The Resource Centre contains practical material about good teaching and learning in the tertiary sector. The Resources can come from the Communities and Project Groups on the site. The Resources are high-quality, well-presented, evidence-based, and relevant to New Zealand.
This section includes items relevant to the teaching of Food, Hospitality, and Personal Services, including Beauty Therapy and Hairdressing.
Most recent resources about Food, Hospitality and Personal Services
In this report, the perspectives of first-year apprentices (both continuing and discontinued) and pre-trade students are studied to explain the factors influencing young peoples’ decision to commence and continue with apprenticeship.
This project sought to investigate students', hospitality educators' and industry practitioners' perceptions of the role of academic literacy in post-graduate hospitality education. The report discusses tensions between their perceptions, and provides suggestions on how the academic community might address these tensions.
A collection of case studies written by, and for, academic staff, showcasing experiences of learning through assessment in a variety of contexts. Includes an introduction on ‘Assessing emergent professional expertise’
This Masters thesis examines the shift from traditional on-site industry education (apprentice style learning) to tertiary education in academically-centred institutions, with particular emphasis on professional culinary education. The investigation extends beyond the recent 'symptoms' of changing government Acts, extensively developing (global) tertiary education and evolving industry education responsibility to explore the deeper influences and controls of change which have brought us to where we are today. This treatise explores three key areas of 'power and control' within the arenas of politics, education and industry education. These are considered through the multi-perspective lenses of critical social science, existentialism and postmodernism.