Gastronomy: An Opportunity for Malaysian Culinary Educators

Abstract

Gastronomia molecular. Uma oportunidade para a aprendizagem da química experimental em contexto Resumen Este reporte de caso da cuenta de una propuesta de intervención que preten-día generar cambios conceptuales y metodológicos en las clases de química mediante un enfoque experimental, llevando el conocimiento experto del chef de cocina, 'condimentado' de conceptos químicos, al aula de clase. Como estrategia metodológica se implementó el trabajo cooperativo. Este estudio se realizó en dos colegios de carácter público de Bogotá, Colombia: el Rafael Delgado Salguero y el Colombia Viva, con un total de 80 estudiantes de grado décimo, en el año 2012. El estudio fue realizado en tres fases: Inicial, que incluyó la planificación y estructuración de la propuesta, De desarrollo, en la que se implementó la propuesta en su conjunto y Final, en la que se aplicaron los instrumentos de evaluación y se efectuó la sistematización y análisis de los resultados obtenidos. A partir de los resultados generados desde los instru-mentos de recolección de información, se pudo concluir que la metodología de trabajo implementada ayudó a promover cambios de orden conceptual y metodológico en la mayoría de los estudiantes, siendo así que en los estudiantes se evidenció que el trabajo cooperativo fue determinante para alcanzar los objetivos inicialmente planteados. Palabras clave Gastronomía Molecular; cambio conceptual; cambio metodológico; trabajo cooperativo Abstract This case report gives an account of an intervention proposal that aimed to generate conceptual and methodological changes in chemistry classes through an experimental approach, by taking the expert knowledge of the chef to the classroom, "seasoned" with chemical concepts. Cooperative work was implemented as a methodological strategy. This study was carried out in two public schools in Bogotá, Colombia, the Rafael Delgado Salguero and the Colombia Viva schools, with a total of 80 tenth-grade students in the year 2012. The study

Key Determinants of Food Preparation Attributes in Staging Memorable Experiences: Perspectives of Hotel Managers in Western Kenya

“…Experience has been a subject of discussion by several scholars in the hospitality industry research (Blichfeldt & Therkelsen, 2010;Cohen & Avieli, 2004;Gross & Brown, 2008;Johns & Kivela, 2001;Kamel et al, 2008;Meler & Cerovic, 2003;Milman, 2009;Pine & Gilmore, 1999;Smith, 2006;Zahari et al, 2009). This exploratory research aimed to identify key food preparation determinants that can be used in staging food-based experience in hotels within Western Kenya.…”

“…G. Kim, Eves, & Scarles, 2009;Quan & Wang, 2004;Sims, 2009;Tikkanen, 2007;Zahari, Jalis, Zulfifly, Radzi, & Othman, 2009). Several researchers have also considered food as one of the most important elements in tourists' destination choice and decision to travel (Y. H. Kim, Yuan, Goh, & Antun, 2009;Zahari et al, 2009). The increasing popularity of world food as a critical tourism component (Cohen & Avieli, 2004;Hall & Sharples, 2003;Henderson, 2004Henderson, , 2009Hjalager & Richards, 2002;Quan & Wang, 2004) is continually inspiring studies on food, hospitality and tourism.…”

“…Food plays an important role in tourist attraction, tourists' experience satisfaction, tourists' motivation, and tourists' pleasure and entertainment (Henderson, 2009;Y. G. Kim, Eves, & Scarles, 2009;Quan & Wang, 2004;Sims, 2009;Tikkanen, 2007;Zahari, Jalis, Zulfifly, Radzi, & Othman, 2009). Several researchers have also considered food as one of the most important elements in tourists' destination choice and decision to travel (Y. H. Kim, Yuan, Goh, & Antun, 2009;Zahari et al, 2009).…”

“…Studies in literature reveal a close relationship between food, tourists, and tourism (Henderson, 2004;Quan & Wang, 2004;Steinmetz, 2010). According to Zahari et al (2009), a large proportion of tourists' experience is spent either consuming food and drink or deciding what and where to eat. Food plays an important role in tourist attraction, tourists' experience satisfaction, tourists' motivation, and tourists' pleasure and entertainment (Henderson, 2009;Y.…”

Problem-Solving Strategies Among Culinary Arts Students in Community Colleges

“…This require graduates to possess skills such as problem-solving to adapt and transfer learning to different situations (Ko, 2015;Müller, VanLeeuwen, Mandabach, & Harrington, 2009;Thomas, 1992;Way, Ottenbacher, & Harrington, 2011;Yao-Fen & Chen-Tsang, 2014;Zahari, Jalis, Zulfifly, Radzi, & Othman, 2009). Specifically, foodservice operators and restaurant managers are looking for employees that can identify problems and take the initiative to come up with a workable solution or a creative solution especially when solving on the ground problems (Deutsch, Billingsley, & Azima, 2009).…”