Culinary Educators' Teaching Tools & Tips

Häftad, Engelska, 2014

AvColin P Roche,Bradley J Ware,Claudette Levesque Ware

1 419 kr

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A comprehensive resource for both new and ‘seasoned’ culinary arts, food service, and hospitality instructors. The book serves as a valuable source of information for secondary and post-secondary culinary educators filled with specific, concrete, and achievable lab and classroom teaching techniques.

Produktinformation

Utgivningsdatum2014-06-06
Mått184 x 232 x 25 mm
Vikt390 g
FormatHäftad
SpråkEngelska
Antal sidor200
FörlagKendall/Hunt Publishing Co ,U.S.
ISBN9781465243980

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INTRODUCTIONCHAPTER 1 BEFORE THE FIRST CLASSCHAPTER 2 THE FIRST DAY OF CLASSCHAPTER 3 LESSON PLANSCHAPTER 4 EFFECTIVE LECTURESCHAPTER 5 ACTIVE LEARNINGCHAPTER 6 MOTIVATION AND STUDENT ENGAGEMENTCHAPTER 7 FACILITATING A DISCUSSIONCHAPTER 8 ASSESSMENT, TESTS AND EVALUATIONCHAPTER 9 GRADING AND RUBRICSCHAPTER 10 TECHNOLOGY AND TEACHINGCHAPTER 11 LABORATORY CLASSES AND INSTRUCTIONCHAPTER 12 CLASSROOM MANAGEMENTCHAPTER 13 STUDENTS TODAYAppendix AAppendix BAppendix CAppendix DBibliography