Web Based Learning in Food Technology
An analysis of the advantages of web-based learning over other conventional modes of education and teaching environments for the study of food technology.
# 110003 | 1,911 words | 13 sources | APA | 2008 |
Published on Dec 14, 2008 in Education (Higher) , Computer and Technology (Internet) , Education (Education and Computers)
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This paper discusses web-based learning and how it should be used in conjunction with cooperative learning to enhance students' reasoning and critical thinking skills. It discusses the advantages of web-based learning over other conventional modes of education and teaching environments. The paper then focuses on web-based learning in food technology and how it can be used to create a good end product.
From the Paper:"For example, the simulation has a recipe research feature which can help the students gain knowledge in the formulation of new recipes. This correlates to the planning, preparation, presentation and evaluating food solutions for specific purposes. The students decide what theme they want for their restaurant and choose recipes specifically designed for that purpose. When we discuss recipe formulation and what aspects are desired in food choice, I will relate what we have learned to the simulated game. From there, we can discuss my experiences as a pastry cook and business owner."
Sample of Sources Used:
- Crain, W. (2005). Theories of Development: Concepts and Applications. New Jersey: Pearson Education.
- Discovery Learning: Bandura. (n.d.). Retrieved November 7, 2008 from Learning-Theories.com Web site: http://www.learning-theories.com/social-learning-theory-bandura.html
- Discovery Learning: Bruner. (n.d.). Retrieved November 7, 2008 from Learning-Theories.com Web site: http://www.learning-theories.com/ category/ constructivist-theories
- Food Technology Years 7 - 10 Syllabus. (2003). Retrieved November 15, 2008, from Board of Studies New South Wales Web site: http://www.boardof studies.nsw .edu.au/syllabus_sc/pdf_doc/food_tech_710_syl.pdf
- Haefner, J. (2000). The Importance of Being Synchronous. Retrieved November 5, 2008, from Illinois Wesleyan University Web site: http://wac.colostate.edu/aw/ teaching/ haefner2000.htm
Cite this Term Paper:
Web Based Learning in Food Technology (2008, December 14) Retrieved September 20, 2020, from https://www.academon.com/term-paper/web-based-learning-in-food-technology-110003/
"Web Based Learning in Food Technology" 14 December 2008. Web. 20 September. 2020. <https://www.academon.com/term-paper/web-based-learning-in-food-technology-110003/>