Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 222-227). Also available via the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 116-121). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 116-121). Also available on the Internet.

No description available.

No description available.

Typescript, etc. / Digitized by Kansas State University Libraries

Dissertation submitted in compliance with the requirements for the Master's Diploma in Technology: Food and Nutrition, Technikon Natal, 1992. / To date, the hospitality industry, and in particular the food service industry, has a notoriously high turnover of staff, as well as a general shortage of qualified personnel. This factor, as well as the announcement in 1989 by the South African Government to privatise certain of its catering services over a period of three years caused the authorities to express concern over the lack of trained food staff for the future. Believing that technikons have the infrastructure to qualify culinarians, but that distorted images, prejudices and misconceptions surround technikon education as well as a cUlinary career, this study was undertaken to identify the factors that influence school leavers' choices of study institutions and attitudes towards studying for a food career at Technikon Natal. A theoretical substructure lays the foundation for the study. The literature review in chapter two outlines the historical development of technikons, as well as culinary careers in South Africa, placing special emphasis on the status and image of technikons and food careers. The methodology in chapter three explains the structuring and administration of the questionnaire used to capture data from six randomly selected high schools in the greater Durban area. The processed data results are discussed in chapter four. Table are presented at the conclusion of each group of major issues. These issues include pupils' anticipated study plans, choices of careers and study institutions, and the influence that individuals and other sources may have had on the formation of their attitudes and resultant choices of careers and study institutions. The pupils' attitudes towards studying for a career in the food service industry is thereafter reported on in detail. The results indicated that parents have the greatest influence on career and institution choice although it was found that they provide relatively little information on educational institutions. On the other hand, school teacher-counsellors are found to provide the most information on educational institutions but have far less influence regarding the choice of the educational institution than parents do. Technikon Natal and careers in food are generally positively perceived, but ignorance concerning the academic nature of the Technikon as well as the food diplomas is still evident and needs to be addressed. The study revealed information that could be used to combat ignorance and misconceptions thereby increasing the quantity of applications and subsequent quality of students for both Technikon Natal and the food service industry. / M

<p> Studies exist on the effectiveness of learning in a flipped classroom learning setting; however, there is limited research available regarding the success or failure rates of flipped classroom learning in technical culinary arts programs. This study, using an action-based research approach, was designed to gather evidence from a technical education program to determine if students perform better in the flipped classroom or traditional classroom. Multiple instruments were designed to gather information about the culinary flipped classroom format. Instructor and student perceptions about the learning in each type of classroom were explored, levels of student engagement were recorded, and final course grades for the culinary classroom were gathered. Perceptions of the students and instructor indicated engagement in the flipped classroom were higher in the flipped classroom than the traditional classroom. The analysis of final course grades did not indicate a significant difference between the two teaching formats. While the focus of the study was on one culinary arts technical education program and cannot be generalized to other technical education programs, future research suggestions included conducting studies where the data are disaggregated to provide more specific answers. In addition, the suggestion was made to conduct further studies using more traditional research methods such as quantitative, qualitative, and mixed methods.</p>

M.Phil. / The explosion of knowledge during the past century resulted in the orlgln of many new types of jobs as well as greater specialisation within jobs. Making a career decision became a complicated process. Although low level workers comprise a great number of the work force in this country, assistance with career planning to this group is limited. Because of this, many of them often find themselves in jobs in which they are not happy, either because their interests or abilities are irreconcileable with the job requirements or they do not adjust well to their working environment. To combat unemployment in the case of unskilled workers, the government yearly allocates an amount of money for training purposes. A large amount of this money is channeled to the nine regional training centres in the country. At the moment the only selection criterium for courses at these centres, is basically, a minimum education level. Career maturity to make a meaningful decision as well as the student's occupational interests are not taken into consideration as such. To ensure that the most suitable person is found for a certain position, some employers make use of scientific selection techniques, others not. In most cases tertiary institutions render vocational guidance to students and psychometric selection takes place before allowing them to enroll for a particular course. Lately, even at school, the abovementioned procedures are in operation. When children at school have to choose certain subjects, they have to write psychometric tests before a decision can be made. The question arises as to why trainees at regional training centres are not treated in the same way as students at the other training institutions...

Source: Dissertation Abstracts International, Volume: 40-09, Section: A, page: 5021. / Thesis (Ph.D.)--The Florida State University, 1979.