Education Commons^™

Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell

European Journal of Food Drink and Society

Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …

Eight Steps To Facilitating More Equitable Education In Undergraduate Sciences, Gintarė Lübeck, Michael K. Seery, Barry J. Ryan

Articles

Pedagogical practices can influence students’ confidence and ability beliefs and affect their ambition to persevere in science. Given the continuing need to diversify science and retain students in scientific programmes, science education must be tailored to cater to the needs of varied student groups. Since early experience in university programmes can be decisive in determining students’ further academic and professional choices, pedagogies employed in undergraduate science courses can be particularly influential in supporting science careers. Undergraduate science instructors are therefore encouraged to consider their approaches to teaching and learning from a variety of perspectives that could help empower students from …

Structured Work Placement Within The School Of Culinary Arts And Food Technology: A Focus On Mobility Matters And Measured Outcomes, Franklyn Jacoby, Frank Cullen, Stephen Shanley

Conference papers

According to a comparative structured work placement (SWP) study conducted in the Dublin Institute of Technology's (DITs) School of Culinary Arts and Food Technology (SCAFT), the international or global SWP experience of third-level learners is primarily and actively supported through a process of interpersonal, social and cultural development (Cullen, 2012).

The adoption or development of applicable work based learning (WBL) models supporting or scaffolding such notions of student/learner development often reflect the educational aims of learner/worker mobility and Life Long Learning strategies in the main. However, and perhaps most importantly, such models need to reflect the value which third-level students' …

Development Of A New Msc In Geospatial Engineering, Audrey Martin, Kevin Mooney, Eugene Mcgovern

Conference papers

To meet the changing needs of the Spatial Information Sciences industry and cognisant of the declining numbers of undergraduate students in Geomatics, the Spatial Information Sciences Group at the Dublin Institute of Technology, Ireland, has recently developed a new conversion Masters (MSc) programme in Geospatial Engineering. Conversion Masters programmes facilitate the horizontal movement of graduates with a cognate degree into Geomatics domains and thus cater to a wide audience. The aim of the MSc in Geospatial Engineering is to prepare innovative graduates to work with high competence, using specialised skills and deep knowledge, as producers, managers and users of geospatial …