Externships.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The Practical Side Of Culinary Arts Education: The Role Of Social Ability And Durable Knowledge In Culinary Arts Externships./
Author:	Thibodeaux, William Raymond.
Description:	185 p.
Notes:	Source: Dissertation Abstracts International, Volume: 74-06(E), Section: A.
Contained By:	Dissertation Abstracts International74-06A(E).
Subject:	Education, Higher. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3536269
ISBN:	9781267935878

The Practical Side Of Culinary Arts Education: The Role Of Social Ability And Durable Knowledge In Culinary Arts Externships.
Thibodeaux, William Raymond.

The Practical Side Of Culinary Arts Education: The Role Of Social Ability And Durable Knowledge In Culinary Arts Externships. - 185 p.

Source: Dissertation Abstracts International, Volume: 74-06(E), Section: A.

Thesis (Ph.D.)--University of New Orleans, 2012.

As externships evolved from their vocational education roots into the university setting, both the course purposes and the expectations of student changed toward deeper learning. While the students' responsibility for gaining knowledge has increased, teaching methods designed by educators to prepare students for more critically evaluated outcomes has not evolved at the same pace. Educators still grapple over how educational design can combine the structured teacher-centered learning strategy used in university classrooms with the learner-centered approach students typically utilize in for-profit culinary workplaces.

ISBN: 9781267935878Subjects--Topical Terms:

543175
Education, Higher.

The Practical Side Of Culinary Arts Education: The Role Of Social Ability And Durable Knowledge In Culinary Arts Externships.
LDR:02804nam a2200337 4500 001 1964230
005 20141015113816.5
008 150210s2012 ||||||||||||||||| ||eng d
020 $a 9781267935878
035 $a (MiAaPQ)AAI3536269
035 $a AAI3536269
040 $a MiAaPQ $c MiAaPQ
100 1 $a Thibodeaux, William Raymond. $3 2100642
245 1 4 $a The Practical Side Of Culinary Arts Education: The Role Of Social Ability And Durable Knowledge In Culinary Arts Externships.
300 $a 185 p.
500 $a Source: Dissertation Abstracts International, Volume: 74-06(E), Section: A.
500 $a Adviser: David Gladstone.
502 $a Thesis (Ph.D.)--University of New Orleans, 2012.
520 $a As externships evolved from their vocational education roots into the university setting, both the course purposes and the expectations of student changed toward deeper learning. While the students' responsibility for gaining knowledge has increased, teaching methods designed by educators to prepare students for more critically evaluated outcomes has not evolved at the same pace. Educators still grapple over how educational design can combine the structured teacher-centered learning strategy used in university classrooms with the learner-centered approach students typically utilize in for-profit culinary workplaces.
520 $a This dissertation is about culinary externships in the urban environment. The study examined the roles, reasoning, and behavior of culinary externship stakeholders: student externs, externship sites via their externship supervisors, and educators who facilitate externships under the academic rules and guidelines of both culinary bachelor programs and the rigor demanded by higher education. Further, the study explored what factors encouraged and empowered students to acquire durable knowledge from their externship experiences and the forms of social capital they use to invest in their experience, as well as the conditions that failed to secure durable knowledge from the externship.
520 $a The findings indicate that each stakeholder approaches an externship from their own working perspectives. Further, the ability of students to socialize, utilize agency to achieve their personal ends, bear the sole weight of evaluation, and acquire practical work experience prior to the externship yielded the best outcomes. Additional questions are posed and answered within the study.
520 $a Keywords: externships, internships, social capital, symbolic capital, culinary education.
590 $a School code: 0108.
650 4 $a Education, Higher. $3 543175
650 4 $a Recreation. $3 535376
650 4 $a Education, Home Economics. $3 1020169
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0745
690 $a 0814
690 $a 0278
690 $a 0359
710 2 $a University of New Orleans. $3 1019084
773 0 $t Dissertation Abstracts International $g 74-06A(E).
790 $a 0108
791 $a Ph.D.
792 $a 2012
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3536269