Problem-Solving Strategies Among Culinary Arts Students in Community Colleges

Techanamurthy, Umawathy; Alias, Norlidah; DeWitt, Dorothy

doi:10.30880/jtet.2018.10.01.005

Cited by 2 publications

(1 citation statement)

References 32 publications

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“…Culinary students are expected to not only become familiar with the technologies they will later encounter in the workplace under conditions of quarantine during distance learning, but also acquire practical skills in cooking [11].…”

Section: Problem Descriptionmentioning

confidence: 99%

Development and formation of student competencies for the hotel and restaurant sphere with distance learning

Radchenko

Amiraslanov

Dyukareva

et al. 2021

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A developed model of the formation of the competencies of future specialists in the field of the hotel and restaurant industry is proposed, which takes into account the peculiarities of teaching students in quarantine conditions of distance education. The research carried out makes it possible to systematize scientific views on the desired competencies of scientists, researchers and specialists in the field of the hotel and restaurant industry. The object of research is the competence of students for the hotel and restaurant sector, as well as the peculiarities of their formation in conditions of quarantine during distance learning. Investigated problem consists in the development and analysis of the features of the formation of the competencies of future specialists in the hotel and restaurant industry in the course of distance learning. Higher education is obliged to prepare not just a specialist endowed with knowledge and skills. It should be aimed at the formation of a competitive specialist and a successful personality. In Ukraine, the hotel and restaurant industry does not have a system of competencies common for employers, specialists, higher educational institutions and colleges. Therefore, the presented study is aimed at creating such a basis in the form of a developed model for the formation of the competencies of future specialists in the hotel and restaurant industry, which takes into account the peculiarities of teaching students in quarantine conditions of distance education. Main scientific results: the necessary components of the model for the formation of the competencies of a modern specialist for the hotel and restaurant industry were identified. The essence of the competence-based approach to professional training of a specialist in the context of modernization of education, taking into account distance education during quarantine, is revealed. The modern scientific view of the requirements for specialists in the hotel and restaurant sector is analyzed. The results obtained are adapted to the needs prevailing in the hotel and restaurant industry. The area of practical use of the research results: the comparative analysis allows to systematize scientific views on the desired competencies of scientists, researchers and specialists in the hotel and restaurant industry. This, in turn, will make it possible to better inform students about the qualities that are in demand and make the necessary changes to the curriculum in the future. An innovative technological product: a model for the formation of specialist competencies for the hotel and restaurant industry has been developed, which takes into account the peculiarities of teaching students in quarantine conditions of distance education. Scope of application of an innovative technological product: the use of a competence-based approach in higher education using the proposed model for the formation of competencies of a future specialist for the hotel and restaurant industry.

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Section: Problem Descriptionmentioning

confidence: 99%

Development and formation of student competencies for the hotel and restaurant sphere with distance learning

Radchenko

Amiraslanov

Dyukareva

et al. 2021

View full text Add to dashboard Cite

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Systematic Review of Learning Generic Skills in Higher Education—Enhancing and Impeding Factors

et al. 2022

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The research field on generic skills in higher education has expanded rapidly. In addition, the importance of generic skills has been highlighted both in educational policy discourses and in practice of higher education. The present study reviews theoretical, methodological, and empirical viewpoints on learning generic skills and synthesizes the empirical evidence about the factors that enhance and impede student learning of generic skills. Altogether 116 articles were included in the analysis. The systematic analysis revealed remarkable variation in concepts, research methods, and operationalization of generic skills. These findings suggest that research in this field is still incoherent. According to the results, contextual factors that enhance or impede higher education students' learning of generic skills were investigated more often than individual factors. Furthermore, the articles included in this review emphasized learning of work-oriented professional skills over higher-order thinking skills. To ensure the development of research on generic skills, it is important to focus on more coherent theorization and operationalization of the various generic skills. More longitudinal studies with methods that genuinely capture actual skills and their development are also needed to advance the field. The results can be used for future discussions on theorization, empirical research, and practical development of student learning of generic skills.

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Problem-Solving Strategies Among Culinary Arts Students in Community Colleges

Abstract: Culinary Arts is an area in Technical Vocational Education and Training (TVET)

Cited by 2 publications

References 32 publications

Development and formation of student competencies for the hotel and restaurant sphere with distance learning

Development and formation of student competencies for the hotel and restaurant sphere with distance learning

Systematic Review of Learning Generic Skills in Higher Education—Enhancing and Impeding Factors

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