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The 12th Annual Graduate Research Symposium 2021 Poster Tu Dublin: How To Recruit And Retain Women In Computer Science, Alina Berry, Susan Mckeever, Brenda Murphy, Sarah Jane Delany Jan 2021

The 12th Annual Graduate Research Symposium 2021 Poster Tu Dublin: How To Recruit And Retain Women In Computer Science, Alina Berry, Susan Mckeever, Brenda Murphy, Sarah Jane Delany

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While in recent decades a number of efforts have been coordinated to address the issue of gender imbalance in STEM (science, technology, engineering and mathematics) disciplines, the problem still persists. Many authors speak of the ‘leaky’ pipeline metaphor that describes the loss of women in STEM areas before reaching senior roles. Research shows that women who leave are unlikely to return. The issue is particularly severe in the area of computer science, where women represent less than 20% of the labour force across the EU.

This poster introduces a summary of findings from the literature on how to effectively recruit …


Module: French 4, Valerie Hascoet Apr 2017

Module: French 4, Valerie Hascoet

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As part of the Student in Action initiative, second year students of tourism and hospitality designed a conference programme based on their research around our community partner.


An Investigation Of The Current Course Content On The Ba (Hons.) In Culinary Arts Hot Kitchen Modules In The Dublin Institute Of Technology To Ascertain Whether The Content Is Adequate In Meeting The Needs Of The Stakeholders, Pauline Danaher Sep 2012

An Investigation Of The Current Course Content On The Ba (Hons.) In Culinary Arts Hot Kitchen Modules In The Dublin Institute Of Technology To Ascertain Whether The Content Is Adequate In Meeting The Needs Of The Stakeholders, Pauline Danaher

Theses, M.Phil

This research focuses on Culinary Arts Education, particularly the adequacy and attitudes of all the stakeholders to the content of the hot kitchen modules on the BA (Hons.) in Culinary Arts in the Dublin Institute of Technology. The lack of research in culinary education has been highlighted by Berta (2005) and Zopiatis (2010).

This thesis has traced the evolution of culinary culture in Europe from Ancient Greece and Rome, up to the present day. Carême (1784 – 1833) and Escoffier (1846 – 1935), the founders of classical French cuisine, codified French cuisine which lead to the need of properly trained …


Recognition Of Prior Learning In Irish Culinary Arts, Dermot Seberry Jan 2009

Recognition Of Prior Learning In Irish Culinary Arts, Dermot Seberry

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The emerging agenda for higher education (HE) in Europe promotes lifelong learning, social inclusion, wider participation, employability and partnership working with community organisations. Consequently, higher education authorities are increasingly recognising the significant knowledge, skills and understanding which can be developed as a result of learning opportunities found at work through individual activities and personal interests. The accreditation of learning and prior achievement is now one of the central functions of the Higher Education Authority (HEA, 2007). In exercising this function, higher education providers are increasingly considering how learning that has taken place in a range of contexts, may be assessed …