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    Integrated Contextual Learning and Food Science Students' Perception of Work Readiness

    Access Status
    Fulltext not available
    Authors
    Coorey, Ranil
    Firth, Ann
    Date
    2013
    Type
    Journal Article
    
    Metadata
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    Citation
    Coorey, Ranil and Firth, Ann. 2013. Integrated Contextual Learning and Food Science Students' Perception of Work Readiness. Journal of Food Science Education. 12 (2): pp. 20-27.
    Source Title
    Journal of Food Science Education
    DOI
    10.1111/1541-4329.12003
    ISSN
    1541-4329
    URI
    http://hdl.handle.net/20.500.11937/42741
    Collection
    • Curtin Research Publications
    Abstract

    The expectation that universities will produce graduates with high levels of work readiness is now a commonplace in government policies and statements from industry representatives. Meeting the demand requires that students gain industry related experience before graduation. Traditionally students have done so by undertaking extended work placements. With increasing numbers of students competing for a limited number of placements, virtual and simulated work environments are becoming popular alternative strategies. This paper describes the simulation of workplace practices through the introduction of integrated contextual learning (ICL) into the Food Science Program at Curtin Univ. as a way of enhancing employability and increasing students’ confidence that they are work ready.

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