American wings: by Captain Burr Leyson. 214 pages,plates, 15 × 21 cms. New York,E. P. Dutton & Co., Inc., 1938. Price $2.00     

R.H. Oppermann 《Journal of The Franklin Institute》1938,225(5):608-609

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Algunos límites de la evaluación     

Walter H. MacGinitie 《Cultura y Educación》2013,25(19-20):25-34

La revisión que se hace aquí de toda una serie de limitaciones y de errores habituales en la evaluación educativa ayudará sin duda a los lectores a tomar conciencia del problema y, como propone el autor, a concebir la evaluación más como un método para posibilitar oportunidades que como vía para establecer categorías.  相似文献   

The Colombian national apprenticeship service (SENA)     

Armando N. L. Negri 《Prospects》1976,6(2):240-244

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The transfer of power at the Board of Education, 1911     

N.D. Daglish 《Journal of educational administration and history》2000,32(2):1-10

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Lost and Found: Making Sense of Foreign Spaces and the Self with Public Transport     

Jan Nåls  Nathalie Hyde-Clarke 《Journal of Intercultural Communication Research》2017,46(4):346-359

How does public transport both enable and restrict one’s negotiation and interaction with cultural, social and material landscapes? The understanding of social space and self is guided by one’s journey through those spaces, by witnessing events and public conduct. This article presents autoethnographic accounts of two communication studies researchers placed in Cape Town, South Africa, and Helsinki, Finland, for more than three months. In both situations, researchers relied on public transport with which they were unfamiliar. This study considers how those experiences were perceived, and how the researchers encountered and experienced the new social environments, local population and themselves.  相似文献   

Our heritage of words     

C. H. Cooley 《Communication quarterly》2013,61(4)

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Whose Agenda Is Right for Our Schools?     

Dr. Robert H. Anderson 《The Educational forum》2013,77(2):184-186

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Experiencing the workplace: shaping worker identities through assessment,work and learning     

Peter H. Sawchuk 《Studies in Continuing Education》2013,35(2):163-183

This article reports on the findings of research seeking to understand the informal dimensions of online learning in the labour movement. It draws on analysis of online learning workshop participation in specially initiated sessions amongst labour activists/educators from across Canada. Findings are based on the analysis of original interview data and survey data as well as content and interaction analysis of online postings. Barriers to effective participation are discussed, as are possible functions of online learning/communication in the labour movement. I argue that there is strong evidence to suggest that online learning can be a valuable addition to the education capacity of the labour movement, and that an important part of this contribution revolves around a recognition of informal learning, the linkages between the online and the offline world, and the unique goals of the labour movement.  相似文献   

Report of the committee on science and the arts     

H. Pemberton  Luther L. Cheney  Nathan H. Edgerton  C.Hanford Henderson  Richard D. Baker  F.Lynwood Garrison 《Journal of The Franklin Institute》1890,130(6):417-423

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A Quantitative Assessment of the Research Chefs Association Core Competencies for the Practicing Culinologist     

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