Culinary Arts Profile.

ERIC Educational Resources Information Center

Missouri Univ., Columbia. Instructional Materials Lab.

This chart is intended for use in documenting the fact that a student participating in a culinary arts program has achieved the performance standards specified in the Missouri Competency Profile for culinary arts. The chart includes space for recording basic student and instructor information and the student's on-the-job training and work…

Community and Technical Colleges at a Glance. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2015

2015-01-01

The vision of Washington State Board for Community and Technical Colleges is to build strong communities, individuals and families, and achieve a greater global competitiveness and prosperity for the state and its economy by raising the knowledge and skills of the state's residents. The most urgent mission of the Washington State Board for…

High Technology Training at Greenville Technical College.

ERIC Educational Resources Information Center

Barton, Thomas E.; And Others

These three papers focus on various aspects of high technology training at Greenville Technical College (GTC). First, "High Technology and the Community College," by Thomas E. Barton, discusses what high technology should mean to educators and argues that changes in the nature of industrial production require that community colleges not only keep…

Washtenaw Technical Middle College--High School for the High Tech.

ERIC Educational Resources Information Center

Vandenberg, Victoria

1996-01-01

An alternative high school, called a technical middle college, focuses on preparing students for technical careers; it is articulated with Washtenaw Community College. The curriculum integrates applied academics, especially math and science, with work-based learning, giving students technical knowledge and workplace experience. (Author/JOW)

Emerging from Resistance: The Origins of the Virginia Technical College System

ERIC Educational Resources Information Center

Hodges, Richard Allen

2016-01-01

The purpose of this study was to explore factors leading to the founding of the Virginia Technical College System (VTCS). These factors are observed primarily within the timeframe of 1954-1966. The Virginia Community College System (VCCS) evolved from the Technical College System, and began in 1964. Classes started at the first technical colleges…

Career Focus: Culinary Arts--Education for a Taste of Success

ERIC Educational Resources Information Center

Reese, Susan

2004-01-01

Career and technical education is serving up great opportunities for students in culinary arts programs across the country. According to the National Restaurant Association (NRA), it is estimated that a total of 13.5 million workers will be needed for the rapidly growing restaurant and food-service industry by the year 2014. This article provides…

Precollege (Remedial) Education. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2015

2015-01-01

Washington's community and technical colleges are fundamentally transforming precollege (remedial) education to move students faster into credit-bearing classes. The state's colleges are working with high schools to prevent the need for remediation. They are also shortening the path for college students of all ages who need the extra help. Courses…

Financial Statement Audit Report of Guilford Technical Community College.

ERIC Educational Resources Information Center

Campbell, Ralph

This report presents the results of the Guilford Technical Community College financial statement audit for the fiscal year ending on June 30, 1998. Guilford Technical Community College is a component of the State of North Carolina, thus the authority to audit is granted by Article 5A of G.S. 147. The accounts and operations of the institution were…

Middlesex Community College Software Technical Writing Program.

ERIC Educational Resources Information Center

Middlesex Community Coll., Bedford, MA.

This document describes the Software Technical Writing Program at Middlesex Community College (Massachusetts). The program is a "hands-on" course designed to develop job-related skills in three major areas: technical writing, software, and professional skills. The program was originally designed in cooperation with the Massachusetts High…

Community College Technical Mathematics Project. Final Report.

ERIC Educational Resources Information Center

Self, Samuel L.

The purpose of the research project was to develop an applied or technical mathematics curriculum which would meet the needs of vocational-technical students at the community college level. The research project was divided into three distinct phases: Identifying the mathematical concepts requisite for job-entry competencies in each of the…

Maine Technical College System Annual Report, 1996.

ERIC Educational Resources Information Center

Fitzsimmons, John

Focusing on the 1995-96 academic year, this report discusses programs and outcomes for the seven colleges in the Maine Technical College System (MTCS). Following a message from the System President, general outcomes for the MTCS are described. This section indicates that systemwide enrollment in fall 1995 was 4,475, representing a 24% increase…

Horry-Georgetown Technical College Summary Report on Institutional Effectiveness.

ERIC Educational Resources Information Center

Wilson, H. Neyle

This document is the Horry-Georgetown Technical College comprehensive assessment of missions, goals, and objectives. The assessment addressed the mission statement of the college as well as its long-term goals. The mission statement was unchanged. In regards to long-term goals for the college, the college deleted one goal that had already been…

Texas State Technical College Review.

ERIC Educational Resources Information Center

Aumack, Bruce; Blake, Larry J.

Texas educational legislation for 1991 required the Texas Higher Education Coordinating Board (THECB) to review the operations of, and the continuing need for, each of the four main campuses and five extension centers of the Texas State Technical College System (TSTCS), and to make recommendations concerning the facilities' continuation and/or…

Minnesota Technical College System: Library/Media Services Survey and Report.

ERIC Educational Resources Information Center

Olson, Lynette

This document presents a report on the Minnesota Technical College System's Library and Media Services. All 34 technical colleges were given a survey to prepare, a Library Advisory Board was established, and relevant literature and standards were reviewed to conduct and obtain data for this study. The report begins with the mission, values, and…

Black River Technical College, Exploring America's Communities. Progress Report.

ERIC Educational Resources Information Center

Black River Vocational-Technical School, Pocahontas, AR.

In 1996, Arkansas's Black River Technical College (BRTC) participated in the American Association of Community Colleges' Exploring America's Communities project, which worked to strengthen the teaching and learning of American history, literature, and culture at U.S. community colleges. The proposed centerpiece of BRTC's program is called the…

Chattanooga State Technical Community College Marketing Plan 1981-82.

ERIC Educational Resources Information Center

Hoppe, Sherry; Haddock, David

Chattanooga State Technical Community College's (CSTCC's) marketing plan is presented in six parallel sections. The first of these deals with building the overall image of the college, increasing community awareness, and disseminating general information. The other five sections focus on marketing the following college programs and services:…

An Enrollment Audit of the Public Community and Technical Colleges.

ERIC Educational Resources Information Center

Texas State Auditor's Office, Austin.

An August 1997 report from the Office of the State Auditor, this document contains the results of an enrollment audit of Texas' Public Community and Technical Colleges. It recommends that no adjustments be made to the Public Community and Technical Colleges' 1998-1999 biennial appropriations, due to the fact that the $7.7 million in errors…

Teaching Leadership in Technical Programs at Community Colleges

ERIC Educational Resources Information Center

DeBlauw, Amanda L.; Daugherty, Jenny L.

2017-01-01

This descriptive study explored how community colleges are teaching leadership in technical programs. Leadership education curricular offerings were identified via a survey and selected programs reviewed. 68 Deans, Directors, or Chairpersons of a Business, Management, or Technology program completed the survey, representing 61 community colleges.…

Better Jobs, Brighter Futures, a Stronger Washington. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2015

2015-01-01

The world is changing rapidly. With changes in technology, demographics, and workforce trends, Washington needs colleges to not only keep pace, but lead the way. Washington's 34 community and technical colleges answer that call. The community and technical colleges have proven uniquely positioned to adapt to, embrace, and ignite change. Community…

Reclaiming the American Dream. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2015

2015-01-01

Community and technical colleges are known as "Democracy's colleges." They are grounded in the core American value that all people deserve the opportunity to move up in the world, regardless of where they are from, what obstacles they face and where they need to start. At a time when college education is the ticket to a middle-class…

Maine Technical College System 1993/1994 Annual Report.

ERIC Educational Resources Information Center

Maine Technical Coll. System, Augusta.

Focusing on data from the 1993-94 academic year, this report discusses programs and outcomes for the seven colleges in the Maine Technical College System (MTCS). Following a message from the System President, general outcomes for the MTCS are described. This section indicates that systemwide enrollment in 1993-94 was 4,305, representing a 19%…

Evolving Curricular Models in Culinary Arts: An Instrumental Case Study of a Technical Field

ERIC Educational Resources Information Center

Cossio, Allison

2016-01-01

The purpose of this research study was to examine how chefs and other individuals in the food industry understood the field of culinary arts. This study used an instrumental case study with purposeful sampling of multiple cases. Through a series of open-ended interviews using snowball-sampling strategy that concluded with 45 participants sharing…

Business Industry Technical Assistance Center, Hazard Community College.

ERIC Educational Resources Information Center

Marrow, Alvin J.

The Business Industry and Technical Assistance Center (BITAC) was established in 1986 at Hazard Community College, in Kentucky, to serve as an information and technical assistance center for small business. As the local area began to face layoffs in the coal mining industry, however, the center extended its services in four principal areas:…

Why Did You Stay?: A Case Study of Male Student Persistence in Technical College

ERIC Educational Resources Information Center

Froehlich-Mueller, Kerry

2017-01-01

The purpose of this qualitative case study was to explore male student persistence at Central Technical College (CTC), a small public, two-year technical college in Wisconsin. Across the United States, there had been a surge in college enrollments during the recent recession. Interestingly, college enrollment and persistence of females has grown…

Matching Community and Technical College Professional/Technical Education Capacity to Employer Demand. Final Report.

ERIC Educational Resources Information Center

Sommers, Paul; Heg, Deena

A project was conducted to improve the state of Washington's community and technical college system by developing and using an improved occupational forecasting system to assess and respond to education and training needs. First, long-term occupational forecast data from Washington's Employment Security Department were matched with technical and…

Accelerate and Complete. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2015

2015-01-01

Washington's community and technical colleges have an open door policy that gives everyone a fair shot at enrolling in college and improving their lives if they have the drive and determination. They accept students at any age and stage in their lives and at any educational level. They take students from where they are, to where they want to be.…

Fox Valley Technical College New Occupational Markets: Market Research Project Results.

ERIC Educational Resources Information Center

Mishler, Carol

This is a report on the results of a market research project conducted by Fox Valley Technical College (FVTC) (Wisconsin) to identify new occupational markets in the college's service area. The college scanned national job lists, employment databases, and northeastern Wisconsin employer advertisements. The college also surveyed employers in the…

Graduates Placement Report, 1981: New Hampshire Technical Institute and New Hampshire Vocational-Technical Colleges.

ERIC Educational Resources Information Center

New Hampshire State Dept. of Education, Concord. Div. of Post-Secondary Education.

The New Hampshire Technical Institute (NHTI) and the six New Hampshire Vocational-Technical Colleges (NHVTC) offer collegiate education preparing men and women for direct employment in business, industry, health, and service-related fields. At the completion of the 1980-81 academic year, 1036 students had graduated from 48 different programs…

Building a Prosperous Economy. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2014

2014-01-01

Washington's community and technical colleges are a collective, powerful, unmatched resource for advancing prosperity through education. These 34 colleges not only connect with employers in the regions where they operate, but also with each other through common programs--like advanced manufacturing and allied health--that align with Washington's…

College Success of Technical College Preparation and Dual Credit Program Students versus Non-Program Students: A Comparative Analysis at a Midwestern Community College

ERIC Educational Resources Information Center

Payton-Adams, Minnie

2014-01-01

The purpose of this quantitative study was to examine the impact of the number of college credits earned in Technical College Preparation (Tech Prep) and Dual Credit (College Now) programs as a predictor of continued success after high school, as measured by first-year college GPA at a Midwest Community College. This study looked at how the…

Limited License Legal Technician. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2014

2014-01-01

A landmark state Supreme Court rule that promises to create new jobs and expand public access to legal help is coming to life at Washington's community and technical colleges. Four colleges--Highline, Edmonds, Tacoma, and Spokane--started training students to become "Limited License Legal Technicians" (LLLTs) in 2014. The state Supreme…

Competencies for Graduate Culinary Management Degree Programs: Stakeholders' Perspectives

ERIC Educational Resources Information Center

George, Annette A.

2009-01-01

Available literature on graduate hospitality education was highly focused on required competencies for hospitality management degree programs but not on culinary management. One possible explanation is that the culinary sector still lags behind in the formation of graduate culinary management programs in the United States. This causal comparative…

A Qualitative Content Analysis of Information Dissemination during the Consolidation of Two Technical Colleges

ERIC Educational Resources Information Center

Drinnon, Charles

2017-01-01

This research examined the ways and means administration used to disseminate information concerning the consolidation of two technical colleges in the State of Georgia, USA. These means of information dissemination included press releases by the consolidating colleges and the Technical College System of Georgia (the system which the consolidating…

Exploring Embedded Remediation for Community College Career Technical Education Pathways: Promising Practices

ERIC Educational Resources Information Center

Cooper, Donna Walters

2014-01-01

Public community colleges enroll nearly half of all undergraduate students in the United States and many of these students are enrolled in 1- and 2-year Career and Technical Education programs. Employers have indicated that colleges should place more emphasis on reading, writing, and critical thinking skills. Career Technical Education can address…

A Program for the Blind at Randolph Technical College.

ERIC Educational Resources Information Center

Wells, Richard T.

Randolph Technical College (RTC) and the Division of Services for the Blind of the North Carolina Department of Human Resources have cooperated for two years on a program to provide blind students with the opportunity to receive instruction in a traditional classroom setting on a college campus. Problems encountered in the early stages of the…

Consultants' Report to West Virginia State College and Community and Technical College Study Commission: Observations and Recommendations.

ERIC Educational Resources Information Center

Boone, Edgar J.; Vaughan, George B.

West Virginia State College entered into a contract with two professors from North Carolina State University to provide consultation and guidance to the West Virginia State College-Community and Technical College (WVSC-CTC) Study Commission. Findings and recommendations include: (1) the strengths of the CTC, as seen by its community, are the…

Public Community/Junior and Technical Colleges: An Enrollment Audit.

ERIC Educational Resources Information Center

Texas State Auditor's Office, Austin.

This audit from the Texas State Auditor's Office presents the findings of the 1995 enrollment audit of the Texas Public Community/Junior and Technical Colleges. The findings indicate that the 1996-1997 appropriations should be reduced by $2,251,182, which represents 0.18% of the colleges' $1.2 billion in state contact hour appropriations. Nine of…

Determining College Readiness in California's Community Colleges: A Survey of Assessment and Placement Policies. Technical Appendices

ERIC Educational Resources Information Center

Rodriguez, Olga; Cuellar-Mejia, Marisol; Johnson, Hans

2016-01-01

This document presents the technical appendices that accompany the full report, "Determining College Readiness in California's Community Colleges: A Survey of Assessment and Placement Policies." The appendices include: (1) Survey Design and Administration; and (2) Survey Instrument. [This report was written with research support from…

Community and Technical College Foundations: The Results of a Survey of Washington State's Community and Technical College Foundations.

ERIC Educational Resources Information Center

Kirk, Henry P., Ed.

In 1992, all 32 state community and technical colleges in Washington State were contacted to obtain information on the characteristics and activities of the non-profit foundations which have been, or are being, established at each institution. Selected findings include the following: (1) a total of 25 foundations were established between 1963 and…

Undocumented College Students, Taxation, and Financial Aid: A Technical Note

ERIC Educational Resources Information Center

Olivas, Michael A.

2009-01-01

A surprising amount of litigation and legislation has erupted over undocumented college students. Victims at the federal level are the DREAM Act and immigration reform. Financial aid raises technical issues for undocumented college applicants and for the citizen children of undocumented parents. Generally, the undocumented are ineligible for…

Trident Technical College 1998 Graduate Follow-Up.

ERIC Educational Resources Information Center

Trident Technical Coll., Charleston, SC.

Presents the results of South Carolina's Trident Technical College's (TTC's) 1998 graduate follow-up survey report of 915 TTC graduates. Graduates were surveyed and results were obtained for the following items: graduate goals, employment, placement rates, graduates in related fields, when job were obtained, job finding methods, job locations, job…

The Kentucky Community and Technical College System Learn on Demand Model

ERIC Educational Resources Information Center

McCall, Michael B.

2013-01-01

When colleges turned to online learning, they opened the door for a number of students who might have only dreamed of pursuing a degree or credential. In 2006, the Kentucky Community and Technical College System (KCTCS) surveyed prospective adult students without a college degree and discovered that they were three times more likely to enroll in…

A Glimpse into a State Technical College System's POS Pathways

ERIC Educational Resources Information Center

Frazier, Stephanie D.; Swygert, N. Maria

2012-01-01

The South Carolina Technical College System (SCTCS) has embraced POS, providing students across the state with pathways into careers ranging from nuclear systems technology to health care to industrial technology. The SCTCS has strived, over the last 50 years, to foster a bridge between business and education. The colleges coordinate and…

Aerospace Training. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2014

2014-01-01

Aerospace is an economic powerhouse that generates jobs and fuels our economy. Washington's community and technical colleges produce the world-class employees needed to keep it that way. With about 1,250 aerospace-related firms employing more than 94,000 workers, Washington has the largest concentration of aerospace expertise in the nation. To…

An Analysis of Gateway Technical College Instructors' Opinions on Secondary and Postsecondary Program Alignment

ERIC Educational Resources Information Center

Albrecht, Bryan D.

2011-01-01

The purpose of this study was to determine what opinions Gateway Technical College instructors had toward secondary and postsecondary program alignment. Student transition is critical to supporting the mission and vision of Gateway Technical College. The impetus for this study was twofold. First, the quality improvement process established at…

Washington State Board for Community and Technical Colleges Enrollment and Staffing Report, Fall 2014

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2014

2014-01-01

The "Fall Enrollment and Staffing Report 2014" provides a snapshot of enrollments in community and technical colleges during fall quarter 2014. The report addresses the questions most commonly raised regarding the community and technical colleges in Washington. The primary source of information for this document is the State Board for…

Washington State Board for Community and Technical Colleges Enrollment and Staffing Report, Fall 2013

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2013

2013-01-01

The "Fall Enrollment and Staffing Report 2013" provides a snapshot of enrollments in community and technical colleges during fall quarter 2013. The report addresses the questions most commonly raised regarding the community and technical colleges in Washington. The primary source of information for this document is the State Board for…

Evolution of the Nebraska Technical Community College System.

ERIC Educational Resources Information Center

Johnston, Thomas S.; Simpson, Mary Margaret

An overview is provided of the historical development, organizational structure, and programs and services of the Nebraska Technical Community College (TCC) System. First, statutory provisions establishing the TCC system and defining its priorities are cited, explaining that the system was established to create locally governed and supported…

Trident Technical College 1999 Graduate Follow-Up Report.

ERIC Educational Resources Information Center

Trident Technical Coll., Charleston, SC.

Presents the results of South Carolina's Trident Technical College's (TTC's) 1999 graduate follow-up survey report. Graduates were surveyed and results were obtained for the following items: graduate goals, employment, placement rates, graduates in related fields, when job obtained, job finding methods, job locations, job satisfaction, job…

Value Added: Learning Communities, Experiential Process and Student Engagement in Life Long Learning in the Culinary Arts

ERIC Educational Resources Information Center

Smyth, Thomas J.

2016-01-01

Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our…

Work Values and Job Satisfaction of Arkansas Business Educators in Secondary Systems and Community/Technical Colleges.

ERIC Educational Resources Information Center

Funderburg, Dinnah L.; Kapes, Jerome T.

The work values and job satisfaction of Arkansas business educators in secondary school systems and community/technical colleges were examined through a survey of a random sample of 129 of Arkansas' 926 secondary and community/technical college business educators. Of those teachers sent surveys (67 secondary and 62 community/technical college…

77 FR 25995 - Western Technical College; Notice of Application Accepted for Filing With the Commission...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-05-02

... Technical College; Notice of Application Accepted for Filing With the Commission, Soliciting Motions To Intervene and Protests, Ready for Environmental Analysis, Intent To Waive Scoping, Soliciting Comments....: 13417-002. c. Date filed: October 21, 2011. d. Applicant: Western Technical College. e. Name of Project...

Evaluating Quality in Associate Degree Culinary Arts Programs

ERIC Educational Resources Information Center

Hertzman, Jean; Ackerman, Robert

2010-01-01

Purpose: The purpose of this study is to determine which categories and indicators of quality are best suited to evaluating associate degree culinary arts programs (ADCAP). Design/methodology/approach: The researchers surveyed a national sample of culinary educators and industry chefs in the USA. The instrument asked the participants to rate the…

A culinary laboratory for nutrition education.

PubMed

Jacob, Michael; Stewart, Patricia; Medina-Walpole, Annette; Fong, Chin-To

2016-06-01

Proficiency in medical nutrition requires an understanding of food-related biochemistry and the application of this knowledge in the context of culinary, cultural, psychosocial and interprofessional components. Our aim was to develop a teaching format where medical students could learn the biochemistry of nutrition in the context of patient narratives, interactive cooking and dialogues with nutrition professionals. We designed and implemented a day-long culinary laboratory intervention (lab), which is taught to first-year medical students at the University of Rochester with the help of dietetic interns from Cornell University. Here, we present the details of the intervention, the resources used and the preliminary outcomes on student attitudes. We designed and implemented a day-long culinary lab, which is taught to first-year medical students A questionnaire with quantitative rating scales and open-ended questions was used to probe student attitudes regarding the educational approach used in the lab. Our preliminary findings suggest that the lab was well received and that the dietetic interns were viewed as effective teachers in this context. A culinary lab is a feasible educational environment for integrating the breadth of topics within the discipline of nutrition. The experiential, food-based format appears to stimulate questions central to current nutritional controversies, particularly challenges related to translating biochemical mechanism into practical nutrition interventions. Close involvement with basic science faculty members, clinical faculty members and allied health professions are essential for this type of endeavour. © 2015 John Wiley & Sons Ltd.

Structure in Community College Career-Technical Programs: A Qualitative Analysis. CCRC Working Paper No. 50

ERIC Educational Resources Information Center

Van Noy, Michelle; Weiss, Madeline Joy; Jenkins, Davis; Barnett, Elisabeth A.; Wachen, John

2012-01-01

Using data obtained from interviews and program websites at Washington community and technical colleges, the authors of this study examine the structure of community college career-technical programs in allied health, business and marketing, computer and information studies, and mechanics and repair. A framework for structure with four…

Connecticut State Technical Colleges Fact Book, 1988-89.

ERIC Educational Resources Information Center

Jones, Dennis; McCarroll, Judy

Current and historical data on the Connecticut State Technical College System and its five component parts are provided in this report. Section I presents information on headcount and full-time enrollment trends by program and campus; credit and contact hours; student attrition by term; full- and part-time enrollments; and student characteristics…

Fox Valley Technical College Quality First Process Model.

ERIC Educational Resources Information Center

Fox Valley Technical Coll., Appleton, WI.

An overview is provided of the Quality First Process Model developed by Fox Valley Technical College (FVTC), Wisconsin, to provide guidelines for quality instruction and service consistent with the highest educational standards. The 16-step model involves activities that should be adaptable to any organization. The steps of the quality model are…

Community College Business and Technical Aid. Memorandum Report to the Legislature.

ERIC Educational Resources Information Center

Rowell, David; Smith, Linda

A study was conducted of nine State University of New York (SUNY) and three City University of New York (CUNY) community colleges to determine the impact of supplemental financial aid on the operation and financing of community college business and technical degree programs. The study sought to assess the extent and reasons for business and…

The Role of Career and Technical Education in Iowa Community Colleges

ERIC Educational Resources Information Center

Laanan, Frankie Santos; Compton, Jonathan I.; Friedel, Janice Nahra

2006-01-01

This scholarly paper describes and analyzes the role of career and technical education (CTE) in Iowa community colleges. Iowa's community colleges are doing a good job of responding to the changing workforce needs of the state and providing smooth career pathways. However, changes in the population and economy of the state will call for further…

Integrated Basic Education and Skills Training (I-BEST). Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2014

2014-01-01

Washington's Integrated Basic Education and Skills Training Program (I-BEST) quickly teaches students literacy, work, and college-readiness skills so they can move through school and into living wage jobs faster. Pioneered by Washington's community and technical colleges, I-BEST uses a team-teaching approach to combine college-readiness classes…

Maintaining Strategic Relevance: Career & Technical Education Program Discontinuance within California Community Colleges

ERIC Educational Resources Information Center

Fleming, Kevin J.

2014-01-01

The California Community College mission requires offering relevant Career and Technical Education (CTE) programs. Due to program accretion and bureaucratic inertia, program discontinuance (PD) seems at odds with postsecondary culture. Yet, as a result of recent budget constrictions, community colleges are forced to identify effective PD…

A Qualitative Study of the Job Challenges of Instructional Deans in the Technical College System of Georgia

ERIC Educational Resources Information Center

Alford, Perrin J.

2014-01-01

The Technical College System of Georgia serves the people and the state by creating a system of technical education whose purpose is to use the latest technology and easy access for all adult Georgians and corporate citizens. Within each technical college is a hierarchy of faculty, staff, and administrators. The instructional deans serve a vital…

Dillard's Culinary Journey

ERIC Educational Resources Information Center

Chew, Cassie M.

2008-01-01

A new institute at Dillard University promises to enliven scholarly research on the cultural and social history of the foods of the African diaspora. To be started next spring with $1-million from the late singer Ray Charles, the Institute for the Study of Culinary Cultures will oversee research, academic courses, public programs, and an annual…

A Cook's Tour: The Journey to Become a Model Culinary Arts Academy

ERIC Educational Resources Information Center

Bantang, Susan C.

2008-01-01

This article is about how the West Boca Raton Community High School's Culinary Arts Academy achieved national model status as it works to prepare the next generation of culinary artists. The culinary academy, established in 2004, adopted national standards that have served as a foundation for its excellence. In November 2007, the National Career…

Stackable Credentials and Career/college Pathways in Culinary Arts at Kingsborough Community College, CUNY

ERIC Educational Resources Information Center

Audant, Anne Babette

2016-01-01

Discussions of workforce development emphasize stackable training, and assume linear advancement and alignment, through college and career paths. Stackable credentials have become a best practice for community colleges across the United States as they struggle to advance the college completion agenda and ensure that students graduate with the…

Tthe Impact of Declining Resources on the Fiscal Operations of a Two-Year Technical College

ERIC Educational Resources Information Center

Kittel, Jane L.

2014-01-01

Wisconsin state aid funding to the Technical College Districts decreased 30% in the fiscal year 2011-2012. At Northcentral Technical College (NTC), this reduction decreased state aid revenue from $6.8 million in fiscal year 2010-2011 to $4.7 million in fiscal year 2011-2012. This quantitative study analyzed the impact of declining state resources…

Focus: A Forum on Teaching and Learning in Utah Community and Technical Colleges, Volume II.

ERIC Educational Resources Information Center

Carpenter, Don A., Ed.

1983-01-01

A series of articles is presented on teaching and learning in Utah community and technical colleges. After an editorial comment by J. Marvin Higbee on the goals and purposes of the Utah Association of Community Colleges, V. Lowell Hansen discusses the role of the technical instructor in the information society of the 1980's. Next, Ace G.…

Culinary School Gives Latinos a Taste of the Top

ERIC Educational Resources Information Center

Gardner, Lee

2012-01-01

With scholarships and other special programs, the Culinary Institute of America's (CIA) Texas campus hopes to make its Latino students into industry leaders. CIA is considered as the most august culinary school in the United States. CIA San Antonio dispatches chefs to study and document traditional cuisines throughout Latin America for its Center…

Empowering Technical College Students in the Work Place.

ERIC Educational Resources Information Center

Lewis, Theodore; And Others

The purpose of this report is to describe how Minnesota technical college students can be empowered through vocational education to be full participants in the labor force and to deal with the changes that they encounter in the workplace. Chapter 1 introduces the problem of keeping up with changes in the ways in which work is performed. Chapter 2…

Annual Report, 1979-1980. New York City Technical College.

ERIC Educational Resources Information Center

New York City Technical Coll., Brooklyn. Div. of Continuing Education and Extension Services.

Funding, enrollments, and outcomes are reported for the programs offered during 1979-1980 by New York City Technical College's Division of Continuing Education and Extension Services. The report's introduction analyzes enrollment in the division, summarizes external evaluation of selected programs, and examines problems of staffing, space, and the…

Blackhawk Technical College Alcohol and Other Drug Abuse Program.

ERIC Educational Resources Information Center

Runnells, Julie

This document describes the Blackhawk Technical College, Wisconsin, drug abuse program provided primarily by an intervention specialist and available to students and employees. Section I outlines the program model (resources, program of services, immediate results and outcomes) in a chart form. Section II describes the services provided by an…

The Humanities in the Two-Year Agricultural Technical College.

ERIC Educational Resources Information Center

Nelson, Ronald J.

Drawing from the experiences of the University of Minnesota Technical College, Waseca (UMW), this paper provides a rationale and suggestions for promoting and integrating the humanities in vocational education. After discussions of the problems of interesting occupational students in humanities courses and the value of humanities instruction in…

Professional Development Programs in Community and Technical Colleges: Are Occupational-Technical Faculty Well Served?

ERIC Educational Resources Information Center

Hoerner, James L.; And Others

1991-01-01

According to a survey receiving 878 responses from 1,252 community/technical colleges, (1) 708 have professional development programs; (2) 48% rarely offer programs to part-time faculty; (3) funding was healthy for full-time, but 74% had no funding for part-time faculty development; and (4) incentives included intrinsic reward (80%), travel funds…

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2010 CFR

2010-04-01

... culinary purposes. 1240.80 Section 1240.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... requirements for water for drinking and culinary purposes. Only potable water shall be provided for drinking and culinary purposes by any operator of a conveyance engaged in interstate traffic, except as...

2017 HUNCH STUDENT CULINARY COMPETITION

NASA Image and Video Library

2017-02-16

2017 "HIGH SCHOOL STUDENTS UNITED WITH NASA TO CREATE HARDWARE" (HUNCH) STUDENT CULINARY COMPETITION AT THE U.S. SPACE AND ROCKET CENTER. THE STUDENTS DEVELOPED RECIPES FOR DESSERT TREATS FOR ASTRONAUTS IN SPACE

Geographic Information System (Gis) for Culinary in Pekanbaru using Herversine Formula

NASA Astrophysics Data System (ADS)

Yunefri, Yogi; Devega, Mariza; Kristanto, Dwi

2017-12-01

Pekanbaru is one of a big city in Indonesia with 897.767 inhabitants’ population on 2010. There are various cultures of the population. That diversity presents the difference of culinary in Pekanbaru, so Pekanbaru be one of the cities which appropriate for culinary that give charm circumstance and worth to taste. One of the obstacles that often occur is the tourists still difficult to find the right and nice place to eat, close to tourism place and find information about culinary is difficult as well. Therefore a web-based GIS application built to give information about culinary in Pekanbaru. This application built through some steps, i.e. system analysis, design system, implementation, and testing. This application built using PHP as a programming language and harversine Formula as a method to fine the closest distance. After it built the application, the data of culinary tested used black box. The result shows that testing using this application is similar with the manual test. Thus the application has been built correctly.

The Importance of Institutional Culture at a Technical College

ERIC Educational Resources Information Center

Adams, Sarah Y.

2014-01-01

This is a qualitative study about the importance of institutional culture at a particular technical college in Wisconsin. It examines the administrators' understanding of their institution's culture, the importance they attach to the culture, and how they perceive they both manage and influence their institution's culture. Bergquist and Pawlak's…

Preparing Students for Success in California's Community Colleges. Technical Appendix

ERIC Educational Resources Information Center

Mejia, Marisol Cuellar; Rodriguez, Olga; Johnson, Hans

2016-01-01

This document presents the technical appendix that accompanies the full report, "Preparing Students for Success in California's Community Colleges." The appendix includes Data and Methods. [Supported with funding from the Sutton Family Fund. For the full report, see ED570976.

Factors Influencing the Pursuit of IT Certifications: A Study of Minnesota Public Community and Technical College Students

ERIC Educational Resources Information Center

Wilkens, Eric S.

2013-01-01

This quantitative study attempted to understand the factors that influence Minnesota community and technical college students to pursue Information Technology (IT) certification. The study investigated the problem of determining the factors that influence Minnesota community and technical college students to pursue IT certification along with…

Linking Gateway Technical College with Workforce Development: The SC Johnson-A Family Company Story.

ERIC Educational Resources Information Center

Knudson, Edward

2004-01-01

Seven years ago, SC Johnson--A Family Company approached Gateway Technical College with a need to further strengthen their incumbent workforce's technical training and education. Retirements, brain drain, and competition for technical expertise were the forces driving SC Johnson to develop a comprehensive, flexible, and timely workplace education…

Fine Dining and Fast Computers: A Commercial College's Recipe for Success.

ERIC Educational Resources Information Center

Borrego, Anne Marie

2001-01-01

Describes the "slow and steady" approach to growth embraced by the owner of Stratford College, a Virginia-based, for-profit school that offers degrees in the culinary arts, information technology, and hotel and event management and business. (EV)

Perceptions of Leadership Attributes of South Carolina Technical College Presidents

ERIC Educational Resources Information Center

McKenzie, Kevin Michael

2010-01-01

This study examined the leadership attributes perceived to be possessed by the presidents in South Carolina's Technical College System. The participants consisted of 16 presidents and 80 subordinates that were selected by the presidents. All participants were asked to complete the "Leader Attribute Inventory." Additionally, each…

Mathematics, Engineering Science Achievement (MESA). Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2014

2014-01-01

Growing Science, Technology, Education, and Mathematics (STEM) talent Washington MESA--Mathematics Engineering Science Achievement--helps under-represented community college students excel in school and ultimately earn STEM bachelor's degrees. MESA has two key programs: one for K-12 students, and the other for community and technical college…

An Assessment of Future Educational and Occupational Plans for Brevard Community College Technical Program Students.

ERIC Educational Resources Information Center

Whitehead, Everett

This practicum studies the future educational and/or occupational plans of 223 technical program students enrolled in Brevard Community College (BCC) during the Fall 1973 term in order to suggest adjustments in college procedures to facilitate student transition to continued college or to their chosen professions. The characteristics of technical…

A Study To Determine Acceptable Curriculum Guidelines for Earning an ESE Culinary Arts Certificate.

ERIC Educational Resources Information Center

Donnarumma, Leopold J.

This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the…

Caldwell Community College and Technical Institute QEP: Writing across the Curriculum Professional Development Program

ERIC Educational Resources Information Center

Hampson, Margaret P.

2009-01-01

As part of its Southern Association of Colleges and Schools (SACS) reaffirmation process, Caldwell Community College (CCC) and Technical Institute's (TI) Quality Enhancement Plan (QEP), entitled "Enhancing Writing--Write On!" demonstrates the need to improve student writing through multifaceted interventions. The goals of CCC's and TI's…

Character analysis of culinary space in Simpang Limun area, Medan city

NASA Astrophysics Data System (ADS)

Sitorus, Rudolf; Puspita Ruahel Hutauruk, Miona

2018-03-01

Consumption food is one of the most important necessity in human being. Humans have a tendency to eat by way of grouping. These human groups form characteristic spaces. The hallmark of each space depicts the status and culture found in the groups. Space that becomes a place to eat and process food is also called a culinary space. This research takes place in one of the area of goods and services provider in Medan city that is Simpang Limun area. The purpose of this research is to show the various categories of culinary places based on the characteristics conveyed by Lynn. However, from the observations that have been made, there are some culinary spaces that do not fit the characteristics that have been determined and this culinary space is classified as low class. Findings and benefits in this research are written for the government as a reference to city regulation and structuring.

Waukesha County Technical College Budget Document, Fiscal Year 2000-2001.

ERIC Educational Resources Information Center

Waukesha County Technical Coll., Pewaukee, WI.

This report presents Waukesha County Area Technical College District's (Wisconsin) fiscal year 2000-2001 budget document. It contains the following sections: table of contents; a reader's guide to the budget document; a quick reference guide; an introduction section, which contains a transmittal letter, a budget message for 2000-2001 combining…

Food Service Technical Terms. English-Spanish Lexicon.

ERIC Educational Resources Information Center

Shin, Masako T.

This English-Spanish lexicon presents food service technical terms. The terms are divided into seven categories: basic food items, common baking terms, food cutting terms, general cooking terms, non-English culinary terms, and tools and equipment. Each English word or term is followed by its Spanish equivalent(s). (YLB)

Improving patients' home cooking - A case series of participation in a remote culinary coaching program.

PubMed

Polak, Rani; Pober, David M; Budd, Maggi A; Silver, Julie K; Phillips, Edward M; Abrahamson, Martin J

2017-08-01

This case series describes and examines the outcomes of a remote culinary coaching program aimed at improving nutrition through home cooking. Participants (n = 4) improved attitudes about the perceived ease of home cooking (p < 0.01) and self-efficacy to perform various culinary skills (p = 0.02); and also improved in confidence to continue online learning of culinary skills and consume healthier food. We believe this program might be a viable response to the need for effective and scalable health-related culinary interventions.

The Technical School: College and University Interface in Teaching Fiber, Textile, and Polymer Chemistry

ERIC Educational Resources Information Center

Roberts, Carleton W.

1973-01-01

Discusses the present status of technician and technology-oriented institutions and the two curricula offered by the Textile Department, Clemson University. Indicates that technical school, junior college, and community college graduates are allowed to complete formal training to the four-year degree level in the Clemson program. (CC)

Impact of Service-Learning Experiences in Culinary Arts and Nutrition Science

ERIC Educational Resources Information Center

Daugherty, Jamie B.

2015-01-01

A grant from a regional nonprofit organization for the 2012-2013 academic year facilitated the revision of an existing course learning objective in a Culinary Nutrition lab course--performing effective culinary demonstrations--to include a service-learning experience. This course is a graduation requirement in a research- and science-based…

Development of "College CHEF," a Campus-Based Culinary Nutrition Program

ERIC Educational Resources Information Center

McMullen, Jennifer; Ickes, Melinda; Noland, Melody; Erwin, Heather; Helme, Don

2017-01-01

Background: More than one third of college students are obese, with many lacking the knowledge and skills necessary to cook healthfully. Purpose: The purpose of this study was to describe the PRECEDE-PROCEED model-driven primary and secondary needs assessments (PNA, SNA), which contributed to the development of the College CHEF. Methods: Staff…

A Description of the Psychological Environment of Students at the Agricultural and Technical College at Delhi.

ERIC Educational Resources Information Center

Bertrami, Anthony

The psychological environment of a college is determined by the inner needs of the students and environmental press, i.e. the stresses, conformity-demanding influence, and rewards of the college. To determine the psychological environment at the Agricultural and Technical College at Delhi, 100 males and 85 females were administered the College…

Getting Veterans Back to Work. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2015

2015-01-01

Each year about 13,000 military personnel leave the service and select Washington state as their home, bringing with them a wealth of experience and a wide range of skills. Washington ranks among the top five most popular states for military personnel separating from the service. Washington's 34 community and technical colleges are a perfect fit…

Modelling dishes and exploring culinary 'precisions': the two issues of molecular gastronomy.

PubMed

This, Hervé

2005-04-01

The scientific strategy of molecular gastronomy includes modelling 'culinary definitions' and experimental explorations of 'culinary precisions'. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes.

Navigating Community College Transfer in Science, Technical, Engineering, and Mathematics Fields

ERIC Educational Resources Information Center

Packard, Becky Wai-Ling; Gagnon, Janelle L.; Senas, Arleen J.

2012-01-01

Given financial barriers facing community college students today, and workforce projections in science, technical, engineering, and math (STEM) fields, the costs of unnecessary delays while navigating transfer pathways are high. In this phenomenological study, we analyzed the delay experiences of 172 students (65% female) navigating community…

Culinary plants and their potential impact on metabolic overload.

PubMed

Kim, Ji Yeon; Kwon, Oran

2011-07-01

Contemporary human behavior has led a large proportion of the population to metabolic overload and obesity. Postprandial hyperlipidemia and hyperglycemia evoke redox imbalance in the short term and lead to complex chronic disease in the long term with repeated occurrence. Complex diseases are best prevented with complex components of plants; thus, current nutrition research has begun to focus on the development of plant-based functional foods and dietary supplements for health and well-being. Furthermore, given the wide range of species, parts, and secondary metabolites, culinary plants can contribute significant variety and complexity to the human diet. Although understanding the health benefits of culinary plants has been one of the great challenges in nutritional science due to their inherent complexity, it is an advantageous pursuit. This review will address the challenges and opportunities relating to studies of the health benefits of culinary plants, with an emphasis on obesity attributed to metabolic overload. © 2011 New York Academy of Sciences.

The Community/Technical College and Community Economic Development: No Longer a Matter of Choice!

ERIC Educational Resources Information Center

Cline, Larry; Kepner, Jim

The Sumter Office of Economic Development and Central Carolina Technical College (South Carolina) formed a partnership to help increase the technical skills of the local work force. Industry surveys, questionnaires, and on-site visits revealed that employers were discouraged with the inadequate work force pool, and that those coming from secondary…

Curriculum Integration: Helping Career and Technical Education Students Truly Develop College and Career Readiness

ERIC Educational Resources Information Center

Park, Travis; Pearson, Donna; Richardson, George B.

2017-01-01

All students need to learn how to read, write, solve mathematics problems, and understand and apply scientific principles to succeed in college and/or careers. The challenges posed by entry-level career fields are no less daunting than those posed by college-level study. Thus, career and technical education students must learn effective math,…

The Road Less Traveled: Realizing the Potential of Career Technical Education in the California Community Colleges

ERIC Educational Resources Information Center

Shulock, Nancy; Moore, Colleen; Offenstein, Jeremy

2011-01-01

The Career Technical Education (CTE) mission of California's community colleges is not well understood by policymakers in comparison to the transfer mission of the colleges. This exploratory study, to be followed by a more comprehensive research agenda, is motivated by the belief that CTE is a vital piece of the college completion agenda but is…

Age at first intercourse in an Australian national sample of technical college students.

PubMed

Grunseit, A C; Richters, J

2000-02-01

This study aims to broaden the current body of knowledge regarding the sexual behaviour of young Australians by examining the age and correlates of age of first intercourse in a national sample of Technical and Further Education apprentices. In 1995, students at randomly selected technical colleges in Australia were surveyed on HIV-related issues. Questionnaires were administered to a stratified cluster sample of automotive, hairdressing and commercial cookery apprentices. Respondents were asked the age at which they first had heterosexual vaginal or anal intercourse. Of 4,055 respondents aged 15-24 years, 3,848 answered the question; 3,195 (83%) had had intercourse. Males and females did not differ significantly. Median age at first intercourse was 16 (range 12-23). In multivariate analysis, older age at first intercourse was associated with: greater age at interview; higher school education; church attendance; and State of residence. The model, however, accounted for only 14% of the variance in age at first intercourse. In this sample, those apprentices who completed secondary school became sexually active later on average than those who left before the end of Year 10. For sex education to occur before sexual initiation, it needs to be offered in primary schools and the first year of high school (aged 11-13 years). Further, as technical college students are likely to initiate sex earlier than their age mates still at school, colleges may be in a position to take responsibility for the continuing sexual education of this group, especially for those students entering college at 15 or 16 years of age.

Cooperative Education Guidelines for Technical Colleges and Other Associate Degree Programs.

ERIC Educational Resources Information Center

Streb, Thomas C.; Hammen, William C.

Guidelines for cooperative education in two-year technical colleges as well as for other associate degree programs are presented in this 15 chapter manual. Chapter 1 covers cooperative education history, current status, advantages and disadvantages, purposes, and information sources. Chapter 2 on personnel presents an overview and discusses the…

High School 21+: A Competency-Based Diploma for Adults. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2013

2013-01-01

Adults who lack a high school diploma now have a new way to get a second chance. It's called "High School 21+," a competency-based high school diploma offered at Washington's community and technical colleges. Adults 21 years old and older can go to participating colleges to earn a high school diploma. An advisor will look at transcripts…

Labor Market Responsiveness: Assessing Seven Dimensions of the West Virginia Community and Technical Colleges

ERIC Educational Resources Information Center

Shipway, Ann M.

2009-01-01

The purpose of this study was to determine the extent to which the presidents of the ten public community and technical colleges in the state of West Virginia perceive their institutions implementing the seven dimensions of college life in support of labor market responsiveness identified by the U.S. Department of Education. The U.S. Department…

Capital Construction Budget Recommendations and Prioritization, 2011-2013 Biennium: For the Nebraska State College System, University of Nebraska and Nebraska College of Technical Agriculture

ERIC Educational Resources Information Center

Nebraska's Coordinating Commission for Postsecondary Education, 2010

2010-01-01

The Coordinating Commission for Postsecondary Education provides funding and priority recommendations for the Nebraska State College's, the University of Nebraska's and the Nebraska College of Technical Agriculture at Curtis' capital construction requests, as outlined in Nebraska's Constitution and Statutes. The overarching principle used in this…

Longitudinal Trend Analysis of Performance Indicators for South Carolina's Technical Colleges

ERIC Educational Resources Information Center

Hossain, Mohammad Nurul

2010-01-01

This study included an analysis of the trend of performance indicators for the technical college sector of higher education in South Carolina. In response to demands for accountability and transparency in higher education, the state of South Carolina developed sector specific performance indicators to measure various educational outcomes for each…

Wisconsin Technical College System Board Equity Staff Development Workshops and Services--Phase IV. Final Report.

ERIC Educational Resources Information Center

Baldus, Lorayne

A staff development program on gender equity was conducted for personnel in Wisconsin's technical colleges using the train-the-trainer method. The training took two approaches: a class for college personnel and career challenge training for project directors of single parent and displaced homemaker grants. The inservice class resulted in increased…

Creating an Alternative Developmental Math Pathway at Delaware Technical Community College

ERIC Educational Resources Information Center

Bradley, John Patrick, Jr.

2017-01-01

Developmental mathematics pass rates at Delaware Technical Community College (DTCC) have remained the same or decreased for a number of years despite two different math curriculum redesigns. They hover around 50 percent or below at each campus, even after the implementation of a second redesign this past Fall 2016 semester. The first redesign…

Milwaukee Area Technical College's Fiscal Condition: Growing Demand, Shrinking Resources. An Independent Third-Party Analysis

ERIC Educational Resources Information Center

Day, Douglass; Allen, Vanessa; Henken, Rob

2010-01-01

The Milwaukee Area Technical College (MATC) is one of the largest local taxpayer-funded entities in southeastern Wisconsin, ranking fourth in assets and budget behind Milwaukee County, the Milwaukee Public Schools, and the City of Milwaukee. The college's fiscal operations are complex and draw on multiple revenue sources, including nearly $150…

Culinary efficacy: an exploratory study of skills, confidence, and healthy cooking competencies among university students.

PubMed

Murray, Douglas W; Mahadevan, Meena; Gatto, Kelsey; O'Connor, Kaitlyn; Fissinger, Alexis; Bailey, Dylan; Cassara, Eric

2016-05-01

This study was conducted to determine whether a group of college-age students in New Jersey, USA, had the requisite culinary skills, knowledge, and confidence to take personal control of their meal planning and production. The long-term threat to the public health systems posed by high rates of obesity among young adults in higher education institutions has garnered widespread attention across the world. Studies have shown that assuming personal responsibility over preparing and consuming food can play a key role in addressing the problem of poor nutrient intakes. Focus groups were conducted with students (N = 24) who fit the eligibility criteria of not having a university meal plan, and living independently at the time of the study (not with family members). The sessions were recorded, transcribed, and then coded into themes. Two trained research assistants tested the results and inter-rater reliability was confirmed. Content analysis revealed three major themes: Health Perceptions, Life influences, and Barriers to Cooking and Eating Healthy. The students' comments indicated that while they had a basic knowledge of the key principles of eating a balanced diet, it may not have necessarily translated into actual food choices and cooking practices. Several students reported an overreliance on processed and prepared foods, and they consumed few fruits and vegetables. Factors such as lack of culinary knowledge and skill, financial instability, inadequate access to healthy food options, and other time/lifestyle constraints may have played a significant role in limiting their ability to prepare and consume healthy meals. The findings of this study highlight the importance of designing programmes with effective strategies to motivate and encourage college students to improve their food behaviours and practices. © Royal Society for Public Health 2015.

Global Issues in Career and Technical Fields: Internationalizing the Community College Curriculum.

ERIC Educational Resources Information Center

Peck, Shirley S.

1991-01-01

Presents a rationale for incorporating international content in both general education and career/technical fields, providing a status report on progress to date. Describes four modules prepared by Catonsville Community College (Maryland) instructors for inclusion in criminal justice, air transportation, automotive service, and electronics…

Improving Forsyth Technical Community College's Ability to Develop and Maintain Partnerships: Leveraging Technology to Develop Partnerships

ERIC Educational Resources Information Center

Murdock, Alan K.

2017-01-01

Forsyth Technical Community College (FTCC) face a shortage of funding to meet the demands of students, faculty, staff and businesses. Through this practitioner research, the utilization of the college's current customer relationship management (CRM) database advanced. By leveraging technology, the researcher assisted the college in meeting the…

Tinkering and Technical Self-Efficacy of Engineering Students at the Community College

ERIC Educational Resources Information Center

Baker, Dale R.; Wood, Lorelei; Corkins, James; Krause, Stephen

2015-01-01

Self-efficacy in engineering is important because individuals with low self-efficacy have lower levels of achievement and persistence in engineering majors. To examine self-efficacy among community college engineering students, an instrument to specifically measure two important aspects of engineering, tinkering and technical self-efficacy, was…

The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis

ERIC Educational Resources Information Center

Keovilay, Sisavath

2015-01-01

This phenomenological research study explored the lived experiences of culinary arts students learning general education online while enrolled in a face-to-face (f2f) culinary arts class. This research used Interpretative Phenomenological Analysis (IPA) to analyze how culinary arts students, in a not-for-profit Florida University, made sense of…

Quality Assurance of Teachers in the Implementation of the Curriculum of Technical and Vocational Education in Colleges of Education (Technical) in North Cental Nigeria

ERIC Educational Resources Information Center

Attaochu, Egbita Ugbalu

2013-01-01

This study was carried out to ascertain the quality assurance of teachers (lecturers) in the implementation of the curriculum of Technical and Vocational Education (TVE) in Colleges of Education (Technical) in North Central Nigeria. Two research questions were formulated and answered in this study. Survey research and evaluation designs were…

Effect of Rational Emotive Behavior Therapy on Negative Career Thoughts of Students in Technical Colleges in Nigeria.

PubMed

Ogbuanya, Theresa Chinyere; Eseadi, Chiedu; Orji, Chibueze Tobias; Anyanwu, Joy I; Ede, Moses Onyemaechi; Bakare, Jimoh

2018-04-01

Negative career thoughts are cognitive barriers that interfere with an individual's career decision-making and successful career development. The current study examined the effect of rational-emotive behavior therapy (REBT) on negative career thoughts of students in technical colleges in Nigeria. The study utilized a pretest-posttest control group design. One hundred and seventy-three participants from technical colleges in the Southeast zone of the country completed a measure of career thoughts at pretest, posttreatment, and follow-up: the College Students' Career Thoughts Scale. An REBT career program manual guided the intervention for 12 weeks. Data collected were analyzed using repeated-measures analysis of variance, chi-square, and t-test. Results show that the negative career thoughts of the REBT group participants were significantly reduced relative to a waitlist control group at the end of the intervention. Follow-up tests conducted after three months and six months revealed that the significant decrease in negative career thoughts of the REBT group participants was sustained. The outcomes of the current study suggest that REBT is an invaluable group therapy for assisting college students in overcoming negative thoughts associated with career choice and decision. It would be helpful if further longitudinal evaluation were implemented in Nigeria and in other countries to evaluate whether and how an REBT-based program can improve vocational maturity and vocational identity of technical college students.

Designing Writing Assignments for Vocational-Technical Courses. A Guide for Teachers in the Two-Year College and Technical Institute.

ERIC Educational Resources Information Center

Killingsworth, Jimmie, Ed.; And Others

The 27 articles in this 6-part guide provide information on developing and implementing writing instruction as part of content-area courses in two-year vocational-technical colleges. Part One, General Concerns, includes "Making Writing Work for You in the Interactive Classroom" (Killingsworth, Rude); "Evaluating and Responding to Student Writing"…

Professional Development Needs of Online Instructors of the Louisiana Technical College System

ERIC Educational Resources Information Center

Laycock, Sharon P.

2010-01-01

The purpose of this study was to determine perceptions of importance and the knowledge of skill levels required to develop and deliver distance learning successfully by the Louisiana Technical College (LTC) instructors as related to professional development needs. The study sample consisted of a group of approximately 200 instructors/teachers…

From Industry to Teaching: The Quality Instruction Program at Hocking Technical College.

ERIC Educational Resources Information Center

Moran, Ralph; And Others

This presentation on Hocking Technical College's (HTC's) Quality Instruction Program (QIP) provides a program description and comments from three HTC faculty members who have been involved in the program in various ways. Recognizing that many faculty members are hired on the basis of their industrial credentials rather than their teaching…

Development of an Updated Strategic Marketing Plan for Fox Valley Technical College.

ERIC Educational Resources Information Center

May, Susan A.

This project was conducted to develop a comprehensive strategic marketing plan for Fox Valley Technical College (FVTC). Components included a review of the literature, establishing criteria for the plan, validation of the criteria, the actual development of the plan involving a formative committee, and the review of institutional marketing plans…

Culinary Arts Dictionary 1. Project HIRE.

ERIC Educational Resources Information Center

Gardner, David C.; And Others

Designed as supplemental material to on-going instruction in the vocational program, this first of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

Culinary Arts Dictionary 2. Project HIRE.

ERIC Educational Resources Information Center

Gardner, David C.; And Others

Designed as supplemental material to on-going instruction in the vocational program, this second of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

Culinary Arts Dictionary 3. Project HIRE.

ERIC Educational Resources Information Center

Gardner, David C.; And Others

Designed as supplemental material to on-going instruction in the vocational program, this third of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

Faculty Performance Management System: The Faculty Development/Evaluation System at Beaufort Technical College, 1986-1987. Revised.

ERIC Educational Resources Information Center

Tobias, Earole; And Others

Designed for faculty members at Beaufort Technical College (BTC) in South Carolina, this handbook describes the college's faculty evaluation process and procedures. The first sections of the handbook explain the rationale and method for the faculty evaluation process, state the purposes and objectives of the system, and offer a model which breaks…

Culinary Occupations. Instructional Materials Committee Recommendations Report.

ERIC Educational Resources Information Center

Louisiana State Technical Resource Center, Natchitoches.

This resource listing contains those culinary occupations instructional materials given a rating of "highly recommended" or "recommended" by a committee of instructors. Titles are arranged alphabetically by title within each of the following Classification of Instructional Programs (CIP) categories: institutional management;…

Delivering and Evaluating On-Line Degree Programs in Culinary Arts/Management: A Survey of Educators and Industry Practitioners

ERIC Educational Resources Information Center

Ryll, Stefan

2017-01-01

This quantitative research examines the perceptions of culinary arts/management educators and culinary industry practitioners on the future of online culinary arts education. Specifically pertaining to the recommended procedures by educators and chefs to judge and critique the quality of food products in terms sensory modalities, and what the key…

Pellissippi State Technical Community College Five-Year Strategic Planning Directions, 1998-2003.

ERIC Educational Resources Information Center

Pellissippi State Technical Community Coll., Knoxville, TN.

The document contains the strategic plan for Pellissippi State Technical Community College (Tennessee). The previous five-year strategic plan, "The Pathfinder Project," was prepared in 1994 but was out of date before the end of the five-year planning cycle. To secure information for projecting new five-year strategic directions and goals…

Culinary Arts Teachers Manual. Project HIRE.

ERIC Educational Resources Information Center

Gardner, David C.; And Others

Designed as supplemental material to on-going instruction in the vocational program, this teacher's manual to the Culinary Arts series is intended to accompany three dictionary booklets (available as CE 024 415-417) for use by handicapped students to help them master the core vocabulary taught in the trade. Information presented in the manual…

Distance Education Programs in Texas Community & Technical Colleges: Assessing Student Support Services in a Virtual Environment.

ERIC Educational Resources Information Center

Luedtke, Cherry Beth

This project evaluates the status of distance learning at 54 public, two-year community, and technical colleges in Texas. Data was collected from the Web sites of each of the institutions. The Web site data indicted that 44 of the colleges refer specifically to distance education courses offered. To assess what student support services are…

Evaluating Instructor Technology Integration in Community and Technical Colleges: A Performance Evaluation Matrix

ERIC Educational Resources Information Center

Del Favero, Marietta; Hinson, Janice M.

2007-01-01

The press for implementing technology based instructional delivery systems in community and technical colleges is well documented. Yet faculty face numerous challenges in integrating technology into instruction (AL-Bataineh & Brooks, 2003; Groves & Zemel, 2000; Khoury, 1997). Stimulating faculty ownership in technology, diffusion of technology use…

Examination of Faculty Expectations of Technical College Administrators as an Important Factor in High Performing Environments

ERIC Educational Resources Information Center

Dupuis, Phyllis A.

2009-01-01

Popular thought supports the notion that faculty expectations of technical college administrators appear to be linked to the success or failure of an institution at accomplishing its mission. These expectations provide the basis for the development of relationships that foster the growth of technical training and thus the growth of a skilled…

Workforce Investments: State Strategies to Preserve Higher-Cost Career Education Programs in Community and Technical Colleges

ERIC Educational Resources Information Center

Shulock, Nancy; Lewis, Jodi; Tan, Connie

2013-01-01

In today's highly-skilled economy, rewarding career pathways are available to those who acquire technical skills by enrolling in certificate and associate degree programs in a community or technical college. Such programs are often more costly to offer than liberal arts and sciences programs that prepare students to transfer to four-year…

Repositioning the Facilities in Technical College Workshops for Efficiency: A Case Study of North Central Nigeria

ERIC Educational Resources Information Center

Umar, Ibrahim Y.; Ma'aji, Abdullahi S.

2010-01-01

This article focuses on assessing the facilities in Government Technical College workshops in the context of a developing country. A descriptive survey design was adopted. Two research questions and a hypothesis were formulated to guide the study. A 35-item questionnaire was developed based on the National Board for Technical Education (NBTE)…

Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.).

PubMed

Seefeldt, Helene F; Tønning, Erik; Thybo, Anette K

2011-01-15

A consumer-oriented description of potato quality with regard to culinary preparation could increase potato consumption. The aim of this study was to investigate the sensory attributes in 11 potato varieties grown at two locations and used for three culinary preparations. Sensory evaluation of the potatoes served either as boiled, oven-fried or mashed were performed using 15-19 descriptors for appearance, flavour and texture attributes. A principal component analysis revealed that 45% of the variation in the sensory data was related to variety differences, which was ascribed to variation in appearance, dry matter content and texture. Growing location also significantly affected appearance and texture. The sensory panel judged the sensory attributes 'yellowness', 'hardness', 'adhesiveness' and 'moistness' to be important quality descriptors in all three culinary preparations. Internal references showed the high reproducibility of the sensory evaluations. The potatoes grown in a sandy location had higher content of dry matter compared to those grown in a clay location, affecting the quality. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. Sensory information based on few attributes can be used to describe culinary quality of potato varieties. Copyright © 2010 Society of Chemical Industry.

Washington State Board for Community and Technical Colleges: Academic Year Report 2013-2014

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2014

2014-01-01

The "Academic Year Report 2013-14" provides a snapshot of funding, facilities, staffing, and enrollments in Washington's community and technical colleges for the past academic year. The report also describes key measures of student outcomes and addresses the most frequently asked questions related to expenditures, personnel, and…

System installation package for the New Hampshire Vocational Technical College, Manchester, N. H.

NASA Technical Reports Server (NTRS)

1979-01-01

A system installed in the residential solar laboratory located at the New Hampshire Vocational Technical College in Manchester, N. H. is described. General guidelines which may be utilized in development of detailed installation plans and specifications, as well as instructions on operation and maintenance are provided.

An Assessment of the Adult Learners' Needs at Gateway Community-Technical College.

ERIC Educational Resources Information Center

Luna, Wilson

A study was conducted to assess the needs of adult learners at Gateway Community-Technical College (GCTC), in North Haven, Connecticut. An extended literature review resulted the choice of the three-part Adult Learner Needs Assessment Survey (ALNAS). In spring 1993, the ALNAS was administered to adult learners in classes at GCTC, resulting in 400…

The Cline Observatory at Guilford Technical Community College

NASA Astrophysics Data System (ADS)

English, T.; Martin, A.; Herrick, D.; Cline, D.

2003-12-01

The Cline Observatory at the Jamestown, NC campus of Guilford Technical Community College (GTCC) was dedicated in 1997. It is the only such facility in the community college systems of the Carolinas. GTCC employs two astronomy faculty and offers multiple sections of introductory courses. The facility utilizes a 16-inch Meade LX-200 under a 6-meter dome, along with accessories for digital imaging and basic spectroscopic studies. An outside observing pad with permanent piers allows smaller instruments to be set up for sessions. In addition to supporting introductory and basic observational astronomy classes, the observatory provides regular outreach programs to serve a variety of constituencies. Public viewings are held once a week; school and community groups schedule visits throughout the year; special lectures bring the latest astronomical topics to the public; and annual conferences are hosted for regional amateur astronomers and for faculty/students from NC academic/research institutions. Volunteer support staff for such programs has been developed through partnership with the local astronomy club and through training via the observational astronomy course. Our courses and outreach programs have been very popular and successful, and the observatory now serves as a focal point of GTCC's public image.

Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients.

PubMed

Polak, Rani; Phillips, Edward M; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S; Burg, Tracey; Eisenberg, David

2016-01-01

Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges.

Washington State Board for Community and Technical Colleges Academic Year Report, 2012-2013

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2013

2013-01-01

This "Academic Year Report 2012-13" provides a snapshot of funding, facilities, staffing, and enrollments in community and technical colleges in Washington state for the past academic year. The report also describes key measures of student outcomes and addresses the most frequently asked questions related to expenditures, personnel and…

Occupational/Technical Programs at Piedmont Virginia Community College. Research Report Number 3-91.

ERIC Educational Resources Information Center

Head, Ronald B.

In 1991, a study was conducted at Piedmont Virginia Community College (PVCC) to identify key trends and provide information regarding occupational/technical programs at PVCC, particularly with respect to student enrollment, student completion, and occupational opportunities for graduates. Major findings of the study included the following: (1)…

A Summary of Selected National Data Pertaining to Community, Technical, and Junior Colleges. Appendix for AACJC Statistical Yearbook 1988.

ERIC Educational Resources Information Center

American Association of Community and Junior Colleges, Washington, DC.

Drawing from data collected by the American Association of Community and Junior Colleges, as well as government and other publications from 1987-88, this report presents a statistical portrait of the community, technical, and junior colleges in the United States. Data are provided on the following topics: (1) the number of two-year colleges in…

Seizing the Future: How Ohio's Career-Technical Education Programs Fuse Academic Rigor and Real-World Experiences to Prepare Students for College and Careers

ERIC Educational Resources Information Center

Guarino, Heidi; Yoder, Shaun

2015-01-01

"Seizing the Future: How Ohio's Career and Technical Education Programs Fuse Academic Rigor and Real-World Experiences to Prepare Students for College and Work," demonstrates Ohio's progress in developing strong policies for career and technical education (CTE) programs to promote rigor, including college- and career-ready graduation…

Technical Assistance and Program Support; DOD Historical Black Colleges and Universities and Minority Institutions Program.

DTIC Science & Technology

2000-04-01

AD Award Number: DAMD17-98-2-8012 TITLE: Technical Assistance and Program Support; DOD Historical Black Colleges and Universities and Minority...2000 3. REPORT TYPE AND DATES COVERED Annual (1 May 99 - 30 Apr 00): 4. TITLE AND SUBTITLE Technical Assistance and Program Support; DOD...UNCF’s Infrastructure Development Assistance Program (IDAP) has been involved myriad of tasks to support the Department of Defense’s interest to

Institutional Variation in Credential Completion: Evidence from Washington State Community and Technical Colleges. CCRC Working Paper No. 33

ERIC Educational Resources Information Center

Scott-Clayton, Judith; Weiss, Madeline Joy

2011-01-01

As community colleges search for models of organizational success, new attention is being paid to technical colleges--institutions that primarily offer terminal programs in specific career-related fields rather than focusing on more general academic credentials and transfer programs as many comprehensive institutions do. Recent research observes…

A Legacy of Learning

ERIC Educational Resources Information Center

Reese, Susan

2011-01-01

Apprenticeships are a time-honored way of passing along skills in an art, trade, or craft. Apprenticeships have long been an important element of career and technical education (CTE). From automotive technology to the construction trades to the culinary arts and beyond, community colleges across the nation are still using apprenticeships to…

Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients

PubMed Central

Phillips, Edward M.; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S.; Burg, Tracey; Eisenberg, David

2016-01-01

Background: Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. Objective: The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. Methods: During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. Results: All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. Conclusions: There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges. PMID:26937315

Partnerships for College Access and Success: Using Partnerships as a Strategy. A Technical Assistance, Toolkit, and Resource Guide

ERIC Educational Resources Information Center

Academy for Educational Development, 2008

2008-01-01

"Partnerships for College Access and Success: A Technical Assistance Guide, Toolkit and Resource Guide" reflects lessons learned from four years of planning, implementation and evaluation work through the Partnerships for College Access and Success (PCAS) initiative. It is the result of the collaboration between AED (Academy for Educational…

Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its Effects on Students' Performance

ERIC Educational Resources Information Center

Hu, Meng-Lei I-Chen Monica; Horng, Jeou-Shyan; Teng, Chih-Ching

2016-01-01

The present study designs and develops an innovative culinary competency curriculum (ICCC) model comprising seven sections: innovative culture, aesthetics, techniques, service, product, management, and creativity. The model is formulated based on culinary concept, creativity, innovation, and competency theory. The four elements of curriculum…

Analysis of the Return on Investment and Economic Impact of Education: The Economic Value of Washington's Community and Technical Colleges. Main Report

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2016

2016-01-01

Washington's Community and Technical Colleges (the colleges) serve 305,087 credit and 95,890 non-credit students. The colleges' service region, for the purpose of this report, consists of Washington State. This report assesses the impact of the colleges as a whole on the state economy and the benefits generated by the colleges for students,…

Tribal Colleges and Universitie/American Indian Higher Education Consortium Advanced Manufacturing Technical Assistance Project.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Atcitty, Stanley

The National Nuclear Security Agency (NNSA) created a Minority Serving Institution Partnership Plan (MSIPP) to 1) align investments in a university capacity and workforce development with the NNSA mission to develop the needed skills and talent for NNSA’s enduring technical workforce at the laboratories and production plants and 2) to enhance research and education at under-represented colleges and universities. Out of this effort, MSIPP launched a new program in early FY17 focused on Tribal Colleges and Universities (TCUs). The following report summarizes the project focus and status update during this reporting period.

Tribal Colleges and Universitie/American Indian Higher Education Consortium Advanced Manufacturing Technical Assistance Project

DOE Office of Scientific and Technical Information (OSTI.GOV)

Atcitty, Stanley

The National Nuclear Security Agency (NNSA) created a Minority Serving Institution Partnership Plan (MSIPP) to 1) align investments in a university capacity and workforce development with the NNSA mission to develop the needed skills and talent for NNSA’s enduring technical workforce at the laboratories and production plants and 2) to enhance research and education at under-represented colleges and universities. Out of this effort, MSIPP launched a new program in early FY17 focused on Tribal Colleges and Universities (TCUs). The following report summarizes the project focus and status update during this reporting period.

Evaluation of the Industrial Maintenance Program at Caldwell Community College and Technical Institute.

ERIC Educational Resources Information Center

Pipes, V. David

In 1982-83, a study was conducted at Caldwell Community College and Technical Institute to determine whether the objectives of the Industrial Maintenance Program were being met, to measure program success, and to identify aspects needing improvement. Surveys were sent to 30 students who graduated from the program before 1978, yielding a 57%…

25 CFR 41.26 - Technical assistance.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 25 Indians 1 2010-04-01 2010-04-01 false Technical assistance. 41.26 Section 41.26 Indians BUREAU... COLLEGES AND NAVAJO COMMUNITY COLLEGE Navajo Community College § 41.26 Technical assistance. The Director of Education shall furnish technical assistance, either directly or through contract, to the College...

[Culinary art and social change: some remarks].

PubMed

Fischler, C

1976-01-01

The development in France, long a rural country, of a new type of civilization characterized by industrialization, urbanisation and their corollaries threatens (in a real or imaginary way) both the quality of food (standardization, agricultural, industrialization and new toxicological and pollution problems) and the social-cultural signification of the meal (time constraints, convenience food, fast-food restaurants, etc.) particularly among social strata most involved in the new urban way of life. And yet a new interest and appreciation for cooking and culinary art spreads. Gastronomy can be regarded as a social privilege and/or a celebrative break in the course of ordinary meals: the new culinary vogue might well develop in opposition to--rather than in spite of--the onslaught of convenience food. Significantly enough, it is based on a new mythology and, as a consequence, on new aesthetic canons. The new food emphasizes the signs of nature, archaïsm, rurality, exotism (ethnic food) etc. It is also bound to conciliate the art of food and the image of the body imposed by contemporary culture (slimness, eternal youth...).

Mental Health and Academic Performance among Associate Degree Nursing Students at a Technical College

ERIC Educational Resources Information Center

Kliminski, Kerri

2017-01-01

The purpose of this non-experimental cross-sectional quantitative study was to examine the relationship between mental health and academic performance among associate degree nursing (ADN) students at a Midwest technical college by identifying incidence of positive mental health, mental illness symptoms/distress, and mental illness; the…

A Comparison of the Career and Technical Education Programs in a US Community College and a Chinese Institution

ERIC Educational Resources Information Center

Hou, Harry

2010-01-01

This research study explores and compares the career and technical education programs offered in a US community college and the vocational/career and technology education programs offered in a comparable Chinese postsecondary institution. The study sought to find positive transferable characteristics of the career and technical education programs…

Recidivism Study: Positive Terminations from J. F. Ingram State Technical College, 1976-1986.

ERIC Educational Resources Information Center

Cogburn, Helen E.

In 1988, a study was conducted by the J. F. Ingram State Technical College (ISTC) to determine recidivism rates for incarcerated individuals who earned a diploma and/or a General Educational Development (GED) certificate at ISTC during the years 1976 through 1986. The identification numbers of 2,844 students who had completed programs at ISTC were…

The Socioeconomic Benefits Generated by 16 Community Colleges and Technical Institutes in Alberta. Executive Summary [and] Volume 1: Main Report.

ERIC Educational Resources Information Center

Christophersen, Kjell A.; Robison, M. Henry

This document contains an executive summary and main report that examine the ways in which the Alberta, Canada, economy benefits from the presence of the 16 community and technical colleges in the province. The colleges served an unduplicated headcount of 241,992 students in fiscal year 2001. The Alberta community colleges employed 8,374 full-time…

Psychology of computer use: XXIV. Computer-related stress among technical college students.

PubMed

Ballance, C T; Rogers, S U

1991-10-01

Hudiburg's Computer Technology Hassles Scale, along with a measure of global stress and a scale on attitudes toward computers, were administered to 186 students in a two-year technical college. Hudiburg's work with the hassles scale as a measure of "technostress" was affirmed. Moderate, but statistically significant, correlations among the three scales are reported. No relationship between the hassles scale and achievement as measured by GPA was detected.

Evaluation of the Radiography Program at Caldwell Community College and Technical Institute--Summer, 1982.

ERIC Educational Resources Information Center

Pipes, V. David

As part of a periodic evaluation of the occupational programs at Caldwell Community College and Technical Institute (CCC&TI), a study of the radiography program was conducted to collect information to facilitate planning, aid in program improvement, and meet accountability demands. The specific objectives of the program evaluation were to…

Tribal Colleges and Universities/American Indian Research and Education Initiatives Advanced Manufacturing Technical Assistance Project

DOE Office of Scientific and Technical Information (OSTI.GOV)

Atcitty, Stanley

The overall goal of this project is to establish a network of TCUs with essential advanced manufacturing (AM) facilities, associated training and education programs, and private sector and federal agency partnerships to both prepare an American Indian AM workforce and create economic and employment opportunities within Tribal communities through design, manufacturing, and marketing of high quality products. Some examples of high quality products involve next generation grid components such as mechanical energy storage, cabling for distribution of energy, and electrochemical energy storage enclosures. Sandia National Laboratories (Sandia) is tasked to provide technical advising, planning, and academic program development support formore » the TCU/American Indian Higher Education Consortium (AIHEC) Advanced Manufacturing Project. The TCUs include Bay Mills Community College (BMCC), Cankdeska Cikana Community College (CCCC), Navajo Technical University (NTU), Southwestern Indian Polytechnic Institute (SIPI), and Salish Kooteani College. AIHEC and Sandia, with collaboration from SIPI, will be establishing an 8-week summer institute on the SIPI campus during the summer of 2017. Up to 20 students from TCUs are anticipated to take part in the summer program. The goal of the program is to bring AM science, technology, engineering, and mathematics (STEM) awareness and opportunities for the American Indian students. Prior to the summer institute, Sandia will be providing reviews on curriculum plans at the each of the TCUs to ensure the content is consistent with current AM design and engineering practice. In addition, Sandia will provide technical assistance to each of the TCUs in regards to their current AM activities.« less

[Culinary as an object of study and intervention in the field of Food and Nutrition].

PubMed

Diez-Garcia, Rosa Wanda; de Castro, Inês Rugani Ribeiro

2011-01-01

Culinary is approached here as an object of food and nutritional studies and interventions aimed at dietary changes. In order to explore the culinary potential, two studies are presented: one qualitative, focusing on dietary intake, with subjects from two socioeconomic sectors submitted to salt restrictions; the other uses cooking as structural axis of an educational method for promoting healthy eating. In both studies one can observe the potential of culinary: in the first, as a medium which allows access to information about food procedures that can improve the quality of information about food intake and food practices and, in the second, as an effective space for interventions aimed at food habit changes by addressing their sensorial, cognitive, symbolic and procedural dimensions.

High School Career and Technical Education Participation and Initial College Enrollment: Evidence from Arkansas

ERIC Educational Resources Information Center

Dougherty, Shaun M.

2016-01-01

This paper uses rich administrative data from Arkansas to understand whether and how high school career and technical education (CTE) programs are related to initial enrollment in college after high school. This descriptive work is designed to inform how other state and local policymakers understand the potential role of high school CTE…

It's Perfect for You: The 1994 Recruitment Effort of Chattanooga State Technical Community College.

ERIC Educational Resources Information Center

Miller, Larry; Fuchcar, Paul

In 1993, Chattanooga State Technical Community College (CSTCC), in Tennessee, experienced its first drop in enrollment in 7 years. In an effort to increase enrollment, the CSTCC adopted a new approach to marketing. First, external factors that indicated a potential further decline in enrollment were examined and a four-part strategy that included…

The Role of Academic Student Services in the Retention of American Indian Students at a Sub-Baccalaureate Technical College

ERIC Educational Resources Information Center

Schmidtke, Carsten

2016-01-01

Perceptions of graduating American Indian students at a mainstream sub-baccalaureate technical college about how support from academic student services had helped them learn and persist in their studies were solicited. Bean's (2005) themes of college student retention served as the framework for the inquiry. Findings indicate that (1) academic…

Technical College Teachers Sharing Their Knowledge: Does Leadership, Institutional Factors or Barriers Predict Their Practices?

ERIC Educational Resources Information Center

Tahir, Lokman Mohd; Musah, Muhamad Berhanddin; Abdullah, Abdul Halim; Musta'amal, Aede Hatib; Abdullah, Mohd Hazim Asran

2016-01-01

This study determines the preferable leadership practised by colleges' directors, institutional factors and challenges encountered in knowledge sharing in Malaysian technical higher learning institutions (HLIs). Using a pragmatic mixed-method strand, we obtained 212 teachers and instructors' viewpoints on knowledge sharing factors and barriers.…

Commercial Foods and Culinary Arts. Student Learning Guide.

ERIC Educational Resources Information Center

Palm Beach County Board of Public Instruction, West Palm Beach, FL.

This student learning guide contains one module for completing a course in commercial foods and culinary arts. It is designed especially for use in secondary schools in Palm Beach County, Florida. The module covers one task, and consists of a purpose, performance objective, enabling objectives, learning activities keyed to resources, information…

Occurrence of Stachybotrys chartarum chemotype S in dried culinary herbs.

PubMed

Biermaier, Barbara; Gottschalk, Christoph; Schwaiger, Karin; Gareis, Manfred

2015-02-01

Stachybotrys (S.) chartarum is an omnipresent cellulolytic mould which produces secondary metabolites, such as the highly toxic macrocyclic trichothecenes. While it is known to occur in animal feed like hay and straw as well as in water-damaged indoor environments, there is little knowledge about the occurrence of S. chartarum and its secondary metabolites in food. The objective of the present study was to examine selected dried culinary herbs for the presence of S. chartarum chemotype S, to assess the potential risk of a contamination of foods with macrocyclic trichothecenes. In total, 50 Stachybotrys isolates from different types of culinary herbs (n=100) such as marjoram (Origanum majorana Linné (L.)), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and savory (Satureja hortensis L.) were examined by MTT-cell culture test (effect-based bioassay), ELISA, and by liquid chromatography tandem mass spectrometry (LC-MS/MS). Selected toxic and non-toxic isolates (n=15) were genetically characterized by PCR and sequencing. Five isolates (10%) were highly toxic in the MTT-cell culture test, and the production of macrocyclic trichothecenes was proven by ELISA and LC-MS/MS. These five isolates were genetically confirmed as S. chartarum chemotype S. To the best of our knowledge, this is the first report about a contamination of dried culinary herbs with toxigenic S. chartarum.

Skills for the 21st Century: A Report for the Maine Technical College System.

ERIC Educational Resources Information Center

Gildart, Kevin; Healy, Bridget

The Skills Commission for the 21st Century was established by the Maine Technical College System Board of Trustees to determine the critical complementary skills necessary for success in the workplace of the 1990s. This report presents the Commission's findings based on input from employers and other key groups in the state. Following introductory…

Evaluation of the Cosmetology Program at Caldwell Community College and Technical Institute--Fall, 1981.

ERIC Educational Resources Information Center

Pipes, V. David

In fall 1981, the cosmetology program at Caldwell Community College and Technical Institute (CCC&TI) was evaluated as part of a process to create a model for the periodic evaluation of all occupational programs at the school. In addition to collecting information for planning and program improvement, the study sought to assess the achievement of…

Evaluation of the Nursing Program at Caldwell Community College and Technical Institute--Summer, 1983.

ERIC Educational Resources Information Center

Pipes, V. David

In summer 1983, an evaluation of the nursing program at Caldwell Community College and Technical Institute was conducted to determine whether program objectives were being met, to measure program success, and to identify areas needing improvement. Surveys were sent to 19 early (pre-1978) and 47 recent Licensed Practical Nurse (LPN) graduates; 17…

Proceedings of the Annual National Clinic on Technical Education (13th, Monroe Community College, Rochester, New York, March 24-26, 1976).

ERIC Educational Resources Information Center

Bureau of Occupational and Adult Education (DHEW/OE), Washington, DC. Div. of Vocational and Technical Education.

The keynote address, "Productivity as a Means of Economic Development," by Donald C. Burnham, and 20 other conference presentations on technical education are included in these proceedings. Titles are as follows: A Technical College Responds to a Need for Productivity; The Industrial Answer to Productivity Through Technical Education; An Overview…

Report on Occupational/Technical Programs at Piedmont Virginia Community College. Research Report No. 2-96.

ERIC Educational Resources Information Center

Head, Ronald B.

Part of an annual review of occupational/technical programs at Piedmont Virginia Community College (PVCC), this report describes enrollment, graduation, and placement outcomes for PVCC's Associate of Applied Science and certificate programs. Following an executive summary and introduction, the report presents data on program outcomes related to…

Construction of a Digital Video Library: A Socio-Technical Pilot Study on College Students' Attitudes

ERIC Educational Resources Information Center

Chen, Hsin-Liang; Choi, Gilok

2005-01-01

This study investigates socio-technical aspects of digital video libraries based on college students' learning experiences and perspectives. Forty-one students in biology classes were studied through a survey and individual interviews. Findings are presented by the students' knowledge of computer technology, experiences with AV materials, and…

Longitudinal Analysis of Student Performance between Host and Cooperating College Learners in the Dental Hygiene Program at Northcentral Technical College in Wausau, Wisconsin.

ERIC Educational Resources Information Center

Olmsted, Jodi L.

The academic performance of students enrolled in a distance education dental hygiene program at Northcentral Technical College (NTC) in Wausau, Wisconsin, was analyzed in a comparative, quasi-experimental study. The study sample consisted of five cohorts of program graduates (students graduating in 1997-2001). The experiment groups were divided…

The Importance and Interest of Introductory Psychology Textbook Topics: Student Opinions at Technical College, 2-, and 4-Year Institutions

ERIC Educational Resources Information Center

McCann, Lee I.; Immel, Kathy R.; Kadah-Ammeter, Tammy L.; Adelson, Sarah K.

2016-01-01

Introductory psychology students at a technical college, 2-year community college, and a regional university rated how important textbook chapters or topics were to them now and in the future and how interesting they were. Importance and interest ratings were highly correlated, and the whole course was rated of greater importance and interest than…

Career and Technical Education Pathway Programs, Academic Performance, and the Transition to College and Career

ERIC Educational Resources Information Center

Lekes, Natasha; Bragg, Debra. D.; Loeb, Jane W.; Oleksiw, Catherine A.; Marszalek, Jacob; Brooks-LaRaviere, Margaret; Zhu, Rongchun; Kremidas, Chloe C.; Akukwe, Grace; Lee, Hyeong-Jong; Hood, Lisa K.

2007-01-01

This mixed method study examined secondary student matriculation to two selected community colleges offering career and technical education (CTE) transition programs through partnerships with K-12 and secondary districts having numerous high schools. The study had two distinct components: (1) a secondary study that compared CTE and non-CTE…

Technical Communication: Perspectives for the Eighties, Part 1. Proceedings of the Technical Communications Sessions at the 32Nd Annual Meeting of the Conference on College Composition and Communication

NASA Technical Reports Server (NTRS)

Mathes, J. C. (Compiler); Pinelli, T. E. (Compiler)

1981-01-01

Proceeding of the technical communication sessions at the 32nd annual meeting of the Conference on College Composition and Communication held in Dallas, Texas, March 26-28, 1981 are summarized. The proceeding suggest that technical communication has become an important subfield and is becoming an intrinsic part of many undergraduate curricula. Technical communication as a separate discipline, however, is relatively new. For that reason, proceedings that can make current research available as quickly as possible are suggested for preparation. The following topics were addressed: (1) a history and definition of technical writing, (2) the case method is technical communication (3) teaching technical writing (4) oral communication and rhetorical theory, and (5) new approaches in and practical applications of technical writing.

Comparative Agronomic Performance and Reaction to Fusarium wilt of Lens culinaris × L. orientalis and L. culinaris × L. ervoides derivatives.

PubMed

Singh, Mohar; Rana, Jai C; Singh, Badal; Kumar, Sandeep; Saxena, Deep R; Saxena, Ashok; Rizvi, Aqeel H; Sarker, Ashutosh

2017-01-01

The development of transgressive phenotype in the segregating populations has been speculated to contribute to niche divergence of hybrid lineages, which occurs most frequently at larger genetic distances. Wild Lens species are considered to be more resistant against major biotic and abiotic stresses than that of the cultivated species. In the present study, we assessed the comparative agronomic performance of lentil ( Lens culinaris subsp. culinaris ) inter-sub-specific ( L. culinaris subsp. orientalis ) and interspecific ( L. ervoides ) derivatives, also discussed its probable basis of occurrence. The F 3 , F 4 , and F 5 inter sub-specific and interspecific populations of ILL8006 × ILWL62 and ILL10829 × ILWL30, respectively revealed a substantial range of variation for majority of agro-morphological traits as reflected by the range, mean and coefficient of variation. A high level of fruitful heterosis was also observed in F 3 and F 4 progeny for important traits of interest. Phenotypic coefficient of variation (PCV) was higher in magnitude than genotypic coefficient of variation (GCV) in all generations for several quantitative characters. The results showed high heritability estimates for majority of traits in conjunction with low to high genetic advance in F 3 and F 4 generations. Further, F 5 progeny of ILL10829 × ILWL30, manifested resistant disease reaction for fifteen recombinant inbred lines (RILs) against ( Fusarium oxysporum f. sp. lentis ( Vasd. Srin .) Gord.). The multilocation agronomic evaluation of both crosses showed better results for earliness, desirable seed yield and Fusarium wilt resistance under two agro-ecological regions of north-western India. These better performing recombinants of ILL8006 × ILWL62 and ILL10829 × ILWL30 can be advanced for further genetic improvement and developing high yielding disease resistant cultivars of lentil.

Comparative Agronomic Performance and Reaction to Fusarium wilt of Lens culinaris × L. orientalis and L. culinaris × L. ervoides derivatives

PubMed Central

Singh, Mohar; Rana, Jai C.; Singh, Badal; Kumar, Sandeep; Saxena, Deep R.; Saxena, Ashok; Rizvi, Aqeel H.; Sarker, Ashutosh

2017-01-01

The development of transgressive phenotype in the segregating populations has been speculated to contribute to niche divergence of hybrid lineages, which occurs most frequently at larger genetic distances. Wild Lens species are considered to be more resistant against major biotic and abiotic stresses than that of the cultivated species. In the present study, we assessed the comparative agronomic performance of lentil (Lens culinaris subsp. culinaris) inter-sub-specific (L. culinaris subsp. orientalis) and interspecific (L. ervoides) derivatives, also discussed its probable basis of occurrence. The F3, F4, and F5 inter sub-specific and interspecific populations of ILL8006 × ILWL62 and ILL10829 × ILWL30, respectively revealed a substantial range of variation for majority of agro-morphological traits as reflected by the range, mean and coefficient of variation. A high level of fruitful heterosis was also observed in F3 and F4 progeny for important traits of interest. Phenotypic coefficient of variation (PCV) was higher in magnitude than genotypic coefficient of variation (GCV) in all generations for several quantitative characters. The results showed high heritability estimates for majority of traits in conjunction with low to high genetic advance in F3 and F4 generations. Further, F5 progeny of ILL10829 × ILWL30, manifested resistant disease reaction for fifteen recombinant inbred lines (RILs) against (Fusarium oxysporum f. sp. lentis (Vasd. Srin.) Gord.). The multilocation agronomic evaluation of both crosses showed better results for earliness, desirable seed yield and Fusarium wilt resistance under two agro-ecological regions of north-western India. These better performing recombinants of ILL8006 × ILWL62 and ILL10829 × ILWL30 can be advanced for further genetic improvement and developing high yielding disease resistant cultivars of lentil. PMID:28751897

Class of 1994, Annual Report: NH Technical Colleges and Institute and NH Police Standards and Training.

ERIC Educational Resources Information Center

New Hampshire State Dept. of Postsecondary Technical Education, Concord.

This 1994 annual report for the New Hampshire Technical Colleges and Institute System (NHTC&IS) includes information on enrollments, outcomes, job placement, average salaries, transfer institutions, work force training, the Police Academy, finances, future directions, and governance. Introductory material highlights the following…

Commercial Foods and Culinary Arts. Student Learning Guides.

ERIC Educational Resources Information Center

Ridge Vocational-Technical Center, Winter Haven, FL.

These 13 learning guides are self-instructional packets for 13 tasks identified as essential for performance on an entry-level job in commercial foods and culinary arts. Each guide is based on a terminal performance objective (task) and 1-4 enabling objectives. For each enabling objective, some or all of these materials may be presented: learning…

Commercial Foods and Culinary Arts. Florida Vocational Program Guide.

ERIC Educational Resources Information Center

University of South Florida, Tampa. Dept. of Adult and Vocational Education.

This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description;…

Web-Conferencing: An Analysis of Course Delivery Systems on Student Achievement at a Technical College

ERIC Educational Resources Information Center

Stanford, Roger John

2012-01-01

Web-conferencing software was chosen for course delivery to provide flexible options for students at a two-year technical college. Students used technology to access a live, synchronous microeconomics course over the internet instead of a traditional face-to-face lecture. This investigation studied the impact of implementing web-conferencing…

Automated Technologies Noncommercial/Nonprofit Curriculum Guides and Resources Available for Community Colleges and Technical Institutes.

ERIC Educational Resources Information Center

Doty, Charles R.

This annotated bibliography is intended to provide community college and technical institute personnel with a listing of available curriculum guides dealing with automated technologies. Described in the handbook are a total of 31 curriculum guides that were selected because they met the following criteria: availability in the ERIC system or…

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices.

PubMed

Rakhi, N K; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms.

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices

PubMed Central

Mukherjee, Jagriti

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms. PMID:29813110

An Analysis of the Expediency Social Media for Culinary Products Marketing on Micro and Middle Enterprise in Pekanbaru City

NASA Astrophysics Data System (ADS)

Arisandi, Diki; Sukri

2017-12-01

Today, there are many culinary business can be found Pekanbaru city. To increase the benefit, the culinary entrepreneurs are using social media such as Facebook, twitter, instagram, whatsapp and others. This research discussed about the expediency of social media analysis for culinary products marketing on micro and middle enterprise in Pekanbaru by using structural equation modeling method. The Variables were used in this research are the selection of social media, updating information, response to costumers, quality and price as variable x to culinary business marketing as variable y. Data retrieval comes from a questionnaire filled by culinary entrepreneurs who are using social media to sell their product to customer in Pekanbaru. The result of this research displayed that the value of validity to the questionnaire was minimum = 0.083 and maximum = 0.547, RMSEA = 0.08, AGFI = 0.705, CMIN / DF = 1.834, TLI = 0.813 and CFI = 0.843. From the results of these measurements can be concluded that six of seven components of the measurement value can be avowed as acceptable, so the final result in this research is all the x variables have a positive influence on y variable.

One Step beyond What the Literature Says on Institutional Effectiveness of Community, Junior, and Technical Colleges.

ERIC Educational Resources Information Center

Welker, William F.; Morgan, Samuel D.

1991-01-01

Analyzes the content of the literature on community, junior, and technical colleges, utilizing a matrix with seven major classifications (i.e., governance, organization, staffing, clientele, curriculum, finance, and evaluation) and three dimensions (i.e., structure/form, function/role, and process/operations). Offers observations on effectiveness…

75 FR 33297 - Western Technical College; Notice of Intent To File License Application, Filing of Pre...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-11

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Project No. 13417-001] Western... License Application and Request to Use the Traditional Licensing Process. b. Project No.: 13417-001. c. Date Filed: December 21, 2009. d. Submitted By: Western Technical College (Western). e. Name of Project...

Assembling a Career: Labor Market Outcomes for Manufacturing Program Students in Two-Year Technical Colleges

ERIC Educational Resources Information Center

Matheny, Christopher J.; Chan, Hsun-yu; Wang, Xueli

2015-01-01

Objective: Research on labor market outcomes for individuals who enroll in technical colleges is limited, with even less attention to the effects of short-term certificates than associate degrees. Also, despite the importance of manufacturing programs, there is a lack of research on employment outcomes for individuals who enroll in these programs…

Evaluation of the Student Engagement Process in a Criminal Justice Program at a Technical College

ERIC Educational Resources Information Center

Totzke, Martin W.

2007-01-01

This applied dissertation was an evaluation of the student engagement practices offered to students in a criminal justice program at a Midwestern technical college. The problem was that an evaluation of the practices had not been conducted to provide data to indicate whether the current practices were effective. The researcher developed an…

Pilot study of a budget-tailored culinary nutrition education program for undergraduate food science students

NASA Astrophysics Data System (ADS)

Kerrison, Dorothy Adair

The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source of primary prevention, the importance of incorporating cost with culinary nutrition, and the importance of incorporating cost with culinary nutrition. Based on the literature review, it was determined that a budget-tailored culinary nutrition program was appropriate and applicable to undergraduate food science students interested in pursuing health-related careers. The pilot study design was a semi-crossover study: all four groups received the program, however, two groups were first treated as the control groups. All fifty-four participants received 5 sessions of culinary nutrition information from Cooking With a Chef, collaboratively delivered by a nutrition educator and a chef, and one session of information about shopping healthy on a budget from Cooking Matters at the Store in the form of a grocery store tour led by the nutrition educator. Three questionnaires were administered to the participants that evaluated culinary nutrition and price knowledge, cooking attitudes, and opinions of the programs' relevance to participants' everyday lives and careers. Two of the questionnaires, including a questionnaire developed specifically for the pilot study, were delivered as a pre- and post-test while the third questionnaire was delivered as a post-test. Eight random participants also partook in a focus group session led by the nutrition

Delaware Technical & Community College's response to the critical shortage of Delaware secondary science teachers

NASA Astrophysics Data System (ADS)

Campbell, Nancy S.

This executive position paper examines the critical shortage of Delaware high school science teachers and Delaware Technical & Community College's possible role in addressing this shortage. A concise analysis of economic and political implications of the science teacher shortage is presented. The following topics were researched and evaluated: the specific science teacher needs for Delaware school districts; the science teacher education program offerings at Delaware universities and colleges; the Alternative Route to Teacher Certification (ARTC); and the state of Delaware's scholarship response to the need. Recommendations for Delaware Tech's role include the development and implementation of two new Associate of Arts of Teaching programs in physics secondary science education and chemistry secondary science education.

The Two-Year Colleges' Role in Building the Future Geoscience Technical Workforce

NASA Astrophysics Data System (ADS)

Wolfe, B.

2014-12-01

Careers in energy science related fields represent significant job growth in the U.S. Yet post-secondary career and technical programs have not kept pace with demand and energy science curriculum, including fundamental concepts of energy generation and environmental impact, lacks a firm position among general or career and technical education courses. Many of these emerging energy related jobs are skilled labor and entry level technical positions requiring less than a bachelor's degree. These include jobs such as solar/photovoltaic design and installation, solar water and space heating installation, energy management, efficiency and conservation auditor, environmental technician, etc. These energy related career pathways fit naturally within the geosciences discipline. Many of these jobs can be filled by individuals from HVAC, Industrial technology, welding, and electrical degree programs needing some additional specialized training and curriculum focused on fundamental concepts of energy, fossil fuel exploration and use, atmospheric pollution, energy generation, alternative energy sources, and energy conservation. Two-year colleges (2ycs) are uniquely positioned to train and fill these workforce needs as they already have existing career and technical programs and attract both recent high school graduates, as well as non-traditional students including displaced workers and returning veterans. We have established geoscience related workforce certificate programs that individuals completing the traditional industrial career and technical degrees can obtain to meet these emerging workforce needs. This presentation will discuss the role of geosciences programs at 2ycs in training these new workers, developing curriculum, and building a career/technical program that is on the forefront of this evolving industry.

Perception of Teaching and Assessing Technical Proficiency in American College of Veterinary Surgeons Small Animal Surgery Residency Programs.

PubMed

Kim, Stanley E; Case, J Brad; Lewis, Daniel D; Ellison, Gary W

2015-08-01

To determine how American College of Veterinary Surgeons (ACVS) small animal surgery residency programs are teaching and assessing technical skills, and ascertain the perceived value of those methods. Internet-based survey. Residents and Diplomate supervisors of ACVS small animal residency programs. Residents and supervisors were surveyed on their experience of surgery instruction, use of different resources for teaching, type and frequency of feedback, and perceived effectiveness of their programs in imparting technical proficiency. A total of 130 residents (62%) and 119 supervisors (44%) participated. Both residents and supervisors estimated the resident was the primary surgeon for a mean of 64% of cases, although this proportion varied widely between participants. The majority of residents and supervisors considered that direct intraoperative guidance was the most effective way for residents to develop technical skills. Verbal interactions between supervisor and resident occurred frequently and were highly valued. Regular wet laboratories and access to simulation models were uncommon. Despite over 90% of all participants reporting that a sufficient level of technical aptitude would be attained, only 58% of residents were satisfied with their technical skills training. Residents relied on direct interaction with supervisors to develop technical skills. The traditional mode of instruction for veterinary residents is the apprenticeship model, which is partly driven by ACVS requirements of supervisory support. Exposure to other teaching and assessment methods was variable. The current structure of residency programs is successful in imparting technical competency as perceived by supervisors and residents. However, consideration of a more formal method of residency training with structured assessment of technical skills as in human medicine should not be dismissed. © Copyright 2015 by The American College of Veterinary Surgeons.

Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students.

PubMed

Cooper, Marcia J; Mezzabotta, Leanne; Murphy, Joseph

2017-03-01

The objective of the current study was to examine food and culinary skills and knowledge of dietetic students. An online bilingual survey was created using Survey Monkey TM to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts. The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa. There were no significant differences (P > 0.05) on 3 of 4 skills (preparing a cake, whipping egg whites, or baking a yeast bread) or knowledge concepts (fold, baste, braise, grill, and poach) amongst second- and third-year students. Third-year students perceived more skill in preparing a béchamel sauce. There was a trend for third-year students (59%) to have higher food and cooking skills and knowledge compared with second-year students (32%). Perceived knowledge and confidence was proportional with the academic year, whereas overall knowledge and skills of food and culinary concepts were moderate among both groups of students. This research suggests that more dedicated time may need to be spent on food and cooking competencies in undergraduate dietetic education.

A Comparison of Teaching and Learning Techniques by Teachers and Students at Northern Maine Technical College.

ERIC Educational Resources Information Center

McKinnon, Norma M.

In 1992, an evaluative study was conducted to describe systematically the characteristics of Northern Maine Technical College's (NMTC's) faculty and students with respect to specified teaching and learning variables. The study sought to determine and outline appropriate instructional improvement strategies for possible implementation at NMTC,…

Research in Technical Colleges

ERIC Educational Resources Information Center

MacLennan, A.

2008-01-01

Purpose: The purpose of this paper is to list and demonstrate areas in which research needs to be carried out, or questions answered, in order to raise the quality of technical education. Design/methodology/approach: The area of technical education expanded very rapidly in the late 1950s, and there was little comprehensive knowledge regarding the…

76 FR 68743 - Western Technical College; Notice of Application Tendered for Filing With the Commission and...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-11-07

....: 13417-002. c. Date filed: October 21, 2011. d. Applicant: Western Technical College. e. Name of Project... . Commenters can submit brief comments up to 6,000 characters, without prior registration, using the eComment... and seven copies to: Kimberly D. Bose, Secretary, Federal Energy Regulatory Commission, 888 First...

An Assessment of the Learning Needs of Mature Adults in Northern Maine Technical College's Service Area.

ERIC Educational Resources Information Center

McKinnon, Norma M.; McKinnon, Ivan D.

In 1991, Northern Maine Technical College (NMTC) conducted a survey of 122 individuals over the age of 55 years to determine their educational interests, their preferences regarding course delivery methods, and their demographic characteristics. The survey asked respondents to state their interest in specific subjects under the categories of…

Culinary culture and globalization: an analysis of British and German Michelin-starred restaurants.

PubMed

Lane, Christel

2011-12-01

The high-end restaurant segment in Britain and Germany has long been shaped by the cultural hegemony of French haute cuisine, perpetuated by multiple processes, including the influence of the Michelin or Red Guide. Traditionally, this hegemony has been expressed in the prevalence of French expatriate chefs, culinary techniques and style and even restaurant culture. This paper investigates whether processes of globalization have weakened or even undermined this French cultural dominance in fine-dining restaurants and their culinary culture. To this end, the study identifies the various forms taken by globalization processes in this industry segment and then assesses their impact on the dominance of the French paradigm of culinary culture. The investigation focuses on British and German Michelin-starred restaurants, underlining both commonalities and divergences in the process of interaction between French, global and local influences. The study employs a qualitative method, using a number of case studies to discern cross-industry patterns. All chefs with two or three stars in the two countries, i.e. 45 chefs, were selected for the analysis of their cuisine. © London School of Economics and Political Science 2011.

Careers that Combine Culinary and Food Science

NASA Astrophysics Data System (ADS)

Tittl, Michelle

Imagine yourself perusing the aisles of your local grocery store. You head down the frozen food section and, being a cost-conscious shopper with little to no time to cook, you choose a seemingly delectable heat-and-serve meal of grilled chicken medallions and sautéed spinach doused in a mushroom sauce. Taking a closer look at the bag, you ask yourself, is this a delicious food concoction of culinary art or of food technology?

Gender in School-to-School Transitions: How Students Choose Career Programs in Technical Colleges in Kenya.

ERIC Educational Resources Information Center

Kithyo, Isaac Mattemu; Petrina, Stephen

2002-01-01

A study of 39 technical college students in Kenya found the majority enrolled in gender-traditional programs. Although school facilities, guidance, and labor market orientation played a part, gender was the most persuasive factor in career choice. Parental pressure and stereotypical guidance reinforced gender norms, but some students were able to…

Offshore Teaching Practice in the Australia-Pacific Technical College: A Case Study in the South Pacific

ERIC Educational Resources Information Center

Bailey, Anthony

2011-01-01

This paper investigates teaching practices at the Australia-Pacific Technical College (APTC), which comprise a unique official development assistance (ODA) program funded by the Government of Australia (GoA) and managed through the Australian Agency for International Development (AusAid) with the aim of training and equipping workers from the…

A Study of College Professors' Perceptions of International Students in STEM Classrooms at a Technical University

ERIC Educational Resources Information Center

Abendschein, Barbara Feeney

2017-01-01

This study investigated the perceptions of STEM professors at a Southeastern technical college about the international students in their undergraduate classrooms, including impact on the learning environment, academic abilities and proficiency in meeting course goals, contribution to class activities and recommendations for improved preparation.…

An Overview of Culinary and Medicinal Mushrooms in Neurodegeneration and Neurotrauma Research.

PubMed

Wong, Kah-Hui; Ng, Chai-Chee; Kanagasabapathy, Gowri; Yow, Yoon-Yen; Sabaratnam, Vikineswary

2017-01-01

Culinary and medicinal mushrooms have been appreciated since prehistoric times as valuable resources for food and medicine. Edible mushrooms represent an untapped source of nutraceuticals and valuable palatable food. Long considered tonics, they are now treasured as functional foods that can improve human health and quality of life. Numerous studies have provided insights into the neuroprotective effects of edible mushrooms, which are attributed to their antioxidant, antineuroinflammatory, and cholinesterase inhibitory properties, and their ability to prevent neuronal death. Here we review the recent literature on the role of culinary and medicinal mushrooms in the management of neurodegenerative diseases and neurotrauma. We highlight some of the molecular mechanisms for how these alternative medicines provide health benefits that could help us to harness their neuroprotective effects.

Handbook for Program Developers of Associate of Applied Science and Business Degrees at Lima Technical College.

ERIC Educational Resources Information Center

Casto, Robert A.

Intended as a resource for program developers, this handbook illustrates the process of developing program proposals for the associate of applied science and business (AASB) degrees at Lima Technical College (LTC), in Ohio. Following an introduction, section 1 discusses the potential reasons for the addition of a program to the LTC curriculum.…

Assessing the Impact of First-Year Experience Courses on Student Success in Community and Technical Colleges

ERIC Educational Resources Information Center

Robertson, Luv'Tesha L.

2016-01-01

This study examined the impact first-year experience courses have on first-year student performance when enrolled in these courses at public community and technical colleges in Kentucky. The target population for this research study was composed of freshman students participating in the course compared to students not participating in the same…

Cooking up a culinary identity for Belgium. Gastrolinguistics in two Belgian cookbooks (19th century).

PubMed

Parys, Nathalie

2013-12-01

The notion of cookbooks as socio-historic markers in a society is generally accepted within food studies. As both representations and prescriptions of food practices, perceived habits and attitudes towards food, they represent a certain identity for their readers. This paper investigates the nature of the identity that Belgian cookbooks constructed through their rhetoric. An important part of this study is to explore how and to what extent explicit reference to Belgium was made. To this end recipe titles/labels and recipe comments used in two leading bourgeois cookbooks from nineteenth-century Belgium were subjected to a quantitative and qualitative content analysis. The analysis showed that clear attention was paid to national culinary preferences. In terms of a domestic culinary corpus, it became apparent that both the Dutch and French editions of these cookbooks promoted dishes that were ascribed a Belgian origin. Internationality, however, was also an important building block of Belgian culinary identity. It was part of the desire of Belgian bourgeoisie to connect with an international elite. It fit into the 'search for sophistication', which was also expressed through the high representation of the more costly meats and sweet dishes. In addition, other references associated with bourgeois norms and values, such as family, convenience and frugality, were additional building blocks of Belgian culinary identity. Other issues such as tradition, innovation and health, were also matters of concerns to these Belgian cookbooks. Copyright © 2013 Elsevier Ltd. All rights reserved.

HUNCH Student Culinary Competition at USSRC's Davidson Center

NASA Image and Video Library

2018-02-08

High Schools United with NASA to Create Hardware (HUNCH) students from 6 schools meet at the U.S. Space and Rocket center in order to participate in the annual culinary challenge where students create meals suitable for astronaut use in space. Students in 2018 created different dishes for breakfast dining. Other NASA centers also participate in this program with the top 10 voted recipes being judged at Johnson Space Center.

Stay on or Drop Out? The Role of Identities in Continued Participation at Technical College in Australia

ERIC Educational Resources Information Center

Fisher, Laurel J.

2014-01-01

Identities extend standard models that explain student motivations to complete courses at technical college. A differential hypothesis was that profiles of identities (individuality, belonging and place) explain the self-concepts and task values that contribute to participation, considering demographic factors (age, gender, location, paid work).…

Moving the Needle: The Effect of Faculty Development on Part-Time Teachers at a Technical College

ERIC Educational Resources Information Center

Proeber, Helen R.

2012-01-01

In the business division of the technical college in which this study occurred, there was a need to change the way part-time faculty prepared course syllabi. The implementation of a professional development workshop that focused on the components and necessity of the syllabus provided the teachers new information they needed to be prepared for the…

Purification, identification and preliminary crystallographic studies of a 2S albumin seed protein from Lens culinaris

DOE Office of Scientific and Technical Information (OSTI.GOV)

Gupta, Pankaj; Gaur, Vineet; Salunke, Dinakar M., E-mail: dinakar@nii.res.in

2008-08-01

A 2S albumin from L. culinaris was purified and crystallized and preliminary crystallographic studies were carried out. Lens culinaris (lentil) is a widely consumed high-protein-content leguminous crop. A 2S albumin protein (26.5 kDa) has been identified using NH{sub 2}-terminal sequencing from a 90% ammonium sulfate saturation fraction of total L. culinaris seed protein extract. The NH{sub 2}-terminal sequence shows very high homology to PA2, an allergy-related protein from Pisum sativum. The 2S albumin protein was purified using a combination of size-exclusion and ion-exchange chromatography. Crystals of the 2S seed albumin obtained using the hanging-drop vapour-diffusion method diffracted to 2.5 Åmore » resolution and were indexed in space group P4{sub 1} (or P4{sub 3}), with unit-cell parameters a = b = 78.6, c = 135.2 Å.« less

Creating Pathways for Low-Skill Adults: Lessons for Community and Technical Colleges from a Statewide Longitudinal Study

ERIC Educational Resources Information Center

Perry, Carol A.

2012-01-01

The purpose of this study was to examine the educational experiences and outcomes of low-skill adults in West Virginia's community and technical colleges, providing a more detailed profile of these students. Data for the variables were obtained from archival databases through a cooperative agreement between state agencies. Descriptive statistics…

An Evaluation of the Employee Training and Development Process for Nicolet Area Technical College's Basic Education Program.

ERIC Educational Resources Information Center

Karl, Luis C.

The adult basic education (ABE) program at Nicolet Area Technical College (NATC) evaluated its training and development (T&D) process for new basic education instructors. The study gathered monitoring and screening criteria that addressed valuable components for use in an instrument for validating effectiveness of the ABE program (T&D)…

College and Community in Partnership: The Furniture College at Letterfrack.

ERIC Educational Resources Information Center

Rosenfeld, Stuart A.

2001-01-01

A community economic development organization in rural Ireland partnered with a technical college to build a college to teach furniture design and manufacturing, with an emphasis on entrepreneurship and new production technologies. The college has been successful in attracting good students and helping them find employment. A research and…

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2014 CFR

2014-04-01

... HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND... and culinary purposes by any operator of a conveyance engaged in interstate traffic, except as...

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2012 CFR

2012-04-01

... HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND... and culinary purposes by any operator of a conveyance engaged in interstate traffic, except as...

Comparison of Final Grades between a Traditional Classroom and Learning Community Classroom at Northeast Wisconsin Technical College.

ERIC Educational Resources Information Center

Van Beek, Dianne

This study examines courses in the marketing program at Northeast Wisconsin Technical College to compare the academic performance of students in traditional and learning community classroom settings. Two sections of students, a traditional 17-week course and a block scheduled 5-week course, served as the sample in the study. The block scheduling…

Job Placement Rates for Graduates of Washington Community and Technical College Vocational Programs. Research Report No. 94-7.

ERIC Educational Resources Information Center

Seppanen, Loretta

Each year, the Washington State Board for Community and Technical Colleges (SBCTC) compiles data on educational and job related outcomes for graduates of vocational preparation programs. The automated data matching procedure examines state unemployment insurance and benefits records, public post-secondary enrollments, U.S. Armed Forces…

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

PubMed Central

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-01-01

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms. PMID:28239112

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.

PubMed

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-06-17

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters ( a *, h *), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

Economic Returns to Sub-Baccalaureate Technical Education: A Study of Labor Market Outcomes for Manufacturing Engineering Technologist and Technician Education (METTE) Programs in the Wisconsin Technical College System

ERIC Educational Resources Information Center

Matheny, Christopher J.

2013-01-01

The purpose of this study is to examine the labor market outcomes of sub-baccalaureate education for individuals attending Manufacturing Engineering Technologist and Technician Education (METTE) programs in the Wisconsin Technical College System. Increasingly, public policy for postsecondary education and economic development, as well as decisions…

Climate for Articulation. Report of a Conference of Vocational Directors and Technical College Presidents and Directors in South Carolina, October 12-14, 1978.

ERIC Educational Resources Information Center

White, Robert H., Ed.

A summary is presented of the proceedings of a South Carolina conference of vocational and technical college presidents and directors which focused on (1) the articulation of selected secondary level vocational education and similar postsecondary level technical institution programs and (2) mutual concerns of vocational directors and technical…

The Development, Implementation, and Evaluation of a Campus-Based Culinary Nutrition Program for College Students

ERIC Educational Resources Information Center

McMullen, Jennifer

2016-01-01

College students, on average, do not consume enough fruits and vegetables. Contributing to poor eating habits is an overall decline in young adults' cooking skills as compared to previous decades, with today's college students often relying on ubiquitous convenience food options. The detriments associated with these food choices are linked to a…

Neuronal health - can culinary and medicinal mushrooms help?

PubMed

Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

2013-01-01

Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets.

Focus on Mentee-Mentor Relationships: The 10th Grade Implementation of iMentor's College Ready Program. Technical Appendices

ERIC Educational Resources Information Center

Merrill, Lisa; Kang, David; Siman, Nina; Soltani, Jasmine

2016-01-01

This document presents the technical appendices that accompany the full report entitled:"Focus on Mentee-Mentor Relationships: The 10th Grade Implementation of iMentor's College Ready Program." The appendices include: (1) Mentor Survey Construct Items; (2) Qualative Data Collection and Analysis Methods; and (3) Methods for Estimating the…

Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health.

PubMed

Guiné, Raquel P F; Gonçalves, Fernando J

2016-01-01

Culinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. There is a wide variety of herbs that are used for culinary purposes worldwide, which are also recognized for their beneficial health effects, and thus have also been used in folk medicine. Besides their nutritional value herbs are rich in many phytochemical components with bioactive effects, thus improving human health. The aim of the present work was to make a general overview of some of these herbs, including their gastronomic usage, their chemical composition in bioactive components and their reported health effects. This work showed that the health effects are very diverse and differ according to the herb in question. However, some of the most frequently citted biological activities include antioxidant, antimicrobial, and antiviral effects.

The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet.

PubMed

Bower, Allyson; Marquez, Susan; de Mejia, Elvira Gonzalez

2016-12-09

The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases.

Culinary Medicine-Jalebi Adhesions.

PubMed

Kapoor, Vinay K

2016-02-01

Culinary terms have been used to describe anatomy (bean-shaped kidneys), pathology (strawberry gall bladder), clinical signs (café-au-lait spots), radiological images (sausage-shaped pancreas), etc. While Indian cuisine is popular all over the world, no Indian dish finds mention in medical terminology. In intra-abdominal adhesions, sometimes, the intestinal loops are so densely adherent that it is difficult to make out proximal from distal and it is impossible to separate them without injuring the bowel resulting in spill of contents-resection is the only option (Fig. 1). Jalebi, an Indian dessert, has a single long tubular strip of fried batter filled with sugary syrup so intertwined that it is impossible to discern its ends; if broken, the syrup spills out-the best way to relish it is to chew the whole piece (Fig. 2). Because of these similarities between them, I propose to name dense intra-abdominal adhesions as 'jalebi adhesions.'

Improving Learning, Retention of Knowledge, and Attitude of Students in a Vocational-Technical College through Interactive Computer Technology.

ERIC Educational Resources Information Center

Hitchcock, A. Allen

The problem that this practicum attempted to solve was that students in a vocational-technical college tended to underachieve in courses that were mainly cognitive in nature, as evidenced by low overall grade-point course averages and other measures. The researcher designed computer-based simulation/gaming instruction that aimed to increase…

A Comprehensive Review of Selected Business Programs in Community Colleges and Area Vocational-Technical Centers. Program Review Report.

ERIC Educational Resources Information Center

Florida State Dept. of Education, Tallahassee. Div. of Vocational, Adult, and Community Education.

In 1988, a review was conducted of the business component of associate in arts and associate in science (AS) degree programs, and of the certificate programs in business in Florida community colleges and area vocational-technical centers. Focusing primarily on business programs in marketing, general business management, and small business…

A Study of the Characteristics of Students, Teachers, and the Curriculum of Industrial-Technical Education in the Public Community Junior Colleges of Michigan.

ERIC Educational Resources Information Center

Larson, Milton Erving

Observations were made on the characteristics of students, teachers, and curricula of the industrial-technical programs of Michigan junior colleges. Of the 138 teachers, 75 were employed by five colleges, 50% had a master's degree, many had a BA in industrial arts, 65% had up to 12 semester hours in teaching methods, the median for subject matter…

The non-equilibrium nature of culinary evolution

NASA Astrophysics Data System (ADS)

Kinouchi, Osame; Diez-Garcia, Rosa W.; Holanda, Adriano J.; Zambianchi, Pedro; Roque, Antonio C.

2008-07-01

Food is an essential part of civilization, with a scope that ranges from the biological to the economic and cultural levels. Here, we study the statistics of ingredients and recipes taken from Brazilian, British, French and Medieval cookery books. We find universal distributions with scale invariant behaviour. We propose a copy-mutate process to model culinary evolution that fits our empirical data very well. We find a cultural 'founder effect' produced by the non-equilibrium dynamics of the model. Both the invariant and idiosyncratic aspects of culture are accounted for by our model, which may have applications in other kinds of evolutionary processes.

Hospitality Service: Hotel and Restaurant Management and Culinary Arts Curriculum Guide.

ERIC Educational Resources Information Center

Joliet Junior Coll., IL.

This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…

Inventory of Academic Programs. Volume Three. Public Junior and Community Colleges, Regional Technical Institute. A Planning Document of the Alabama Commission on Higher Education.

ERIC Educational Resources Information Center

Alabama State Commission on Higher Education, Montgomery.

An inventory of academic programs offered for credit and learning to an academic award offered by Alabama's public junior and community colleges and by the Regional Technical Institute as of June 1, 1985, is presented. For each college and program, charts indicate program titles, levels of degrees offered, and accreditation status. Included are…

Revising the Experiential Learning Component of the Business Capstone Course at Delaware Technical Community College's George Campus

ERIC Educational Resources Information Center

Roux, June N.

2017-01-01

This Executive Position Paper examines the experiential learning component of the business capstone course at Delaware Technical Community College's George campus in Wilmington, Delaware. As a statewide institution of higher education, Delaware Tech offers associate of applied science degrees in practical, skills-based majors, including a number…

Trenholm State (AL) Technical College High School Science Enrichment Program 1996-1997 Evaluation Report

NASA Technical Reports Server (NTRS)

Ross, Elizabeth G.

1997-01-01

This document presents findings based on a third-year evaluation of Trenholm State (AL) Technical College's National Aeronautics and Space Administration (NASA) - supported High School Science Enrichment Program (HSSEP). HSSEP is an external (to school) program for area students from groups that are underrepresented in the mathematics, science, engineering and technology (MSET) professions. In addition to gaining insight into scientific careers, HSSEP participants learn about and deliver presentations that focus on mathematics applications, scientific problem-solving and computer programming during a seven-week summer or 10-week Academic-Year Saturday session.

Comparison of Effectiveness of Collaborative Learning Methods and Traditional Methods in Physics Classes at Northern Maine Technical College.

ERIC Educational Resources Information Center

Overlock, Terrence H., Sr.

To determine the effect of collaborative learning methods on the success rate of physics students at Northern Maine Technical College (NMTC), a study was undertaken to compare the mean final exam scores of a students in a physics course taught by traditional lecture/lab methods to those in a group taught by collaborative techniques. The…

When life gives you lemons: The effectiveness of culinary group intervention among cancer patients.

PubMed

Barak-Nahum, Ayelet; Haim, Limor Ben; Ginzburg, Karni

2016-10-01

Previous studies have shown that the dietary habits of cancer patients and survivors have significant implications for their recovery and quality of life. The current study examined the effectiveness of an innovative culinary group intervention on cancer patients' quality of life through changes in their eating behaviors, as manifested by an increase in their tendency towards intuitive eating and healthy food choices. In total, 190 cancer patients participated in this study, and were allocated to an intervention or a wait-list control group. A battery of self-report questionnaires assessing food choices, intuitive eating, health-related quality of life, and subjective well-being was administered at two time points: Before the intervention (T1) and at the end of the three month intervention (T2). Analyses revealed an increase in health-related quality of life and well-being among the intervention group. Intuitive eating and healthy food choices also increased among the intervention but not wait-list control group. Finally, results indicated that participation in the culinary group intervention and improvements in health-related quality of life and well-being were mediated by changes in eating behaviors. Our findings demonstrate that nutrition and eating behaviors have a significant effect on cancer patients' physical and emotional adjustment. A culinary group intervention seems to target patients' physical and emotional needs and promote their adjustment. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of essential oils prepared from Thai culinary herbs on sessile Candida albicans cultures.

PubMed

Hovijitra, Ray S; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

2016-01-01

Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C. albicans using the agar disk diffusion method followed by broth micro-dilution method for the determination of minimum inhibitory concentration (MIC) and minimum fungicidal concentration. The oils with potent antifungal effects against planktonic fungi were then assessed for their effect against sessile fungus (adherent organisms and established biofilm culture). MIC of the oils against sessile C. albicans was evaluated by 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide reduction assay. All selected culinary herbs and spices, except galangal, garlic, and turmeric, exhibited inhibitory effects on planktonic yeast cells. Cinnamon bark and sweet basil leaf essential oils exhibited potent fungicidal effect on planktonic and sessile fungus. Sessile MICs were 8-16 times higher than planktonic MICs. Consequently, both cinnamon bark and sweet basil leaf herbal oils seem to be highly effective anti-Candida choices. (J Oral Sci 58, 365-371, 2016).

Career Opportunities: Career Technical Education and the College Completion Agenda. Part IV: Aligning Policy with Mission for Better Outcomes

ERIC Educational Resources Information Center

Shulock, Nancy; Moore, Colleen

2013-01-01

The California Community Colleges are vital to closing the projected shortfall of Californians with a postsecondary credential and sustaining the state's economic competitiveness. Increasing the number of students who pursue and earn certificates and associate degrees in career technical education (CTE) fields is an important component of the…

Polyphenolic characterization and chromatographic methods for fast assessment of culinary Salvia species from South East Europe.

PubMed

Cvetkovikj, I; Stefkov, G; Acevska, J; Stanoeva, J Petreska; Karapandzova, M; Stefova, M; Dimitrovska, A; Kulevanova, S

2013-03-22

Although the knowledge and use of several Salvia species (Salvia officinalis, Salvia fruticosa, and Salvia pomifera) can be dated back to Greek Era and have a long history of culinary and effective medicinal use, still there is a remarkable interest concerning their chemistry and especially the polyphenolic composition. Despite the demand in the food and pharmaceutical industry for methods for fast quality assessment of the herbs and spices, even now there are no official requirements for the minimum content of polyphenols in sage covered by current regulations neither the European Pharmacopoeia monographs nor the ISO 11165 standard. In this work a rapid analytical method for extraction, characterization and quantification of the major polyphenolic constituents in Sage was developed. Various extractions (infusion - IE; ultrasound-assisted extraction - USE and microwave-assisted extraction - MWE) were performed and evaluated for their effectiveness. Along with the optimization of the mass-detector and chromatographic parameters, the applicability of three different reverse C18 stationary phases (extra-density bonded, core-shell technology and monolith column) for polyphenolics characterization was evaluated. A comprehensive overview of the very variable polyphenolic composition of 118 different plant samples of 68 populations of wild growing culinary Salvia species (S. officinalis: 101; S. fruticosa: 15; S. pomifera: 2) collected from South East Europe (SEE) was performed using HPLC-DAD-ESI-MS(n) and more than 50 different compounds were identified and quantified. With this work the knowledge about polyphenols of culinary Sage was expanded thus the possibility for gaining an insight into the chemodiversity of culinary Salvia species in South East Europe was unlocked. Copyright © 2013 Elsevier B.V. All rights reserved.

Carpentry, Culinary Arts Instructor Guide and Curriculums. Bilingual Vocational Education Program.

ERIC Educational Resources Information Center

Densmore, Roxanne T.

This guide is intended to assist vocational English as a second language (VESL) instructors in teaching courses in carpentry and the culinary arts to residents of Navajo reservations. The first section outlines the rationale and content of the two training programs as well as the basic VESL objectives that they seek to address. The next section, a…

An Assessment of Music Programs in the Alabama Community College System

ERIC Educational Resources Information Center

Powe, Holly Vanessa

2010-01-01

The Alabama Community College System (ACCS) consists of 21 comprehensive community colleges, four technical colleges, and Athens State University, the state's only upper level, two- year college. The majority of those 21 colleges incorporate the five objectives of providing transfer, vocational/technical and remedial education, as well as…

Corrections Education. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2015

2015-01-01

The Washington State Department of Corrections contracts with community colleges to provide basic education and job training at each of the state's 12 adult prisons so upon release, individuals are more likely to get jobs and less likely to return. Washington State community colleges build a bridge for offenders to successfully re-enter…

Ergonomics study on the handle length and lift angle for the culinary spatula.

PubMed

Wu, Swei-Pi; Hsieh, Chang-Sheng

2002-09-01

The culinary spatula (turning shovel) is one of the most common cooking tools used in the kitchen in Asia. However, the culinary spatula has seldom been ergonomically investigated. When a person uses a spatula to cook food, the operations involve repetitive bent-wrist motions, such as dorsiflexion, palmary flexion, and radial and ulnar deviations. These movements may cause cumulative trauma disorders in the upper extremities, and in particular carpal tunnel syndrome. A poorly designed culinary spatula will be ergonomically inefficient and cause injury to the hand and wrist. The purpose of this study was to investigate the effects of spatula handle length and lift angle on food-frying, food-turning, and food-shoveling performance. Eight female subjects were tested using 16 different culinary spatulas, with four different handle lengths (20, 25, 30 and 35 cm) and four different lift angles (15 degrees, 25 degrees, 35 degrees and 45 ). The criterion measures included cooking performance, and rating of perceived exertion. The subjects ranked their preference after all of the tasks in the tests were completed. The results showed that: (1) The handle length had a significant influence on the cooking performance, and rating of perceived exertion. The optimal handle lengths for frying food, turning food, and shoveling food were 20, 25 and 25 cm, respectively. (2) The lift angle significantly affected the cooking performance, and rating of perceived exertion. The optimal lift angles for frying food, turning food, and shoveling food were 15 degrees, 15 degrees and 25 degrees, respectively. (3) Both the handle length and lift angle had significant effects on subjective preference. For the handle length, the 20 cm length was the best. For the lift angle, the 25 angle was the best. (4) In general, a spatula with a 20 cm handle length and 25 degrees lift angle was the best. A spatula with a 25 cm handle length and 15 lift angle was the second most preferred. (5) However, to

Neuronal Health – Can Culinary and Medicinal Mushrooms Help?

PubMed Central

Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

2013-01-01

Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets. PMID:24716157

Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design

ERIC Educational Resources Information Center

Mack, Glenn R.

2012-01-01

The researcher designed this mixed-methods dissertation to delve further into the definition of professionalism for cooks and chefs within the culinary arts industry. The researcher also explored the process of professionalization (i.e., the process by which members attempt to transform their occupation into a profession) within the field of…

FLORIDA'S PUBLIC JUNIOR COLLEGES.

ERIC Educational Resources Information Center

Florida State Dept. of Education, Tallahassee.

ORGANIZATION AND OPERATION OF FLORIDA'S SYSTEM OF JUNIOR COLLEGES ARE DESCRIBED. EIGHTY-TWO PERCENT OF THE STATE'S HIGH SCHOOL GRADUATES LIVE WITHIN COMMUTING DISTANCE OF A COMMUNITY COLLEGE, AND INCREASING PERCENTAGES TAKE ADVANTAGE OF THE OPPORTUNITY FOR LOWER DIVISION, VOCATIONAL-TECHNICAL, OR ADULT EDUCATION AT ONE OF THE 29 COLLEGES.…

Technical Subjects in Secondary Schools

ERIC Educational Resources Information Center

Howard, A. E.

2008-01-01

Purpose: This paper aims to examine technical education in various types of secondary schools, and suggests three levels of technical courses to be taught in secondary schools. Design/methodology/approach: The paper discusses the differences between technical schools and colleges, and vocational technical courses taught in "academic"…

Use of Learner-Centered Strategies in the Preparation of Community and Technical College Leaders: Assessments by Participating Doctoral Students

ERIC Educational Resources Information Center

Browne-Ferrigno, Tricia; Muth, Rodney

2010-01-01

This paper presents assessments by students actively engaged in a recently redesigned Doctor of Education (EdD) program, delivered at a research-extensive university participating in the the Carnegie Project on the Education Doctorate (CPED), to prepare leaders for a statewide system of community and technical colleges. Because a unique feature of…

Fifty Indices of Effectiveness Regarding the Program Advisory Committees in Minnesota's Technical Colleges: A Working Paper. Effective Advisory Committees Project.

ERIC Educational Resources Information Center

Mercer, John W.; Meunier, Greg R.

This document, which was developed by a task force whose members represent the instructional, student support service, administrative, and executive ranks of technical colleges with very diverse sizes, locations, and programs, lists 50 proposed indices of effectiveness regarding the program advisory committees (ACs) in Minnesota's technical…

Identifying the Value of the ACT Score as a Predictor of Student Success in Respiratory Care, Radiography, and Nursing at Southeast Kentucky Community and Technical College

ERIC Educational Resources Information Center

Parrott-Robbins, Rebecca Jon

2010-01-01

The purpose of this study was to investigate--by utilizing data obtained from the Kentucky Community and Technical College System (KCTCS) PeopleSoft database-- whether the American College Testing (ACT) assessment was a predictor of student success for students who had graduated from respiratory, radiography, and nursing programs at Southeast…

Dallas County Community College District Summary of Technical Education Follow-Up Survey (May 1998-August 1999 Graduates/Certificate Completers).

ERIC Educational Resources Information Center

Dallas County Community Coll. District, TX.

A survey of 509 technical education students who had graduated or completed a certificate from the Dallas County Community College District (DCCCD) between May 1998 and August 1999 identified students' primary educational goals while attending DCCCD as: (1) earning a two year degree (48%); (2) improving skills in a current job and/or getting a…

Online and Hybrid Course Enrollment and Performance in Washington State Community and Technical Colleges. CCRC Working Paper No. 31

ERIC Educational Resources Information Center

Xu, Di; Jaggars, Shanna Smith

2011-01-01

This report investigates enrollment patterns and academic outcomes in online, hybrid, and face-to-face courses among students who enrolled in Washington State community and technical colleges in the fall of 2004. Students were tracked for nearly five years, until the spring of 2009. Results were similar to those found in a parallel study in…

The Relationship between Academic Integration and Student Success in Distance Learning in the Kentucky Community and Technical College System

ERIC Educational Resources Information Center

Johnson, Robert White

2009-01-01

This dissertation is a study of factors that contribute to dropout from distance learning classes in the Kentucky Community and Technical College System (KCTCS). It is divided into five chapters. Chapter One gives a history of distance learning through in KCTCS. It includes the background of the study, statement of the problem, purpose of the…

Can Community Colleges Offer Opportunity and Excellence?

ERIC Educational Resources Information Center

Anderson, Robert A.; And Others

1985-01-01

Four community college presidents (i.e., Robert A. Anderson, New Mexico Junior College; Flora Mancuso Edwards, Hostos Community College (NY); D. Kent Sharples, Horry-Georgetown Technical College (SC); and George B. Vaughan, Piedmont Virginia Community College) offer explanations of how community colleges can maintain open-door admissions, provide…

Community College Campus Carry Policy Analysis

ERIC Educational Resources Information Center

Alvarado, Joel; Toppin, Sheila

2017-01-01

This study provides a policy network analysis on the implications of HB 792 and HB 280 at urban two-year open campuses, with specific attention to Georgia Piedmont Technical College (GPTC), a unit of the Technical College System of Georgia (TCSG). Georgia state legislators passed House Bills 792 and 280, which authorized any person 18 years of age…

78 FR 939 - Notice of Public Meeting: Designation of an Ocean Dredged Material Disposal Sites (ODMDS) in...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-07

... held at the Suffolk Community College Culinary Arts Center, 20 E. Main Street, Riverhead, New York 11901. Directions are available at: http://department.sunysuffolk.edu/CulinaryArtsandHospitalityCenter_E...

Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

PubMed Central

Abdullah, Noorlidah; Ismail, Siti Marjiana; Aminudin, Norhaniza; Shuib, Adawiyah Suriza; Lau, Beng Fye

2012-01-01

Considering the importance of diet in prevention of oxidative stress-related diseases including hypertension, this study was undertaken to evaluate the in vitro antioxidant and ACE inhibitory activities of selected culinary-medicinal mushrooms extracted by boiling in water for 30 min. Antioxidant capacity was measured using the following assays: DPPH free radical scavenging activity, β-carotene bleaching, inhibition of lipid peroxidation, reducing power ability, and cupric ion reducing antioxidant capacity (CUPRAC). Antioxidant potential of each mushroom species was calculated based on the average percentages relative to quercetin and summarized as Antioxidant Index (AI). Ganoderma lucidum (30.1%), Schizophyllum commune (27.6%), and Hericium erinaceus (17.7%) showed relatively high AI. Total phenolics in these mushrooms varied between 6.19 to 63.51 mg GAE/g extract. In the ACE inhibitory assay, G. lucidum was shown to be the most potent species (IC50 = 50 μg/mL). Based on our findings, culinary-medicinal mushrooms can be considered as potential source of dietary antioxidant and ACE inhibitory agents. PMID:21716693

GSFC Technical Outreach: The Capitol College Model

NASA Technical Reports Server (NTRS)

Marius, Julio L.; Wagner, David

2008-01-01

In February 2005, as part of the National Aeronautic and Space Administration (NASA) Technical Outreach Program, Goddard Space Flight Center (GSFC) awarded Capitol College of Laurel, Maryland an Educational Grant to establish a Space Operation academic curriculum to meet the future needs of mission operations engineers. This was in part due to the aerospace industry and GSFC concerns that a large number of professional engineers are projected to retire in the near term with evidence showing that current enrollment in engineering schools will not produce sufficient number of space operation trained engineers that will meet industry and government demands. Capitol College, under the agreement of the Educational Grant, established the Space Operations Institute (SOI) with a new curriculum in Space Operations that was approved and certified by the State of Maryland. The SO1 programs focuses on attracting, recruiting, and training a pipeline of highly qualified engineers with experience in mission operations, system engineering and development. The selected students are integrated as members of the engineering support team in any of the missions supported by the institute. The students are mentored by professional engineers from several aerospace companies that support GSFC. Initially, the institute was involved in providing console engineers and mission planning trainees for the Upper Atmosphere Research Satellite (UARS), the Earth Radiation Budget Satellite (ERBS) and the Total Ozone Mapping Spectrometer mission (TOMS). Subsequently, the students were also involved in the technology refresh of the TOMS ground system and other mission operations development. Further mission assignment by GSFC management included participation in the Tropical Rainfall Measuring Mission (TRMM) mission operations and ground system technology refresh. The SOI program has been very successful. Since October 2005, sixty-four students have been enrolled in the SOI program and twenty-five have

Effects of Reflective Inquiry Instructional Technique on Students' Academic Achievement and Ability Level in Electronic Work Trade in Technical Colleges

ERIC Educational Resources Information Center

Ogbuanya, T. C.; Owodunni, A. S.

2015-01-01

This study was designed to determine the effect of reflective inquiry instructional technique on achievement of students in Technical Colleges. The study adopted a pre-test, post-test, non-equivalent control group, quasi-experimental research design which involved groups of students in their intact class assigned to experimental group and control…

A Comprehensive Study of Vocational Interests, Occupational Opportunities and Cooperative Education for the Mid-Plains Nebraska Technical Community College Area.

ERIC Educational Resources Information Center

Boardman, Gerald R.; Mendenhall, Elton B.

The main purpose of the study was to develop a cooperative education plan for the Mid-Plains Technical Community College area through assessment of: (1) vocational interests of students in grades 9-12, (2) occupational opportunities of employers, and (3) various existing cooperative education programs. Vocational interest assessment consisted of…

Indicators for International Comparison of Military-Technical Innovation

DTIC Science & Technology

1999-04-01

Glover, ed., War Theory Coursebook ,. (Maxwell AFB, AL: Air Command and Staff College, 1998), 34. 2 Andrew F. Krepinevich, Jr., “The Military-Technical...Revolution: A Preliminary Assessment,” in Air Command and Staff College War Theory Coursebook , ed. Gwen Story and Sybill Glover, (Maxwell AFB, AL: Air...Military-Technical Revolution: A Preliminary Assessment,” in Air Command and Staff College War Theory Coursebook , ed. Gwen Story and Sybill Glover

A Culinary Cornucopia at the Second Annual Ethnic Food Cook-off | Poster

Cancer.gov

Imagine traveling the globe, sampling cuisines from countries as disparate as Russia, Switzerland, India, and Ethiopia. Sounds like a dream vacation, doesn’t it? Thanks to the Employee Diversity Team (EDT) and its group of gastronomic volunteers, the NCI at Frederick community was taken on this culinary journey, gratis, at the second annual Ethnic Food Cook-off. Read more...

Final Scientific Technical Report Crowder College MARET Center

DOE Office of Scientific and Technical Information (OSTI.GOV)

Boyt, Art; Eberle, Dan; Hudson, Pam

Following decades of success in solar energy projects, the Missouri Legislature designated Crowder College in 1992 as the State's renewable energy education center. The resulting Missouri Alternative and Renewable Energy Technology (MARET) Center is recognized internationally for its contributions to the energy field. The mission of the MARET Center is to expand renewable energy throughout the region with education, applied research, and economic development. Educational programs include certification and transfer degrees encompassing green construction, solar thermal energy, solar electricity, and wind. The MARET Center also assists in new product development and other business support services in renewable energy. The Missourimore » Alternative and Renewable Energy Technology (MARET) Center at Crowder College hopes to eventually develop a 27,500 ft 2 facility as a living laboratory to support solar and other renewable and sustainable energy development through professional degrees, new product development and commercialization, renewable energy business incubation, and consumer education. The primary objective of the current project was to complete Stage One of this building, with solar, wind, and geothermal technologies installed to power its 9,216 ft 2 office, classroom, and research spaces. This MARET Center includes a modular roof structure that permits both solar module mounting and daylighting, PV/thermal hybrid modules pioneered in Crowder Solar Decathlon homes, modular electrical management subsystems; and modular delivery systems for heating and cooling the structure. The MARET Facility will operate as a Net Positive energy building, consistently producing surplus energy for distributed generation on the utility grid. The modular design of the energy systems within the building is to serve as a scalable and repeatable model for a wide variety of building applications and climate zones. As a living laboratory of renewable energy, exploring and

Narrative Review of Culinary Interventions with Children in Schools to Promote Healthy Eating: Directions for Future Research and Practice

PubMed Central

Muzaffar, Henna; Metcalfe, Jessica J; Fiese, Barbara

2018-01-01

Abstract Policymakers, scientists, and food and nutrition practitioners suggest that there is a societal decline in culinary skills, which is predictive of poor dietary habits contributing to childhood obesity. A narrative review was conducted to critically evaluate culinary skill interventions for children ages 5–12 y in schools to identify specific programs and programmatic factors associated with improvement in the quality of diet, body mass index (BMI), and positive changes in psychosocial variables. The culinary interventions were implemented in urban and rural areas in the United States, Australia, and England. PubMed and Medline, the Cochrane database, and a hand-search of publications identified 131 articles; 6 articles were selected for further examination on the basis of the inclusion criteria. Study designs included 1 randomized controlled trial and 5 quasi-experimental studies. Three interventions were grounded in behavioral theory, of which 2 incorporated the Social Cognitive Theory framework. The target population and setting included children and early adolescents in schools. The study methodology primarily included cooking classes combined with nutrition education lessons, parent and community components, gardening classes, tasting sessions, school lunchroom components, trips to a farmers market, or visits to a restaurant. Qualitative evaluations of the programs indicated positive findings in terms of program appeal and improvement in cooking skills and healthy eating. Quantitative analysis indicated improvement in food preferences, cooking skills, cooking self-efficacy, cooking behavioral intentions, food-preparation frequency, knowledge, healthy dietary intake, BMI, and blood pressure. The findings from this review support a positive relation between culinary interventions with children in schools and improvement in cooking skills, consumption of a healthy diet, and positive changes in anthropometric assessments. This review also suggests that

Succession Planning in a Two-Year Technical College System

ERIC Educational Resources Information Center

Neefe, Diane Osterhaus

2009-01-01

The study explores the organizational characteristics of strategic planning, succession planning and career management and the processes impact on the hiring location of academic leaders from within the college, external to the college but within the system, and external to the system. The study was conducted in the 16 college Wisconsin…

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false General requirements for water for drinking and culinary purposes. 1240.80 Section 1240.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... DRUG ADMINISTRATION CONTROL OF COMMUNICABLE DISEASES Source and Use of Potable Water § 1240.80 General...

Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience.

PubMed

Byrnes, Nadia; Loss, Christopher R; Hayes, John E

2015-12-01

In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task.

Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience

PubMed Central

Byrnes, Nadia; Loss, Christopher R.; Hayes, John E.

2015-01-01

In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task. PMID:26516297

A Portfolio of Community College Initiatives in Rural Economic Development.

ERIC Educational Resources Information Center

Thomas, Margaret G.

Community colleges across the United States have initiated programs that are making an impact on the productivity of rural America and its residents. Profiles of 20 community and technical college initiatives in rural economic development are contained in this report intended for use by community and technical college administrators. The programs…

Determination of superoxide dismutase mimetic activity in common culinary herbs.

PubMed

Chohan, Magali; Naughton, Declan P; Opara, Elizabeth I

2014-01-01

Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by culinary herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties. The aim of the study was to ascertain if the culinary herbs rosemary, sage and thyme possess SODm activity, and to investigate the influence of cooking and digestion on this activity. Transition metal ion content was also determined to establish if it could likely contribute to any SODm activity detected. All extracts of uncooked (U), cooked (C) and cooked and digested (C&D) herbs were shown to possess SODm activity, which was significantly correlated with previously determined antioxidant and anti-inflammatory activities of these herbs. SODm activity was significantly increased following (C) and (C&D) for rosemary and sage only. The impact of (C) and (C&D) on the SODm for thyme may have been influenced by its transition metal ion content. SODm activity may contribute to the herbs' antioxidant and anti-inflammatory activities however the source and significance of this activity need to be established.

Assessing the Preparedness and Achievement of Greenville Technical College Students Enrolled in a First Year Physical Science Course: A Preliminary Report.

ERIC Educational Resources Information Center

Farmer, Michael H.

In December 1990, faculty members of the Greenville Technical College (GTC) Physical Sciences Department met to develop methods for improving student achievement and preparedness in the physical sciences. Given the variety of student preparedness levels and lack of data on student backgrounds, the faculty agreed that student achievement and…

Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.

PubMed

Moreira, Patrícia Vl; Hyseni, Lirije; Moubarac, Jean-Claude; Martins, Ana Paula B; Baraldi, Larissa G; Capewell, Simon; O'Flaherty, Martin; Guzman-Castillo, Maria

2018-01-01

To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030. A modelling study. Data were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %. Approximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively. Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.

West Valley College Vocational and Technical Advisory Committees.

ERIC Educational Resources Information Center

West Valley Coll., Saratoga, CA.

This brochure describes junior college advisory committees as groups of persons who represent industry and assist in organizing curriculum, advise on material procurement, keep the college current on industry practices, coordinate programs with the community, assist in student selection, guide instructors, provide moral support and public…

Assessing Students' Technical Skill Attainment

ERIC Educational Resources Information Center

Jorgensen, Haley

2010-01-01

The Wisconsin Technical College System (WTCS) is working to comply with the Carl D. Perkins Career and Technical Education Improvement Act of 2006 (Perkins) to ensure that its graduates have mastered the technical skills needed by business and industry. The legislation requires that each state identify and approve program assessment strategies…

Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties.

PubMed

Seefeldt, Helene F; Tønning, Erik; Wiking, Lars; Thybo, Anette K

2011-02-01

Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven-frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references. The potato varieties, tested by 31 evaluators in two years, showed three groupings differing in appropriateness, which could be explained by a few sensory attributes: yellowness, mealiness, creaminess and butter taste. The physicochemical data showed a large variation of 23-25% in dry matter content, amylose content and starch granule size and an extreme variation in texture hardness. High reproducibility was found in the ranking of potatoes across years and culinary preparations. Hence, if a variety was judged well appropriate for boiled potatoes, it was also judged well appropriate as mashed or oven-fried potatoes. This study showed the relevance of using sensory descriptors appropriateness in an objective manner. A few sensory descriptors can be used in consumer-labelling appropriateness of potatoes. 2010 Society of Chemical Industry.

The Rock Valley College Career Advancement Program.

ERIC Educational Resources Information Center

Rock Valley Coll., Rockford, IL.

The Career Advancement Program (CAP) is a joint effort by a 2-year college and industrial firms in its district to expand educational opportunities, to match college programs to local needs, and to help industry meet its present and future technical manpower needs. CAP has worked to attract students, full- or part-time, to technical training.…

INSTITUTE ON CRITICAL ISSUES IN VOCATIONAL AND TECHNICAL TEACHER EDUCATION IN SMALL COLLEGES AND UNIVERSITIES. CENTER SEMINAR AND CONFERENCE REPORT NO. 8.

ERIC Educational Resources Information Center

BELL, A.P.

THIRTY PARTICIPANTS INCLUDING TEACHER EDUCATORS AND ADMINISTRATORS ATTENDED A 2-WEEK TEACHER EDUCATION INSTITUTE DESIGNED TO CONSIDER CRITICAL ISSUES IN VOCATIONAL AND TECHNICAL EDUCATION AND THEIR IMPLICATIONS FOR PROGRAMS OF TEACHER PREPARATION IN SMALL COLLEGES AND UNIVERSITIES. THE PRESENTATIONS BY SPECIAL CONSULTANTS WERE--(1) "CRITICAL…

A Technical College Grow-Your-Own Leadership Program

ERIC Educational Resources Information Center

Scott, Ken; Sanders-McBryde, Tennie

2012-01-01

With the retirement of baby boomers (born 1946-1964) looming, considerable discussion and research has been conducted into succession planning and the educational impact from the loss of these leadership skills and experiences in community colleges. To prepare for this eventuality, many community colleges have begun Grow-Your-Own (GYO) leadership…

Antibacterial activity of Phyllantus emblica, Coriandrum sativum, Culinaris medic, Lawsonia alba and Cucumis sativus.

PubMed

Khan, Dawood Ali; Hassan, Fouzia; Ullah, Hanif; Karim, Sabiha; Baseer, Abdul; Abid, Mobasher Ali; Ubaidi, Muhammad; Khan, Shujaat Ali; Murtaza, Ghulam

2013-01-01

Present study deals with the demonstration of the antibacterial activity of very common medicinal plants of Pakistani origin i.e., Phyllantus emblica, Coriandrum sativum, Culinaris medic, Lawsonia alba and Cucumis sativus. The extracts were prepared in crude form by the use of hydro-alcoholic solution and were screened for antibacterial activity against various bacterial species by disk diffusion method. Assay was performed using clinical isolates of B. cereus, S. aureus, P. aeruginosa and E. coli. Crude extract of Phyllantus emblica fruit exhibited strong activity against standard cultures of all studied bacteria. Lawsonia alba showed good activity against standard cultures of all the used microorganisms. Coriandrum sativum was effective only against Bacillus cereus, while Cucumis sativus and Culinaris medic showed poor activity against Pseudomonas aeruginosa only. Hence, Phyllantus emblica exhibited strong antibacterial activity against a wide range of bacteria it means that Phyllantus emblica extract contains some compounds which have broad spectrum of bactericidal activity.

Work Ethics Training: Reflections of Technical College Students

ERIC Educational Resources Information Center

Wilson, Sandy

2017-01-01

Ample research exists on ethics in the workplace and skills college graduates should have to seek and attain long-term gainful employment. The literature has provided some insight into the understanding of ethical behavior as reported by students and employers; however a gap exists in research which documents college student experiences during…

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false General requirements for water for drinking and culinary purposes. 1240.80 Section 1240.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION CONTROL OF COMMUNICABLE...

Online Learning in California Community Colleges. Technical Appendices

ERIC Educational Resources Information Center

Johnson, Hans; Mejia, Marisol Cuellar

2014-01-01

As costs of attending college have risen and access to higher education has declined, policymakers and community college officials are looking to online learning as one way to better serve student needs, increase access, promote completion, and increase transfer to four-year universities--all in a cost-effective manner. Online learning is still a…

The Reforming of Vocational Teacher Training Colleges in Turkey

NASA Astrophysics Data System (ADS)

Çavuşoğlu, Abdullah; Günay, Durmuş

In Turkey, for many decades college level technical education has been in the form of two main tracks: namely the "Faculty of Engineering" and the "Faculty of Technical Education". The Faculties of Engineering are very similar to engineering schools and colleges around the world; they train engineering students. The "Faculties of Technical Education" are similar to the "Schools of Applied Sciences" that many European countries have. The graduates of these schools are either employed at high schools as teachers at technical or vocational high schools, self employed or employed at other governmental organizations as technical staff. Due to the employability problems that the graduates of these schools have faced in recent years and the suggestions made by the The Council of the Higher Education of Turkey (CoHE), Turkish parliament has recently took a decision to close down these colleges and open new colleges called "Faculty of Technology" in November of 2009. According to the CoHE, these new faculties will train engineering students. The graduates of these faculties can also become teachers at the technical or vocational high schools if they get teaching certificate. This paper discusses the content, outlook, and prospects of this recent reform.

Technical College Instructors' Perceptions of the Impact of Online Readiness and of Student Support Services on Student Success in Online Courses

ERIC Educational Resources Information Center

Dowd, Nathan

2012-01-01

The purpose of this study is to determine how Wisconsin Technical College (WTCS) administrators and online instructors perceive the impact of online learner readiness and student support services to be on student success in online courses. The study used a modified three-round Delphi technique to determine to collect data. The results indicated…

An Examination of the Benefits and Costs of Sabbatical Leave for General Higher Education, Industry, and Professional-Technical/Community College Environments

ERIC Educational Resources Information Center

Otto, Linda R.; Kroth, Michael

2011-01-01

The purpose of this literature review is to examine the differences in the use of sabbatical leave among the arenas of general higher education, industry, and professional-technical/community college. The purposes and policies applied to sabbatical leave, along with the cost of using sabbatical leave in these three environments are compared and…

Career Technical Education Enhancement Fund Report

ERIC Educational Resources Information Center

California Community Colleges, Chancellor's Office, 2015

2015-01-01

The California Community Colleges serve more than 2.1 million students and is the largest system of higher education in the nation. The state's 112 colleges provide workforce training, teach basic math and English, and prepare students for transfer to four-year universities and colleges. Senate Bill 852 established the Career Technical Education…

Selected Collective Bargaining Agreements of Wisconsin Two-Year Colleges.

ERIC Educational Resources Information Center

National Education Association, Washington, DC.

Collective bargaining agreements between the boards of trustees and faculty associations of 13 selected community college districts in Wisconsin are presented, representing contracts in effect in 1987. Contracts for the following colleges and districts are presented: Blackhawk Technical Institute; Fox Valley Technical Institute; Gateway Technical…

Modeling Collaboration and Partnership in a Program Integrating NMR across the Chemistry Curriculum at a University and a Community and Technical College

ERIC Educational Resources Information Center

Webb, Cathleen; Dahl, Darwin; Pesterfield, Lester; Lovell, Donielle; Zhang, Rui; Ballard, Sue; Kellie, Shawn

2013-01-01

In this NSF-supported project, two Anasazi FT-NMRs are being integrated simultaneously across the chemistry curriculum at Western Kentucky University (WKU) and Elizabethtown Community and Technical College (ECTC). The collaborative project adds to a new curriculum initiative by integrating NMR throughout the chemistry curriculum to enhance both…

The Influence and Outcomes of High School to College Transition Policy (Tech Prep) for Career and Technical Education Students in Massachusetts

ERIC Educational Resources Information Center

Shaw, Christine

2012-01-01

Over the past two decades, the role of career and technical education has shifted from one preparing students directly for employment, to one that offers vocational training as well as college preparatory academics. To support this effort, the federal government enacted the "Tech Prep Act" Title II under the larger "1990 Carl D.…

The Perkins Act of 2006: Connecting Career and Technical Education with the College and Career Readiness Agenda. January 2008 Policy Brief

ERIC Educational Resources Information Center

Meeder, Hans

2008-01-01

There currently are 32 states in the American Diploma Project (ADP) Network, each dedicated to developing and implementing a college and career readiness agenda. At the same time, all fifty states are implementing requirements of the Carl D. Perkins Career and Technical Education Improvement Act of 2006. The Perkins Act and the American Diploma…

Sea lettuces: culinary uses and nutritional value.

PubMed

Kim, Se-Kwon; Pangestuti, Ratih; Rahmadi, Puji

2011-01-01

In many countries, sea lettuces are commonly consumed as food by human since the beginning of times. Sea lettuces contain significant amount of nutrients which are essential for human body. Moreover, several studies have provided insight into biological activities and health promoting effects of sea lettuces. Despite having so much health beneficial effects, sea lettuces are still identified as an underexploited plant resources for food purposes. Hence, sea lettuces have a great potential for further development as products in foods and pharmaceutical areas. Further, potential applications of polysaccharides, protein and amino acid, lipid and fatty acid, mineral and vitamin contents may increase the sea lettuces value. This contributions presents information on the currently culinary use of sea lettuces worldwide and nutritional aspects of sea lettuces. Copyright © 2011 Elsevier Inc. All rights reserved.

IT Assessment: Floyd College.

ERIC Educational Resources Information Center

Lord, Joan; Bishop, Jack

2001-01-01

Discusses Floyd College's (Georgia) Information Technology Project (ITP), which began in 1997. Reports that every student and faculty member at the college is given a laptop, network connections have been implemented all over campus, and a help desk service provides technical support. The project has been successful, but student headcount fell…

Connecticut Community Colleges: At a Glance.

ERIC Educational Resources Information Center

Connecticut State Board of Trustees of Community-Technical Colleges, Hartford.

This paper presents the 1999-2000 report published by the Connecticut Board of Trustees of Community-Technical Colleges. It includes the following items: (1) a statement of mission and statutory responsibility of Connecticut's community colleges; (2) a description of the public services rendered by Connecticut's community colleges; (3) an outline…

Use of Community Readiness Model to Develop and Evaluate a Pilot Culinary Training Program for School Nutrition Staff.

PubMed

Hildebrand, Deana A; Blevins, Priscilla; Carl, Lillian; Brown, Barbara; Betts, Nancy M; Poe, Tiffany

2018-02-01

Use the Community Readiness Model (CRM) to develop and evaluate a contextually appropriate pilot culinary training program for school nutrition staff members. Mixed methods to guide intervention development. Six school districts in rural and urban areas of a southwestern state. School nutrition staff (n = 36; female; <1 to >20 years' experience). Pre- and post-training assessments used the CRM. Findings from the pre-assessment were used to develop the pilot culinary training intervention. Readiness to integrate new food preparation methods into existing practices. The researchers used t and Wilcoxon tests to compare overall readiness and dimension scores (P ≤ .05). Thematic analysis was used to identify themes from the discussion component of the assessments. Overall readiness increased from vague awareness to preparation (P = .02). Improved dimensions were knowledge of efforts (P = .004), leadership (P = .05), and knowledge of issues (P = .04). Themes included barriers, leadership, and motivation. The CRM was useful for developing and evaluating a contextually appropriate and effective culinary training program for school nutrition staff. Future efforts should address the provision of additional resources such as on-site chefs, small equipment grants, and engaging school stakeholders. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Understanding the Influence Career Paths Have on Community and Technical College Chief Business Officers' Satisfaction with Their Position: A Mixed Method Investigation

ERIC Educational Resources Information Center

File, Carter L.

2013-01-01

This study was undertaken to understand whether a community or technical college chief business officer's career line influenced the lived experience of job satisfaction. This mixed method study was conducted in a two-phase approach using the Explanatory Design: Participant Selection Model variant. An initial quantitative survey was conducted from…

Researching College- and Career Ready Standards to Improve Student Outcomes: Technical Working Group Meeting. Meeting Summary (Washington, DC, August 19-20, 2013)

ERIC Educational Resources Information Center

Institute of Education Sciences, 2013

2013-01-01

In August, IES worked with the National Science Foundation and the Eunice Kennedy Shriver National Institute of Child Health and Human Development to convene a technical working group to discuss research objectives related to college- and career-ready standards in English language arts and mathematics. Forty people (including researchers,…

Technical Manual. The ACT®

ERIC Educational Resources Information Center

ACT, Inc., 2014

2014-01-01

This manual contains technical information about the ACT® college readiness assessment. The principal purpose of this manual is to document the technical characteristics of the ACT in light of its intended purposes. ACT regularly conducts research as part of the ongoing formative evaluation of its programs. The research is intended to ensure that…

Microcomputer Application Priorities of College Faculty in Vocational-Technical Education.

ERIC Educational Resources Information Center

Cox, Kenneth; Cheek, Gerald

A literature review revealed that few colleges of education offering courses in microcomputer applications are addressing the training needs of college professors and graduate students aspiring to faculty positions. A study was therefore conducted to define and prioritize microcomputer applications needed by college faculty in vocational-technical…

Inhibition of protein glycation by extracts of culinary herbs and spices.

PubMed

Dearlove, Rebecca P; Greenspan, Phillip; Hartle, Diane K; Swanson, Ruthann B; Hargrove, James L

2008-06-01

We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with 0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with total phenolic content (R(2) = 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated with FRAP values (R(2) = 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 4-12 microg/mL. Relative to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and black pepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compounds in culinary herbs and spices.

Maryland Community Colleges Technology Needs Assessment Survey. Final Technical Report.

ERIC Educational Resources Information Center

Clagett, Craig A.

In 1997, the Maryland Community Colleges Technology Council (MCCTC) undertook a survey of the state's 18 community colleges to assess the status of instructional and administrative technologies and their needs for improvement for the following 5 years. Fifteen-page questionnaires were sent to the colleges requesting information on instructional…

25 CFR 41.10 - Technical assistance.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Community College's request in writing. In any case, where the type and source of technical assistance is... for technical assistance under this section shall be made in writing and sent to the applicant within... 25 Indians 1 2010-04-01 2010-04-01 false Technical assistance. 41.10 Section 41.10 Indians BUREAU...

Technical Education in 2-Year Colleges. HES Survey Number 17.

ERIC Educational Resources Information Center

Burton, Lawrence; Celebuski, Carin A.

Based on a January 1993 survey of 347 two-year colleges nationwide, this report describes aspects of engineering technology and science technology education and training in the nation's two-year colleges. Following introductory materials, the first chapter estimates the number of colleges offering engineering and science programs, reviews types of…

Developing a Specialized Vocabulary Word List in a Composition Culinary Course through Lecture Notes

ERIC Educational Resources Information Center

M.Nordin, N. R.; Stapa, S. H.; Darus, S.

2013-01-01

Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing…

An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs.

PubMed

Chohan, Magali; Naughton, Declan P; Jones, Lucy; Opara, Elizabeth I

2012-01-01

There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells. The trolox equivalent capacity (TEAC) and estimated total phenolic content of the herbs were also determined. There was a significant decrease in IL-8 release from PBLs stimulated with H(2)O(2) incubated with (U), (C), (C&D), and (STD) herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) herbs. PBLs pre-incubated with (C&D) herbs prior to stimulation (H(2)O(2) or TNFα) caused a significant inhibition in IL-8 release. The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the culinary herbs investigated.

An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs

PubMed Central

Chohan, Magali; Naughton, Declan P.; Jones, Lucy; Opara, Elizabeth I.

2012-01-01

There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells. The trolox equivalent capacity (TEAC) and estimated total phenolic content of the herbs were also determined. There was a significant decrease in IL-8 release from PBLs stimulated with H2O2 incubated with (U), (C), (C&D), and (STD) herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) herbs. PBLs pre-incubated with (C&D) herbs prior to stimulation (H2O2 or TNFα) caused a significant inhibition in IL-8 release. The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the culinary herbs investigated. PMID:22685620

Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure.

PubMed

Dos Santos Fogaça, Fabíola Helena; Soares, Cristina; Oliveira, Marta; Alves, Ricardo N; Maulvault, Ana L; Barbosa, Vera L; Anacleto, Patrícia; Magalhães, João Avelar; Bandarra, Narcisa M; Ramalhosa, Maria João; Morais, Simone; Marques, António

2018-07-01

This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg -1 , with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg -1 ), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers. Copyright © 2018 Elsevier Inc. All rights reserved.

Community Colleges and Proprietary Schools: Conflict or Convergence? New Directions for Community Colleges, Number 91.

ERIC Educational Resources Information Center

Clowes, Darrel A., Ed.; Hawthorne, Elizabeth M., Ed.

1995-01-01

This volume describes characteristics of proprietary schools, or for-profit schools that focus primarily on career and technical education, and explores similarities, differences, and points of linkage between proprietary schools and community colleges. The following articles are included: (1) "Community Colleges and Proprietary Schools: Conflict…

Success in Community College: Do Institutions Differ?

ERIC Educational Resources Information Center

Clotfelter, Charles T.; Ladd, Helen F.; Muschkin, Clara G.; Vigdor, Jacob L.

2013-01-01

Community colleges are complex organizations and assessing their performance, though important, is difficult. Compared to 4-year colleges and universities, community colleges serve a more diverse population and provide a wider variety of educational programs that include continuing education and technical training for adults, and diplomas,…

Selenium fertilization on lentil (Lens culinaris Medikus) grain yield, seed selenium concentration, and antioxidant activity

USDA-ARS?s Scientific Manuscript database

Selenium (Se) is an essential element for mammals but has not been considered as an essential element for higher plants. Lentil (Lens culinaris Medik.) is a cool season food legume rich in protein and a range of micronutrients including minerals (iron and zinc), folates, and carotenoids. The objecti...

A model summer program for handicapped college students

NASA Technical Reports Server (NTRS)

Nissen, Anne B.

1989-01-01

During the summer of 1988, the Goddard Space Flight Center was the site of a new NASA project called A Model Summer Program for Handicapped College Students that was directed by Gallaudet University. The project's aim was to identify eight severely physically disabled college students (four from Gallaudet University and four from local historically black colleges and universities (HBCU's)) majoring in technical fields and to assign them technical projects related to aerospace which they would complete under the guidance of mentors who were full time employees of Goddard. A description of the program is presented.

Headspace screening: A novel approach for fast quality assessment of the essential oil from culinary sage.

PubMed

Cvetkovikj, Ivana; Stefkov, Gjoshe; Acevska, Jelena; Karapandzova, Marija; Dimitrovska, Aneta; Kulevanova, Svetlana

2016-07-01

Quality assessment of essential oil (EO) from culinary sage (Salvia officinalis L., Lamiaceae) is limited by the long pharmacopoeial procedure. The aim of this study was to employ headspace (HS) sampling in the quality assessment of sage EO. Different populations (30) of culinary sage were assessed using GC/FID/MS analysis of the hydrodistilled EO (pharmacopoeial method) and HS sampling directly from leaves. Compound profiles from both procedures were evaluated according to ISO 9909 and GDC standards for sage EO quality, revealing compliance for only 10 populations. Factors to convert HS values, for the target ISO and GDC components, into theoretical EO values were calculated. Statistical analysis revealed a significant relationship between HS and EO values for seven target components. Consequently, HS sampling could be used as a complementary extraction technique for rapid screening in quality assessment of sage EOs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Competing Values in the Culinary Arts and Hospitality Industry: Leadership Roles and Managerial Competencies

ERIC Educational Resources Information Center

Riggs, Michael W.; Hughey, Aaron W.

2011-01-01

It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate from…

Peer-Led Culinary Skills Intervention for Adolescents: Pilot Study of the Impact on Knowledge, Attitude, and Self-efficacy.

PubMed

Oakley, Amanda R; Nelson, Sarah A; Nickols-Richardson, Sharon M

To assess the impact and feasibility of a culinary skills intervention for adolescents led by peer educators compared with adult educators. Adolescents (aged 11-14 years) were randomized to peer educator (n = 22) or adult educator (n = 20) groups and attended 2 2.5-hour culinary skills lessons addressing knife skills, cooking methods, and recipes. Knowledge, attitude, and self-efficacy measurements were completed before and immediately after the intervention and at 3 and 6 months after the intervention. Fidelity checklists assessed the feasibility of program delivery. Differences within and between groups over time were assessed using ANOVA. Adolescents (n = 42) increased knowledge (3.7 ± 2.6 points [mean ± SD]; P < .001), attitude (0.8 ± 4.5; P < .05), and self-efficacy of cooking (2.6 ± 5.3; P < .001) and cooking method (1.7 ± 4.6; P < .01) after intervention. Peer and adult educators were equally able to deliver the intervention. Peers and adults can feasibly lead a culinary skills program for adolescents that increases knowledge. To affect attitude and self-efficacy, additional training of peer educators may be needed. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

Advancing Humanities Studies at Community, Technical, and Junior Colleges.

ERIC Educational Resources Information Center

Eisenberg, Diane U.; And Others

The American Association of Community and Junior Colleges' (AACJC's) two-year Advancing the Humanities Project (AHP) has assisted selected community colleges in promoting the humanities on their campuses. Parts I and II of this report on the AHP present statements by Dale Parnell and Judith Jeffrey Howard about the AACJC's humanities initiatives…

Vocational Teacher Education at Ferris State College: Product of Constant Evaluation and Revision

ERIC Educational Resources Information Center

Storm, George

1974-01-01

The trade-technical education program at Ferris State College, Big Rapids, Michigan, is reviewed. The curriculum of the college, its intern programs, and the teacher preparation technical programs are described. (DS)

Access and Success for System Goals for People of Color in Washington Community and Technical Colleges: Progress Report. Research Report No. 05-3

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2005

2005-01-01

This report is designed to provide information for readers, promote discussion, and set the stage for future initiatives to address outcomes for people of color. The data provided speaks to the success that Washington's community and technical colleges have achieved in increasing higher education access and participation for students of color. It…

Report on Post Secondary Education in the Eastern Goldfields: The Future of the WA School of Mines and the Eastern Goldfields Technical College.

ERIC Educational Resources Information Center

Western Australia Post Secondary Education Commission, Nedlands.

An inquiry concerning the future of the Western Australian School of Mines and the Eastern Goldfields Technical College that was undertaken by the Western Australian Post Secondary Education Commission is considered, as are the resulting recommendations. After a statement of the issues affecting the future of the schools and the community,…

The Evolution of a Technical College Regional Library Network

ERIC Educational Resources Information Center

Erb, Rachel A.

2008-01-01

The South Carolina Information and Library Services Consortium (SCILS) began with three public two-year college libraries in 1995. Since then, nine other public two-year college libraries have joined SCILS. In 2004, Sirsi's buyout of Data Research Associates (DRA) in 2001 was the impetus for SCILS to migrate to Sirsi. Migration to a more dynamic…

Vocational Training for Economic Development: A Report on Business/Industry Relationships with Kansas Community Colleges and Area Vocational-Technical Schools, 1990-91 Academic Year.

ERIC Educational Resources Information Center

Kansas State Board of Education, Topeka. Lifelong Learning Div.

In order to provide educational opportunities for entry into and advancement within the work force, Kansas' 19 public community colleges and 14 area vocational technical schools (AVTSs) have expanded their offerings to include customized training for businesses and industries within Kansas. Vocational training is also supported by the Kansas…

Effects of Human Factors in Engineering and Design for Teaching Mathematics: A Comparison Study of Online and Face-to-Face at a Technical College

ERIC Educational Resources Information Center

Mativo, John M.; Hill, Roger B.; Godfrey, Paul W.

2013-01-01

The focus of this study was to examine four characteristics for successful and unsuccessful students enrolled in basic mathematics courses at a technical college. The characteristics, considered to be in part effects of human factors in engineering and design, examined the preferred learning styles, computer information systems competency,…

A Comparative Analysis of Community Colleges and Two-Year Technical Colleges.

ERIC Educational Resources Information Center

Wilkinson, David

Community colleges (CC's) are institutions using postsecondary instruction adapted in context, level, and schedule, to the needs of the community in which they are located, offering programs intended for normal completion over a two-year, full-time equivalent period, and usually offering a comprehensive curriculum with transfer, career, and…

Cooperative and Concurrent Enrollment and College Retention

ERIC Educational Resources Information Center

Foster, Regina

2010-01-01

Oklahoma has a unique system of high schools, technology centers and community colleges that work together to enable students to receive education in technical areas. Given Oklahoma's shortage of technical degree recipients, the Cooperative Alliance Program (CAP) was developed to encourage additional students to begin technical programs during…

Technical Education and Resource Material.

ERIC Educational Resources Information Center

Mills, Marie T.

New approaches and many technical innovations will be required by the junior college to meet the increasing educational needs of technical occupations. A first is information on which the prospective student can base an intelligent choice of occupation. For this he must have a precise job description to determine whether the career fits his…

Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness.

PubMed

Bach, Vibe; Mikkelsen, Laerke; Kidmose, Ulla; Edelenbos, Merete

2015-07-01

Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation. Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness. This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption. © 2014 Society of Chemical Industry.

Technical Writing Practically Unified through Industry.

ERIC Educational Resources Information Center

Houston, Linda S.

Two technical writing courses at a two-year agricultural college were designed to meet the individualized needs of students in various agricultural studies in the animal industries, horticulture, agricultural business, and agricultural mechanics. Offering a technical writing program based upon the writing tasks of the students' intended…

Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR.

PubMed

Bartoňková, Iveta; Dvořák, Zdeněk

2018-01-01

Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise). Major constituents (>10%) of AhR-active EOs were studied in more detail. We identified AhR partial agonists (carvacrol, ligustilide, eugenol, eugenyl acetate, thymol, ar-turmerone) and antagonists (trans-anethole, butylidine phtalide, R/S-carvones, p-cymene), which account for AhR-mediated activities of EOs of fennel, anise, star anise, caraway, spearmint, tarragon, cloves, dill, turmeric, lovage, thyme and oregano. We also show that AhR-mediated effects of some individual constituents of EOs differ from those manifested in mixtures. In conclusion, EOs of culinary herbs and spices are agonists and antagonists of human AhR, implying a potential for food-drug interactions and interference with endocrine pathways. Copyright © 2017 Elsevier Ltd. All rights reserved.

Washington's Community and Technical Colleges' Student Achievement Initiative: Lessons Learned since the 2012 Revision and Considerations for New Allocation Model. Research Report 16-1

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2016

2016-01-01

In January 2012, a system-wide task force came together for a nearly year-long process of revising the community and technical college system's performance-based funding (PBF) system, the Student Achievement Initiative. This review was consistent with national experts' recommendations for continuous evaluation of PBF systems to ensure overall…

Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease.

PubMed

Martínez-Pineda, Montserrat; Yagüe-Ruiz, Cristina; Caverni-Muñoz, Alberto; Vercet-Tormo, Antonio

2016-01-01

In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary guidelines for chronic kidney disease recommend limiting the consumption of many vegetables, as well as to apply laborious culinary techniques to maximize the reduction of potassium. The aim of this work is to analyze potassium content from several vegetable, fresh products, frozen and preserved, as well as check and compare the effectiveness in potassium reduction of different culinary processes, some of them recommended in dietary guidelines such as soaking or double cooking. Sample potassium content was analyzed by triplicate using flamephotometry. The results showed significant reductions in potassium content in all culinary processes studied. The degree of loss varied depending on the type of vegetable and processing applied. Frozen products achieved greater reductions than the fresh ones, obtaining in some cases losses greater than 90%. In addition, it was observed how in many cases the single application of a normal cooking reached potassium reductions to acceptable levels for its inclusion in renal patient diet. The results shown in this study are very positive because they provide tools for professionals who deal with this kind of patients. They allow them to adapt more easily to the needs and preferences of their patients and increase dietary variety. Copyright © 2016 Sociedad Española de Nefrología. Published by Elsevier España, S.L.U. All rights reserved.

Production of food grade (culinary) steam with geothermal (geo-heat) for industrial use

DOE Office of Scientific and Technical Information (OSTI.GOV)

Wehlage, E.F.

1980-09-01

It may be assumed that geothermal steam (dry or flashed) will be sterile but not necessarily clean enough for direct incorporation into foods, beverages, and pharmaceuticals. The use of a purification by unfired geo-heat steam generators can produce a food grade or culinary steam supply for critical use even when combined with fossil fuel used as a booster. Low conductivity, i.e., pure food grade steam requires careful water conditioning outside the generator.

Predictors of employer satisfaction: technical and non-technical skills.

PubMed

Danielson, Jared A; Wu, Tsui-Feng; Fales-Williams, Amanda J; Kirk, Ryan A; Preast, Vanessa A

2012-01-01

Employers of 2007-2009 graduates from Iowa State University College of Veterinary Medicine were asked to respond to a survey regarding their overall satisfaction with their new employees as well as their new employees' preparation in several technical and non-technical skill areas. Seventy-five responses contained complete data and were used in the analysis. Four technical skill areas (data collection, data interpretation, planning, and taking action) and five non-technical skill areas (interpersonal skills, ability to deal with legal issues, business skills, making referrals, and problem solving) were identified. All of the skill area subscales listed above had appropriate reliability (Cronbach's alpha>0.70) and were positively and significantly correlated with overall employer satisfaction. Results of two simultaneous regression analyses indicated that of the four technical skill areas, taking action is the most salient predictor of employer satisfaction. Of the five non-technical skill areas, interpersonal skills, business skills, making referrals, and problem solving were the most important skills in predicting employer satisfaction. Hierarchical regression analysis revealed that all technical skills explained 25% of the variation in employer satisfaction; non-technical skills explained an additional 42% of the variation in employer satisfaction.

Statistical Supplement to the Annual Status Report on Texas Community Junior Colleges and Technical Institutes, 1989. Fiscal Year 1989, September 1, 1988-August 31, 1989.

ERIC Educational Resources Information Center

Texas Higher Education Coordinating Board, Austin.

This statistical supplement contains information on student enrollments, faculty, semester credit hours, physical facilities, appropriations, and student loan and grant programs for Texas community junior colleges and technical institutes. The enrollment section provides a 5-year summary of headcount enrollments for 1984 to 1988 for all segments…

Wyoming Community Colleges Annual Partnership Report, 2014

ERIC Educational Resources Information Center

Wyoming Community College Commission, 2014

2014-01-01

The "Annual Partnership Report" catalogs partnerships that Wyoming community colleges established and maintained for each fiscal year. Each community college maintains numerous partnerships for the development and provision of academic, occupational-technical, workforce development, and enrichment educational programs. These partnerships…

Wyoming Community Colleges Annual Partnership Report, 2005

ERIC Educational Resources Information Center

Wyoming Community College Commission, 2006

2006-01-01

The "Annual Partnership Report" catalogs all partnerships that Wyoming community colleges established and maintained for each fiscal year. Each community college maintains numerous partnerships for the development and provision of academic, occupational-technical, workforce development, and enrichment educational programs. These…

Wyoming Community Colleges Annual Partnership Report, 2009

ERIC Educational Resources Information Center

Wyoming Community College Commission, 2009

2009-01-01

The "Annual Partnership Report" catalogs partnerships that Wyoming community colleges established and maintained for each fiscal year. Each community college maintains numerous partnerships for the development and provision of academic, occupational-technical, workforce development, and enrichment educational programs. These partnerships…

Wyoming Community Colleges Annual Partnership Report, 2008

ERIC Educational Resources Information Center

Wyoming Community College Commission, 2009

2009-01-01

The "Annual Partnership Report" catalogs partnerships that Wyoming community colleges established and maintained for each fiscal year. Each community college maintains numerous partnerships for the development and provision of academic, occupational-technical, workforce development, and enrichment educational programs. These partnerships…

Wyoming Community Colleges Annual Partnership Report, 2007

ERIC Educational Resources Information Center

Wyoming Community College Commission, 2008

2008-01-01

The "Annual Partnership Report" catalogs all partnerships that Wyoming community colleges established and maintained for each fiscal year. Each community college maintains numerous partnerships for the development and provision of academic, occupational-technical, workforce development, and enrichment educational programs. These…

Teachers' modeling advantage and their modeling effects on college students' learning styles and occupational stereotypes: a case of collaborative teaching in technical courses.

PubMed

Chiou, Wen-Bin; Yang, Chao-Chin

2006-01-01

In this study, modeling advantage that depicts the likelihood of a teacher model being imitated by students over other competing models in a particular class was developed to differentiate the rival modeling of two kinds of teachers (the technical teachers vs. the lecturing teachers) between college students' learning styles and occupational stereotypes in the collaborative teaching of technical courses. Results of a one-semester longitudinal study indicated that the students perceived a greater modeling advantage of the technical teachers than that of the lecturing teachers. Both the students' learning styles and occupational stereotypes were in accordance with those teachers as their role models. In general, the impact of the teachers' learning styles and occupational stereotypes on students appeared to be mediated by the teachers' modeling advantage. Administrators and curriculum designers should pay attention to the fact that the technical teachers appeared to exhibit greater modeling effects than the lecturing teachers in collaborative teaching.

Genetic diversity of cultivated lentil (Lens culinaris Medik.) and its relation to the world’s agro-ecological zones

USDA-ARS?s Scientific Manuscript database

Assessment of genetic diversity and population structure of germplasm collections plays a critical role in supporting conservation and crop genetic enhancement strategies. We used a cultivated lentil (Lens culinaris Medik.) collection consisting of 352 accessions originating from 54 diverse countrie...

Quantitation of chlorophylls and 22 of their colored degradation products in culinary aromatic herbs by HPLC-DAD-MS and correlation with color changes during the dehydration process.

PubMed

Lafeuille, Jean-Louis; Lefèvre, Stéphane; Lebuhotel, Julie

2014-02-26

Chlorophylls and their green and olive-brown derivatives were successfully separated from culinary herb extracts by HPLC with photodiode-array and mass spectrometry detection. The method involved a ternary gradient elution and reverse-phase separation conditions capable of resolving 24 different pigments (2 chlorophylls and 22 of their derivatives) of different polarities within 28 min. The method was applied to monitor color changes in 50 samples of culinary aromatic herbs subjected to five different drying treatments. Of the 24 pigments, 14 were key to understanding the differences between the primary degradation pathways of chlorophyll a and chlorophyll b in culinary herbs during drying processes. A color degradation ladder based on the total molar percentage of all the remaining green pigments was also proposed as a tool to measure the impact of drying treatments on aromatic herb visual aspects.

How Has Vocational Culinary Arts Changed as a Result of a Redesign of the Education System.

ERIC Educational Resources Information Center

VanLandingham, Paul G.

Vocational education reforms that followed passage of the Carl D. Perkins Vocational Education Act of 1963 initiated the development of many new vocational culinary arts programs that trained high school students with state-of-the art equipment. When the National Consortium of Competency Based Education was established in 1973, it changed the form…

Instructional Strategies and Students' Academic Performance in Electrical Installation in Technical Colleges in Akwa Ibom State: Instructional Skills for Structuring Appropriate Learning Experiences for Students

ERIC Educational Resources Information Center

Onweh, Vincent E.; Akpan, Udeme Timothy

2014-01-01

The study investigated the effects of instructional strategies on students' academic performance in Electrical Installation in Technical Colleges in Akwa Ibom State. Instructional skills are the most specific category of teaching behaviours. A non-equivalent control group quasi experimental design was adopted for the study. Four intact classes…

Let's Not Forget the "Career" in College and Career Ready

ERIC Educational Resources Information Center

Gillis, Victoria R.; Jones-Moore, Lisa; Haynes, Chris J.; Van Wig, Ann

2016-01-01

The recent focus on preparing K-12 students to be college and career ready has increased the attention to college-level literacies but has almost ignored career and technical courses as part of the landscape of adolescent literacy. This article explores literacies embedded in career and technical education courses, provides examples from…

Motivation, Academic Assessments and First-Semester Success at a Midwestern Technical College

ERIC Educational Resources Information Center

Dillon, Sarah A.

2017-01-01

This study examined college admission criteria and college readiness in an effort to reduce barriers in college admission. The Academic Motivation Scale (AMS) was administered to a convenience sample of 74 participants among 503 students during their first semester at a two-year college. Scale scores were compared to demographic characteristics,…

The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.

PubMed

Costa, Sara; Afonso, Cláudia; Bandarra, Narcisa Maria; Gueifão, Sandra; Castanheira, Isabel; Carvalho, Maria Luísa; Cardoso, Carlos; Nunes, Maria Leonor

2013-10-01

The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower. Copyright © 2013 Elsevier Ltd. All rights reserved.

Dual-Enrollment High-School Graduates' College-Enrollment Considerations

ERIC Educational Resources Information Center

Damrow, Roberta J.

2017-01-01

This quantitative study examined college enrollment considerations of dual-enrollment students enrolling at one Wisconsin credit-granting technical college. A combined college-choice theoretical framework guided this quantitative study that addressed two research questions: To what extent, if any, did the number of dual credits predict likelihood…

Environmental Sustainability Practices in Selected Publicly Supported Community Colleges

ERIC Educational Resources Information Center

Posey, Michael J.

2012-01-01

The purpose of this mixed methods research study was to examine the environmental sustainability practices used at publicly supported community, junior, and technical college campuses in the eleven states accredited by the Southern Association of Colleges and Schools' Commission on Colleges. The Sustainability Assessment Questionnaire was emailed…

Some Transportation Alternatives for Commuter Colleges and Universities.

ERIC Educational Resources Information Center

Hardwick, Mark W.; Kazlo, Martha P.

This document is written in an effort to urge commuter colleges and universities to use their technical expertise in solving the automobile problem, which adds to the congestion and pollution in college communities. It has become a necessity that colleges and universities begin to explore ways to offer a variety of less expensive transportation…

Who Is Likely to Graduate High School Ready for College? Technical Brief

ERIC Educational Resources Information Center

Ling, Jizhi; Radunzel, Justine

2017-01-01

A majority of high school graduates aspire to earn a college degree (ACT, 2016), yet many students are graduating from high school unprepared to do college-level work. As a result, about one-third of college freshmen enroll in at least one developmental course upon entry to college (Skomsvold, 2014). Because developmental courses are often not…

An Interdisciplinary Program in Technical Communications: Problems Encountered.

ERIC Educational Resources Information Center

Eckman, Martha

The need for experts in technical communication is growing significantly while the number of college graduates in the field accounts for less than one percent of the need. Three major types of problems should be considered in trying to establish a technical communication program: those involving society's need for better technical communicators,…

The Library Work Order Processing System: A New Approach to Motivate Employees and to Increase Production in the Technical Service Department of Mercer County Community College Library. Applied Educational Research and Evaluation.

ERIC Educational Resources Information Center

Sim, Yong Sup

After reviewing the current movement toward job enrichment, a system was designed for the technical services department of the Mercer County Community College Library. The Library Work Order Processing System, as tried between January and March, 1974, was designed to permit each worker more variety of jobs. The technical services department was…

College Presidents' Role Performance and Faculty Satisfaction

ERIC Educational Resources Information Center

Paxton, Dan R.; Thomas, Darwin L.

1977-01-01

Data gathered from 896 faculty members from two technical colleges, three community colleges, two private universities, and three public universities revealed three dimensions of the presidential role: personal-public image, faculty and student interaction with presidents, and absence of autocratic leadership style. (Author/LBH)

Assessment of endocrine disruption potential of essential oils of culinary herbs and spices involving glucocorticoid, androgen and vitamin D receptors.

PubMed

Bartoňková, Iveta; Dvořák, Zdeněk

2018-04-25

Essential oils (EOs) of culinary herbs and spices are consumed on a daily basis. They are multicomponent mixtures of compounds with already demonstrated biological activities. Taking into account regular dietary intake and the chemical composition of EOs, they may be considered as candidates for endocrine-disrupting entities. Therefore, we examined the effects of 31 EOs of culinary herbs and spices on transcriptional activities of glucocorticoid receptor (GR), androgen receptor (AR) and vitamin D receptor (VDR). Using reporter gene assays in stably transfected cell lines, weak anti-androgen and anti-glucocorticoid activity was observed for EO of vanilla and nutmeg, respectively. Moderate augmentation of calcitriol-dependent VDR activity was caused by EOs of ginger, thyme, coriander and lemongrass. Mixed anti-glucocorticoid and VDR-stimulatory activities were displayed by EOs of turmeric, oregano, dill, caraway, verveine and spearmint. The remaining 19 EOs were inactive against all receptors under investigation. Analyses of GR, AR and VDR target genes by means of RT-PCR confirmed the VDR-stimulatory effects, but could not confirm the anti-glucocorticoid and anti-androgen effects of EOs. In conclusion, although we observed minor effects of several EOs on transcriptional activities of GR, AR and VDR, the toxicological significance of these effects is very low. Hence, 31 EOs of culinary herbs and spices may be considered safe, in terms of endocrine disruption involving receptors GR, AR and VDR.

A College Education? Or Diminished Expectations?

ERIC Educational Resources Information Center

Beaky, Lenore A.

2010-01-01

City University of New York's (CUNY) new community college, planned almost entirely by administrators and slated to open in 2012, seems designed to shunt its student body into narrow, mostly terminal career-technical programs with the promise of an associate's degree at the end. But to what purpose? To "reimagine community college education…

The Two-Year College as a First Choice, Second Chance Institution for Baccalaureate-Degree Holders

ERIC Educational Resources Information Center

Townsend, Barbara K.

2009-01-01

This study focused on degree-seeking baccalaureate-degree holders at one two-year technical institute in the Midsouth to determine why they chose to study at the two-year college and how they compared their two-year college experience with their baccalaureate educational experience. Findings indicated the technical college was their first choice…

The Quest for Continuous Improvement: A Qualitative Study on Diffusion of Outcomes Assessment among Career and Technical Education Faculty Members at Rocky Mountain States Community Colleges

ERIC Educational Resources Information Center

McFarlane, Michele

2012-01-01

The following qualitative multicase study presents an examination of outcomes assessment adoption as it relates to Career and Technical Education faculty at community colleges and outlines recommendations for postsecondary education administration as they introduce innovations to faculty members. The purpose of this investigation was to explore…

Littoral Combat Ship (LCS) Project: Consideration of an ASVAB Requirement for JOOD Screening

DTIC Science & Technology

2013-08-01

developed for the Submarine community. Sailors classified to the non-technical ratings of the Submarine Community ( Culinary Specialist, Storekeeper...ratings ( Culinary Specialist; Storekeeper; and Yeoman) and Seaman must meet the Submarine ASVAB “floor” standard in order to pass their submarine

Pipelines to Leadership: Aspirations of Faculty in the Community College, Kentucky Community and Technical College System

ERIC Educational Resources Information Center

Tipton, Erin Courtney

2016-01-01

Community colleges are challenged to find their next set of leaders who can respond to the diverse challenges of leading the institution. This study examined the impact of institutional and personal factors on faculty aspirations to leadership roles within the community college through the utilization of the Social Cognitive Career Theory…

Cigarette Smoking and Cessation among Trade or Technical School Students in Texas

ERIC Educational Resources Information Center

Loukas, Alexandra; Murphy, Jonna L.; Gottlieb, Nell H.

2008-01-01

Although students enrolled in trade or technical colleges are at an elevated risk for tobacco use, virtually no information exists regarding their smoking behaviors. Objective and Participants: In the present study, the authors examined (1) the prevalence of smoking and quitting among 617 students in 2 trade or technical colleges in East Texas and…

The Promise of Andragogy and Experimental Learning to Improve Teaching of Nutrition Concepts to Culinary Arts Students

ERIC Educational Resources Information Center

Abdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P.

2017-01-01

This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…

POLICIES AFFECTING ACCEPTANCE OF TRANSFER CREDIT FOR COURSES IN TECHNICAL EDUCATION.

ERIC Educational Resources Information Center

PURTZER, WAYNE R.

A 16-STATE QUESTIONNAIRE SURVEY OF 80 COLLEGES WAS DESIGNED TO IDENTIFY THE POLICIES OF THESE INSTITUTIONS CONCERNING GRANTING OF CREDIT FOR TECHNICAL SKILLS ACQUIRED IN OTHER SCHOOLS AND COLLEGES, MILITARY TRAINING, AND WORK EXPERIENCE. USABLE RESPONSES WERE OBTAINED FROM 48 COLLEGES. ALL COLLEGES EXCEPT ONE GRANTED SUCH CREDIT FOR COURSES IN…

Career-Technical Education--The Immediate Need for Work-Based Curriculum.

ERIC Educational Resources Information Center

Nee, John G.

1994-01-01

Career-technical education may be informal on-the-job training, organized workplace education, community college or technical institute programs, or apprenticeships, internships, and cooperative agreements. Another alternative is polytechnical education: providing technical and general studies for adults in existing school facilities after school…

Disability Support Services in Community Colleges. AACC Research Brief.

ERIC Educational Resources Information Center

Barnett, Lynn; Li, Yong

To determine the extent to which community colleges provide services and programs for students with disabilities, the American Association of Community Colleges (AACC) conducted a national survey in 1995 of public and private community, technical, and junior colleges in the United States, U.S. territories, and Canada. Fall 1995 headcounts for both…

Culinary Arts. Program CIP: 12.0500-Culinary Arts

ERIC Educational Resources Information Center

Murdock, Ashleigh, Ed.

2008-01-01

Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…

Community College General Academic Course Guide Manual.

ERIC Educational Resources Information Center

Texas Higher Education Coordinating Board, Austin. Div. of Community and Technical Colleges.

The Community College General Academic Course Guide Manual (ACGM) is the official list of approved numbers for general academic transfer courses that may be offered by public community and technical colleges in Texas for state funding. This edition of the ACGM, effective September 1996, contains the latest information available for academic…

Messiah College Biodiesel Fuel Generation Project Final Technical Report

DOE Office of Scientific and Technical Information (OSTI.GOV)

Zummo, Michael M; Munson, J; Derr, A

Many obvious and significant concerns arise when considering the concept of small-scale biodiesel production. Does the fuel produced meet the stringent requirements set by the commercial biodiesel industry? Is the process safe? How are small-scale producers collecting and transporting waste vegetable oil? How is waste from the biodiesel production process handled by small-scale producers? These concerns and many others were the focus of the research preformed in the Messiah College Biodiesel Fuel Generation project over the last three years. This project was a unique research program in which undergraduate engineering students at Messiah College set out to research the feasibilitymore » of small-biodiesel production for application on a campus of approximately 3000 students. This Department of Energy (DOE) funded research program developed out of almost a decade of small-scale biodiesel research and development work performed by students at Messiah College. Over the course of the last three years the research team focused on four key areas related to small-scale biodiesel production: Quality Testing and Assurance, Process and Processor Research, Process and Processor Development, and Community Education. The objectives for the Messiah College Biodiesel Fuel Generation Project included the following: 1. Preparing a laboratory facility for the development and optimization of processors and processes, ASTM quality assurance, and performance testing of biodiesel fuels. 2. Developing scalable processor and process designs suitable for ASTM certifiable small-scale biodiesel production, with the goals of cost reduction and increased quality. 3. Conduct research into biodiesel process improvement and cost optimization using various biodiesel feedstocks and production ingredients.« less

Managing the Community College with an Entrepreneurial Spirit.

ERIC Educational Resources Information Center

Kotula, John R.; Decker, Henry J.

Drawing from experiences at Delaware Technical and Community College (DTCC), these papers discuss the institution's entrepreneurial approach to two aspects of college administration: developing relationships with business and industry, and management planning. Entrepreneurship is defined as the ability to find and evaluate opportunities, locate…

Career Opportunities: Career Technical Education and the College Completion Agenda. Policy Brief

ERIC Educational Resources Information Center

Shulock, Nancy; Moore, Colleen; Jez, Su Jin; Chisholm, Eric

2012-01-01

The Obama Administration has helped articulate the important role community colleges play in educating the nation's workforce and boosting the economy. With a large share of projected job openings requiring college education of less than a bachelor's degree and offering family-supporting wages, the nation's community colleges can make a huge…

Designing the Regional College Management Information System.

ERIC Educational Resources Information Center

Kin Maung Kywe; And Others

Beginning in 1976, Regional Colleges were formed in Burma to implement career and technical education at the post-secondary level. This paper describes the Regional Colleges and explores the possible use of a systemic management information process that could assist in the complex planning required to develop second-year vocational and technical…

An Overview of Clarkson's Technical Communications Program.

ERIC Educational Resources Information Center

Barkman, Patricia R.

The technical communications program at Clarkson College (New York) offers students 23 courses in subjects ranging from interpersonal behavior to engineering and scientific report writing to computer documentation and the development of technical manuals. With the help of an advisor, each student works out a course of study appropriate to his or…

Lentil (Lens culinaris L) as a candidate crop for iron biofortification: Is there a genetic potential for iron bioavailability?

USDA-ARS?s Scientific Manuscript database

Iron (Fe) deficiency is the most prevalent nutrient deficiency worldwide. Biofortification of staple food crops, such as the lentil (Lens culinaris L.), may be an effective solution. We analyzed the iron (Fe) concentration, Fe bioavailability, and phytic acid (PA) concentration of 23 lentil genotype...

The Effect of an Integrated Course Cluster Learning Community on the Oral and Written Communication Skills and Technical Content Knowledge of Upper-Level College of Agriculture Students

ERIC Educational Resources Information Center

Barnett, Cynthia; Miller, Greg; Polito, Thomas A.; Gibson, Lance

2009-01-01

The purpose of this quasi-experimental study was to determine if upper-level college students who participated in AgPAQ, an integrated course cluster learning community, would demonstrate enhanced learning in the areas of oral communication, written communication, and agronomic/economic technical content knowledge. The population (N = 182)…

Therapeutic potential of culinary-medicinal mushrooms for the management of neurodegenerative diseases: diversity, metabolite, and mechanism.

PubMed

Phan, Chia-Wei; David, Pamela; Naidu, Murali; Wong, Kah-Hui; Sabaratnam, Vikineswary

2015-01-01

Mushrooms have long been used not only as food but also for the treatment of various ailments. Although at its infancy, accumulated evidence suggested that culinary-medicinal mushrooms may play an important role in the prevention of many age-associated neurological dysfunctions, including Alzheimer's and Parkinson's diseases. Therefore, efforts have been devoted to a search for more mushroom species that may improve memory and cognition functions. Such mushrooms include Hericium erinaceus, Ganoderma lucidum, Sarcodon spp., Antrodia camphorata, Pleurotus giganteus, Lignosus rhinocerotis, Grifola frondosa, and many more. Here, we review over 20 different brain-improving culinary-medicinal mushrooms and at least 80 different bioactive secondary metabolites isolated from them. The mushrooms (either extracts from basidiocarps/mycelia or isolated compounds) reduced beta amyloid-induced neurotoxicity and had anti-acetylcholinesterase, neurite outgrowth stimulation, nerve growth factor (NGF) synthesis, neuroprotective, antioxidant, and anti-(neuro)inflammatory effects. The in vitro and in vivo studies on the molecular mechanisms responsible for the bioactive effects of mushrooms are also discussed. Mushrooms can be considered as useful therapeutic agents in the management and/or treatment of neurodegeneration diseases. However, this review focuses on in vitro evidence and clinical trials with humans are needed.

District heating with geothermally heated culinary water supply systems

DOE Office of Scientific and Technical Information (OSTI.GOV)

Pitts, D.R.; Schmitt, R.C.

1979-09-01

An initial feasibility study of using existing culinary water supply systems to provide hot water for space heating and air conditioning to a typical residential community is reported. The Phase I study has centered on methods of using low-to-moderate temperature water for heating purposes including institutional barriers, identification and description of a suitable residential commnity water system, evaluation of thermal losses in both the main distribution system and the street mains within the residential district, estimation of size and cost of the pumping station main heat exchanger, sizing of individual residential heat exchangers, determination of pumping and power requirements duemore » to increased flow through the residential area mains, and pumping and power requirements from the street mains through a typical residence. All results of the engineering study of Phase I are encouraging.« less

The Effect of Policy Changes of State Scholarship Programs on Enrollment and Financial Aid Awards to Students Attending Two-Year Technical Colleges in Georgia

ERIC Educational Resources Information Center

Whitlock, Tonya F.

2013-01-01

This dissertation is a policy evaluation of the HOPE Grant Program in the state of Georgia. It examines if the HOPE Grant policy change related to the shifts in enrollment and financial aid awards at two-year technical colleges in Georgia. It particularly focuses on the FY2011 policy change where the GPA was raised from a 2.0 to a 3.0 as a…

S. U. N. Y. Profiles of the Two-Year Colleges.

ERIC Educational Resources Information Center

State Univ. of New York, Albany. Office of Access Services.

Profiles of each of the six agricultural and technical colleges, 29 community colleges, and three other colleges offering two-year programs within the State University of New York (SUNY) system are presented. Tuition and other costs as well as availability of financial assistance are outlined. A description of the Educational Opportunity Program…

The Area Vocational School and Community Colleges: Cooperation or Confrontation?

ERIC Educational Resources Information Center

Gillie, Angelo C., Sr.

1974-01-01

Some insight is given into the possible use of a universal college in a 6-4-4 school system in the future. The universal college would combine the eleventh and twelth grades with the community college to increase vocational and technical skills needed for occupational opportunities and to reduce educational dropout. (DS)

Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

PubMed Central

Chan, Thomas Y. K.

2014-01-01

Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45) and two reports of cases (n = 15–156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots. PMID:25184557

Aconitum alkaloid poisoning related to the culinary uses of aconite roots.

PubMed

Chan, Thomas Y K

2014-09-02

Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these "food supplements", relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19-45) and two reports of cases (n = 15-156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50-500 g instead of 3-30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw "caowu" (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled "caowu" developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

Enterobacteriaceae resistant to third-generation cephalosporins and quinolones in fresh culinary herbs imported from Southeast Asia.

PubMed

Veldman, Kees; Kant, Arie; Dierikx, Cindy; van Essen-Zandbergen, Alieda; Wit, Ben; Mevius, Dik

2014-05-02

Since multidrug resistant bacteria are frequently reported from Southeast Asia, our study focused on the occurrence of ESBL-producing Enterobacteriaceae in fresh imported herbs from Thailand, Vietnam and Malaysia. Samples were collected from fresh culinary herbs imported from Southeast Asia in which ESBL-suspected isolates were obtained by selective culturing. Analysis included identification by MALDI-TOF mass spectrometry, susceptibility testing, XbaI-PFGE, microarray, PCR and sequencing of specific ESBL genes, PCR based replicon typing (PBRT) of plasmids and Southern blot hybridization. In addition, the quinolone resistance genotype was characterized by screening for plasmid mediated quinolone resistance (PMQR) genes and mutations in the quinolone resistance determining region (QRDR) of gyrA and parC. The study encompassed fifty samples of ten batches of culinary herbs (5 samples per batch) comprising nine different herb variants. The herbs originated from Thailand (Water morning glory, Acacia and Betel leaf), Vietnam (Parsley, Asian pennywort, Houttuynia leaf and Mint) and Malaysia (Holy basil and Parsley). By selective culturing 21 cefotaxime resistant Enterobacteriaceae were retrieved. Array analysis revealed 18 isolates with ESBL genes and one isolate with solely non-ESBL beta-lactamase genes. Mutations in the ampC promoter region were determined in two isolates with PCR and sequencing. The isolates were identified as Klebsiella pneumoniae (n=9), Escherichia coli (n=6), Enterobacter cloacae complex (n=5) and Enterobacter spp. (n=1). All isolates tested were multidrug resistant. Variants of CTX-M enzymes were predominantly found followed by SHV enzymes. PMQR genes (including aac(6')-1b-cr, qnrB and qnrS) were also frequently detected. In almost all cases ESBL and quinolone resistance genes were located on the same plasmid. Imported fresh culinary herbs from Southeast Asia are a potential source for contamination of food with multidrug resistant bacteria

Analysis of the Technical Writing Profession through the DACUM Process.

ERIC Educational Resources Information Center

Nolan, Timothy; Green, Marc

To help develop a curriculum program for technical writers, Cincinnati Technical College used the Developing a Curriculum (DACUM) method to produce a technical writing skills profile. DACUM develops an occupation analysis through a modified brainstorming process by a panel of expert workers under the direction of a qualified coordinator. This…

Advertising's Effect on Community College Search and Choice

ERIC Educational Resources Information Center

Tucciarone, Kristy

2008-01-01

The purpose of this qualitative study is to analyze how advertising affects a student's search and community college choice among the plethora of community colleges, career/technical schools, universities, and other influencers. The results of the research indicate that parents, friends, high school counselors, economics (i.e., money), and…

[Factors forming opnion on marijuana legalization in Poland among group of students from medical and technical college faculty].

PubMed

Suwała, Małgorzata; Gerstenkorn, Andrzej; Szewczyk, Anna

2015-01-01

Marijuana is the most popular illegal drug in the world. In 2010 17.6% of polish adult population (age 15-64) and 37.3% of youth (age 17-18) declared use of marijuana at least once in their lifetime. Recent years in Poland brought back public discussion regarding decriminalization and legalization of marijuana. The main goal of the study was to reveal the opinion about legalization of marijuana in Poland among students of medical and technical faculty in correlation with chosen socio-demographic factors, college major, attitude to tobacco smoking, use of drugs and religious practice. Study included 230 students (110 from Medical University of Lodz and 120 from Technical University of Lodz). Women consisted on 56.1% of surveyed and men on 43.9%. Study used audit survey as a research method. Results. 40.4% of students considered marijuana as "soft" drug and in majority (65.7%) are convinced that it is not addictive. The main part of studied group (83%) claimed that marijuana is easily accessible in Poland. The majority of the group (38.75%) was against marijuana legalization, a little bit less (35.2%) approved its legalization in Poland and 26.1% had no opinion. Type of college faculty had not been detected as a factor influencing support for legalization. Important factors influencing positive opinion on legalization was: living in the city, tobacco smoking, socializing with legalization supporters, lack of regular religious practice, drug use. CONCLUSION. Young people's diversified opinion regarding legalization of marijuana in Poland should encourage further discussion. Educational and preventive activities within different social groups are necessary to form a conscious opinion on legalization of marijuana in Poland based on the knowledge of actual scientific facts.

Evaluation of the Relationship between Critical Thinking Skills and Affective Control in Child Training Students of the Female Technical and Vocational College in the City of Broujerd

ERIC Educational Resources Information Center

Esmaeili, Zohreh; Bagheri, Mahdi

2015-01-01

This study is a descriptive-correlational study with the purpose of evaluating the relationship between critical thinking skills and affective control in child training students of the female technical and Vocational College in the city of Broujerd. Statistical population of this study consisted of all students in the field of child training of…

Apprenticeship Programs Expand with Help of Community Colleges

ERIC Educational Resources Information Center

Gonzalez, Jennifer

2011-01-01

The apprenticeship system, long considered an educational relic by some educators and policy makers, is gaining new attention as a model for improving job skills and meeting national college-completion goals. A number of states and community and technical colleges are working to strengthen and expand apprenticeship opportunities. They offer…

Shared Governance in the Community College: An Analysis of Formal Authority in Collective Bargaining Agreements

ERIC Educational Resources Information Center

McDermott, Linda A.

2012-01-01

This qualitative study examines shared governance in Washington State's community and technical colleges and provides an analysis of faculty participation in governance based on formal authority in collective bargaining agreements. Contracts from Washington's thirty community and technical college districts were reviewed in order to identify in…

Isolation and characterization of cellulose nanofibers from culinary banana peel using high-intensity ultrasonication combined with chemical treatment.

PubMed

Khawas, Prerna; Deka, Sankar C

2016-02-10

In the present study, culinary banana peel was explored as a source of raw material for production of cellulose nanofibers (CNFs). For isolation of CNFs, first the peel flour was subjected to different chemical treatments to eliminate non-cellulosic compounds. The obtained chemically treated cellulose fibers were then mechanically tailored and separated into nanofibers using high-intensity ultrasonication at different output power ranging from 0 to 1000 W. The presences of nanofibers in all samples were confirmed by TEM. Increasing output power of ultrasonication reduced size of CNFs and generated more thinner and needle-like structure. SEM, FT-IR and XRD results indicated chemical treatment employed was effective in removing compounds other than cellulose fibers. Thermal analyses evinced the developed CNFs enhanced thermal properties which serve the purpose as an effective reinforcing material to be used as bionanocomposites. Hence, the production of CNFs from this underutilized agro-waste has potential application in commercial field that can add high value to culinary banana. Copyright © 2015 Elsevier Ltd. All rights reserved.

Analyzing Leadership Practices of Enrollment Management at Fletcher Technical Community College

ERIC Educational Resources Information Center

Rholdon, Christopher M.

2012-01-01

The study problem was the lack of available information regarding leadership in enrollment management at community colleges. As legislators continue to increase tuition in Louisiana to offset holes in the state budget, leaders in enrollment management at community colleges are being heavily relied upon to successfully recruit and retain students…

Writing After College: A Stratified Survey of the Writing of College-Trained People. Technical Report Number 1.

ERIC Educational Resources Information Center

Faigley, Lester; And Others

This report contains the results of a study of the writing of college-trained personnel that examined: (1) the importance of their writing abilities in the world of work and in situations other than work, (2) the types of writing done on and off the job and the composing processes used, (3) the media college-trained people use for writing, and (4)…

Challenges of the Future in Postsecondary Occupational Education. Fourth Conference on New Horizons in Community College Occupational-Technical Education (4th, Blacksburg, Virginia, October 31, November 1-2, 1976).

ERIC Educational Resources Information Center

Hoerner, James L., Ed.

Approximately 135 instructors, counselors, division directors, deans, presidents, university personnel, and graduate students from ten states participated in a fourth annual conference on New Horizons in Community College Occupational-Technical Education reported in this document. The general purpose of the conference was to examine current views…

Developing a Community Based Pre-College Medical Science Collaborative.

ERIC Educational Resources Information Center

Shagam, Janet Yagoda

Designed to assist secondary and post-secondary educators develop community interactive science programs, this manual describes steps undertaken at New Mexico's Albuquerque Technical Vocational Institute to develop pre-college medical science programs that encourage local high school students to consider the college's medical technology program.…

Technical Writing Needs Assessment.

ERIC Educational Resources Information Center

Oakland Community Coll., Farmington, MI. Office of Institutional Planning and Analysis.

In fall 1991, a study was conducted by Oakland Community College (OCC) to evaluate the need for a proposed Technical Writing program. General information was gathered from a literature review, Michigan Occupational Information System data, interviews with professionals in the field, and a 1987 needs assessment conducted by Washtenaw Community…

Optical legacy of Imperial College London

NASA Astrophysics Data System (ADS)

Kidger Webb-Moore, Tina E.

2016-10-01

The Industrial Revolution, beginning primarily in the UK, generated an increasing need for highly skilled technical people. Throughout the 19th century, technical instruction increased dramatically and the formation of schools specializing in science and technology grew quickly. In England, there was much motivation in favour of a national prestige center for science and technology centered in London. Central among the motivating forces was Queen Victoria's husband, Prince Albert. Although there were already existing specialist science and technology institutions in major English cities, the growth of superior institutions in other countries within Europe, especially Germany and the Charlottenburg area of Berlin (e.g., the Berlin Technical High School), encouraged important English dignitaries to become more competitive with continental Europe. As a result of this strong continental motivation, several science and technology institutions were built in the south Kensington part of London during the latter half of the 19th century. Imperial College, founded at the start of the 20th century, was a culmination and consolidation of several of these 19th century English institutions. Optical science and technology was an early beneficiary of the founding of Imperial College. This paper will attempt to provide the reader with an understanding of how great was the influence of the optical section of Imperial College in the further development of the world's optical science and technology.

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

PubMed

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

PubMed Central

2011-01-01

Background Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. Methods The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Results Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Conclusions Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records.

PubMed

Carlsen, Monica H; Blomhoff, Rune; Andersen, Lene F

2011-05-16

Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the intakes of culinary spices and herbs.

Basic Education for Adults: Pathways to College and Careers for Washington's Emerging Workforce. Washington's Community and Technical Colleges

ERIC Educational Resources Information Center

Washington State Board for Community and Technical Colleges, 2015

2015-01-01

This brief describes the Basic Education for Adults (BEdA) programs that bridge the gap between school and work, thereby creating pathways to college and careers for Washington's emerging workforce. BEdA programs teach foundational skills--reading, writing, math, technology and English language--so adults can move through college and into…

Efficiency in the Community College Sector: Stochastic Frontier Analysis

ERIC Educational Resources Information Center

Agasisti, Tommaso; Belfield, Clive

2017-01-01

This paper estimates technical efficiency scores across the community college sector in the United States. Using stochastic frontier analysis and data from the Integrated Postsecondary Education Data System for 2003-2010, we estimate efficiency scores for 950 community colleges and perform a series of sensitivity tests to check for robustness. We…

Florida Study of Career and Technical Education. Final Report

ERIC Educational Resources Information Center

Jacobson, Louis; Mokher, Christine

2014-01-01

A key goal of the "Carl D. Perkins Career and Technical Education Act of 2006" ("Perkins IV") is to ensure career and technical education (CTE) programs are widely available for preparing high school and college students for "high skill, high wage, or high demand occupations in current or emerging professions"…

Collaborating for Success: Team Teaching the Engineering Technical Thesis

ERIC Educational Resources Information Center

Keating, Terrence; Long, Mike

2012-01-01

This paper will examine the collaborative teaching process undertaken at College of the North Atlantic-Qatar (CNA-Q) by Engineering and the Communication faculties to improve the overall quality of engineering students' capstone projects known as the Technical Thesis. The Technical Thesis is divided into two separate components: a proposal stage…

Preparing Workforce 2000 through Vocational Technical 2+2 Programs.

ERIC Educational Resources Information Center

Portland Area Vocational-Technical Education Consortium, OR.

An overview is provided of the 1989 accomplishments of the Portland Area Vocational Technical Education Consortium (PAVTEC), which was created to strengthen partnerships between Portland Community College (PCC) and local high schools to provide high quality articulated vocational-technical programs. The first section looks at the roles of PAVTEC,…

A Plan for the Use of Distance Education Delivery Systems Options To Link Culinary Programs at Johnson and Wales University.

ERIC Educational Resources Information Center

VanLandingham, Paul G.

Johnson and Wales University (J&W) found a need to deliver a culinary curriculum at the branch campuses (located in Charleston, South Carolina; Norfolk, Virginia; North Miami, Florida; and St. Maarten, Netherland Antilles) equivalent to that offered at the Providence (Rhode Island) campus. A research project studied what delivery system…

Properties and potential applications of the culinary-medicinal cauliflower mushroom, Sparassis crispa Wulf.:Fr. (Aphyllophoromycetideae): a review.

PubMed

Chandrasekaran, Gayathri; Oh, Deuk-Sil; Shin, Hyun-Jae

2011-01-01

Sparassis crispa is a culinary-medicinal mushroom that has recently become popular in Korea, China, Japan, Germany, and the USA. S. crispa is a good source of food and nutraceuticals, or dietary supplements, due to its rich flavor compounds and beta-glucan content. This review is a comprehensive summary of its distribution, growth, management, general constituents, functional ingredients, as well as its current and potential medicinal and other applications.

Kentucky Middle College High Schools: Creating and Sustaining Institutional Partnerships

ERIC Educational Resources Information Center

Stephenson, Lisa G.

2012-01-01

From their beginning, community colleges have been active partners with multiple stakeholders in providing educational opportunities in a variety of formats to meet the education and workforce needs of their communities. Kentucky Community and Technical Colleges (KCTCS) have provided access to postsecondary education for typically underserved…

Pre Business College Freshman Perception of Classroom Behavior: An Analysis among and between Genders

ERIC Educational Resources Information Center

Alexander, Melody W.; Mundrake, George A.; Brown, Betty J.

2009-01-01

The focus of this study was 1) to identify pre business college freshman observed classroom behavior (personal, technical, and collaborative behaviors) in high school versus college, and to compare by gender (male to male; female to female), and 2) to identify pre business college freshman perceptions of classroom behavior in college, and to…

Establishment of Systematical Education Program of Engineering Ethics for a Technical College

NASA Astrophysics Data System (ADS)

Kobayashi, Yukito

Engineering ethics education deals with a wide range of matters. Therefore it should not be treated within a single subject, but in a whole curriculum of a college. In Yatsushiro National College of Technology, we have designed a systematic education program of engineering ethics on the basis of “Yatsushiro National College Synthetic Education Program” , which was established in 2002. This education program, including education for formation of character and morality as well, has two distinctive features : five or seven-year successive course of study and cooperation among the departments and teaching staffs. This interactive scheme has produced highly educational effects.

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.

PubMed

Vallverdú-Queralt, Anna; Regueiro, Jorge; Martínez-Huélamo, Miriam; Rinaldi Alvarenga, José Fernando; Leal, Leonel Neto; Lamuela-Raventos, Rosa M

2014-07-01

Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest. In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices. Copyright © 2014 Elsevier Ltd. All rights reserved.

Teaching Freshman Composition at a Science College: The Trouble with "Pharma-English"

ERIC Educational Resources Information Center

Kirszner, Laurie G.

1978-01-01

The author's experiences teaching writing to students in a technical college point to the need for such students to have a general writing course rather than one restricted to technical writing. (MKM)

A Revision of Technical Mathematics Based on the NCTM Standards. Final Report.

ERIC Educational Resources Information Center

Near, Barbara

Between 1993 and 1996, Henry Ford Community College (Michigan) worked with business, industry, and technical instructors to revise their Technical Mathematics program in accordance with the National Council of Teachers of Mathematics (NCTM) Standards. The purpose of the project was to restructure the technical math curriculum and create a context…

Perceptions of Former Occupational-Technical Students. Research Report No. 4.

ERIC Educational Resources Information Center

Trufant, John E.; And Others

Former occupational-technical students were questioned as to their attitudes toward their community college programs. The large majority of respondents rated their overall experience very high, and said they would recommend their college to someone seeking the same program. Social activities, however, were rated quite low. Women and graduates were…

Vocational-Technical Education Today.

ERIC Educational Resources Information Center

American Vocational Association, Alexandria, VA.

Vocational-technical education (VTE) today encompasses a diverse array of programs to equip students with work and life skills. A widening skills gap in the nation's work force, coupled with the fact that only about 20% of the nation's current jobs require a four-year college degree, has made VTE more important than ever before. Research has…

Prospects for pro-environmental protein consumption in Europe: Cultural, culinary, economic and psychological factors.

PubMed

de Boer, Joop; Aiking, Harry

2018-02-01

The current ratio between plant and animal protein in the Western diet is causing serious threats to both public health and the environment. Healthy, pro-environmental protein consumption requires a transition to a diet with more plant protein and considerably less animal protein. The present paper focuses on the prospects of this transition by analyzing consumer responses to some key options in the context of regional differences across Europe. The aim is to assess how responses to the options might be shaped by 1) cultural, culinary and economic spatial gradients (including GDP per capita) at regional level and 2) differences in environmental friendly behavior and gender at individual level. The study, covering all EU members in 2012, compares regional level statistics (food supply data) with individual level statistics (consumer survey data) and vice-versa. The south-north latitude gradient showed a decreasing trend in vegetable and pulse protein supplies and, in parallel, a decreasing trend in positive consumer responses to the key options, probably due to differences in meal experiences. The west-east longitude gradient showed decreasing levels of animal protein supplies and GDP per capita. Individuals' willingness to do something positive for the environment and their gender played a weak but consistent role in the responses. To effectively stimulate diet changes, it is important to seek ways in which culinary and environmental aspects can complement each other and to ensure that diet changes do not depend solely on individual decisions but become an integral part of regional social processes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Napoleon Johnson: From NASA to TV to Community College Teaching.

ERIC Educational Resources Information Center

Neal, John

1994-01-01

Describes the life and career of Napoleon Johnson, who currently teaches journalism at Houston Community College's Central Campus. Describes Johnson's experiences as a technical writer for NASA and as a television news correspondent, highlighting the positive effects of these experiences on his career as a college instructor. (MAB)

Workplace Health and Safety across the Vocational/Technical Curriculum.

ERIC Educational Resources Information Center

Ryan, Thomas; Hinkley, Carl

This document contains the outcomes of a pilot project to develop materials and methods of integrating occupational health and safety into the curriculum of the technologies at a technical college. Section I is a model of how to integrate health and safety into a vocational-technical curriculum. Based on the Outcomes-Based Guidelines developed by…

Leadership Strategies for Community College Effectiveness: Outcomes of the North Carolina Community College Presidents' Leadership Institute. A Technical Report.

ERIC Educational Resources Information Center

Campbell, Dale F.; And Others

Developed as a result of the North Carolina Community College President's Leadership Institute, this volume discusses the successful use of selected adaptive strategies to enhance community college effectiveness. Following information on the Institute and an overview of the volume, most of the remaining chapters review the work of prominent…

Technical and Further Education (TAFE) Head Teachers: Their Changing Role

ERIC Educational Resources Information Center

Rice, Ann

2005-01-01

Change in Technical and Further Education (TAFE) in Australia is being driven by government initiatives that must be operationalised at the college level. Head teachers are the frontline managers in these colleges, who have to ensure their sections are responsive to the changes while also meeting the educational requirements of their traditional…

Directory of Teacher-Training Colleges.

ERIC Educational Resources Information Center

United Nations Educational, Scientific, and Cultural Organization, Paris (France).

This directory contains information on the organization, trends, and current problems of teacher education in the 24 teacher-training colleges established in Africa since 1960 with the financial support of the United Nations Development Programme (UNDP) (Special Fund) and technical assistance from United Nations Educational, Scientific, and…

Career Technical Education Pathways Initiative

ERIC Educational Resources Information Center

California Community Colleges, Chancellor's Office, 2013

2013-01-01

California's education system--the largest in the United States--is an essential resource for ensuring strong economic growth in the state. The Career Technical Education Pathways Initiative (referred to as the Initiative in this report), which became law in 2005, brings together community colleges, K-12 school districts, employers, organized…

Vermont Technical Education Commission Report.

ERIC Educational Resources Information Center

Vermont State Technical Education Commission, Montpelier.

A 1968 New England Regional Commission grant to the Vermont Department of Administration financed a feasibility study for a technical college at the postsecondary level. The commission undertook two specific studies: an examination of ultimate career destinations of Vermont secondary students and a survey of Vermont industry to determine immediate…

An Analysis of the College's Economic Impact, 1997-2002.

ERIC Educational Resources Information Center

Martin, Fred H.

This is the 15th annual study of the 5-year (1997-2002) economic impact of Pellissippi State Technical Community College, Tennessee, on the Knox and Blount County area. The study measures the direct impact of the college on the community in terms of business volume, employment, and individual income. The study does not include data pertaining to…

Some Tough Questions about Community Colleges. AACJC Pocket Reader, 3.

ERIC Educational Resources Information Center

Parnell, Dale

Using a question-and-answer format, this booklet addresses eleven of the most frequently posed questions about community, technical, and junior colleges and attempts to allay misunderstandings about the nature and role of these institutions. The questions cover the distinctions between the different types of 2-year college; their history and…

The Annual Career and Technical Education High School Report, 2007

ERIC Educational Resources Information Center

Iowa Department of Education, 2007

2007-01-01

This report, the first "Annual Career and Technical Education High School Report" was created to serve as a rich resource for educators, school and college administrators, policymakers, and other citizens by providing essential summative data on career and technical education in Iowa at the high school level. Students increasingly need…

A global survey of effects of genotype and environment on selenium concentration in lentils (Lens culinaris L.): Implications for nutritional fortification strategies

USDA-ARS?s Scientific Manuscript database

Lentils (Lens culinaris L.) are an important protein and carbohydrate food, rich in essential dietary components and trace elements. Selenium (Se) is an essential micronutrient for human health. For adults, 55 µg of daily Se intake is recommended for better health and cancer prevention. Millions of ...

An Analysis of Economic Variables Affecting Enrollments in the South Carolina Technical College System and Virginia Community College System

ERIC Educational Resources Information Center

Rivers, Hope Epps

2010-01-01

The idea that high unemployment rates give rise to higher enrollments for community colleges is widely accepted (Sundberg, 1998). However, according to Betts and McFarland (1995), not much is known empirically about the role that economic factors play in determining two-year college enrollment. Only a few states have included cyclical variables in…

Community Colleges in an Aging Society.

ERIC Educational Resources Information Center

Ventura-Merkel, Catherine; Doucette, Don

1993-01-01

According to survey responses from 388 of 1,288 community and technical colleges, only one-fourth offer programs specifically for older adults. Most programs stress recreation, enrichment, and financial management, which do not necessarily reflect the educational needs of this population. (SK)

Role-Playing as Critical Thinking in the Technical Writing Classroom.

ERIC Educational Resources Information Center

Wilner, Arlene

Given the affective dimension of writing in the workplace, assignments based on casebook scenarios have definite advantages in a technical or professional writing course. An English professor surveyed faculty in the Schools of Business and Education at Rider College prior to revising a course in technical writing. A majority of faculty, when asked…

A Study of an Inter-Institutional Partnership between an Urban Community College and an Urban Public School District

ERIC Educational Resources Information Center

Gaines, Michael L.

2012-01-01

This study examined the unique partnership between Midwest Community College and Urban Public Schools' Urban Career Technical High School. The Urban Technical High School (UTHS) is designed to provide students interested in Tech Prep education a clear pathway from high school to college. Through collaboration, services were provided to assist high…

Musca domestica laboratory susceptibility to three ethnobotanical culinary plants.

PubMed

El Zayyat, Elham A; Soliman, Mohammed I; Elleboudy, Noha A; Ofaa, Shaimaa E

2015-10-01

Throughout history, synanthropic Musca domestica had remained a worldwide problem whenever poor sanitation and bad hygienic conditions exists. Houseflies growing resistance to chemical insecticides are a rising environmental problem that necessitates search for alternatives. Mentha cervina, Ocimum basilicum, and Coriandrum sativum were tested for bioactivity on M. domestica adults and larvae. They are culinary Mediterranean plants. In adulticidal bioassay, using both CDC bottles and fumigation techniques, basil was the most effective extract with LC50 1.074 and 34.996 g/L, respectively. Concerning larvicidal bioassay by fumigation technique, coriander had the highest toxicity index with LC50 29.521 g/L. In both dipping and feeding technique, basil had the highest toxicity with LC50 32.643 and 0.749 g/L, respectively. Basil showed the highest toxicity results in four out of the five models tested followed by coriander then mint; this result highlights the potentiality of basil as a green insecticide in management of flies and opens new insight in the industrialization of basil-based fly control products.

Complete to Compete: Common College Completion Metrics. Technical Guide

ERIC Educational Resources Information Center

Reyna, Ryan; Reindl, Travis; Witham, Keith; Stanley, Jeff

2010-01-01

Improved college completion rates are critical to the future of the United States, and states must have better data to understand the nature of the challenges they confront or target areas for policy change. The 2010-2011 National Governors Association (NGA) Chair's initiative, "Complete to Compete", recommends that all states collect data from…

Predictors of Persistence for Developmental Math Students in a Community and Technical College System

ERIC Educational Resources Information Center

Davidson, J. Cody; Petrosko, Joseph M.

2015-01-01

At two-year public community colleges, the 2011 three-year persistence rate was 23.9%. From 1988 to 2006, between 40% and 60% of all first-time community college students were referred to and enrolled in at least one developmental education course. More students begin college underprepared in mathematics than any other subject area, and only about…

Pragmatically on the sense of taste - a short treatise based on culinary art.

PubMed

Waluga, Marek; Jonderko, Krzysztof; Buschhaus, Magdalena

2013-01-01

The sense of taste is essential for proper functioning of the organism. The authors describe, in an accessible way, the complex mechanisms of taste perception. The structure of particular taste receptors, variants of their activation, as well as physical and chemical factors modifying the sensation of taste, are presented. Exquisite culinary examples are given in order to facilitate the reader with the understanding of why, at the level of the cerebral cortex, a virtually infinite number of combinations of taste sensations can be perceived. The discourse is spiced up by reflections of the eminent philosopher of taste, J.A. Brillat-Savarin, who convinces us that food intake should be not only a physiological act, but also a refined pleasure.

Curricular Comprehensiveness in Small Rural Community Colleges. "Horizons Issues" Monograph Series.

ERIC Educational Resources Information Center

Atwell, Charles A.; Sullins, W. Robert

A nationwide study was conducted to assess the degree of curricular comprehensiveness in small rural community colleges and to identify funding mechanisms and strategies that affect comprehensiveness. Data were collected on transfer and occupational-technical offerings from 160 public two-year colleges that enrolled fewer than 2,500 headcount…

Using Negotiated Joining to Construct and Fill Open-ended Roles in Elite Culinary Groups.

PubMed

Tan, Vaughn

2015-03-01

This qualitative study examines membership processes in groups operating in an uncertain environment that prevents them from fully predefining new members' roles. I describe how nine elite high-end, cutting-edge culinary groups in the U.S. and Europe, ranging from innovative restaurants to culinary R&D groups, use negotiated joining-a previously undocumented process-to systematically construct and fill these emergent, open-ended roles. I show that negotiated joining is a consistently patterned, iterative process that begins with a role that both aspirant and target group explicitly understand to be provisional. This provisional role is then jointly modified and constructed by the aspirant and target group through repeated iterations of proposition, validation through trial and evaluation, and selective integration of validated role components. The initially provisional role stabilizes and the aspirant achieves membership if enough role components are validated; otherwise the negotiated joining process is abandoned. Negotiated joining allows the aspirant and target group to learn if a mutually desirable role is likely and, if so, to construct such a role. In addition, the provisional roles in negotiated joining can support absorptive capacity by allowing novel role components to enter target groups through aspirants' efforts to construct stable roles for themselves, while the internal adjustment involved in integrating newly validated role components can have the unintended side effect of supporting adaptation by providing opportunities for the groups to use these novel role components to modify their role structure and goals to suit a changing and uncertain environment. Negotiated joining thus reveals role ambiguity's hitherto unexamined beneficial consequences and provides a foundation for a contingency theory of new-member acquisition.

Using Negotiated Joining to Construct and Fill Open-ended Roles in Elite Culinary Groups

PubMed Central

Tan, Vaughn

2015-01-01

This qualitative study examines membership processes in groups operating in an uncertain environment that prevents them from fully predefining new members’ roles. I describe how nine elite high-end, cutting-edge culinary groups in the U.S. and Europe, ranging from innovative restaurants to culinary R&D groups, use negotiated joining—a previously undocumented process—to systematically construct and fill these emergent, open-ended roles. I show that negotiated joining is a consistently patterned, iterative process that begins with a role that both aspirant and target group explicitly understand to be provisional. This provisional role is then jointly modified and constructed by the aspirant and target group through repeated iterations of proposition, validation through trial and evaluation, and selective integration of validated role components. The initially provisional role stabilizes and the aspirant achieves membership if enough role components are validated; otherwise the negotiated joining process is abandoned. Negotiated joining allows the aspirant and target group to learn if a mutually desirable role is likely and, if so, to construct such a role. In addition, the provisional roles in negotiated joining can support absorptive capacity by allowing novel role components to enter target groups through aspirants’ efforts to construct stable roles for themselves, while the internal adjustment involved in integrating newly validated role components can have the unintended side effect of supporting adaptation by providing opportunities for the groups to use these novel role components to modify their role structure and goals to suit a changing and uncertain environment. Negotiated joining thus reveals role ambiguity’s hitherto unexamined beneficial consequences and provides a foundation for a contingency theory of new-member acquisition. PMID:26273105

Computer Supported Education at Fox Valley Technical Institute. IBM Application Brief.

ERIC Educational Resources Information Center

International Business Machines Corp., White Plains, NY.

Fox Valley Technical Institute (FVTI) has developed an approach to education which emphasizes competency-based, round-the-clock education entailing short terms, flexible class schedules, and individualized instruction and which has as its focus strong computer support at classroom, technical, and management levels. The college provides 6,000…

The Relationship between Work Values and Job Satisfaction for Community College Leadership Trainees: A Replication and Cross-Validation.

ERIC Educational Resources Information Center

Torres, Belinda M.; Kapes, Jerome T.

A study was conducted in 1990-91 to explore the work values and job satisfaction of minority professionals in community colleges and technical institutes who aspire to advance in leadership positions. The sample consisted of 59 Black and Hispanic educators from community colleges and technical institutes across Texas who participated in the…

"I Don't Know Where to Find the Careers Adviser … He Has Disappeared": The Impact of Changes to Careers Advice on 14-16 Year Olds in University Technical Colleges and Schools

ERIC Educational Resources Information Center

Acquah, Daniel K.; Limmer, Hayley; Malpass, Debra

2017-01-01

Recent policies in England have enacted significant changes to careers information advice and guidance (CIAG) and work-related learning (WRL). This paper offers insight into these changes from the perspective of young people studying engineering at University Technical Colleges (UTCs) as well as "comprehensive" schools. Face-to-face CIAG…

Displaced Worker Transition Programs: Leading the Workforce Back to Community Colleges.

ERIC Educational Resources Information Center

Walters, Greg; And Others

In response to the increasing numbers of displaced workers due to corporate downsizing, Pellissippi State Technical Community College, in Tennessee, has initiated the Workplace Innovation (WIN) Project to help adults gain prerequisite academic and personal skills to re-enter the workforce or enter college for eventual placement in higher-paying…

Attending College after Involuntary Job Loss: Student Perceptions of Factors Contributing to Their Resilience

ERIC Educational Resources Information Center

Jorgensen, Patricia L.

2013-01-01

The qualitative study involved twelve students at Fox Valley Technical College (FVTC) who involuntarily lost jobs and as a result, made the decision to attend college. Study participants were students with no postsecondary credential beyond high school, and in most cases, had no intentions of attending college until they lost their jobs. Students…

2010 College Course Map. Technical Report. NCES 2012-162

ERIC Educational Resources Information Center

Bryan, Michael; Simone, Sean

2012-01-01

The College Course Map (CCM) is a taxonomy system for coding postsecondary education courses in NCES research studies. Originally developed in 1988 in support of the postsecondary transcript study in the National Longitudinal Study of the High School Class of 1972 (NLS-72), the taxonomy was updated in 1993 for the High School and Beyond Study…

Benchmarking Equity in Transfer Policies for Career and Technical Associate's Degrees

ERIC Educational Resources Information Center

Chase, Megan M.

2011-01-01

Using critical policy analysis, this study considers state policies that impede technical credit transfer from public 2-year colleges to 4-year institutions of higher education. The states of Ohio, Texas, Washington, and Wisconsin are considered, and seven policy benchmarks for facilitating the transfer of technical credits are proposed. (Contains…

Directions 1984: State Community, Junior & Technical Colleges. Alabama's Commitment to Opportunity with Excellence.

ERIC Educational Resources Information Center

Alabama State Dept. of Postsecondary Education, Montgomery.

The report represents the objectives of Directions 1984, a comprehensive systemwide assessment and decision-making effort being undertaken by Alabama's two-year college system. Introductory material highlights the role of Alabama's two-year colleges in providing educational opportunities, explains the philosophy underpinning the Directions 1984…

The College Mathematics Experience and Changes in Majors: A Structural Model Analysis.

ERIC Educational Resources Information Center

Whiteley, Meredith A.; Fenske, Robert H.

1990-01-01

Testing of a structural equation model with college mathematics experience as the focal variable in 745 students' final decisions concerning major or dropping out over 4 years of college yielded separate model estimates for 3 fields: scientific/technical, quantitative business, and business management majors. (Author/MSE)

Ethnomedicinal values, phenolic contents and antioxidant properties of wild culinary vegetables.

PubMed

Abbasi, Arshad Mehmood; Shah, Munir H; Li, Tong; Fu, Xiong; Guo, Xinbo; Liu, Rui Hai

2015-03-13

Traditional medicines comprise a variety of health practices, approaches, knowledge, and beliefs. Documentation of traditional knowledge, estimation of total phenolics and antioxidant properties of plant species used as wild vegetables and in traditional medicines by the local communities of Lesser Himalayas-Pakistan are targeted. Interviews, questionnaires, and focus group conversation with local informants were carried out to record ethno-medicinal values. Used value, percentage of people who have traditional knowledge, preference ranking and informant consensus factors were also measured. Standard analytical methods were applied to estimate phenolic contents and antioxidant properties in water and acetone extracts. A total of 39 plant species used as culinary vegetables and to treat 44 different health disorders are investigated. Significant levels of use value (0.571) and preference ranking (58% PPK, PR-5) are calculated for Ficus palmata, Ficus carica and Solanum nigrum. Elevated levels of total phenolics (144.5 mg GAE/100 g, FW), and flavonoid contents (142.5 mgRtE/100 g, FW) were measured in the water extracts of Origanum vulgare, while Ficus palmata exhibits the highest flavonol contents (142.7 mg RtE/100 g, FW). Maximum DPPH activity is noted in the flowering buds of Bauhinia variegata (85.34%). However, highest values for OH(-) radical scavenging activity (75.12%), Fe(3+) reducing antioxidant power (54.50 µM GAE/100 g, FW), and total antioxidant capacity (180.8 µM AAE/100 g, FW) were measured in the water extracts of Origanum vulgare. Lesser Himalayas is a rich source of traditional cultural heritage, and plant biodiversity, which are under threat and necessitate urgent documentation. Present study is focused on the plant species used in traditional medicines and culinary vegetables as well. Preliminary determinations of phenoloic contents and antioxidant properties of various plant species were carried out. Present work will introduce new resource of

Connecticut State Technical Colleges Fact Book, 1987-88.

ERIC Educational Resources Information Center

McCarroll, Judy; Jones, Dennis

Current and historical data on the Connecticut State Technical System and its five component campuses are provided in this report. Parts I through III present enrollment data for courses financed through the tuition fund, the extension fund, and both funds combined. Information is provided on headcount and full-time enrollment trends by program…

An Innovative Marketing Model: Promoting Technical Programs by Conducting One-Day Conferences.

ERIC Educational Resources Information Center

Petrosian, Anahid

This document examines an innovative marketing strategy developed by South Texas Community College (STCC) to promote its technical programs. In 2000, STCC organized the "Business Conference Institute" to develop 1-day conferences with the Division of Business, Math & Sciences (DBMS). The creation of this Institute linked the College with the local…

A Comparative Analysis of Postsecondary Technical Education in Texas. An Executive Summary.

ERIC Educational Resources Information Center

Groves, Cecil L.; And Others

In response to concerns of unnecessary duplication in programs offered by Texas community/junior colleges and the four campuses and five centers of Texas State Technical College (TSTC), TSTC undertook a study to examine curricula, enrollments, and outcomes for both systems. A literature review was conducted to determine potential differences…

Shaping Perceptions of Delaware Technical & Community College through a Comprehensive Brand Marketing Strategy

ERIC Educational Resources Information Center

Sciple, Judith A.

2010-01-01

Community colleges are an integral part of the American higher education system, providing open access to postsecondary education to all who have the ability to benefit. These institutions, however, often suffer from negative perceptions regarding their effectiveness and quality of instruction. Community colleges can address these perceptions by…

Assessment Program Technical Progress Report, 1996-1997.

ERIC Educational Resources Information Center

McCown, Laurie; Fanning, Erin; Eickmeyer, Barbara

Coconino Community College (CCC) annually assesses its institutional effectiveness to demonstrate its commitment to improving programs and services to students. The 1996-97 Assessment Program Technical Progress Report records the assessment and institutional activities enacted during the academic year, detailing the assessment model, timelines,…

Power of Place: Emerging Science Programs Help Tribal College Students Lead the Way--At Home

ERIC Educational Resources Information Center

Zaffos, Joshua

2013-01-01

Since the first tribal college was established in the late 1960s, tribal colleges and universities have offered technical-learning opportunities to students in isolated communities around the country. From the onset, many of these colleges focused on providing practical skills and vocational job training, and frequently targeted nontraditional,…

Career Opportunities: Career Technical Education and the College Completion Agenda. Part II: Inventory and Analysis of CTE Programs in the California Community Colleges

ERIC Educational Resources Information Center

Moore, Colleen; Jez, Su Jin; Chisholm, Eric; Shulock, Nancy

2012-01-01

The Obama Administration has once again demonstrated the important role community colleges play in educating the nation's workforce and boosting the nation's economy with its recently proposed Community College to Career Fund. This $8 billion fund is aimed at forging partnerships between colleges and businesses to train workers for good-paying…

Technical Education in Agriculture at the Post Secondary Level

ERIC Educational Resources Information Center

Leamer, Thomas C.

1978-01-01

A college dean discusses two-year postsecondary agriculture technology programs and the need for properly trained faculty to train students for semiskilled, skilled, and technical positions both on and off the farm. (MF)

Unintended Social Reproduction in Community College Vocational ESL (VESL): An Ethnographic Lens

ERIC Educational Resources Information Center

Ketzenberg, Laurie

2010-01-01

This ethnographic study focuses on a community college VESL program in the Pacific Northwest that attempts to address the critical employment needs of a growing number of English language learners (ELLs). Immigrants are routinely barred from mainstream career and technical programs because content is linguistically inaccessible. This college VESL…

A Focused Report Presented to North Central Association of Colleges and Schools.

ERIC Educational Resources Information Center

Colorado Technical Coll., Colorado Springs.

During January 23-24, 1984, a North Central Association of Colleges and Schools evaluation team visited Colorado Technical College to conduct a comprehensive evaluation for continued accreditation at the bachelor's degree granting level. The accreditation was continued as a result, and it was recommended that a comprehensive evaluation be…

Progress in the First Five Years: An Evaluation of Achieving the Dream Colleges in Washington State

ERIC Educational Resources Information Center

Jenkins, Davis; Wachen, John; Kerrigan, Monica Reid; Mayer, Alexander K.

2012-01-01

In 2006, six community and technical colleges in Washington State joined the innovative national reform initiative called Achieving the Dream (ATD). This report describes the progress each college made in implementing ATD's "culture of evidence" principles for institutional improvement, examines strategies implemented by the colleges to…

Creating Pathways to a Better Life: How Four Tribal Colleges Are Training Skilled Workers to Meet Regional Needs

ERIC Educational Resources Information Center

Worley, Jerry

2014-01-01

With the tremendous job growth and economic boom on the Northern Plains, tribal colleges in Montana and North Dakota are initiating new innovative programs to address the region's workforce necessities. United Tribes Technical College (UTTC), Fort Peck Community College (FPCC), Aaniiih Nakoda College (ANC), and Cankdeska Cikana Community College…

Similarities and Differences between Public and Proprietary Postsecondary 2-Year Technical Institutions

ERIC Educational Resources Information Center

Miller, Debra K.; Mupinga, Davison M.

2006-01-01

Private and public 2-year technical colleges survive side-by-side within the same communities. However, little is known about their characteristics, similarities and differences. The question is whether the 2-year technical institutions are duplicating each other, or are they significantly different in their missions, admission requirements,…

An English Language Curriculum for Technical Students. Practical Papers in English Education, Volume 2.

ERIC Educational Resources Information Center

Hutchinson, Tom; And Others

This curriculum for technical students aims at linking the identity of the learner, his initial linguistic and technical competence, and his expectations with the competence expected of him on entering the technical college. The materials of the curriculum make use of a wide variety of information and data sources such as school-level science…

From Community College to University: Expectations for California's New Transfer Degrees. Technical Appendices

ERIC Educational Resources Information Center

Moore, Colleen; Shulock, Nancy

2014-01-01

The ability to transfer from community college to university is vital in California, where access to public universities is limited to the top one-third of high school graduates and all others have access to baccalaureate education through the California Community Colleges (CCC). Yet a complex transfer process has led to low transfer rates and…

International Partnership in Educational Strategic Planning and Evaluation: The Muffles College Project.

ERIC Educational Resources Information Center

Satterlee, Brian

The Florida Association of Voluntary Agencies for Caribbean Action was formed by the state's Governor to increase cooperation with Caribbean nations and provide on-site technical assistance and training in health, agriculture, social services, and education. In 1996, the Association conducted a project with Muffles College, a junior college in…

Understanding Partnerships: A Rural College's Role in Recycling Refuse.

ERIC Educational Resources Information Center

Adams, Frank G.

2000-01-01

Describes the partnership that was formed by a county government, three city governments, Weyerhaeuser Company, and Cossatot Technical College in Arkansas to solve the refuse problem when the local landfill closed. (JOW)

Emphasis: Technical Education. Conference Report (St. Louis, Mo., May 12-14, 1966).

ERIC Educational Resources Information Center

American Association of Junior Colleges, Washington, DC.

The purpose of this conference was to bring expertise in the field of technical education to bear upon the identification and resolution of problems inhibiting the expansion of programs at the junior college level. Sixty-four participants were involved. The conference focused upon the relationships of technical education to: society, college…

ACT Plan: Technical Manual. 2013/2014

ERIC Educational Resources Information Center

ACT, Inc., 2013

2013-01-01

This manual contains information about the American College Test (ACT) Plan® program. The principal focus of this manual is to document the Plan program's technical adequacy in light of its intended purposes. This manual supersedes the 2011 edition. The content of this manual responds to requirements of the testing industry as established in the…

Best of College Architecture: AS&U's Architectural Competition.

ERIC Educational Resources Information Center

American School and University, 1981

1981-01-01

A restoration/addition that preserves traditional New England architecture, a sleek vocational-technical college on the prairie, and two energy efficient masonry buildings were selected as winners in the 1981 American School & University Design Awards competition. (Author/MLF)

Bridges or Barriers: Analysis of Logodiversity in College Biology Textbooks

ERIC Educational Resources Information Center

Burton, Rebecca S.

2011-01-01

When selecting a textbook, college instructors must weigh a variety of factors. One is whether the text is written at a level that is accessible to one's students. An important factor in this is how many technical words are used. I developed an index to calculate logodiversity, a term I coined that reflects the number of technical words and the…

Notes on a New Productive Strain of King Oyster Mushroom, Pleurotus eryngii (Higher Basidiomycetes), a Prized Italian Culinary-Medicinal Mushroom.

PubMed

Venturella, Giuseppe; Palazzolo, Eristanna; Saiano, Filippo; Gargano, Maria Letizia

2015-01-01

In this paper, the authors provide data on a culinary-medicinal, host-specific variety of P. eryngii species-complex that is known in Italy as "cardoncello". A species description, the techniques of isolation of a new strain (C-142-c), and the preparation of the substratum are illustrated. Data on the productivity of substratum inoculated with C-142-c strain and the nutritional value of cultivated "cardoncello" mushrooms are also provided.

Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

PubMed Central

Sharma, S. K.; Gautam, N.

2015-01-01

The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, lycopene), flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65–70%) over SFA (30–35%) was observed in all the species with considerable amounts of other bioactive compounds. All the species showed higher effectiveness for antioxidant capacities. PMID:26199938

Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species.

PubMed

Sharma, S K; Gautam, N

2015-01-01

The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, lycopene), flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65-70%) over SFA (30-35%) was observed in all the species with considerable amounts of other bioactive compounds. All the species showed higher effectiveness for antioxidant capacities.

Game Changers: The Quest to Rethink Institutional Roles and Functions at U.S. Community Colleges

ERIC Educational Resources Information Center

Woods, Bob

2014-01-01

When the 10 members of the American Association of Community College's (AACC's) 21st-Century Implementation Team 7 (nine of whom are community college presidents) sat down in 2013 to talk about reforming institutional roles and functions at the nation's two-year career and technical colleges, everyone in the room knew the work before them would be…

A Researcher-Practitioner Partnership on Remedial Math Contextualization in Career and Technical Education Programs

ERIC Educational Resources Information Center

Wang, Xueli; Wang, Yan; Prevost, Amy

2017-01-01

This chapter documents a partnership between university-based researchers and community college instructors and practitioners in their collective pursuit to improve student success in manufacturing programs at a large urban 2-year technical college, presenting an example of a contextualized instructional approach to teaching developmental math,…

Predicting Student Achievement and Attrition in a Proprietary Technical College.

ERIC Educational Resources Information Center

Taube, Sylvia R.; Taube, Paul M.

1991-01-01

Analysis of data on 101 entering proprietary college students found that (1) predictors of initial achievement were entrance exam scores, gender, race, age, grade point average, and expectations; (2) dropout predictors were marital status, work hours, prior achievement, absences, and faculty interaction; and (3) age, gender, race, and children did…

The Effect of Functional Flow Diagrams on Apprentice Aircraft Mechanics' Technical System Understanding.

ERIC Educational Resources Information Center

Johnson, Scott D.; Satchwell, Richard E.

1993-01-01

Describes an experimental study that tested the impact of a conceptual illustration on college students' understanding of the structure, function, and behavior of complex technical systems. The use of functional flow diagrams in aircraft mechanics' training is explained, a concept map analysis is discussed, and implications for technical training…

Facing Disaster: A Tale of Two Colleges, One System, and Their Response to Hurricane Katrina

ERIC Educational Resources Information Center

Collins, Kelley Rhoe; Savage, Robert; Wainwright, William

2008-01-01

This article presents three situations (a community college, a technical college, and a state system) and describes the responses to substantial hurricane storm damages sustained by the physical infrastructure in each case. A disaster readiness checklist is provided. (Contains 1 table.)

Teaching Scientific and Technical French at Napier College in Scotland.

ERIC Educational Resources Information Center

Mitchell, Evelyne

Scotland's vocationally-oriented Napier College was funded by the French Government to develop language courses for scientists and engineers. The courses developed have been intensive and extensive, based on work started by a team of French scientists focusing on the language, concepts, and ways of thinking common to the scientific community.…