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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.
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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.
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Analysis of a Pilot Study of a Culinary Medicine Course for Community Health Workers
by Hie, Shanna Alexis, M.S.  California State University, Long Beach. 2020: 74 pages; 28028893.
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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.
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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.
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Open Innovation Ecosystem: Chez Panisse Case Study
by Kim, So Hyeong, Ph.D.  University of California, Berkeley. 2013: 98 pages; 3616475.
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Scientific Literacy in Food Education: Gardening and Cooking in School
by Strohl, Carrie A., Ph.D.  University of California, Davis. 2015: 146 pages; 10036005.
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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.
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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.
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Chinese Restaurants in Los Angeles and San Gabriel Valley: Spaces of Change and Permanence
by Lanza, Amanda Jacqueline, M.A.  California State University, Los Angeles. 2020: 86 pages; 28321540.
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Food Face: Eating on the Small Screen
by Jameson, Stacy Megan, Ph.D.  University of California, Davis. 2011: 194 pages; 3499450.
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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.
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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.
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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.
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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.
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Me to we: How collaborative leadership culture developed in an organization
by Huffaker, Julie S., Ph.D.  Fielding Graduate University. 2017: 610 pages; 10258071.
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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.
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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.
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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.
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