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T. S. Robertson 《Educational research; a review for teachers and all concerned with progress in education》2013,55(3):189-197
Social class has always been one of the most prominent variables in educational research, yet the various ways of classifying it have never ceased to be controversial. The author reviews the major classifications, assesses their validity, surveys the use made of them in research literature, suggests how they should be interpreted, and assesses to what degree findings couched in these terms correspond to the reality of social differences in Britain. 相似文献
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Fred S. Goodman 《Religious education (Chicago, Ill.)》2013,108(6):417-420
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Rachel L. Bissett Michael S.H. Cheng Robert G. Brannan 《Journal of Food Science Education》2010,9(1):11-18
ABSTRACT: Professional organizations have linked core competency to professional success and competitive strategy. The Research Chefs Assn. (RCA) recently released 43 core competencies for practicing culinologists. Culinology® is a profession that links skills of culinary arts and food science and technology in the development of food products. An online survey was created asking RCA members from all 6 membership categories (Associate, Affiliate, Chef, Culinology, Food Science and Technology (FS&T), and Student) to rate their knowledge level based on a 7‐point scale and agreement to importance in job performance based on a 5‐point Likert scale for each competency statement. RCA participant's (N = 192) survey results were analyzed using SPSS for Windows version 13.0 at a significance level of P < 0.05. Statistical survey validation grouped all 43 competency statements into 8 factors (groupings) according to level of competency proficiency (opposed to the 7 groups each competency was originally designated by the RC A) and into 9 factors according to job success. Results suggest that Chef Members know “Culinary Arts” best and FS&T members know “Food Science” best. A gap analysis determined what competency factors were low in knowledge level yet important to job success for each membership category. Chef members have a lower level of knowledge in “Product Development,”“Food Science,” and “Quality Assurance” factors; however, the factors are important to job success. FS&T members have a lower level of knowledge in “Nutrition” yet identified the factor important to job success. An opportunity exists to improve educational efforts for specific membership categories. 相似文献
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Raymond S. Adams 《课程研究杂志》2013,45(3):260-268
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