| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
BOOK REVIEW
|
|
|
2005
|
4 |
1 |
p. 123-126
|
artikel
|
| 2 |
Chef as CEO
|
Harrington, Robert J.
|
|
2005
|
4 |
1 |
p. 39-52
|
artikel
|
| 3 |
CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS
|
Joseph, LaLopa Mick
|
|
2005
|
4 |
1 |
p. 29
|
artikel
|
| 4 |
Developing “Subject Fields” in Culinary Arts, Science, and Gastronomy
|
Hegarty, Joseph A.
|
|
2005
|
4 |
1 |
p. 5-13
|
artikel
|
| 5 |
Evaluating Teaching Effectiveness in a Quantity Food Laboratory Setting
|
Chandler, James A.
|
|
2005
|
4 |
1 |
p. 15-27
|
artikel
|
| 6 |
Expanding the Food Service Curriculum
|
Gustafson, Catherine M.
|
|
2005
|
4 |
1 |
p. 53-68
|
artikel
|
| 7 |
Integrating Eisner's Arts Education Philosophy into Culinary Arts Education
|
Brown, Jeffrey N.
|
|
2005
|
4 |
1 |
p. 89-99
|
artikel
|
| 8 |
Out of the Shadows and into the Light
|
Cullen, Michael
|
|
2005
|
4 |
1 |
p. 31-37
|
artikel
|
| 9 |
The Impact of Learning Transfer Outcomes on Employed Culinary Arts Graduates' Perceptions of Career Success
|
Antun, John M.
|
|
2005
|
4 |
1 |
p. 75-87
|
artikel
|
| 10 |
The Wine and Food Pairing Process
|
Harrington, Robert J.
|
|
2005
|
4 |
1 |
p. 101-112
|
artikel
|
| 11 |
Usage of a Web-Based Food Safety Course to Teach High School Teachers
|
Costello, Carol
|
|
2005
|
4 |
1 |
p. 113-122
|
artikel
|
| 12 |
WEB SITES OF INTEREST TO CULINARIANS AND CULINARY TEACHERS
|
Frash, Robert E.
|
|
2005
|
4 |
1 |
p. 69-73
|
artikel
|
| 13 |
Welcome to the Inaugural Issue of the Journal of Culinary Science & Technology
|
Hegarty, Joseph A.
|
|
2005
|
4 |
1 |
p. 1-3
|
artikel
|
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