Social and Behavioral Sciences Commons^™

2022 School Of Culinary Arts And Food Technology Newsletter - Winter Edition, James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, Winter Edition Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

School Of Culinary Arts & Food Technology Newsletter (Autumn Edition 2022), James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Autumn period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

School Of Culinary Arts & Food Technology - Summer Newsletter 2021, James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Summer period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. We thank you all, consider getting involved in our New Campus (Central Quad, Grangegorman, Dublin 7).

Examining Irish Educators’ Attitudes Regarding The Promotion Of Student Social And Emotional Wellbeing: Preliminary Findings, David Byrne

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Background: A review of the literature identifies that Irish post-primary students are at significant risk of experiencing negative affect in their academic lives. Previous research has demonstrated that initiatives aimed at promoting the development of emotional and social wellbeing in such students can produce positive outcomes such as higher academic achievement, improved self-efficacy and reduced attrition [1][2].

In 2017, the National Council for Curriculum and Assessment (NCCA) have recently published wellbeing guidelines which mandate all Irish secondary schools to allocate 300 hours of junior-cycle instruction to the promotion of students’ social and emotional wellbeing. While much is understood globally about …

An Examination Of Factors Influencing Emotional And Social Wellbeing In Irish Junior-Cycle Students, David Byrne

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A review of the literature identifies that Irish second-level students are at significant risk of experiencing negative affect in their academic lives. Previous research has demonstrated that initiatives aimed at promoting the development of emotional and social wellbeing in such students can produce positive outcomes such as higher academic achievement, improved self-efficacy and reduced attrition[1][2].

The National Council for Curriculum and Assessment (NCCA) have recently published wellbeing guidelines which will mandate all Irish secondary schools to allocate 300 hours of junior-cycle instruction to the promotion of students’ social and emotional wellbeing from September 2018. While much is understood globally about …

Investigating The Views Of Staff And Students To On-Campus Catering In A Third Level Educational Institution, Gereva Hackett, Detta Melia

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On-campus provision and catering has become a very important part of campus life for both staff and students. The aim of this study was to investigate the views of staff and students to on-campus catering in a large third level educational institution. There was a response rate of 68% from all categories of staff and a response rate of 4.86% from students.

A comprehensive investigation of existing trends in the food and beverage sector in general and on-campus is provided in this study analyses in a literature review.

The results of the surveys concur with the secondary research of on-campus …

School Of Culinary Arts And Food Technology Round Up 2015, Frank Cullen

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A busy year in the School calendar continues to place us as a first choice destination for food and beverage educational. This year the School has achieved outstanding results both nationally and internationally and celebrated at our special awards night organised by James Murphy; Ann-Marie Dunne; John Clancy, Mike O Connor and Anna Cruickshank.

Enhance The Connection Between Academic Studies And Internship, Frank Cullen

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This module provides a structure to develop an enhanced learner experience. The concept of internship is complex. It hinges on the relationships and connections between the Schools, student, industry and institutions. It relates to the quality of the engagement with academic, administrative and support staff as well as their interaction with and for students and potential employers. At the institutes core should be the quality, breadth and appropriateness of internship that the student and industry experience.

Investigating The Views Of Staff To On-Campus Catering In A Third Level Educational Institution, Gereva Hackett, Detta Melia

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On-campus provision and catering has become a very important part of campus life for both staff and students. The aim of this study was to investigate the views of staff to on-campus catering in a large third level educational institution. There was a response rate of 68% from all categories of staff.

A comprehensive investigation of existing trends in the food and beverage sector in general and on-campus is provided in this study analyses in a literature review.

The results of the survey concur with the secondary research of on-campus catering in the UK. The findings of this research have …

Students' Views On Assessment, Fiona Mcsweeney

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The aim of the study was to explore the views and experiences of students in a Social Science department in an institute of higher education. All undergraduate students were surveyed using a structured questionnaire. 258 valid questionnaire were returned and analysed to ascertain students’ opinions on the purpose of assessment, how prepared they felt for assessments, their experiences and views of formative feedback and their reactions to grades. Findings show that while students have completed a good range of assessment types and show awareness of the learning potential of assessments they do not feel they understand lecturers’ expectations nor are …

World-Class Universities Or World-Class Systems? Rankings And Higher Education Policy Choices, Ellen Hazelkorn

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Is it always a good thing when a university rises up the rankings and breaks into the top 100? Do rankings raise standards by encouraging competition or do they undermine the broader mission to provide education? Should rankings be used to help decide educational policy and the allocation of scare financial resources? Should policy aim to develop world-class universities or to make the system world-class?

University rankings have dominated headlines and the attention of political and university leaders wherever or whenever they are published or mentioned. Politicians regularly refer to them as a measure of their nation’s economic strengths and …

Teaching, Research And Engagement: Strengthening The Knowledge Triangle, Ellen Hazelkorn

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The presentation looks at the the changing mission of higher education, and how the Knowledge Triangle can be used to help formulate a new understanding of higher education's interaction with society and the economy.

The Imperative For Achieving Diversity, Ellen Hazelkorn

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Diversity is seen as a basic norm of higher education policy because it best meets educational and labour market. This presentation examines the concept of diversity as it applies to institutional mission and differentiation, and to research. It argues that in response to rankings and the global financial crisis, policymakers are tending to make a simple correlation between rankings, elite higher education and global competitiveness. There is increasing emphasis on selective excellence and focusing on the 'economic value of research outputs'. However, pursuit of ‘world class’ is skewing policy and institutional priorities.

What Have We Learned About And From Rankings?, Ellen Hazelkorn

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The presentation discusses the pros and cons of higher education rankings, and examines the impact and influence that rankings are having.

Higher Education At A Time Of Economic Crisis: Is It Good-Bye To The Celtic Tiger?, Ellen Hazelkorn

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This presentation provides an overview of the effect of the global economic crisis on Irish higher education.

Trends In Higher Education: What’S Happening In Ireland, Ellen Hazelkorn

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This presentation provides an overview of trends in higher education policy worldwide, and their implications for Ireland.

A Strategy For Small Nations In A Time Of Economic Crisis, Ellen Hazelkorn

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This presentation presents a higher education strategy for small nations.

Global Positioning Of Irish Higher Education: The Way Forward, Ellen Hazelkorn

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This presentation addresses the question as to how Ireland should globally position itself, and what are the appropriate policies and processes that should be adopted to best enable Ireland to respond.

Bartenders And Cocktails Of Ireland 1989-1993: Extracts From ‘Bartenders Association Of Ireland: A History Extended Version ], James Murphy

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Bartenders Association of Ireland – A History book captured the many social and professional practice events, awards, new drinks and hotels services launched, significant bar and cocktail industry people and their contributions plus the many community activities which the bartenders and members of the Bartenders Association of Ireland (BAI) have successfully completed from the 1940s up to the late 1990s. The successful completion of these activities would not be been possible without the active and on-going support of the many Irish and international drinks and hospitality establishments (association supporters) and the association’s membership and active support of initially the UKBG …