Recognition of Prior Experiential Learning in Culinary Arts.

      Аннотация: APEL is the Accreditation of Prior Experiential Learning. It is a process by which certain experiential and ‘uncertified’ learning is given either recognition or an academic value. Very often the academic value is expressed in terms of the (ECTS) European Credit Transfer System as is the case in the Dublin Institute of Technology however it can also occur outside an academic credit framework.In this instance AP(E)L is used to gain exemption from specific programs. Experiential learning encompasses knowledge, skills and competencies acquired mainly through life experience, and in the context of this research, especially in the work-place. There are many acronyms for APEL. It is often closely associated with and sometimes subsumed within APL which is Accreditation of Prior Learning and RPL Recognition of Prior Learning - both certified and non-certified. Irrespective of its non-formal, informal, formal or incidental nature it is deemed to have the potential to be ‘recognized’ and accorded value in relation to formal qualifications and learning (Harris, 1997; Murphy, 2009).

Ключевые слова: Culinary Arts, RPL, Chefs, RPEL, Dermot Seberry