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  • At the Faculty of Economics and Management of the Czech University of Life Sciences in Prague the volume of contact lessons in full-time study has been reduced after an accreditation since the academic year 2011/2012. Simultaneously, the Food Goods Knowledge subject was included as only elective. The main objective of the paper is to analyse statistically significant impacts of the teaching changes on the study results in the BSc. subject Food Goods Knowledge. However the weak statistically significant correlation between year and grade was detected, the study results are better. The study results improving trend is demonstrated especially between two school years 2011/2012 and 2012/2013. The supposition that female students have better study results was confirmed in the B&A programme. It is true, that two years after the accreditation is a very short time for making serious conclusion. It is necessary to monitor this correlation also in the future.
  • At the Faculty of Economics and Management of the Czech University of Life Sciences in Prague the volume of contact lessons in full-time study has been reduced after an accreditation since the academic year 2011/2012. Simultaneously, the Food Goods Knowledge subject was included as only elective. The main objective of the paper is to analyse statistically significant impacts of the teaching changes on the study results in the BSc. subject Food Goods Knowledge. However the weak statistically significant correlation between year and grade was detected, the study results are better. The study results improving trend is demonstrated especially between two school years 2011/2012 and 2012/2013. The supposition that female students have better study results was confirmed in the B&A programme. It is true, that two years after the accreditation is a very short time for making serious conclusion. It is necessary to monitor this correlation also in the future. (en)
Title
  • THE IMPACT OF TEACHING FORM ON STUDY RESULTS IN SUBJECT FOOD GOODS KNOWLEDGE
  • THE IMPACT OF TEACHING FORM ON STUDY RESULTS IN SUBJECT FOOD GOODS KNOWLEDGE (en)
skos:prefLabel
  • THE IMPACT OF TEACHING FORM ON STUDY RESULTS IN SUBJECT FOOD GOODS KNOWLEDGE
  • THE IMPACT OF TEACHING FORM ON STUDY RESULTS IN SUBJECT FOOD GOODS KNOWLEDGE (en)
skos:notation
  • RIV/60460709:41110/14:64158!RIV15-MSM-41110___
http://linked.open...avai/riv/aktivita
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  • S
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  • 20728
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41110/14:64158
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Accreditation, Food Goods Knowledge, learning outcomes, teaching form, elective object (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [866580F06DC0]
http://linked.open...v/mistoKonaniAkce
  • Praha
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • 11th International Conference on Efficiency and Responsibility in Education 2014
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http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Kučera, Petr
  • Vostrá Vydrová, Hana
  • Šánová, Petra
  • Regnerová, Olga
http://linked.open...vavai/riv/typAkce
http://linked.open...ain/vavai/riv/wos
  • 0
http://linked.open.../riv/zahajeniAkce
number of pages
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  • Czech University of Life Sciences Prague Faculty of Economics and Management
https://schema.org/isbn
  • 978-80-213-2468-8
http://localhost/t...ganizacniJednotka
  • 41110
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