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Application of an andragogical approach and experiential learning for teaching culinary nutrition to culinary arts students

机译：人体学方法和体验式学习在烹饪艺术学生烹饪营养教学中的应用

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作者
Abdulsalam, Nisreen Mohamad;
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作者单位

Clemson University;

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授予单位 Clemson University;
学科
学位 Ph.D.
年度 2015
页码 233 p.
总页数 233
原文格式 PDF
正文语种 eng
中图分类
关键词
入库时间 2022-08-17 11:57:45

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4. Employing ANDI Learning Model in Culinary Arts Course: How Does It Contribute to Emulation Ability and Students' Creativity? [C] . Andi Hudiah, Marji, Eddi Sutadji, International Conference on Indonesian Technical Vocational Education and Association . 2018

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5. Culinary professional training: Measurement of nutrition knowledge among culinary students enrolled in a southeastern culinary arts institute. [D] . Hughes, Marilyn Hill. 2003

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7. Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico [O] . Christian Rivera Medina, Mercedes Briones Urbano, Aixa de Jesús Espinosa, 2020

机译：饮食与营养相关知识相关的大学生，纳入与波多黎各的营养和烹饪艺术有关的学术课程

Application of an andragogical approach and experiential learning for teaching culinary nutrition to culinary arts students

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