Florida Chef | Valencia College (original) (raw)

A culinary educator with a passion for Florida Food History.

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The purpose of this study was to apply what is known about the correlation of brain dominance and... more The purpose of this study was to apply what is known about the correlation of brain dominance and learning styles to students enrolled in Post-Secondary Culinary Arts Programs. The field of Culinary Arts includes the subjects of Culinary, and Pastry & Baking. Since Culinary School students are required to take classes of their field, academic classes to gain credits for their degree, plus classes of the opposite discipline, they may not always learn in their preferred style. The significance of this study showed that there is significant effect with gender, age, and Brain Dominance had a significant effect on the odds of observing at least one response category of Learning Style. After delving into numerous brain dominance theories, Neethling’s Whole Brain Creativity best suited this study to understand why students are drawn to their field and not the opposite. Students enrolled in Post-Secondary Culinary Arts Programs were asked a series of questions in a survey powered by SurveyMonkey™ based off the Neethling’s Brain Instrument™ to help determine if their Brain Dominance (IV) affected their chosen career path [Culinary Arts or Pastry & Baking] (DV) or their Learning Style (DV). The results of the Brain Dominance survey were compared to the results of the VAK Learning survey by conducting logistic regressions. The findings of the relationship between the career path of a student enrolled in a Culinary School and their Brain Dominance, in relation to their age and gender was insignificant. The findings between the relationship of the students’ brain dominance and their learning style was insignificant. The findings between a Culinary School’s students’ career path, their brain dominance, and their learning style was insignificant. A larger sample size is desired for further research.

The purpose of this study was to apply what is known about the correlation of brain dominance and... more The purpose of this study was to apply what is known about the correlation of brain dominance and learning styles to students enrolled in Post-Secondary Culinary Arts Programs. The field of Culinary Arts includes the subjects of Culinary, and Pastry & Baking. Since Culinary School students are required to take classes of their field, academic classes to gain credits for their degree, plus classes of the opposite discipline, they may not always learn in their preferred style. The significance of this study showed that there is significant effect with gender, age, and Brain Dominance had a significant effect on the odds of observing at least one response category of Learning Style. After delving into numerous brain dominance theories, Neethling’s Whole Brain Creativity best suited this study to understand why students are drawn to their field and not the opposite. Students enrolled in Post-Secondary Culinary Arts Programs were asked a series of questions in a survey powered by SurveyMonkey™ based off the Neethling’s Brain Instrument™ to help determine if their Brain Dominance (IV) affected their chosen career path [Culinary Arts or Pastry & Baking] (DV) or their Learning Style (DV). The results of the Brain Dominance survey were compared to the results of the VAK Learning survey by conducting logistic regressions. The findings of the relationship between the career path of a student enrolled in a Culinary School and their Brain Dominance, in relation to their age and gender was insignificant. The findings between the relationship of the students’ brain dominance and their learning style was insignificant. The findings between a Culinary School’s students’ career path, their brain dominance, and their learning style was insignificant. A larger sample size is desired for further research.

The purpose of this study was to apply what is known about the correlation of brain dominance and... more The purpose of this study was to apply what is known about the correlation of brain dominance and learning styles to students enrolled in Post-Secondary Culinary Arts Programs. The field of Culinary Arts includes the subjects of Culinary, and Pastry & Baking. Since Culinary School students are required to take classes of their field, academic classes to gain credits for their degree, plus classes of the opposite discipline, they may not always learn in their preferred style. The significance of this study showed that there is significant effect with gender, age, and Brain Dominance had a significant effect on the odds of observing at least one response category of Learning Style. After delving into numerous brain dominance theories, Neethling’s Whole Brain Creativity best suited this study to understand why students are drawn to their field and not the opposite. Students enrolled in Post-Secondary Culinary Arts Programs were asked a series of questions in a survey powered by SurveyMonkey™ based off the Neethling’s Brain Instrument™ to help determine if their Brain Dominance (IV) affected their chosen career path [Culinary Arts or Pastry & Baking] (DV) or their Learning Style (DV). The results of the Brain Dominance survey were compared to the results of the VAK Learning survey by conducting logistic regressions. The findings of the relationship between the career path of a student enrolled in a Culinary School and their Brain Dominance, in relation to their age and gender was insignificant. The findings between the relationship of the students’ brain dominance and their learning style was insignificant. The findings between a Culinary School’s students’ career path, their brain dominance, and their learning style was insignificant. A larger sample size is desired for further research.

The purpose of this study was to apply what is known about the correlation of brain dominance and... more The purpose of this study was to apply what is known about the correlation of brain dominance and learning styles to students enrolled in Post-Secondary Culinary Arts Programs. The field of Culinary Arts includes the subjects of Culinary, and Pastry & Baking. Since Culinary School students are required to take classes of their field, academic classes to gain credits for their degree, plus classes of the opposite discipline, they may not always learn in their preferred style. The significance of this study showed that there is significant effect with gender, age, and Brain Dominance had a significant effect on the odds of observing at least one response category of Learning Style. After delving into numerous brain dominance theories, Neethling’s Whole Brain Creativity best suited this study to understand why students are drawn to their field and not the opposite. Students enrolled in Post-Secondary Culinary Arts Programs were asked a series of questions in a survey powered by SurveyMonkey™ based off the Neethling’s Brain Instrument™ to help determine if their Brain Dominance (IV) affected their chosen career path [Culinary Arts or Pastry & Baking] (DV) or their Learning Style (DV). The results of the Brain Dominance survey were compared to the results of the VAK Learning survey by conducting logistic regressions. The findings of the relationship between the career path of a student enrolled in a Culinary School and their Brain Dominance, in relation to their age and gender was insignificant. The findings between the relationship of the students’ brain dominance and their learning style was insignificant. The findings between a Culinary School’s students’ career path, their brain dominance, and their learning style was insignificant. A larger sample size is desired for further research.

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