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Manipulative learning style preferen...

University of Alaska Anchorage.

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Manipulative learning style preferences of students in a secondary Culinary Arts programs.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Manipulative learning style preferences of students in a secondary Culinary Arts programs./
作者:	Denkler, Glenn Michael.
面頁冊數:	35 p.
附註:	Chair: Flory Vinson.
Contained By:	Masters Abstracts International33-05.
標題:	Education, Home Economics. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1360738

Manipulative learning style preferences of students in a secondary Culinary Arts programs.
Denkler, Glenn Michael.

Manipulative learning style preferences of students in a secondary Culinary Arts programs. - 35 p.

Chair: Flory Vinson.

Thesis (M.S.)--University of Alaska Anchorage, 1994.

The purpose of this study was to determine if learning style preferences would predict student performance in two types of vocational education instruction: (1) the traditional lecture method, and (2) manipulative ("hands-on") instruction. The National Association of Secondary School Principals' Learning Style Profile was the instrument used to determine the extent of the manipulative preference of (n = 110) Culinary Arts students in an area vocational secondary school. Lab and academic scores of the students were then compared to their manipulative preference. The causal-comparative study showed that there was a relationship indicating that students with a high manipulative style preference would score significantly higher on lab grades and significantly lower on academic grades than students with a low manipulative learning style preference.Subjects--Topical Terms:

1020169
Education, Home Economics.

Manipulative learning style preferences of students in a secondary Culinary Arts programs.
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502 $a Thesis (M.S.)--University of Alaska Anchorage, 1994.
520 $a The purpose of this study was to determine if learning style preferences would predict student performance in two types of vocational education instruction: (1) the traditional lecture method, and (2) manipulative ("hands-on") instruction. The National Association of Secondary School Principals' Learning Style Profile was the instrument used to determine the extent of the manipulative preference of (n = 110) Culinary Arts students in an area vocational secondary school. Lab and academic scores of the students were then compared to their manipulative preference. The causal-comparative study showed that there was a relationship indicating that students with a high manipulative style preference would score significantly higher on lab grades and significantly lower on academic grades than students with a low manipulative learning style preference.
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