Integrated Contextual Learning and Food Science Students' Perception of Work Readiness
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 h...
| Main Authors: | , |
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| Format: | Journal Article |
| Published: |
Institute of Food Technologists
2013
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| Online Access: | http://hdl.handle.net/20.500.11937/42741 |
| _version_ | 1848756502539534336 |
|---|---|
| author | Coorey, Ranil Firth, Ann |
| author_facet | Coorey, Ranil Firth, Ann |
| author_sort | Coorey, Ranil |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T09:13:13Z |
| format | Journal Article |
| id | curtin-20.500.11937-42741 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:13:13Z |
| publishDate | 2013 |
| publisher | Institute of Food Technologists |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-427412017-09-13T15:04:46Z Integrated Contextual Learning and Food Science Students' Perception of Work Readiness Coorey, Ranil Firth, Ann 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. 2013 Journal Article http://hdl.handle.net/20.500.11937/42741 10.1111/1541-4329.12003 Institute of Food Technologists restricted |
| spellingShingle | Coorey, Ranil Firth, Ann Integrated Contextual Learning and Food Science Students' Perception of Work Readiness |
| title | Integrated Contextual Learning and Food Science Students' Perception of Work Readiness |
| title_full | Integrated Contextual Learning and Food Science Students' Perception of Work Readiness |
| title_fullStr | Integrated Contextual Learning and Food Science Students' Perception of Work Readiness |
| title_full_unstemmed | Integrated Contextual Learning and Food Science Students' Perception of Work Readiness |
| title_short | Integrated Contextual Learning and Food Science Students' Perception of Work Readiness |
| title_sort | integrated contextual learning and food science students' perception of work readiness |
| url | http://hdl.handle.net/20.500.11937/42741 |