HTC775: Learning and Teaching Culinary Arts / Faculty of Hotel & Tourism Management
This course links the notion of human behavior, culinary and outcomes to the teaching and consulting strategies to a selected population. Selected philosophical tenets, learning theories and educational process will be discussed, allowing the graduate students to examine many challenges of the roles...
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| Format: | Teaching Resource |
| Language: | English |
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| Online Access: | https://ir.uitm.edu.my/id/eprint/99001/1/99001.pdf https://ir.uitm.edu.my/id/eprint/99001/ https://aims.uitm.edu.my/ |
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| Summary: | This course links the notion of human behavior, culinary and outcomes to the teaching and consulting strategies to a selected population. Selected philosophical tenets, learning theories and educational process will be discussed, allowing the graduate students to examine many challenges of the roles of chef instructors, culinary lecturers or consultants. This course provides the opportunity to implement and evaluate an educational project that will incorporate principles and concepts of pedagogy, andragogy, anthology, teaching and learning styles, the educational process and the outcome methodology. |
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