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Gastronomi ve Mutfak Sanatları Öğrencilerinin Workshop Etkinlikleri Algısının Değerlendirilmesi: Afyon Kocatepe Üniversitesi Örneği (Evaluation of Gastronomy and Culinary Arts Students Perceptions of Workshops: A Case of Afyon Kocatepe University)
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Gastronomi ve Mutfak Sanatları Öğrencilerinin Workshop Etkinlikleri Algısının Değerlendirilmesi: Afyon Kocatepe Üniversitesi Örneği (Evaluation of Gastronomy and Culinary Arts Students Perceptions of Workshops: A Case of Afyon Kocatepe University) (2018)Gastronomi ve Mutfak Sanatları Öğrenciler…Research-Based Professional Development: Teachers Engaged in Professional Learning Communities (2007)Research-Based Professional D…A Brief History of Culinary Arts Education in America (2005)A Brief History of Culinary A…The French Nobility in the Eighteenth Century (1985)Evaluating quality in associate degree culinary arts programs (2010)Challenges faced by female chefs in the Kenyan hospitality industry: A study through an African oral tradition of storytelling (2017)ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE (2019)Self-efficacy: the exercise of control (1997)Self-Efficacy: The Exercise of Control (1999)Designing Professional Development for Teachers of Science and Mathematics (2010)Learning from dilemmas: teacher professional development through collaborative action and reflection (2012)Development and Nature of Preservice Chemistry Teachers’ Pedagogical Content Knowledge for Nature of Science (2015)School Leaders as Participants in Teachers’ Professional Development: The Impact on Teachers’ and School Leaders’ Professional Growth (2015)
this work references cited by second hop

References

  • 2007Research-Based Professional Development: Teachers Engaged in Professional Learning Communities111 cited
  • 2005A Brief History of Culinary Arts Education in America32 cited

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