Teaching mise-en-place: Student perceptions of the cooking pro forma process
Volume: 22, Pages: 100245 - 100245
Published: Dec 1, 2020
Abstract
This study investigates the perceptions of registered consumer science students (n = 58) and graduates (n = 39) from the Department of Consumer and Food Sciences at the University of Pretoria (UP) about compulsory forms (e.g. recipe conversions, costing sheets, and work schedules, among others) completed in preparation for 3-h practical cooking lessons. Peer assessment of the forms on the Learning Management System (LMS) allows enhanced...
Paper Details
Title
Teaching mise-en-place: Student perceptions of the cooking pro forma process
Published Date
Dec 1, 2020
Volume
22
Pages
100245 - 100245
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