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100			_aTita,, Mihaela _933398
245			_aActive Methods Concerning Skills Formation of the Sensory and Textural Analysis of Cheese
260			_bSage, _c2019.
300			_aVol 51, Issue 2, 2019:( 269-288 p. )
520			_aThe fundamental objective of this research is establishing favorable active methods applied to students in laboratory work, taking into account the peculiarities of students and the theme specificity so that they form certain practical skills to sensory and textural analysis of cheese. For the research purposes, students were grouped from one of the specializations in two heterogeneous groups. Taking into account their potential for learning, a different method of teaching and learning was applied separately for both groups of students. These methods are associated with other active methods for the skills training of sensory analysis of cheese and to stimulate the student’s creativity. Finally, the same process of assessment is applied to the students and evaluation results of the two groups of students will be compared, by following to determine the effectiveness of the educational process in the case of two different methods and the measures that are required.
650			_apractical skills, _933399
650			_a evaluation, _932637
650			_amethods, _933400
650			_a teaching, _933401
650			_a learning _932180
700			_aTufeanu, Roxana _933402
700			_a Tita, Ovidiu _933403
773	0		_010744 _915403 _dSage Publisher, _tEducation and urban society
856			_uhttps://doi.org/10.1177/0013124517716259
942			_2ddc _cART