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Technological University Dublin

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Pedagogy

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Full-Text Articles in Education

Systems In Play: Simon Nicholson's Design 12 Course, University Of California, Berkeley, 1966, Tim Stott Jan 2019

Systems In Play: Simon Nicholson's Design 12 Course, University Of California, Berkeley, 1966, Tim Stott

Articles

In 1966, British artist, designer and educator Simon Nicholson (1934–1990) offered a lower division course, Design 12, at the College of Environmental Design, UC Berkeley. Controversially, Nicholson promoted play as the principal method of design and invited children to assess students’ projects on the Berkeley campus and in local schools, parks, playgrounds and hospitals. This article presents Design 12 as an important example of environmental design pedagogy in the USA, which uniquely attempted to synthesize British post-war constructivism with ‘design science’ and adventure play. The result was a course that placed play at the centre of design pedagogy, where it …


The United Colours Of Etiquette: Interculturally In The Higher Education Classroom, Sue Norton, Marty Meinardi Jan 2013

The United Colours Of Etiquette: Interculturally In The Higher Education Classroom, Sue Norton, Marty Meinardi

Books/Book Chapters

No abstract provided.


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 …