Results

Looking for more? ProQuest® Dissertations & Theses has additional dissertations and theses.
812 open access dissertations and theses found for:
if(Culinary)  »   Refine Search
2.
3.
A garden-based nutrition and culinary activity curriculum for middle-school adolescents
by Katz, Shira, M.S.  California State University, Long Beach. 2013: 114 pages; 1523048.
4.
Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design
by Mack, Glenn R., Ed.D.  Nova Southeastern University. 2012: 206 pages; 3535705.
5.
Hands-on Nutrition and Culinary Intervention Within a Substance Use Disorder Residential Treatment Facility
by Moore, Kristie, M.S.  California State University, Long Beach. 2015: 128 pages; 1598646.
8.
Caught in the Threshold: Experiences of Refugee Chefs in Paris
by Elder, Anne, M.A.  The American University of Paris (France). 2017: 82 pages; 13871600.
9.
Open Innovation Ecosystem: Chez Panisse Case Study
by Kim, So Hyeong, Ph.D.  University of California, Berkeley. 2013: 98 pages; 3616475.
10.
Scientific Literacy in Food Education: Gardening and Cooking in School
by Strohl, Carrie A., Ph.D.  University of California, Davis. 2015: 146 pages; 10036005.
12.
Transforming Tastes: M. F. K. Fisher, Julia Child, Alice Waters and the Revision of American Food Rhetorics
by Branch, Erin L., Ph.D.  The University of North Carolina at Chapel Hill. 2012: 266 pages; 3509240.
14.
15.
The Cookbook Canon: How Women Authors Tamed the Domestic Sphere
by LaRoche, Amanda Ray, Ph.D.  University of Louisiana at Lafayette. 2017: 136 pages; 10599081.
16.
Food Face: Eating on the Small Screen
by Jameson, Stacy Megan, Ph.D.  University of California, Davis. 2011: 194 pages; 3499450.
17.
The Influx of Neo-Bistrots in France and Its Impact on French Cuisine
by Grissa, Cecilia Z., M.A.  The American University of Paris (France). 2013: 70 pages; 10305750.
18.
The Impact of Career and Technical Education Programs on At-Risk Secondary Students
by Smith, Sabrina E., Ed.D.  Walden University. 2012: 104 pages; 3548915.
19.
Employer and Employee Implications for Certifications: An Application for Professional Food Servers
by Weber, Mary J., D.B.A.  Universite de Grenoble I (Universite Joseph Fourier) (France). 2006: 199 pages; 3442072.
20.
Development of a 3-pronged approach to evaluation for the iCook-4H project
by Mathews, Douglas R., Ph.D.  The University of Maine. 2015: 166 pages; 10096287.
22.
Leadership Development: The Effects of Service-Learning Programs on Adult Learners’ Success
by Martin, Richenel M., Jr., D.E.Lead.  University of Charleston - Beckley. 2019: 160 pages; 13885626.
24.
Me to we: How collaborative leadership culture developed in an organization
by Huffaker, Julie S., Ph.D.  Fielding Graduate University. 2017: 610 pages; 10258071.
26.
28.
Exploring Millennial Wine Consumption: The Search for Community and Authenticity
by Lusebrink, Chantelle M., M.A.  The American University of Paris (France). 2014: 175 pages; 13833839.
29.
Daily life at Cerro León, an Early Intermediate period highland settlement in the Moche Valley, Peru
by Ringberg, Jennifer Elise, Ph.D.  The University of North Carolina at Chapel Hill. 2012: 353 pages; 3545543.
30.
Perceptions of Working Conditions of Family and Consumer Science Teachers in Kentucky
by Cope, Jessica, Ed.D.  Northern Kentucky University. 2017: 77 pages; 10640325.
1 - 30 of 812 displayed.
  1    2    3    4    5    6    7    8    9    10   Next >
Copyright © 2020 ProQuest LLC. All rights reserved. Terms and Conditions Privacy Policy Cookie Policy
ProQuest