Teaching Culinary studies, using multimedia, mobile technology and WebCT to learners from geographically dispersed campuses PROCEEDINGS
Marian Theron, Tshwane university of Technology, South Africa
World Conference on E-Learning in Corporate, Government, Healthcare, and Higher Education, in Honolulu, Hawaii, USA ISBN 978-1-880094-60-0 Publisher: Association for the Advancement of Computing in Education (AACE), Chesapeake, VA
During 2005, the subjects Culinary studies I: Theory and Practical have been redesigned using various technologies such as videos, PDA's and different tools in WebCT to complement traditional teaching methods. A quantitative research method will be used to determine whether a multimodal approach to teaching culinary studies influenced the pass rate. This part of the study will be executed after the June 2006 examination. A qualitative method, a web-based survey, was used to determine the learner's perceptions towards the use of different technologies in teaching culinary studies. The results are currently undergoing statistical analyses using the computer program Atlas ti. It is envisaged that the use of WebCT and other technologies will allow learners to have more access to learning at their own time and at their own pace
Theron, M. (2006). Teaching Culinary studies, using multimedia, mobile technology and WebCT to learners from geographically dispersed campuses. In T. Reeves & S. Yamashita (Eds.), Proceedings of World Conference on E-Learning in Corporate, Government, Healthcare, and Higher Education 2006 (pp. 971-978). Chesapeake, VA: AACE.
© 2006 AACE