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The Essences of Culinary Arts Studen...

Keovilay, Sisavath.

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The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis.

Record Type:	Electronic resources : Monograph/item
Title/Author:	The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis./
Author:	Keovilay, Sisavath.
Description:	239 p.
Notes:	Source: Dissertation Abstracts International, Volume: 77-10(E), Section: A.
Contained By:	Dissertation Abstracts International77-10A(E).
Subject:	Instructional design. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10099970
ISBN:	9781339639086

The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis.
Keovilay, Sisavath.

The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis. - 239 p.

Source: Dissertation Abstracts International, Volume: 77-10(E), Section: A.

Thesis (Ph.D.)--Keiser University, 2015.

This phenomenological research study explored the lived experiences of culinary arts students learning general education online while enrolled in a face-to-face (f2f) culinary arts class. This research used Interpretative Phenomenological Analysis (IPA) to analyze how culinary arts students, in a not-for-profit Florida University, made sense of their lived experiences, learning general education online, while simultaneously enrolled in an f2f culinary art class. The study focused on issues of culinary arts students enrolled in online general education courses who did not give the same attention to the online general education course, as their f2f culinary arts courses. The results included low passing scores and or failure in the online class. A purposeful random sampling of one participant was selected for a series of three interviews each, which involved the following four categories: passing/satisfied, passing/not-satisfied, failing/satisfied, and failing/not-satisfied. The results of the study focused on the five sub-questions of the research, exploring their view of online learning, understanding the online learning process, technological factors, perceptions, self-management, and beliefs about learning online. Participants viewed and defined online learning as a freedom from time, providing space to complete online general education courses while they achieved their goal of attaining an A.S. in culinary arts. The findings of this research might have implications for beliefs, feelings, and attitudes of future culinary arts students toward learning general education online. The study might support other research, such as exploring the attrition rate, importance of teacher's social presences for online students, and teachers conducting communication and feedback for online courses.

ISBN: 9781339639086Subjects--Topical Terms:

3172279
Instructional design.

The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis.
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100 1 $a Keovilay, Sisavath. $3 3194141
245 1 4 $a The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis.
300 $a 239 p.
500 $a Source: Dissertation Abstracts International, Volume: 77-10(E), Section: A.
500 $a Adviser: Kelly Gatewood.
502 $a Thesis (Ph.D.)--Keiser University, 2015.
520 $a This phenomenological research study explored the lived experiences of culinary arts students learning general education online while enrolled in a face-to-face (f2f) culinary arts class. This research used Interpretative Phenomenological Analysis (IPA) to analyze how culinary arts students, in a not-for-profit Florida University, made sense of their lived experiences, learning general education online, while simultaneously enrolled in an f2f culinary art class. The study focused on issues of culinary arts students enrolled in online general education courses who did not give the same attention to the online general education course, as their f2f culinary arts courses. The results included low passing scores and or failure in the online class. A purposeful random sampling of one participant was selected for a series of three interviews each, which involved the following four categories: passing/satisfied, passing/not-satisfied, failing/satisfied, and failing/not-satisfied. The results of the study focused on the five sub-questions of the research, exploring their view of online learning, understanding the online learning process, technological factors, perceptions, self-management, and beliefs about learning online. Participants viewed and defined online learning as a freedom from time, providing space to complete online general education courses while they achieved their goal of attaining an A.S. in culinary arts. The findings of this research might have implications for beliefs, feelings, and attitudes of future culinary arts students toward learning general education online. The study might support other research, such as exploring the attrition rate, importance of teacher's social presences for online students, and teachers conducting communication and feedback for online courses.
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650 4 $a Vocational education. $3 539232
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773 0 $t Dissertation Abstracts International $g 77-10A(E).
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856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10099970