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Assessment And Evaluation Of Student Learning Through A Project-Based Assignment On Note By Note Cooking, Roisin Burke, Pauline Danaher
Assessment And Evaluation Of Student Learning Through A Project-Based Assignment On Note By Note Cooking, Roisin Burke, Pauline Danaher
Articles
Many innovative teaching and learning methods are used in higher level education including projectbased learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technological University Dublin (TU Dublin). The aim is to stimulate student learning and creativity by using Note by Note cooking in a PBL assignment while at the same time complying with the requirements of the annual International Note by Note contest which is held in Paris, France. Direct and indirect assessment methods were used to assign individual grades and to gather student feedback about the …
College Cocktail Competitions (1980-2020) - Version 1, James Murphy
College Cocktail Competitions (1980-2020) - Version 1, James Murphy
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2020 will commemorate a very important occasion, for it not only celebrates the 40th Anniversary of the first college cocktail competition in Ireland but also over 40 years of cocktail making activity in the Technological University of Dublin (TU Dublin) formerly known as [Dublin Institute of Technology-DIT & Vocational Education Committee-VEC]. This document highlights these College Cocktail Competitions, the recipes created, the overall winners, the many participants and the kind sponsors who helped to create 40 years of college cocktail competitions. The document helps to identify the many changes which occurred during this period of time in relation to this …
Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy
Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy
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Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations, …